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New in Research (page 10 of 13)
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.
Feb 19, 2008 | 04:35 PM CST
Fragrances of the World 2008 by Michael Edwards, helps make sense of things by classifying more than 5,700 fragrances by family, cross-referenced by gender, brand and year of launch
Feb 05, 2008 | 05:23 PM CST
The Research Institute for Fragrance Materials (RIFM) has released three more Group Summaries and their related Fragrance Material Reviews (FMRs) for publication
Feb 04, 2008 | 08:34 AM CST
The Fragrance Materials Association has released a statement criticizing a recent study published in The American Academy of Pediatrics, which suggests that the use of infant lotion, infant powder and infant shampoo were associated with increased presence of phthalates in the diaper urine of babies.
Jan 08, 2008 | 11:20 AM CST
According to a new study from Tel Aviv University,* depression may attack the limbic system, affecting the sense of smell
Jan 02, 2008 | 04:16 PM CST
Jeb Gleason-Allured, Editor, reviews Chandler Burr's new book, The Perfect Scent
Oct 26, 2007 | 02:15 PM CDT
By: Ray Marsili and Cesar Kenaan
The importance of when and how fragrance chemicals are extracted in order to accurately reconstitute the scent of a flower. The alluring fragrances of flowers are the primary inspiration for new perfumes. In the quest to develop novel synthetic aroma chemicals, perfumers have increasingly relied upon the assistance of analytical chemists to help them identify major chemicals responsible for floral fragrances.