Creation/Application:
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Mint/Cooling
New in Mint/Cooling (page 1 of 2)
Feb 15, 2010 | 03:08 PM CST
Molecule of the Month: Menthyl Lactate
By: Michael Zviely, CIC
Organoleptic characteristics, physical data and and applications.
Nov 12, 2009 | 01:53 PM CST
Fair Trade Sourcing: Organic Mint
By: Daemmon Reeve, Earthoil Plantations Ltd., with…
Servicing the triple bottom line by benefiting farmers, consumers and manufacturers.
Sep 17, 2009 | 09:42 AM CDT
Molecule of the Month: 5-Isopropyl-2-methylphenol
By: Michael Zviely, CIC
Organoleptic profi le and application areas.
May 27, 2009 | 01:07 PM CDT
Organic and Fair Trade Mint Oil: India
By: Rob Hardy, Earthoil, with an introduction by J…
Challenges and opportunities.
May 18, 2009 | 08:37 AM CDT
Arylessence Introduces New Organic Fragrances and Kosher Certified Flavors
The fragrances are designed to meet the strictest 100% organic requirements, and the “natural ingredient” certification as defined by the Federal Food, Drug and Cosmetic Act.
Apr 20, 2009 | 12:01 PM CDT
Azov oil
SDA Spice offers Azov oil, a natural, pale yellow to yellow liquid from the botanical Origanum syriaca.
Mar 24, 2009 | 04:24 PM CDT
Earthoil India Receives ‘Fair for Life’ Accreditation
Earthoil, a subsidiary of Treatt plc, has been awarded 'Fair for Life' status for its Indian mint growing operation.
Feb 16, 2009 | 04:29 PM CST
Senomyx’ 2008 Revenues Fall, Optimistic on Development of New Enhancers and Cooling Agents
Senomyx reports that revenues for the fourth quarter 2008 dropped 45% from the same period in 2007 ($6.4 million), totaling $3.5 million, while full-year 2008 revenues fell 6% to $17.2 million (2007: $18.2 million).
Feb 19, 2008 | 05:13 PM CST
Oral Care Flavor Trends: Mint, Herbs and Fruit
Fresh, bright and clean. Around the globe, that’s what people want from oral care products—a fresh-feeling mouth, clean teeth and pleasant breath.
May 16, 2007 | 03:16 PM CDT
Flavor Perception Study: The role of color, cooling and aroma
In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception