Analytical methods

Driven by certain regulatory demands, IFRA has developed analytical methods to be used as a common tool between the different partners of the fragrance industry.

These analytical methods are based on the recommendations of the IFRA Analytical Working Group.

Modifications of these methods for internal company use is possible - but takes place under the sole responsibility of the company and should be validated against the original IFRA procedure.

Quantifying potential allergens in fragrance compounds

The IFRA Analytical Working Group has developed an analytical method that allows the determination of the presence of potential allergens in fragrance compounds.

This method makes reference to the fragrance ingredients defined by the European Commission's Scientific Committee for Non-Food Products (SCCNFP - now called the SCCS, Scientific Committee for Consumer Safety) as potential allergens (those that been included in the European Union's Cosmetics Regulation for the purpose of labelling in finished cosmetic products).

An article extensively describing this method as well as results of testing was published in the Journal of Agricultural and Food Chemistry.