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Ingredient Profile: Furfuryl Ethyl Ether

Philip Spillman has attributed the presence of furfuryl ethyl ether in wines to the oak wood barrel. It has been flagged as an off note in beer, contributing to the stale note with other nasty actors.

Methyl heptadienone conveys cinnamic presence and would happily find a home in bakery flavors such as coffee cake or cinnamon bun.

Flavorist Panel Evaluates Farnesyl Acetate, Bran Absolute, Palmarosa Oil and More

See possible applications for a lineup of ingredients handpicked by our panel.

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Sauza Tequila Releases RTD Spiked Sparkling Water

Sauza Tequila has released a line of tequila-based RTD spiked sparkling water, which are available in lime, grapefruit and mango flavors

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Flavor Compounds in Fermented Milks

The future of fermented milks and their cultures lies in genetic studies with further improvement of flavour production and strain vitality. There is no doubt that food shortages on a global basis will persist and the fermented milk industries of all developed countries will be asked to bring their expertise to the aid of those countries where the tradition of fermentation is strong but in dire need of technological advance.

Epidermal Bioavailability of Volatile Compounds

Application to fragrance disposition and skin sensitization risk assessment.

Flavour Compounds in Cheese

The microbiology of cheese manufacture, and the general mechanisms of flavor development in cheese have been reviewed recently, but a summary of the factors which determine the overall properties of different cheese varieties is included here for those unfamiliar with the subject.

Amber Perfumes, Compounds and Specialties

This article will discuss the development and applications of amber perfumes, synthetic amber compounds and specialties.

LUZI FRAGRANCE COMPOUNDS

Flavor compounds: Meaty Aromas, Part II

Syntheses and odor characteristics of 1-alkylthio-2-butanethiols, 1-alkylthio-2-butanols and their derivatives.

Mane Acquires Cargill's Texturizing Compounds Business

The aim is to strengthen Mane's footprint in technology compounds for the meat processing industry in Spain and other large meat markets in Europe.

Stable Isotope Analysis of Flavor Compounds

Our work deals with multielement isotope ratio mass spectrometry using a new online IRMS-technique in combination with 2H-NMR.

As one of the most popular and expensive oils of the 19th century, violet oil’s compounds could be isolated into three major ionones. It was found that depending on the synthetic route, mixtures of the ionones in different ratios were formed, each of which had unique fragrance profiles.

Patenting Non-Naturally Occurring Fragrance Compounds

What does the patent literature tell us about innovation in the area of non-naturally occurring fragrance compounds? This short article provides some recent examples of U.S. patents that have claimed “new, useful and non-obvious” non-naturally occurring fragrance compounds or compositions.

First Look: Robertet’s New Fragrance Compounding Facility

Increased automation boosts productivity and output.

Civet and Civet Compounds

Animal Notes in Perfumery. Only a few perfume materials of animal origin are used in perfumery. Among them are musk, ambergris, civet and castoreum. Civet is the subject of this article

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Sandalwood and Sandalwood Compounds

Woody Notes in Perfumery

Volatile Character-Impact Sulfur Compounds and their Sensory Properties

Volatile organic sulfur compounds are important constituents for the flavor of food, beverages and natural isolates. These character-impact sulfur compounds are, often in a certain low concentration, characteristic for the sensory properties of the material.

Ozonolysis used for synthesis of odor compounds

This paper concerns, in particular, new or modified methods for the synthesis of odor compounds, drugs, and pesticides.

New Synthetic Odoriferous Compounds

New compounds possessing interesting odoriferous properties can be prepared by employing comparatively simple procedures and may be applied in perfume compositions. 4-Phenyl-1,3-dioxan is the common starting compound used in the synthesis of all eighteen new synthetic odoriferous compounds.

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