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Jul 07, 2008 | 11:10 AM CDT
Outlook/analysis: 2000 to 2015
Jul 02, 2008 | 01:48 PM CDT
Sean Kane and Ian Foster recently found a 110-pound lump of ambergris on a beach in North Wales.
Jun 23, 2008 | 08:10 PM CDT
Diethyl phthalate not on proposed ban list
Jun 23, 2008 | 05:34 PM CDT
US economic downturn, the rise of naturals and organics, further consolidation, and blogger power
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.