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October 2007
To order a copy of an article from this issue, click on "Purchase this article." For customized, large-quantity reprints, or articles not available online, contact FosteReprints.
Protecting Formulas (pg 14—5 pages)
Strategies for addressing formula disclosure requests for flavors and fragrances and recent challenges. In the flavor and fragrance industry, IP (IP)—and formulas in particular—are key. Without limited disclosure, companies would have little in the way of uniqueness or value.
New Developments in Physiological Cooling Agents (pg 20—13 pages)
Mark Erman
Examining the rapid development in the chemistry and uses of cooling agents. Physiological cooling agents are ubiquitous ingredients in many consumer products, such as chewing gums, toothpastes, mouthwashes, lotions and shampoos. Based on numerous new patents and publications, research and development in the field continues at a fast pace.
From Rallet Nº1 to Chanel Nº5 versus Mademoiselle Chanel Nº1 (pg 36—11 pages)
Philip Kraft, Christine Ledard and Philip Goutell
Inside perfume’s greatest story. The story of Chanel Nº5 begins in Moscow in 1912 with perfumer Ernest Beaux’s studies of the aldehyde used in Houbigant’s Quelques Fleurs. It continues in La Bocca and Cannes, France, and then is almost derailed by competition from an unlikely source.
Progress in Essential Oils (pg 50—5 pages)
Brian M. Lawrence
Lawrence discusses the composition of rosemary oil and extract (Rosmarinus officinalis L.) from Italy, India, Egypt, Argentina, Morocco, Algeria and China.
Organoleptic Characteristics of Flavor Materials (pg 56—2 pages)
Gerard Mosciano
Odor and taste characteristics and possible applications of Cinnamon CO2 Extract, Oak Chip Concentrate and more.
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