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Sep 11, 2008 | 11:33 AM CDT
By: Jeb Gleason-Allured, Editor
WFFC honoree Ruth Sutcliffe pulls back the curtain on her working process and rich olfactive memory. Sometimes a good memory is the key to a successful fine fragrance. Last year, as she was working on McGraw by Tim McGraw, Coty’s senior director of international fragrance development, Ruth Sutcliffe, recalled a demo fragrance she’d smelled back in 2005.
Aug 06, 2008 | 09:08 AM CDT
By: J. Stephan Jellinek
The term Aroma-Chology (a Service Mark of the Olfactory Research Fund) was coined in 1982 to denote the science that is "dedicated to the study of the interrelationship between psychology and ... fragrance technology to elicit a variety of specific feelings and emotions—relaxation, exhilaration, sensuality, happiness and wellbeing—through odors via stimulation of olfactory pathways in the brain, especially the limbic system."
Jul 18, 2008 | 11:41 AM CDT
By: Brian M. Lawrence
Lawrence discusses the composition of juniper berry oil from Lithuania, India, Montenegro and Greece.
Jul 18, 2008 | 11:37 AM CDT
By: Eliska Leitmannova and Libor Cerveny, Institut…
cis-Hex-3-en-1-ol and trans-hex-3-en-1ol are called leaf alcohols, though their aromas resemble freshly cut grass. Perfumers define their aroma more precisely: cis-hex-3-en-1-ol has powerful and intensely green grassy odor.1 Traces of cis-hex-3-en-1-ol are used in refreshing top notes in delicate floral fragrance types such as muguet and lilac; in addition, the alcohol is often used alongside geranium oil, galbanum, oakmoss, lavender and mint oils.
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.