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New in Multi-use (page 3 of 5)
Mar 12, 2010 | 01:54 PM CST
6 Opportunities for Fragrance in 2010
By: Jeb Gleason-Allured, Editor
P&G’s Steve Hicks discusses how the industry can survive and thrive in a difficult environment.
Feb 15, 2010 | 03:14 PM CST
Innovation from the Northwest Rainforest
By: Christian Thwaites and Nathan Janz, Northwest …
Emerging sources of natural ingredients provide perfumers with new olfactive opportunities.
Nov 12, 2009 | 02:17 PM CST
Using the Brain (Not the Nose) to Smell
By: Stephen Dowthwaite, PerfumersWorld
A systematic approach to the most fundamental of techniques for perfumers and flavorists.
Sep 17, 2009 | 10:09 AM CDT
Apr 10, 2009 | 12:53 PM CDT
Mar 17, 2009 | 04:54 PM CDT
Comparing Notes: High-impact Materials, Stability Issues and Achieving Signature
By: Jeb Gleason-Allured, Editor
An extended conversation with beauty care perfumer Dirk Braun and household perfumer Gregory Weiss.
Mar 17, 2009 | 01:24 PM CDT
Aroma Trades Studies for the 21st Century
By: Tony Curtis, University of Plymouth
An effort to create an overarching framework of skills and knowledge for flavor and fragrance industry professionals.
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
Rational Odorant Design: Fantasy or Feasibility?
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.
Jun 19, 2008 | 02:41 PM CDT
Survival, Love and Food: Cracking the “Perfume Code”
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.