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Section: Fragrance

Steam distillation of the superficial essential oils: Hypotheses from studies with lavenders and mints

For any given scale of capital investment, the design of the distillery can be pre-calculated to give maximum throughput while minimizing damage to or losses from the oil.

Beta-Cyclodextrin

Recent advances in enzyme technology, coupled with increased scale production, have brought β-cyclodextrin (BCD) to a point where it can be used economically in food and cosmetic applications, although it cannot be considered as a cheap carrier. Many workers, however, are finding applications for its unique properties and stabilizing ability. In such cases it is cost effective.

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Discover NORLIMBANOL® DEXTRO

The key olfactive isomer now available on the market, NORLIMBANOL® DEXTRO, is a creative breakthrough. The purest form of this innovative woody amber molecule, made possible by our scientists, is a creative, hedonistic addition to the perfumery palette.

Changes to REACH Text

The Joint Occupational Safety, Health and Environment Committee, a joint project of FEMA and FMA, released this letter, stating the changes made to REACH since the December 2005 version.

NEXT: The New Normal

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

The Next Wave, Part II

A surfer turned sculptor turned fragrance house founder pushes the bounds of niche scents.

The Next Wave, Part I

A surfer turned sculptor turned fragrance house founder pushes the bounds of niche scents.

NEXT: Sensory Frontiers

Healthier flavors, quantitatively emotionally engaging fragrances and other sensory frontiers sit at the intersection of product innovation and basic research; that’s where the Monell Center and its industry sponsors come in.

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Takasago International Corporation's Dextramber

With starting usage as low as 0.1%, this ingredient can diffuse top notes and provide support to the middle notes of a fragrance.

What's Next: 18 Insiders on F&F Trends

Our experts break down their strategies for finding out what lies ahead for the industry. It doesn't matter if you're selling cars or designing software: The question on every forward-thinking person's mind is, "What's coming next?" And flavor and fragrance is no different.

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The Next Generation of Buchu Oil Production

For over 300 years, South African buchu has remained a vital component of the flavor and fragrance industry. New innovations in irrigation and fire-prevention have allowed the crop to flourish once more, ushering in the next generation of buchu.

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Africa: The Next Center of the Commercial Universe?

The Women in Flavor and Fragrance Commerce's fall seminar explored Africa as an emerging F&F market filled with diverse ingredients and rich opportunity for growth.

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Biotechnology Enters Its Next Phase

“Biotech flavors could replace some natural flavors, being manufactured within a controlled environment at a lower cost,” notes a recent UBIC Consulting report. “They can also replace some nature-identical flavors and justify a natural label.”

NEXT: Rethinking Fragrance in Product Development

How fragrance suppliers can become consultative partners to their customers.

NEXT: Fine Fragrance’s New Reality

The economic crisis is rapidly changing the way the fragrance industry operates; Karyn Khoury explains why that’s a good thing and how suppliers and marketers can reconnect and re-engage with consumers.

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Patent Pick: Cyclic Dextrin Odor Eliminator

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from LG Household & Health Care, is a highly branched cyclic dextrin, which can be used to eliminate undesired odor molecules.

Catch up with fragrance colleagues and make new connections at this year's event.

The Fragrance Networking Event is Returning Next Month

Schedule your meetings before touching down in Miami for the World Perfumery Congress.

Stéphanie Poulage talks educational needs of aspiring F&F professionals and ISIPCA's role in the evolving industry.

ISIPCA Discusses the Next Generation of F&F Industry Professionals

Stéphanie Poulage talks educational needs of aspiring F&F professionals and ISIPCA's role in the evolving industry.

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