Most Popular in:
New in Research (page 10 of 14)
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.
Sep 10, 2008 | 03:40 PM CDT
The Monell Chemical Senses Center may have identified the odor of skin cancer, a discovery that might be used to develop new ways of identifying basal cell carcinoma.
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."
Aug 04, 2008 | 04:22 PM CDT
Anne C. Steinemann, a researcher at the University of Washington, released a study late last month entitled “Fragranced consumer products and undisclosed ingredients,” which claims fragrance ingredients contained in a selection of consumer products are potentially toxic.
Jul 22, 2008 | 01:12 PM CDT
Understanding Fragrance Chemistry by Charles Sell has just been released
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.
May 14, 2008 | 03:20 PM CDT
By: Jeb Gleason-Allured, Editor
Recent advances in flavor and fragrance technology and investigation. A closer look at cocoa: Ducki et al. used headspace SPME and GC/MS to examine the aroma profile of cocoa products. The authors employed a number of temperature conditions and extraction times for maximum recovery.
Apr 01, 2008 | 01:16 PM CDT
Research highlights the ways in which experience can manipulate olfaction.
Mar 10, 2008 | 10:04 AM CDT
Study retracted, review underway.