Background: In relation to the wide use of cosmetics, serious adverse effects are rare. Occasionally, unwanted effects such as contact dermatitis are reported. Allergic reactions to cosmetics are often caused by fragrances.
Objective: The aim was to investigate the content of fragrance mix (FM) ingredients in cosmetic products of the brand ACO HUD (Stockholm, Sweden) and the frequency of customer skin complaints about fragranced and unfragranced products over 4.5 years.
Method: Content of FM ingredients in the fragrances used was both analyzed and requested from the suppliers. Customer complaints were those reported to the company.
Results: Between 1 and 7 of FM ingredients were present in levels of less than 0.1 to 770 ppm. The ingredients, in order of frequency, were geraniol, eugenol, hydroxycitronellal, alpha-amyl cinnamic aldehyde, isoeugenol, cinnamic alcohol, and oak moss. Cinnamic aldehyde was not found. No significant difference was found either between the frequency of complaints about products with and without fragrance (P = .21) or in a paired comparison of 17 formulas marketed with and without fragrance (P = .24).
Conclusion: The study suggests that the investigated fragranced products had a low content of FM ingredients, which might explain the absence of a higher frequency of adversities. Furthermore, it appears that under such circumstances fragrances may be used without introducing an increased rate of spontaneous complaints of skin reactions.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1053/ac.2000.6346 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Biofiltration for odor mitigation in water resource recovery facilities.
Sci Total Environ
January 2025
Department of Civil Engineering, City College of New York, New York, NY 10031, United States.
Odor emissions, primarily from anthropogenic activities like waste treatment and industrial processes, pose significant challenges in urban areas, particularly near water resource recovery facilities. While these emissions are generally not toxic, they can adversely affect community wellbeing and investment, prompting stricter regulations in some regions. For example, New York State's hydrogen sulfide guidelines are more stringent than federal standards.
View Article and Find Full Text PDFEffect of Different Harvest Time and Microwave Aging on Aroma Characteristics of Japanese Apricot Wine.
Molecules
January 2025
College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China.
The aroma and nutrition of Japanese apricot fruit change continuously as the fruit ripens. The differences in fruit aroma and nutrition can affect the resulting wine, which is produced by steeping the Japanese apricot fruit. In this study, we used HS-SPME-GC-MS to examine the aromatic compositions of Japanese apricot fruit and wine produced from its macerated fruit at different levels of ripeness.
View Article and Find Full Text PDFEffect of Drying Temperature on Sensory Quality, Flavor Components, and Bioactivity of Lichuan Black Tea Processed by Echa No. 10.
Molecules
January 2025
National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China.
Lichuan black tea (LBT) is a well-known congou black tea in China, but there is relatively little research on its processing technology. Echa No. 10 is the main tea tree variety for producing LBT.
View Article and Find Full Text PDFAnalytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome.
Molecules
January 2025
Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, Spain.
This research aims to identify aroma compounds, their combinations, and statistical relationships to classify and characterize wines produced in small, defined areas known as "terroirs", which share edaphoclimatic characteristics grape varieties, viticultural practices, harvest timing, and winemaking processes. The goal is to deepen the understanding of the relationship between the terroir and wine typicity. This study analyzed the contents based on enological parameters, the major and minor volatile compounds of the young wines produced in three wineries across two vintages, using the Pedro Ximenez white grape variety cultivated in different terroirs within the same quality zone.
View Article and Find Full Text PDFImpact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis.
Food Chem
January 2025
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 1299th Sansha Road, Qingdao 266000, China. Electronic address:
Fermentation can promote various properties of food. This study investigated the impact of fermentation by Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae on the physicochemical and flavor characteristics of Pyropia yezoensis. Results indicate that the protein and free amino acid content increased threefold.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!