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Section: Fragrance
Hormel's Foods releases bacon scented face mask. Photo Credit: Hormel Foods.
Hormel's Bacon Scented Face Mask
As masks remain an everyday essential, Hormel has released a bacon scented mask.
Oct 20th, 2020
The limited-edition wrapping paper smells like bacon and features a decorative bacon weave pattern.
Hormel Black Label Launch Bacon-scented Wrapping Paper
The limited-edition wrapping paper smells like bacon and features a decorative bacon weave pattern.
Nov 16th, 2021
Bacon scented wrapping paper. Photo: Manly Man Co.
Manly Man Co. Releases Bacon Scented Wrapping Paper
The limited-edition gift is available this holiday season.
Dec 17th, 2020
Unique Applications: Novel Oxidation Reactions
The role of the lipase from Candida antarctica in the synthesis of flavor compounds.
Apr 29th, 2009
Monster Essence Fragrance Diffuser. Photo: Carl's Jr. Facebook.
Carl's Jr and Hardee's Releases Bacon and Beef Scented Diffusers
The diffuser is part of a promotion of its Monster Angus Thickburger.
Dec 3rd, 2020
Chemical Reaction: Two Views of Fragrance Safety
As DfE fragrance criteria come to light, tensions between industry and NGOs come to the fore
Oct 22nd, 2010
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'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.
Aug 5th, 2020
A New Variant of the DieIs-Alder Reaction and Its Use in the Synthesis of Fragrance Materials
Nowadays, the fragrance ingredients market is dominated by synthetic materials which offer a reliable source of inexpensive building blocks for the creative perfumer.
Apr 6th, 2016
Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry
Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.
Dec 30th, 2008
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