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Table of Contents:
October 2011
Flavor Articles
Ethyl cis-4-octenoate
By: John Wright
Ingredient Roundup: Chemical Sources Association Roundtable
By: Jeb Gleason-Allured
The Quality of Cured Vanilla Beans
By: Patrick Dunphy, vanilla consultant, and Krishna Bala, Firmenich (US)
Ingredient Profile: δ-Undecalactone, Natural
By: Cyndie Lipka, Sethness Greenleaf
The Universal Hotness, Part 1: Allyl Isothiocyanate
By: Michael Zviely, CIC
Organoleptic Characteristics of Flavor Materials
By: Judith Michalski, Bell Flavors & Fragrances
Fragrance Articles
Formulating with Natural and Organic Fragrances
By: Jack Corley, Trilogy Fragrances
Java Vetiver Oil
By: Frederic Badie and Anne Sophie Beyls, Payan Bertrand
Overachievers and Underachievers: What it Takes to Beat the Industry Average
By: Kevin McGann, Marcum LLP; with research and analysis by Shan Chen, Eva Yee Wong, Lani Shufelt and Adam Burke, Samuel Curtis Johnson Graduate School of Management, Cornell University
Progress in Essential Oils
By: Brian M. Lawrence
The Last Word: Francisco Fernandez Alvarez-Castellanos: IFEAT Preview—the Spanish Aroma Chemical Industry
By: Jeb Gleason-Allured
Subscription Exclusives
These items only appear in the print and digital editions of the magazine—subscribe now to make sure you don't miss valuable content like this!
- 3D Perfumery Ingredients: an IFEAT 2011 Preview
- Defending Ingredients: IFRA UK Highlights Advocacy
- Natural Innovation: Firmenich Inaugurates New Center in Grasse
- WFFC Honors Coca-Cola VP Mary Riddle
- Forward Thinking: Au Naturel by Amy Marks-McGee
