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Type: Article

Section: Fragrance

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

HESP—A New Essential Oil From the Acid Hydrolysate of Spent Sandal Heartwood

In the present study, the utilization of the spent (exhausted) sandalwood powder from steam distillation as a source of an acid hydrolysate oil is examined. It has been found that hydrolysis of the non-volatile portion of an acetone extract of the spent sandalwood powder with methanolic hydrochloric acid followed by steam distillation gave rise to a new essential oil (1.2% yield) which we have called HESP, the acronym for hydrolyzed exhausted sandalwood powder.

Resin Acid in Tree Moss Extract

Lichens are symbiotic organisms of fungi and algae. The biological significance of lichens and their metabolites has been reviewed by Huneck, who even stated that “good perfumes require lichen extracts.”

Aleuritic Acid in Perfumery and Pheromones

The brief account given above indicates the vast potential which aleuritic acid holds in the synthesis of numerous useful organic compounds possessing olfactory properties. With a steady and substantial availability of threo aleuritic acid, its utility is expected to increase enormously.

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.

Perfume Materials: The Addition of Acetic Acid and Allylalcohol to Dicyclopentadiene

Chemistry and sensory evaluation

From Rallet Nº1 to Chanel Nº5 versus Mademoiselle Chanel Nº1

Inside perfume’s greatest story. The story of Chanel Nº5 begins in Moscow in 1912 with perfumer Ernest Beaux’s studies of the aldehyde used in Houbigant’s Quelques Fleurs. It continues in La Bocca and Cannes, France, and then is almost derailed by competition from an unlikely source.

NEXT: The New Normal

Ferdinand Storp on dynamic emerging markets, the growing importance of private labels and recapturing creativity.

Elections in the United States and European Union have ushered in concerns for major regulatory changes.

Editor's Note: New Year, New Regulations

As a new year begins, how will policy changes impact the flavor and fragrance industries?

Natural Aroma Chemicals: Nothing New Under the Sun?

The resurgence of naturals and ongoing innovations in organic chemistry.

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Niche Naturals: The New Space For Bespoke Agriculture

With his studio L’Atelier Français Des Matières, Rémi Pulvérail offers a couture touch to fragrance creation.

European Notes: New and Notable Flavor and Fragrance Ingredients

Highlights from the Amsterdam-based British Society of Flavourists’ (BSF) Table Talk Exhibition

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New Natural Aroma Chemicals

Sigma-Aldrich® brand aroma chemicals naturally impart the perfect notes for your formulation.

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Editor's Note: Natural Matters

Perhaps, the definition of natural may never be finite. Maybe, just like humans, science, technology and the world at large, the definition will continue to evolve.

Comparing Notes: Perfectly Natural

From violet leaf to Periploca sepium, traditional and emerging naturals alike drive creativity in perfumery

New Realities, New Opportunities

How value-added services, consolidation and core lists have reshaped the F&F industry, creating new openings for midsize and small companies

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New Niche: Simple or Simplistic?

From simple packaging to simple product names, the trends in niche fragrances are seeing a growing demand for minimalism. Are the fragrances themselves following a similar path when it comes to formulations?

Narcissus poeticus: The Heart Note

Olfactive aspects, chemical composition, extraction, economics and ethnobotany

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