April 2022

Perfumer & Flavorist+ April 2022

April 2022

Profiles: Raimundas Steponavicius

Profiles: Christina Hook

Dimethyl disulfide is useful in all brown flavors but especially interesting in cocoa flavors.

Dimethyl Disulfide in Savory, Brown and Nut Flavors

Visit exhibitor booths, experience the latest innovations in fragrance and reconnect with fellow industry professionals.

Assembling Fragrance’s Finest at World Perfumery Congress 2022

With a long history of restaurants playing a crucial role in the introduction of Asian food and beverage flavors to U.S. consumers, brands should pay close attention to the ingredients and flavors that are emerging on menus today.

Finding Inspiration in the Latest Asian Flavor Trends

Indian sandalwood’s perfume qualities were first recorded in texts from what is now modern India written as early as 700 BC.

A Spotlight on Indian Sandalwood in Perfumery

Skin Benefits of Sacrosantol: A Reconstituted Sandalwood Oil Based on Natural and Biotechnology-derived Ingredients

Whiskey lactone is an obvious choice for coconut (especially the toasted kind) and other creamy, mild nut profiles.

Organoleptic Characteristics of Whiskey Lactone, Genet Absolute and More

The many F&F ingredients constitute a complex universe, undergoing a big evolution due to its interdependence on other industries, regulations and climate change.

F&F Ingredients: A Changing Market

2019 Flavorcon Nologo0352

Flavorcon Returns to Cincinnati

The April issue explores the intricacies of various F&F markets, updates on upcoming events and more.

What’s Next for F&F

Firmenich has entered into an agreement with Finlays giving Firmenich full sales rights to Finlays’ European tea and coffee extracts portfolio.

Tracking F&F’s Growth: Acquisitions, Expansions and Partnerships