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New in Synthetic (page 17 of 18)
May 11, 2006 | 10:38 AM CDT
Organoleptic Characteristics Of Flavor Materials
By: Gerard Mosciano
Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young,flavor chemist, in the organoleptic evaluations presented here.
May 08, 2006 | 09:00 AM CDT
Organoleptic Characteristics Of Flavor Materials
By: Gerard Mosciano
This continuing series of publications report on reviews of flavor materials by a group of creative flavorists. The first article in this series (Perfumer & Flavorist, Volume 14, November/December 1989, page 47) described the background and rationale for these reviews. Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, senior creative flavorist, Dragoco, in the organoleptic evaluations presented here.
May 07, 2006 | 09:52 AM CDT
Chocarom Pyrazine
By: Michael Zviely, Elias Abu Shqara and Danny Hod…
A pyrazine for flavors and fragrances. Pyrazines are materials obtained in Maillard reactions as by-products of the browning reaction of sugars and proteins or amino acids. These reactions occur during roasting, cooking, baking, and so forth of different food products.
May 02, 2006 | 10:05 PM CDT
The Creative Flavorist: Fontarome Chemical
By: Gerard Mosciano
The Midwest US campus of Fontarome Chemical USA is located in St. Francis, WI, a city that abuts the main landing strip of Milwaukee’s Billy Mitchell Airport. The corporate R&D labs, located in Milwaukee (St. Francis), WI, were established in 1984, and presently support both the US and French operations. The latter, FCI SA, was established in 1978 in Grasse, France.
May 02, 2006 | 09:45 PM CDT
Organoleptic Characteristics Of Flavor Materials
By: Gerard Mosciano
Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, senior creative flavorist, Dragoco, in the organoleptic evaluations presented here. Address correspondence to Gerard Mosciano, c/o Perfumer & Flavorist magazine, 362 S. Schmale, Carol Stream, IL 60188. Suppliers of most materials found in this report can be located in Allured’s Flavor & Fragrance Materials published by Allured Publishing Corporatio
Apr 21, 2006 | 11:47 AM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Absolute Orange Blossom, 4-Ethyl Guaiacol, Kola Nut Extract and more.
Apr 21, 2006 | 11:41 AM CDT
Material study: Heterocyclic Oxygen-Containing Aroma Chemicals
By: Michael Zviely, O'Laughlin Industries Ltd.
A look at the four groups that comprise this section of heterocyclic chemicals, and their importance to fl avors and fragrances. Of the ca. 20 million chemical compounds presently characterized, almost half are heterocyclic molecules. Heterocyclic molecules are significant due to their abundance in nature, and their chemical and biological importance.
Apr 04, 2006 | 09:53 AM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Ambrette Seed Oil, Lemon Carbonyls and more.
Mar 03, 2006 | 04:40 PM CST
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Absolute Boronia Flowers, Absolute Boronia Leaf and more.
Dec 19, 2005 | 03:13 PM CST
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Cocoa nib extract, 4-hexene-3-one and more.