Creation/Application:
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Multi-use
New in Multi-use (page 10 of 20)
Dec 17, 2009 | 04:25 PM CST
Sensient Expands Presence in China and Costa Rica
Sets up manufacturing facilites in Guangzhou and Alajuela, and a technical center and sales office in Shanghai.
Dec 14, 2009 | 11:55 AM CST
Organoleptic Characteristics of Flavor Materials
By: Judith Michalski
Organoleptic evaluations on α-amyl cinnamyl isovalerate, amyl cinnamaldehyde dimethyl acetal, anisyl butyrate, ammonium isovalerate and more.
Dec 14, 2009 | 11:18 AM CST
Dec 14, 2009 | 09:52 AM CST
A Tale of Four Demos: The Process Flavorist’s Evolving Toolbox
By Douglas Young; reported by Jeb Gleason-Allured,…
Flavorist Douglas Young on creating complex flavors with body, depth and realism while also keeping within customer and consumer guidelines for natural, low-sodium, vegetarian and other offerings.
Dec 07, 2009 | 03:51 PM CST
Back to the Bench: Focusing on Flavorists’ Creativity
By: John Houtenville; reported by Jeb Gleason-Allu…
Maintaining the passion of discovery despite crushing workloads.
Dec 01, 2009 | 11:19 AM CST
Argeville Sets Up Flavoring Unit
Argeville has opened a 1200-sq-m unit for the development of flavors.
Nov 12, 2009 | 02:17 PM CST
Using the Brain (Not the Nose) to Smell
By: Stephen Dowthwaite, PerfumersWorld
A systematic approach to the most fundamental of techniques for perfumers and flavorists.
Nov 12, 2009 | 01:35 PM CST
Who Steers the Ship?
By: John Wright
Choosing among departments for the organizational lead role in a flavor house.
Nov 06, 2009 | 10:32 AM CST
Aroma-profiling in Consumer-winning Flavor Creation
By: Christopher Simons, principal investigator, se…
Using technology to overcome human sensory limitations.
Oct 30, 2009 | 11:08 AM CDT
“Creating Savoury Flavours” Course Highlights
By: Alison Wheelock
Lecture topics, training session details and photos.