Log In
Register
Facebook icon
Instagram icon
LinkedIn icon
Twitter X icon
Flavor
Fragrance
News
Events
Leaders
Multimedia
Home
Search
Search Perfumer & Flavorist
Article
Company
Document
Event
News
Podcast
Video
Webcast
Flavor
Fragrance
Multimedia
Enter search phrase
Search
55 Results
Ingredients
Fragrant Esters of 3-Cyclohexylbutanoic Acid
Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.
Flavorcon Coverage
2-Pentyl furan in Savory, Brown, Fruit and Other Flavors
John Wright discusses the nuances of 2-pentyl furan in the October 2023 issue.
Regulatory & Research
'Ester Dance Reaction' Yields Low-cost Aromatic Esters
Research from Waseda University in Japan describes a novel catalyst and reaction, the "ester dance reaction," that could make synthesizing aromatic compounds sustainably easier.
Ingredients
Esters
In a recent article, I discussed the fundamentals of Schiff bases. In this issue, I would like to discuss the basics of esters.
Home
Esterchem N.A.
Ingredients
Preparation of Fragrant Allyl Esters
Preparing methyl-cyclohexyloxyacetate, allyl-cyclohexyloxyacetate, methyl-cyclohexylpropionate and allyl-cyclohexylpropionate.
Regulatory & Research
Ester Announces New Flavor Intelligence Collective
Craft breweries are invited to join Ester's Flavor Intelligence Collective.
Regulatory & Research
Ester Introduces Craft Producer Early Adopter Program
The Proprietary Flavor Intelligence Technology and Predictive Personalization Data Engine is now available to all craft producers through the Ester Producer Portal.
Ingredients
Pear Ester: Ethyl (E,Z)-2,4-decadienoate
The ester's uses in flavors include fruity red, fruity yellow, fruity tropical and other fruity applications. In fragrances, it uses encompass fruity compounds for alcoholic and cosmetic perfumes.
Sweet Applications
Excellentia International's Natural Methyl Thio Esters
The range of natural methyl thio esters consists of three ingredients, which occur naturally in aged cheeses including cheddar and camembert.
Ingredients
Syntheses and Odor Characteristic of Beta-Terpinyl Esters
Our method of snythesis of terpin-1,8 diesters and eliminating one mole of acid made it possible for the first time to produce beta-terpinyl esters with interesting odour properties. This represents a major expansion of the variety of perfumery synthetics produced from turpentine.
Regulatory & Research
Patent Pick: Carboxy Ester Ketals for Fragrance
Patent Picks are chosen by the editors from publicly available sources. Today's choice are carboxy ester ketals as fragrance compositions, among other uses.
Sweet Applications
The Loss of Volatile Esters from Cookies
The following study considers some of the flavor problems associated with low-fat and microwaved foods.
Fine Fragrance
Givaudan Perfume Releases Floral Captive Molecule Esterly
Givaudan Perfume has recently released its latest floral captive molecule, Esterly, which include apple and strawberry notes.
Savory Applications
MilliporeSigma's L-Cysteine methyl ester hydrochloride, ≥95%
This FEMA ingredient can be used to create a variety of savory, brown, cocoa and chocolate flavors.
Ingredients
A "Natural Solution" to Labeling: Blue Marble Biomaterials Launches Ester Line
In response to an evolving demand of natural products, Blue Marble Biomaterials launches its natural ester line of products.
Fine Fragrance
Odor Properties of 1-(p-Alkyl)Phenylethanols and Their Esters
All the substances have, principally, similar odor characters, possessing fruity, flowery, woody, penetrant odor notes with minor rotten, moldy notes. Other characteristic notes were observed in some compounds. Odor thresholds show mostly medium values, suitable for application in perfumery products.
Regulatory & Research
Quantitative Relationships Between Structure and the Fruity Odor of Esters
This article describes the evaluation of three QSAR approacbes (CoMFA, Hansch and Principal Component Analysis) which were used to investigate the correlation between chemical structure and the fruitiness of esters. It includes the first published study of the use of comparative molecular field analysis (CoMFA) in the formulation of a structure-odor relationship.
Page 1 of 4
Next Page
