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Technavio’s latest report identifies the increase in overweight, obese and diabetic individuals as being one of the trends impacting the market through 2020.
We are publishing the proceedings of this symposium which includes the presentations of Drs. Vodoz and Bauman, and Mr. Grisanti's keynote address and subsequent discussions.
The African continent has become one of the most important poduction areas for a number of key fragrance and flavor materials. If we consider the vast resources of labor, the many types of climate, and the low investment for essential oil production, it seems certain that other African countries besides those mentioned, might join the ranks of producers for this industry.
In 1946 the Scientific Committee began the compilation of a set of monographs embodying the EOA standards for essential oils, aromatic chemicals and isolates, and related flavor and perfume materials. Approximately 300 of these have now been completed. They have been prepared by the scientific representative of the member companies, based on the analyticaI data and experience of their laboratories. They are intended to define realistically standard good quality material currently avaiIable commercially, and should provide fair standards for the evaluation of these materials in commercial transactions.
Now what happens in reality to this situation that I have just described? The product developer and the flavor chemist must get together and reach an understanding as to what each can expect from the other. Better communication is the key. As in our entire life, be it at work, home or in the community, most problems arise because of poor, faulty or ineffective communications.
With this issue we complete the first year of publication of Perfumer & Flavorist. We will take this opportunity to report to our subscribers regarding the aims of this publication as well as the future plans.
When searching the perfumery or flavor use of a chemical, novel or not, two places in each classification system should be searched: all organoleptic use class(es), and the chemical per se class. At a minimum, the search should cover the U.S. Classification system, the International Patent Classification, the standard chemical literature (e.g. Beilstein and Chemical Abstracts), and the standard literature of our industry: Bedoukian’s Perfumery and Flavoring Synthetics, Arctander’s Perfume and Flavor Chemicals (Aroma Chemicals) Vol. I and II, and the Fritzsche library bulletin.
Methods leading to (–)-, (+)-, and (±)-carvone have been reviewed, The technical production of (–)-carvone is based on the widely available (+)-limonene; the most favored route is that epitomized in Chart 1. Though the steps involved are simple, their exploitation is a wellguarded secret, There is no similar commercialscale production of (+)-carvone because the basic materials for its synthesis are not as readily available. However, sooner or later the rising demand for this ketone will ensure that it, too, will be produced synthetically.
Move over meat! Fruits and vegetables are pushing animal protein off the plate, making fresh produce a go-to staple. Read more to find out why.
I’d like to relax the pursuit of data and interpretation and discuss instead research philosophy. Since my responsibility is to direct research for both fragrances and flavors I must discuss both, even though I recognize that the majority of this audience is primarily interested in fragrance.