May 2022

Perfumer & Flavorist+ May 2022

May 2022

P&F+'s May issue features creators share what inspires them, how their jobs have changed over the years and much more.

Profiles: Maud Chevalier

P&F+'s May issue features creators share what inspires them, how their jobs have changed over the years and much more.

Profiles: Bill Aslanides

Diluted many, many times, allyl isothiocyanate adds a lovely tang to sushi or roast beef.

Allyl Isothiocyanate in Savory, Seafood and Dairy Flavors

World Perfumery Congress 2022 was built with networking in mind, as well as ample time to visit a slew of exhibitors.

The Countdown to World Perfumery Congress 2022

Ahead of announcing the winner of the Sandalwood Reimagined competition, perfumers share their journey of creation.

How Do Perfumers Create?

Ambrocenide answers a need for ambergris notes that have been banned from the industry.

Sozio Perfumer Shares How They Use Ambrocenide in Fragrance

Sacrosantol was compared to N-SWO for its safety and skin benefits, using various in vitro models.

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

The panel thought that β-caryophyllene would also work well as a part of floral notes or in floral flavors.

Organoleptic Characteristics of Flavor Materials

The quest for more renewable materials across industries will accelerate the evolution of F&F value chains.

F&F Ingredients: A Changing Market

T. Hasegawa USA is expanding its presence in the U.S. market with the opening of a new Southern California facility dedicated to the production of sweet food and beverage flavors.

Site Visit: P&F+ Explores Sensegen, Sweegen & T. Hasegawa

Find out what’s trending, changing and on the horizon for F&F in the pages ahead.

Tracking Trends in F&F

Two researchers dig into the future of natural-product extraction in F&F.

Advancements and Opportunities in Natural-product Extraction: Green Enabling Technologies and Alternative Solvents

Leveraging Mint Characteristics for Any Application

The food industry uses dried herbs and spices, and their manufacture is also easy.

Spices and Herbs, Ground or Extracts: Can You Taste the Difference of These 3 Ingredients?