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Jun 06, 2006 | 07:47 AM CDT
By: Daemmon Reeve, RC Treatt, and David Arthur
In the second installment of articles looking at the origins and development of fruits and their flavoring derivatives, Daemmon Reeve and David Arthur investigate mandarins and tangerines. Today, there are literally hundreds of commercially recognized varieties of mandarin and tangerine in existence worldwide.
Jun 06, 2006 | 07:43 AM CDT
Gliding silently across the canopy of a coastal rainforest in the Masoala Peninsula of northeastern Madagascar, Roman Kaiser knew he was on to something good. “Can you smell this unique scent of White Freesia and Robina — which tree might it be — we have to go closer,” Kaiser said to his ScentTrek teammate and Givaudan executive perfumer, Dave Apel.
Jun 01, 2006 | 07:23 AM CDT
By: Brian M. Lawrence
Pepper oil; caraway herb, seed and root oils; cinnamon leaf oil; patchouli oil
Jun 01, 2006 | 07:19 AM CDT
By: David Steinberg
Personal care products are regulated in the European Union under the 6th Amendment to the Cosmetic Directive 76/768EEC. Changes are made via Technical Adaptations and new Amendments. The recently passed 26th Commission Directive on Technical Adaptations has a significant impact on fragrances and ingredients found in fragrances.
Jun 01, 2006 | 07:15 AM CDT
By: Hans-Jürgen Buschmann, Dierk Knittel and Eckha…
The ability to semi-permanently infuse fabrics with finished fragrances and/or fragrance materials opens up a new realm of formulation and application possibilities for perfumers. The market has already seen the introduction of scented pillows and the like, but Buschmann et al.’s recent work presents the possibility of (washable) scented sportswear, linens, upholstery and many other household products that may be customized at will, and which may intake unpleasant odors while imparting pleasant ones.
Jun 01, 2006 | 07:10 AM CDT
By: Francis Maurin
This expanded mathematical model is a modification of Berglund’s model (1973).1 The modification explains the elimination of one odor by another, the synergy of odors of low intensity and the existence of odorless substances, which have deodorant properties.
Jun 01, 2006 | 07:06 AM CDT
By: Michael Britten-Kelly
Perfumers often use the descriptor “thujone” to describe a particular note in fragrances. However, the odor of thujone itself seems to be inseparable from the character of the essential oils in which it is found. This article will examine the uses of thujone and thujone containing materials in perfumery, and describe some synthetic materials — old and new— that are intended to provide this note.
Jun 01, 2006 | 07:02 AM CDT
By: Jeb Gleason-Allured, Editor
Tony Curtis, senior lecturer, aroma trades studies, at the University of Plymouth’s business school and faculty of science (Plymouth, Devon, UK) recently sat down with Perfumer & Flavorist magazine to discuss the institution’s aroma and formulation science program, the role of perfumery education in the industry at large, and his thoughts on the current state and future of the industry.
Jun 01, 2006 | 06:49 AM CDT
By: Brian M. Lawrence
In 1982, Kekelidze et al. analyzed the peel oil of the Novogruzinski cultivar of lemon produced in Georgia (at that time part of USSR). They found that this local oil contained the following constituents:
May 30, 2006 | 02:10 PM CDT
By: J. Stephan Jellinek
Many of the most pleasurable culinary experiences happen before you take the first bite or sip: think of the enticing scent of pizza just coming out of the oven that makes you stop in front of a pizza place when you hadn’t even been aware that you were getting hungry; of the aroma of freshly brewed coffee that makes you forget the pain of having to get out of bed early; of the warm, subtle blend of spices and seafood and cream that makes your mouth water when the waitress puts a bowl of lobster bisque down in front of you.