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Jul 18, 2008 | 11:20 AM CDT
By: Jeb Gleason-Allured, Editor, and Kelly Frederi…
The big news on last year’s Flavor & Fragrance Leaders list was Firmenich’s purchase of Danisco’s fl avor division. The year before that, it was Givaudan’s purchase of Quest. At press time, rumors are again making the rounds regarding another potential merger within the top tier of F&F.
Jun 19, 2008 | 04:01 PM CDT
By: Brian M. Lawrence
Lawrence discusses the composition of new Caledonium sandalwood oil and chamomile oil from Croatia, Slovak Republic, Greece, India, Italy and Serbia. Additionally, he covers the composition of lavandin oil from Hungary, Iowa (USA), Turkey, France and Australia.
Jun 19, 2008 | 03:43 PM CDT
By: Fernanda Lupe, Rita Souza and Lauro Barata, St…
Linalool enantiomers in the essential oils of aromatic plants from Brazil: Aniba rosaeodora rosewood), Lippia alba erva cidreira) and Ocimum basilicum (basil). Brazil was the 10th largest essential oil importer in 2004 ($42 million), and the fourth largest exporter ($98 million) after the United States, France and the United Kingdom. Chief Brazilian oil exports in 2005–2006 were orange (80%; citrus oils comprised 91% of the total exports), lemon, lime, eucalyptus and rosewood.
Jun 19, 2008 | 03:25 PM CDT
By: Michelle Krell Kydd
What we can learn by mining thriving online fragrance communities. Human beings are social creatures that bond intensely when sharing ideas, opinions and passions. Blogging provides a virtual outlet for expression that increases the chances of like minds meeting one another.
Jun 19, 2008 | 02:41 PM CDT
A new program pairs flavorists and perfumers to take fragrances beyond “just odor.” “It’s almost like a heartbeat,” says Firmenich fine fragrance perfumer Honorine Blanc, discussing the effects of adding subliminal food notes to fragrances. The Swiss company believes it has created a system—the FiFi-nominated Smell the Taste—that harnesses the craftsmanship of flavorists and the more abstract art of perfumers to create polysensorial scents that go beyond conventional food notes: the juiciness and crunch of apples, the bubbles in champagne.
Jun 19, 2008 | 02:12 PM CDT
An overview of recent F&F science Chewing gum: R.V. Potineni and D.G. Peterson had a couple of interesting publications regarding flavor release in chewing gum. First, the pair reported that the release of the sugar alcohol phase in sugar-free chewing gum was directly related to the release profile of cinnamaldehyde in the same product. The authors examined a number of flavor solvents in the study, including triacetin, propylene glycol and medium chained triglycerides.
May 14, 2008 | 04:18 PM CDT
By: Brian M. Lawrence
Lawrence discusses the composition of clary sage oil from Italy, Serbia, Uruguay, Slovak Republic and India. Lithuania, Additionally, he covers the composition of lavender oil from India, Greece, Russia, Italy and France; and the composition of ginger oil from Mauritius, India, Australia, Hong Kong, Vietnam, Jamaica, Brazil and China.
May 14, 2008 | 04:07 PM CDT
By: Jack Corley, Trilogy Fragrances Inc.
The growth in natural and organic personal care products has resulted in a need for logical, practical and achievable standards. Conventional wisdom would tell us that the name of a product and the ingredients used to make that product are meaningful and truthful as reflected on the product label. But the fact is labeling cosmetics often depends entirely on the manufacturer.
May 14, 2008 | 03:59 PM CDT
By: Charles Sell
In an excerpt from his new book, Charles Sell delves into the forces driving organic chemical reactions in fragrances. Fragrance ingredients are organic chemicals (i.e., chemicals with structures based on carbon) and so their chemistry is part of organic chemistry. Chemical reactions basically occur when instability or imbalance exists in atoms, molecules or ions.
May 14, 2008 | 03:46 PM CDT
By: Jeb Gleason-Allured, Editor
Finding new, unique naturals and refining traditional extracts for contemporary effects. “Naturals are an integral part of our perfumers’ creations,” says Judith Gross, IFF’s global director of fragrance innovation. “The company has seen a notable shift to true luxury.