The Japanese perfumers created perfumes able to diminish an appetite. Company Coty went farther and launced perfumes with the aroma of microcircuits. Developers stepped back from traditional recipes and add to the perfumes the smells of asphalt, snow, sand and rubber. Meantime, Americans invented technology allowing saving smells for incredibly long time.
About two hundred new perfume aromas are created every year in the world. For the last 20 century there are about two thousands of them were created. Primary objective of modern perfumers is to avoid monotony in smells and to stagger buyers by a span-new, unusual aroma.
«Industry of fashion aims to lead away society from the idea of mass product and to underline in everyone his individuality. » To do it, using traditional, known yet in antiquity, set of essential oils, is quite difficult. Therefore, developers began mixing in classic recipes radically new aromas. The smells of fruit and green-stuffs, skin, asphalt, rubber, microcircuits and dust went out into motion.
 Perfumes stoped to be only the source of pleasant smell. For example, quite recently the Japanese perfumers created an «edible» perfumery, capable not only to give a pleasant smell to the body, but also to crush down sense of hunger.
Smells ability of spiciness and fruit to diminish an appetite was known long ago, but only Japanese were hitted upon to use perfumes for the fight against superfluous weight. Producers added fenkhel', pepper and grapefruit to the new aromas. In opinion of scientists, combination of these three sweet-scented ingredients reduces an appetite and is an instrumental in incineration of fat.
For a greater effect they mix these aromas not only in toilet water, but also in losion for a body. Producers assert that it is possible to whip off to two kilograms of superfluous weight.
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