Search Perfumer & Flavorist

Wooden tray with natural juice samples and flavor guides featuring fruit-infused beverages and descriptive cards

FlavourTalk 2026 Brings Joy and Curiosity to Consumer Flavor Perception Conversation

This year’s exhibition and conference focused on the underlying neuroscience of flavor and how product developers can leverage this research.

Dr. Jeannette Haviland-Jones, professor emirita, department of psychology, Rutgers University, discussed expert panels and detecting mood odors.

F&F Perception Symposium Examines Aromas, Mood and Taste

A recap of the fourth annual Flavors, Fragrances and Perception Symposium at Rutgers University on June 8, which focused on sensory studies, neuroscience, consumer testing and new developments.

Biter is described as being acrid or astringent in taste.

Cracking the Code of Bitterness: the Science of Natural Blockers

By understanding the mechanism of receptors and blockers, flavorists and product developers can create better tasting products that consumers will love.

litR_lead_pf_32118

F&F Literature Review: Natural Progression in Extraction, Production and Research

A brief look at the literature gives some indication of health and wellness drivers, including natural extraction, production and modification processes; authentication techniques; and even biometric efficacy research.

Ray Salemme, CEO, Redpoint Bio

Novel Compounds Point Toward the Future of Healthier, Better-tasting Flavors

Inside Redpoint Bio’s discovery and development of bitter blockers and flavor enhancers.

Colorful row of fruity popsicles in vibrant yellow, orange, green, red, and purple hues

What Formulators Need to Know About Natural Flavorings with Modulating Properties

FMPs can be used in combination with other flavorings to create a more authentic sensory experience for the consumer.

Woman with curly hair laughing while holding a whisk with chocolate batter dripping in a bright kitchen

Sweetness, Rewired

From brain cues and receptor science to AI-designed sweeteners and taste modulation, a new generation of technologies is giving flavorists more ways to deliver less sugar without sacrificing satisfaction.

Young woman with black hair buns wearing denim shirt holding pink and burgundy gerbera daisies against neutral background

The Invisible Influence: Why Subthreshold Odors Deserve More Attention

Seemingly innocuous components can elevate a product, but they have the potential to tarnish it too.