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New in Multi-use (page 11 of 13)
Jan 12, 2009 | 12:22 PM CST
J&E Sozio has appointed Tracey Lundquist as director of marketing and evaluation for its US location.
Jan 07, 2009 | 03:06 PM CST
Fragrance Materials Association has announced Coty Inc.’s Leslie Smith as the keynote speaker for the FMA 2009 Annual Business Meeting.
Dec 22, 2008 | 04:41 PM CST
Fragrance trends for baby, personal care and household categories
Oct 13, 2008 | 07:42 PM CDT
Customized fragrance training
Sep 12, 2008 | 01:42 PM CDT
Multidimensional Visualization of Physical and Perceptual Data Leading to a Creative Approach in Fragrance Development
By: Christine Vuilleumier, Matthijs van de Waal, H…
Perfumers are being increasingly challenged to improve the performance of their formulations. As well as being pleasant, fragrances have to comply with growing requests for stability, biodegradability and uniqueness. Other factors render the work of the perfumers difficult, such as the specific smell of the non-perfumed substrate or the need to cover unpleasant odors.
Sep 12, 2008 | 01:38 PM CDT
By: Charles Sell, Givaudan
Exploring the two approaches to rational odor design and the possibilities of each. Why do we strive for rational design of odorants? Since the birth of synthetic organic chemistry in the mid-19th century, fragrance chemists have sought to design and produce fragrance ingredients to supplement those obtained from plant (and formerly animal) sources.
Jul 22, 2008 | 01:12 PM CDT
Understanding Fragrance Chemistry by Charles Sell has just been released
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.
Jan 22, 2008 | 03:28 PM CST
P&Fnow chats with two Arylessence perfumers—Bruce Garlick and Heather Sims—to find out their favorite synthetic materials, favor scents using synthetics and how naturals and synthetics work hand-in-hand
Jan 07, 2008 | 04:33 PM CST
P&Fnow chats with two Arylessence perfumers—Bruce Garlick and Heather Sims—to find out the benefits synthetic ingredients and what the industry would look like if synthetics were banned