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Nov 13, 2008 | 10:32 AM CST
Biological Systems and Flavors: Science, Technology and Applications
By: Ivica Labuda, PhD, Biokeys for Flavors, LLC
Natural, organic and clean aroma chemicals; unique complex bases; greener and ecologically friendly processes; taste and olfactory modifiers; and regulatory issues
This article aims to capture the bond between science, technology and applications in the area of natural flavors. Demand for naturals has stimulated research to find effective and efficient solutions to scientific questions and practical problems.
Nov 13, 2008 | 10:01 AM CST
Naturals: The Living Library
By: Jeb Gleason-Allured, Editor
The search for novel nature-derived fragrance and fl avor notes
“It takes me back home,” says Subha Patel, surrounded by more than 500,000 square feet of rare and unusual aromatic plants in IFF’s Union Beach botanical garden. For the past 30 years, Patel, director of IFF’s nature-inspired fragrance technology, has parlayed her emotional and scientifi c passion for naturals into the exploration of new and novel notes for fl avor and fragrance applications.
Oct 20, 2008 | 03:47 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Diphenyl Oxide, Pineapple Essence and more.
Oct 20, 2008 | 02:01 PM CDT
Progress in Essential Oils
By: Brian M. Lawrence
Vetiver oil. Vetiver oil is obtained from the steam distillation of the air-dried roots of Vetiveria zizanioides (L.) Nash (syn. Andropogon muricatus Retz.; A. squarrosus Hook. f. non L.f.; Anatherum zizanioides (L.) (Hitchcock et. Chase) perennial, densely tufted grass members of the Poaceae (syn. Graminae) family.
Oct 20, 2008 | 01:31 PM CDT
From the Experts: Overcoming Escalating Flavor Raw Material Costs
By: Aaron Graham, Griffith Laboratories USA
The benefits of strategies such as multi-platform flavors, country of origin material sourcing and process optimization
Escalating energy and material costs are a major challenge facing flavor manufacturers, and one that is forcing the industry to find new methods to adjust. The last few years have seen record cost increases in a large number of ingredients commonly used in the flavor industry, particularly those derived from corn, soy and wheat, and petroleum-based products. (See F-1.) As the global demand for energy grows, spurred by China and India, the food versus energy decision is likely to maintain these elevated prices.
Sep 12, 2008 | 02:39 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Cinnamon Bark Oil, Ginger Oleoresin and more.
Sep 12, 2008 | 02:33 PM CDT
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of melissa or lemon balm oil from Slovak Republic, Cuba, Turkey, Greece and Serbia. In addition, he examines the composition of laurel leaf oil from Italy, Turkey and Spain.
Jul 18, 2008 | 11:46 AM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Geranic Acid, Blue Ester Natural and more.
Jul 18, 2008 | 11:41 AM CDT
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of juniper berry oil from Lithuania, India, Montenegro and Greece.
Jun 19, 2008 | 04:11 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Basmati Brown Rice Distillate, Ethyl 4-Pentenoate and more.