Perfumer & Flavorist Magazine - December 2017 

This magazine has expertise to the latest insights in formulation and applications, raw materials (aroma chemicals, essential oils, flavor ingredients, extracts, spices), and other natural and synthetic materials, technological breakthroughs, trends and more.

Tajul Islam Bakshi of Assam Aromas, one of India’s renowned agarwood distillers, believes while it takes the aquilaria agalocha tree around five to six years to mature that it may often take more than twenty years for resin formation through natural fungus infection, depending on climatic and environmental factors. The aquilaria, a self-germinating plant, has short-lived seeds and requires humid climates to flourish. “Agarwood has become less animalic today as we seldom find animals regularly taking shelter under the aquilaria trees due to excess deforestation. While Assam’s agarwood is generally sweet, animalic, fruity and smoky, region and maturity also play a role in determining agarwood’s fragrance, just like it is with tea,” Bakshi explains. He believes that while the color of agarwood oil deepens with age, its fragrance and color can vary with every batch. The market for Indian agarwood has now extended beyond the Middle East, to North and South America and Europe.
— Krishnaraj Iyengar -

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