April 2021

The April issue of Perfumer & Flavorist+ focuses on the natural and sustainable side of the F&F industry. Also in this issue: the digitization of smell and the virtual world of flavor and fragrance.

Perfumer & Flavorist+ April 2021

April 2021

This month's featured creators discuss the scents of Brazil, the impacts of COVID-19, the overlap of analysis and creativity, and much more.

Profiles: Claudio Ghizzoni

δ-Decalactone can add subtle depth and authenticity to fruits like peaches and nectarines.

Flavor Bites: δ-Decalactone

Isobionics, which was acquired by BASF’s Aroma Ingredients business in 2019, recently opened its new distillation plant at Brightlands Chemelot Campus in Geleen, Netherlands, which will produce fermentation-based materials, including ingredients set to launch in 2021.

Natural & Eco F&F Innovations

Many of this month’s ingredients feature woody, smoky notes.

Organoleptic Characteristics of Flavor Materials

Skin care continues to be a focus of innovation with an emphasis on natural ingredients.

Forward Thinking: Clean Beauty in the Time of COVID-19

WORG member and Ph.D. student, Aharon Ravia, gives more insight regarding the study as well as the future of scent technology.

The Digitization of Smell

F&F companies are advancing the industry into the new normal.

Navigating the New Virtual World of Flavor and Fragrance

Citrus production in Italy is represented by the families who cultivate these fruits even today.

Forecasting the Future of Italian Citrus Supply

Almond trees in M’Gouna, Morocco; all photos courtesy of Elise Leclerc, Julie Paumier and Claire Delbecque of Bontoux SAS.

Genetic Traceability of the Bitter Almond Essential Oil Supply Chain

Product developers and consumers alike are vested in the story of sustainability from farm to food.

Botanical Flavors Signal Form & Function