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Section: Fragrance > Ingredients

Cocoa butter colorless is part of Robertet’s new sustainable development program.

Robertet Perfumer Clément Marx Shares Cocoa Butter Colorless Usage

Discover Marx's thoughts on the versatility of the ingredient, sourcing and more.

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Mondelez Commits $5 Million to Reducing Cocoa Production Emissions

Ghana, which supplies around 20% of the world’s cocoa, is also home to one of the highest deforestation rates in Africa.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

The new location offers many testing services and a spacious laboratory for product development.

Signature Fragrance & Flavor Resources Debuts New Facility

The new location offers many testing services and a spacious laboratory for product development.

Recent Developments in Flavor and Fragrance Chemistry

Recent Developments in Flavor and Fragrance Chemistry, book review. There is a wide selection of topics representing current research in the flavor, fragrance and biochemistry areas. There will be something to satisfy the varied interests of potential readers from the avid organic chemist to the casual historian of the industry.

L to R: Study co-authors Brendan Ring, Isabelle Lee, Anne Marie Api, and Cronan McNamara

RIFM x Creme Global Fragrance Ingredients Exposure Paper Wins Society of Toxicology Award

The study authors compared the fragrance exposure of the highest-end product users to the internationally recognized TTC and DST to determine a realistic understanding of consumer exposure to fragrance.

Heterocyclic Compounds in Flavors and Fragrances Part Ill. Pyridine and Derivatives

During the last two decades the role of heterocyclic compounds in food flavors has been reviewed by several authors (18, 78, 79, 117-122). While furans (66), pyrroles (68), thiophenes (61), thiazoles (62, 63, 120), oxazoles (65, 57), Iactones (64), pyrazines (55, 56) and their reduced systems were periodically treated, surprisingly, pyridines which are among the most widely distributed volatile flavor compounds have not been described in detail (69). Therefore, the purpose of this review is to fill this gap.

“By helping people use odors effectively, we can contribute to a future wherein they can manage their emotions appropriately, thereby enhancing their well-being,” the paper concludes.

Takasago Helps Develop Self-Report Scale for Relaxation Effects of Flavors and Fragrances

The researchers believe that the scale can be used in both clinical and practical settings to determine appropriate self-care practices.

An appraisal of the chemistry of m-menthane derivatives—virgin substrates for fragrance and flavor technology

We should be on the lookout for novel substrates to expand the frontiers of the aroma industry. Perhaps the versatile m-menthane derivatives will beet this challenge.

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Patent Pick: Stabilized Flavor/Fragrance Capsules

Patent Picks are chosen by the editors from publicly available sources. Today's invention relates to an encapsulation technology to stabilize flavor or fragrance oils.

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Flavor Bites: Perfumers and Flavorists

Although there are distinct differences in the responsibilities and duties of perfumers and flavorists, these two occupations share many similarities and can learn much from each other

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Independent Flavorist Tony Moore Launches Collaborative Database of Flavor & Fragrance Materials

Along with Tony Moore's systems specialist partner, Paul Smiley, he has launched a free-to-use collaborative database of flavor and fragrance materials information at FlavScents.com.

The British Society of Flavourists partnered with Scents & Flavors as a primary collaborator.

Scents & Flavors Launches Online Database of Materials for Flavor, Perfume Industries

The database is free to use and includes a comprehensive set of data on each material.

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Bell Flavors & Fragrances Names Jennifer Lucas as Director of Marketing, Flavor Division

The company also announces three additional appointments across taste and scent segments.

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

Mango flavors are far and away the most obvious home for diphenyl ether.

Flavor Bites: Diphenyl Ether

The odor of this underused material is aggressively pungent but strongly reminiscent in dilution of mango skins.

P&F+ is now looking article submissions for August-December 2021 issues.

Perfumer & Flavorist+ Seeking Article Submissions

P&F+ is now looking for article submissions for August-December 2021 issues.

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2016 Flavor & Fragrance Leaderboard

An exclusive look at the top companies' financial reports, sustainability strategies, R&D initiatives, M&A activity and more.

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