What the Nose Knows - Avery Gilbert [114]
I found it once more John M. deMan, Principles of Food Chemistry, 3rd edition (New York: Springer, 1999), p. 287; A. Dravnieks, “Current status of odor theories,” in Flavor Chemistry, edited by Irwin Hornstein (Washington, DC: American Chemical Society, 1966); R. M. Hainer, A. G. Emslie, and A. Jacobson, “An information theory of olfaction,” Annals of the New York Academy of Sciences 58 (1954):158–74.
he was Ernest C. Crocker “Crocker speaks at initiation banquet,” The Tech (MIT student paper), May 15, 1934, p. 1; “Ernest Charlton Crocker (1888–1964),” in A Dictionary of Psychology, edited by Andrew M. Colman (Oxford University Press, 2001).
Crocker and another E. C. Crocker and L. F. Henderson, “Analysis and classification of odors: An effort to develop a workable method,” The American Perfumer & Essential Oil Review 22 (1927):325; Edwin G. Boring, “A new system for the classification of odors,” American Journal of Psychology 40(1928):345–49.
took the number and ran with it ADL continues to cite Crocker and his big numbers to this day. See “Sensory Benchmarking: The U.S. Soymilk Market 2001,” a report by Soyatech, Inc., and Arthur D. Little, Inc., p. 5.
A pair of industrial engineers W. Barfield and E. Danas, “Comments on the use of olfactory displays for virtual environments,” Presence 5 (1996): 109–21.
naming categories of color T. Regier, P. Kay, and N. Khetarpal, “Color naming reflects optimal partitions of color space,” Proceedings of the National Academy of Sciences USA 104 (2007):1436–41.
Noble’s approach to aroma H. Heymann and A. C. Noble, “Descriptive analysis of commercial Cabernet Sauvignon wines from California,” American Journal of Enology and Viticulture 38 (1987):41–44.
Wine Aroma Wheel A. C. Noble, R. A. Arnold, et al., “Modification of a standardized system of wine aroma terminology,” American Journal of Enology and Viticulture 38 (1987):143–46; “foodstuffs” quote from p. 144. The Wine Aroma Wheel can also be found online at www.winearomawheel.com.
smell classification for beer M. C. Meilgaard, “Flavor Chemistry of Beer,” Master Brewers Association of the Americas Technical Quarterly 12 (1975):107.
appeal of aroma wheels N. P. Jolly and S. Hattingh, “A brandy aroma wheel for South African brandy,” South African Journal for Enology and Viticulture 22 (2001):16–21; G. A. Burlingame, I. H. Suffet, et al., “Development of an odor wheel classification scheme for wastewater,” Water Science and Technology 49 (2004):201–9. Mandy Aftel’s Natural Perfume Wheel can be found at www.aftelier.com.
there are at least 1,000 Nancy Jeffries, “Fragrance Awards, Beauty Trends and the Scent of Peace,” GCI, June 2006, pp. 20–22; Jeff Falk, “How’s that for originality?” GCI, October 2005, p. 4.
professional perfumers Robert R. Calkin and J. Stephan Jellinek, Perfumery: Practice and Principles (New York: John Wiley & Sons, 1994), p. 24.
The leading teaching technique Interviews with Kari Arienti, June 30, 2004 and December 20, 2007, and with René Morgenthaler, December 19, 2007.
to think like a perfumer Calkin and Jellinek, Perfumery, pp. 24, 61.
“Vibrantly feminine floralcy” The Fragrance Foundation Reference Guide, 23rd edition (2002), p. 64.
“It’s intended to target” Global Cosmetic Industry, April 2004, p.14.
“Après l’Ondée evolves only slightly” Luca Turin, quoted in Chandler Burr, The Emperor of Scent (New York: Random House, 2002), p. 36.
“This is the scent of the darkness” Chandler Burr, “Dark Victory,” New York Times “T” Style Magazine, August 27, 2006.
perfume fans might prefer “Now that’s stinking rich,” Sunday Metro, July 13, 2006 (published online as well).
bookish desk-jockey Ernst Mayr, The Growth of Biological Thought: Diversity, Evolution, and Inheritance (Boston: Harvard University Press, 1982).
the actual treatise Carl von Linné, Odores medicamentorum, Amoenitates Academicae 3, 183–201, 1752. The specific author is Andreas Magnus Wåhlin, series no. XXXVIII.