Most Popular in:
Jun 23, 2008 | 05:07 PM CDT
Seeking a new alternative
Jun 20, 2008 | 04:52 PM CDT
Report aims to define fragrance trends through lifestyle trends analysis and provide ideas for the evolution of fragrance themes for 2009.
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.
Jun 16, 2008 | 05:53 PM CDT
Treatt's Joseph Tomusange offers insight and advice on how to prepare for REACH
Jun 06, 2008 | 03:53 PM CDT
Mintel explores summer fragrance trends for men, including herbal, woody and fruity
Jun 02, 2008 | 07:26 PM CDT
On April 28, 2008, FMA representatives and industry volunteers met with both policy and enforcement staff at the California Air Resources Board (CARB) regarding the use of solvents in air fresheners, primarily reed diffusers.