A closer look at cocoa: Ducki et al. used headspace SPME and GC/MS to examine the aroma profile of cocoa products.1 The authors employed a number of temperature conditions and extraction times for maximum recovery. The effect of distilled water or brine sample suspensions was examined to measure the effect on headspace composition. According to the report, “The SPME fiber coated with 50/30 μm DVB/CAR-PDMS afforded the highest extraction efficiency, particularly when the samples were extracted at 60°C for 15 min under dry conditions with toluene as an internal standard.” The authors extracted and identified 45 compounds, dominated by previously known odoractive components. The authors reported that their cocoa product analysis was remarkably reproducible and sensitive, and that more research of the chocolate making process is underway to further analyze flavor/odor volatile compounds.

Regulatory Notes: Disclosure Issues in F&F (pg. 30—3 pages)
Jeb Gleason-Allured, Editor

Protecting formulas, sources and other forms of intellectual property in a thriving regulatory environment

The Fragrance Materials Association (FMA; fmafragrance.org) and Flavor and Extract Manufacturers Association (FEMA; femaflavor.org) recently co-hosted an in-depth webinar on key intellectual property (IP) issues, particularly the protection of formulas when faced with disclosure requests from customers, physicians, the public and other sources.

Meeting Report: Savory Flavor Innovation (pg. 34—3 pages)
Kelly Frederick, Associate Editor

FEMA’s 99th Annual Convention revealed some key areas for growth in the savory flavor market

The Flavor Extract Manufacturers Association’s (FEMA) 99th Annual Convention took place May 4–7 at The Westin Resort, Hilton Head Island, South Carolina. For almost 100 years, FEMA’s Annual Convention has brought together important players in the flavor industry to exchange information and work together to address key issues of the day. This year’s event was themed “Savoring our Future,” and included industry experts presenting on the current state and future of savory flavors. Perfumer & Flavorist magazine had the chance to talk with the experts prior to the convention. Here, three of the four speakers offer their insight into the trends, challenges and opportunities for the savory flavor industry.

Raw Material Report: Editing Nature (pg. 38—2 pages)
Jeb Gleason-Allured, Editor

Finding new, unique naturals and refining traditional extracts for contemporary effects

“Naturals are an integral part of our perfumers’ creations,” says Judith Gross, IFF’s global director of fragrance innovation. “The company has seen a notable shift to true luxury. The desire for perfumers to use sought-after raw materials, especially naturals, continues to increase.” One of the key players behind the production of new and refined naturals is Bernard Toulemonde, general manager of IFF’s naturals facility Laboratoire Monique Rémy (LMR). “We can take a rose essence or a patchouli essence and remove components to accentuate the other facets of the scent,” Toulemonde explains. “Today we are able to produce materials that are pure, fully natural— but not necessarily containing all the nature. This is our specialty.” The company currently produces materials from such sources as blackcurrant from Burgundy, France; orris from Tuscany, Italy and Provence, France; and rose centifolia and geranium from Grasse, France.

Careers: The F&F Job Market (pg. 40—3 pages)
Jeb Gleason-Allured, Editor

Demographic shifts, evolving pay structures and a look at the hottest jobs in the industry

“The flavor and fragrance job market is pretty healthy,” says Richard Panzarasa, president of recruitment firm The Panzarasa Group. “Going forward, I think that management will continue to look for the best they can find; the competition in the marketplace is fierce. They have to be ready to face what will come next.” And, despite a mature industry—more evident on the fragrance end than flavor, says Panzarasa— expansion is possible. He points out that, “Both the supplier and manufacturer have to continue to look for new uses for their products.”

Book Excerpt: Understanding Fragrance Chemistry (pg. 44—3 pages)
Charles Sell

In an excerpt from his new book, Charles Sell delves into the forces driving organic chemical reactions in fragrances

Fragrance ingredients are organic chemicals (i.e., chemicals with structures based on carbon) and so their chemistry is part of organic chemistry. Chemical reactions basica lly occur when instability or imbalance exists in atoms, molecules or ions. Stable, neutral atoms such as helium, or molecules such as nitrogen (N2), require considerable persuasion to undergo chemical reactions. Organic reactions can be classifi ed into four groups: cationic, anionic, free radical and pericyclic. F-1 shows three ways of removing a hydrogen atom from an organic molecule, methane in this case, in order to produce an unstable, and hence reactive, species.

Flavor Encapsulation: Melt Extrusion and Melt Injection (pg. 48—5 pages)
Mike Porzio

An in-depth look at the strengths, limitations and applications of these two processes

The flavorist has a number of options with which to encapsulate a liquid flavor. These commercially viable systems have been noted1 and are re-listed in T-1. Each encapsulation system brings with it a number of constraints, and the choice of the best-suited process is critical to a successful delivery of the encapsulated flavor.2 Melt extrusion and melt injection are two similar process systems. Unfortunately, some juxtaposition of these terms has occurred in the literature, which can lead to confusion. This article discusses the strengths, limitations and various applications of these two flavor encapsulation processes.

Naturals: The Case for Natural Personal Care Standards (pg. 54—4 pages)
Jack Corley, Trilogy Fragrances Inc.

The growth in natural and organic personal care products has resulted in a need for logical, practical and achievable standards

Conventional wisdom would tell us that the name of a product and the ingredients used to make that product are meaningful and truthful as reflected on the product label. But the fact is labeling cosmetics often depends entirely on the manufacturer.
A Bit of (Truthful) History
The Federal Food, Drug and Cosmetic Act of 1938 was signed by Franklin Delano Roosevelt amidst a burgeoning public outcry for consumer protection from quack cures and cosmetic products that caused harm rather than cured or enhanced the user. The act was designed to protect the public from products that made unsubstantiated or fraudulent claims, or that caused harm due to inclusion of harmful ingredients. The act covered the broad scope of both what is consumed or ingested as food and those ingredients that are used to treat, cure or enhance cosmetically.

Progress in Essential Oils (pg. 58—13 pages)
Brian M. Lawrence

Lawrence discusses the composition of clary sage oil from Italy, Serbia, Uruguay, Slovak Republic and India. Lithuania, Additionally, he covers the composition of lavender oil from India, Greece, Russia, Italy and France; and the composition of ginger oil from Mauritius, India, Australia, Hong Kong, Vietnam, Jamaica, Brazil and China.

Organoleptic Characteristics of Flavor Materials (pg. 72—2 pages)
Gerard Mosciano

Materials evaluated: Balsam Peru Oil (Bontoux Inc.); Buchu Soft Extract (Lionel Hitchen (Essential Oils) Ltd.); Cocoa Nib Distillate (Mooreganics by A.M. Todd); 2-Decanone (Bedoukian Research Inc.); Ethyl-2-methyl-3,6-pentadienoate (Bedoukian Research); Galbanum Oil (Bontoux Inc.); Galbanum Resinoid (Bontoux Inc.); Grapefruit Aldehydes (Lionel Hitchen (Essential Oils) Ltd.); trans-3-Hexenoic Acid (Bedoukian Research); cis-3-Hexenyl cis-3-Hexenoate (Bedoukian Research); Kaffir Lime Leaves Oleoresin (Lionel Hitchen (Essential Oils) Ltd.); 1,9-Nonanedithiol (SAFC); 2-(trans-2-Pentenyl)-cyclopentanone (Bedoukian Research); Valencene (Bedoukian Research)