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6 Results
Type: Article
Section: Fragrance
Research Wire
An overview of recent F&F science Chewing gum: R.V. Potineni and D.G. Peterson had a couple of interesting publications regarding flavor release in chewing gum. First, the pair reported that the release of the sugar alcohol phase in sugar-free chewing gum was directly related to the release profile of cinnamaldehyde in the same product. The authors examined a number of flavor solvents in the study, including triacetin, propylene glycol and medium chained triglycerides.
Nov 10th, 2008
Progress in Essential Oils
Brian Lawrence discusses Cinnamon Leaf, Fruit and Bud Oils, Palmarosa Oil, Tuberose Extract, Coriander Seed and Leaf Oils, Niaouli Oil
Apr 6th, 2016
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More Fizz for Your Buck: High-impact Aroma Chemicals
The term ‘high-impact aroma chemical’ is one that many of us can understand but for which there is no official definition. I will set four key criteria that, for the purpose of discussion, will define these chemicals:
Apr 6th, 2016
The Last Word
Perfumer insights on ingredients.
Feb 28th, 2013
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Progress in Essential Oils: Grapefruit Oil
This month's issues discusses the chemical composition of grapefruit oil.
Aug 30th, 2016
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A Fresh Language
As the demand for basil continues to grow in a myriad of culinary, household and cosmetic products, developing an olfactory language will strengthen its position in the marketplace.
Mar 27th, 2017
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