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New in Research (page 13 of 13)
May 11, 2006 | 11:26 AM CDT
By: Pieter Aarts, Sensor Marketing & Research bv a…
Focusing development on fragrances that correlate with different consumption habits. This article presents a basic study identifying which fragrance aspects in women’s prestige perfumes cause consumers to reach out for specific products.
May 11, 2006 | 11:18 AM CDT
By: Jeb Gleason-Allured, Editor
Chandler Burr, after a chance encounter with Luca Turin — a biophysicist possessing a gift for distinguishing the components of a scent — set out to write a story about Turin and his theory that the nose deciphers smell by using vibrations rather than the shape of molecules. As his investigation begins, Burr’s simple story about the creation of a scientific theory quickly takes readers to the heart of the fragrance industry and the scientific publishing world.
May 02, 2006 | 09:28 PM CDT
By: Mans Boelens and Harrie Boelens
Qualitative odor-structure relationships have been applied for more than a century. The results of these studies are mostly the consequence (outcome) of the application of common sense gathered by experience. Two main features characterize the molecular structures of odorant molecules: “electronicity” (electronic charge distribution over a molecule) and “stereocity” (volume, shape and profile of a molecule).
May 02, 2006 | 09:24 PM CDT
By: H. Sommer, H.-J. Bertram, G. Krammer, G. Kinde…
Citrus peel oils are of great importance for the flavor and fragrance industry because they are widely used in perfumes, beverages, food and cosmetic products. Many publications cover the analysis of the volatile substances of peel oils. Nevertheless, the non-volatile ingredients seem to play an important role in citrus oils, too.
Dec 19, 2005 | 02:31 PM CST
Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry
By: Patrick Dunphy, Ian Butler, Ingmar Qvist , Dan…
Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.
Oct 18, 2005 | 02:55 PM CDT
By: Ian Gatfield, Jens-Michael Hilmer and Heinz-Jü…
The role of the lipase from Candida antarctica in the synthesis of flavor compounds.
Oct 18, 2005 | 02:49 PM CDT
By: Mans Boelens, Boelens Aroma Chemical Informati…
The latest findings and their application to the flavor and fragrance industry.
Oct 18, 2005 | 02:40 PM CDT
By: Bob Sobel, FONA International
The use of e-nose technology to bridge the gap between analytical and sensory science.
Aug 09, 2005 | 04:08 PM CDT
By: Adam Elias, Elias Fragrances Inc.; Nicolás Pír…
What's in reach and what needs to be achieved for the olfactory revolution to become the fragrance revolution.
May 23, 2005 | 02:13 PM CDT
By: Hartwig Schulz, Federal Centre for Breeding Re…
A review of NIR, IR and Raman spectroscopic methods applied to the analysis of various essential oils.