Abstract—This research paper addresses the sensory
evaluation of a perfume made from orange essential oil,
considering the sensory acceptance of a panel of experts. The
methodology used gives as sample size eight formulations that
were prepared and tested hedonically with ten experts in the
field using the instrument on the evaluation sheet that
represents five scales of smell references. The evaluation
suggests that the most sensorial accepted and elaborated
perfume formulation based on orange essential oil should be
composed of alcohol (7.1 ml), orange essential oil (1.56 ml),
lemon essential oil (0.226 ml), essential oil of cinnamon (0.113
ml) and bergamot essential oil (0.113 ml). The results obtained
in the development of the sensory evaluation can conclude that
the formulation (F8) is more sensorial accepted.
Index Terms—Sensory evaluation, essential oil, orange
essential.
Keneddy Carranza is with National University Federico Villarreal Lima,
Peru (e-mail: carraxa@gmail.com).
Ciro Rodriguez is with National University Mayor de San Marcos, Peru
(e-mail: crodriguez@unfv.edu.pe).
Doris Esenarro and Maria Veliz are with Specialized Institute for
Ecosystems and Natural Resources Research (INERN) UNFV, Peru (e-mail:
desenarro@unfv.edu.pe, maveliz@unfv.edu.pe).
Jennifer Arteaga is with Peruvian University of Ciencias Aplicadas
(UPC), Lima, Peru (e-mail: U20151C024@upc.edu.pe).
[PDF]
Cite: Keneddy Carranza, Ciro Rodriguez, Doris Esenarro, Maria Veliz, and Jennifer Arteaga, "Sensory Evaluation of a Perfume Made of Orange Essential Oil," International Journal of Chemical Engineering
and Applications vol. 11, no. 4, pp. 89-92, 2020.
