Search Perfumer & Flavorist: Page 18

1,022 Results

Section: Fragrance > Ingredients

Creative process in perfumery

The process involved in the creation of a fragrance are many, complex, and terribly abstract. I would like to share with you my notions about how a perfume is created, primarily from the vantage point of what goes on in the perfumer's head. What are the sources of inspiration to the perfumer? How does a fragrance develop from concept to finished creation?

Conformity with these standards demonstrates commitment to ensuring security controls.

Karomi Achieves ISO/IEC Certifications

Conformity with these standards demonstrates commitment to ensuring security controls.

Coriander's Deodorant Effects Traced

An article in the Journal of Agricultural and Food Chemistry detailed the deodorant effects of coriander.

Perfumery, West Coast Style

Amidst industry consolidation, one fragrance house is exploring its unique regional footprint

Comparing Notes: Perfectly Natural

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

pf_china_thumb_32817

China's Burgeoning Aromatics Industry

The growing demand for aromatics, particularly for those provided by nature’s multitude of wild plants, could indeed bring prosperity in the not too distant future to peasants living on land that may not be suitable for crops but is overgrown with plants whose value even Jia Baoyu wouldn’t have realized.

Cassie (Acacia) in Perfumery

Cassie flower oil is used in fine fragrances of various types, including floral, aldehydic, as well as semi-oriental and oriental types. In less expensive perfumes, synthetic cassie compounds are used.

Osmanthus Fragrans in China

Because of the recent development of the food and cosmetic industry in China, the concrete of Osmanthus fragrans is produced 500 kg. annually and used as ingredients of fragrances and flavors.

In the Kaleidoscope: Celery

Excellent diffusive power and superb odor tenacity make the celery seed oleoresin a distinguished ingredient in perfumery compositions; splendid effects are achieved with very small amounts. One can use oleoresins for flavoring foods depending on “whether an oil rich in volatiles or a milder flavoured product is required”.

sandalwood300

Sandalwood and Sandalwood Compounds

Woody Notes in Perfumery

pf_whale_lead_62918

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.

850x425_berje3

Berjé's Methyl octine carbonate

Coriander Seed Supernote 719502

A fragrance material from Kerry's Supernotes collection.

The Aroma Chemicals Tour

The SCM Corporation and Union Camp Corporation of Jacksonville, Florida, hosted a tour of their aroma chemicals research and manufacturing facilities on the Monday following the Congress

Computers—Who Needs Them?

Today, we find personal computers everywhere in business as well as in many homes. Today’s personal computers are fast, powerful machines found on the desks of a large percentage of business people. General software systems are available that can be adapted by the users to meet a majority of their needs. In general, computers have become a common tool for doing business.

Aromatic Chemicals from Heptaldehyde

Heptanal belongs to the cheapest aldehydic starting materials suitable for synthesis of odoriferous compounds. This article is intended to survey its chemistry in this aspect. The major use for heptanal is in the flavor and fragrance industry. This article will describe selected areas of groups of compounds where perfumery interest and organic chemical developments have impinged on each other.

pf_white_lead_21518

Synthesizing Mayol from Cuminaldehyde

The authors discuss two distinct preparations of the widely used muguet ingredient from cuminaldehyde.

Chemotaxonomy of spice plants

The use of systematic chemistry for plant classification is called chemosystematics or chemotaxonomy. The meaningful interpretation of the totality of taxonomoic characters is a difficult task. However, it has contributed much to natural classification.

Page 18 of 57