Joined in 2023 
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Purpose: four sleep fixers that exist to calm the mind, tune out the stresses of the day and prepare your body for a restful and uninterrupted night’s sleep. The brand unites the powerful and therapeutic benefits of modern aromatherapy with natural active ingredients to enhance physical, mental and emotional wellbeing. Aroma Active Laboratories range of products have been designed to meet your daily needs. The Natural Actives: A soothing complex of Lactococcus ferment probiotic that promotes skin renewal, oat kernel oil, containing natural ceramides, glycolipids for low foam cleansing and anti-inflammatory Bisabolol. This combination helps build the skin barrier, restore its microbiome and promote calm, smooth and healthy skin. Concentrations, odor thresholds, and OAV of key aroma-active compounds in hotpot seasoning before and after boiling. No. For everyday aches, pains, twinges and strains, as well as for when you’ve overdone it with the home workout.
Jurado, J.M.; Ballesteros, O.; Alcazar, A.; Pablos, F.; Martin, M.J.; Vilchez, J.L.; Navalon, A. Characterization of aniseed-flavoured spirit drinks by headspace solid-phase microextraction gas chromatography-mass spectrometry and chemometrics. Talanta 2007, 72, 506–511. [ Google Scholar] [ CrossRef] The Natural Actives: A supportive complex of instantly cooling menthol, centella asiatica (CICA) an adaptogen that has been used historically due to its healing and soothing benefits and camomile to soothe and calm.Maikhunthod, B.; Marriott, P.J. Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography. Food Chem. 2013, 141, 4324–4332. [ Google Scholar] [ CrossRef] [ PubMed]
Specht, K.; Baltes, W. Identification of volatile flavor compounds with high aroma values from shallow-fried beef. J. Agric. Food Chem. 1994, 42, 2246–2253. [ Google Scholar] [ CrossRef]
Pu, D.; Zhang, H.; Zhang, Y.; Sun, B.; Ren, F.; Chen, H.; Xie, J. Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread. Food Chem. 2019, 298, 125003. [ Google Scholar] [ CrossRef] [ PubMed] Greger, V.; Schieberle, P. Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. J. Agric. Food Chem. 2007, 55, 5221–5228. [ Google Scholar] [ CrossRef] [ PubMed]
Cui, Y.; Shi, X.; Tang, Y.; Xie, Y.; Du, Z. The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry. Food Chem. 2020, 313, 125930. [ Google Scholar] [ CrossRef] Two laboratories in London have collaborated to develop the range, which combines the benefits of aromatherapy and natural active ingredients, with the aim of equipping you with a wide range of everyday fixes and solutions.FOR WHEN YOUR BRAIN WON’T STOP WHIRRING AT NIGHT OR WHEN STRESS WAKES YOU UP IN THE MIDDLE OF THE NIGHT. SO, YOU WAKE RESTED AND READY FOR YOUR DAY. Zhang, Y.; Song, H.; Li, P.; Yao, J.; Xiong, J. Determination of potential off-flavour in yeast extract. Lwt-Food Science. Technology 2017, 82, 184–191. [ Google Scholar] Song, H.; Liu, J. GC-O-MS technique and its applications in food flavor analysis. Food Res. Int. 2018, 114, 187–198. [ Google Scholar] [ CrossRef] [ PubMed] Xiang, Z.; Chen, X.; Zhao, Z.; Xiao, X.; Guo, P.; Song, H.; Yang, X.; Huang, M. Analysis of volatile components in Dalbergia cochinchinensis Pierre by a comprehensive two-dimensional gas chromatography with mass spectrometry method using a solid-state modulator. J. Sep. Sci. 2018, 41, 4315–4322. [ Google Scholar] [ CrossRef] [ PubMed]
Bi, S.; Wang, A.; Wang, Y.; Xu, X.; Luo, D.; Shen, Q.; Wu, J. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality. Food Chem. 2019, 289, 680–692. [ Google Scholar] [ CrossRef] Yang, L.; Hong-Feng, J.; Yang, F.; Lu-Shan, S.; Huang, Y.; Zhang, M.; Meng-Jie, T.; He, L. Analysis of changes in volatile components during parching and boiling of spicy hot pot seasoning by GC-MS combined with HS-SPME. Sci. Technol. Food Ind. 2020, 19, 52–59. [ Google Scholar] Prashant, K.M.; Jyoti, T.; Sumit, G.; Prasad, S.V. Effect of cooking on aroma profile of red kidney beans (Phaseolus vulgaris) and correlation with sensory quality. Food Chem. 2017, 215, 401–409. [ Google Scholar] The Aromatherapy Oils: A cooling & easing blend of anti-inflammatory turmeric, rosemary known for its soothing & easing effects, apoptogenic lavender and marjoram combined for their cooling & calming effects and cinnamon & ginger known to ease discomfort and tension.
Author Services
Xiaojun, W.; Mengyao, G.; Huanlu, S.; Qi, M.; Xiaosheng, G. Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC×GC-olfactometry-MS and sensory evaluation. Food Chem. 2021, 342, 128224. [ Google Scholar] Yang, C.; Luo, L.P.; Zhang, H.J.; Yang, X.; Lv, Y.; Song, H.L. Common aroma-active components of propolis in 23 regions of China. J. Sci. Food Agric. 2010, 90, 1268–1282. [ Google Scholar] [ CrossRef] The Natural Actives: A relieving complex of arnica known for its healing properties, instantly cooling menthol, antioxidant rosemary to invigorate body & mind. Patchouli leaf extract which contains natural Phyto cannabinoids that calm and relax, having a similar effect on the skin as CBD. Zhang, J.; Xue, Y.-X.; Li, C.-Y.; Xie, Z.-G.; Zhao, Z.-F. Comparative study on the flavor and sensory characteristics of two animal oils in hotpot seasoning. China Condiment 2020, 45, 16–30. [ Google Scholar] A soothing active complex of Lactococcus Ferment Probiotic (3%) which promotes skin renewal, Oat Kernel Oil (0.5%) & Bisabolol for calm & deeply hydrated skin. Combined to help restore the microbiome, improve barrier function and protect & soothe sensitive skin.
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