Testing on Pause: Reason & Science + First Impressions
I havenât been posting full reviews recently and have mostly stuck to SOTDs but thereâs a reason for that. Over the last 2 to 3 months, my skin hasnât been behaving normally. But in the last 3 weeks the longevity dropped across the board, projection felt weaker, and my scent perception felt slightly muted. Tried heavily moisturising and overspraying but didnât fix it. At the same time, I noticed other signs that made me suspect mild micronutrient insufficiency, particularly iron, zinc and omega 3. I am going to geek out a bit so hereâs why al this matters in a fragrance context. Iron is required for haemoglobin synthesis and oxygen transport. If iron status drops, you can develop reduced tissue oxygenation and sometimes lower skin temperature. Fragrance volatility is temperature dependent. Warmer skin increases evaporation and diffusion and vice versa. Iron deficiency can also impair epithelial turnover, which includes skin integrity. Zinc is directly involved in gustatory and olfactory receptor function. Zinc deficiency is a known cause of hyposmia (poor smell) and dysgeusia (poor taste). Even subclinical deficiency can blunt olfactory sensitivity. Zinc also supports keratinocyte function and wound healing. Skin barrier integrity affects transepidermal water loss. If your barrier is compromised, you may have drier skin, which tends to absorb fragrance oils more rapidly instead of allowing them to sit and diffuse. Omega 3s support membrane fluidity and reduce inflammatory signalling. They contribute to stratum corneum (outermost layer of skin) integrity and help maintain lipid balance in the skin. A healthier lipid layer generally means better moisture retention. Extremely dry skin often leads to weaker fragrance longevity because the volatile components dissipate faster or bind differently to the skin surface. All of this probably started when I removed fish, eggs and red meat and was mainly eating chicken breast, vegetables and carbohydrates for weight loss. That dietary pattern is lower in: