Abstract: The invention relates to laundry detergents containing lipase and new perfumes and to the new perfumes themselves. Such new perfumes counteract residual malodors of lipase treated laundry. They comprise at least 25% by weight of one or more fragrance materials chosen from: aliphatic ketones with m(olecular) w(eight) between 200 and 350 A(tomic) M(ass) U(nits), aromatic ketones with mw between 150 and 350 AMU, aliphatic aldehydes with mw between 160 and 350 AMU, aromatic aldehydes with mw between 130 and 350 AMU, nitriles with mw between 150 and 350 AMU, condensation products of aldehydes and amines with mw between 190 and 350 AMU, macrocyclic lactones with mw below 350 AMU and aromatic nitromusks, and less than 50% by weight of esters from fatty acids with 1-7 carbon atoms. Preferably they contain more than 30% of the specified fragrance materials and less than 30% of the esters.

Abstract: A substrate (e.g. skin of unknown type, fabric, or hard surfaces) is characterized by analyzing chemicals emanating from the substrate or from a substance (e.g. a test formulation comprising a mixture of volatile chemicals) applied to the substrate. Analysis is preferably done using a volatile chemicals sensor, desirably a sensor comprising an array of conducting polymer sensors. The chemical analysis data obtained in this way may be statistically analyzed, e.g. by Euclidian distance mapping or principal component analysis, for ease of handling. Having characterized a surface in this way, products, e.g. cosmetic and cleaning products, may be formulated for optimized performance on that substrate.

Abstract: The invention concerns a method of reducing the organoleptic effect of undesirable aldehydic components in a triglyceride or derivative thereof by addition of a reaction product of an amine and an organoleptically acceptable aldehyde. The triglyceride may be a food or food component such as an edible fat or a surface active agent such as a detergent. The reaction product may be incorporated in the perfume or flavour to be added to the triglyceride or derivative thereof without distorting their organoleptic effect.