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Type: Article

Section: Fragrance > Oral Care

Consumers experience a wide range of issues in the oral cavity, but now more than ever they understand how oral health is directly linked to whole body health.

Fresh Perspectives in Oral Care

How the oral care industry is adapting to new challenges, technologies and consumer preferences.

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Taking a Fresh Look at Mint

With its freshness and versatility, mint is increasingly a key ingredient of choice for perfumers and flavorists alike. In this article, Firmenich discusses the global mint market, its versatility in a variety of F&F applications and exploring new compounds through R&D.

L-menthol is one of the main components of mint oil.

BASF’s L-Menthol FCC and Mint Portfolio: A Fresh Approach to Flavors and Sustainability

BASF’s marketing and sustainability team takes a deep dive into the company’s mint offerings.

The Genuineness of Two Mint Essential Oils

The authors demonstrated that the isopulegol levels present in mint oils, along with the levels of the compound tentatively identified as neoisoisopulegol, are presently the best indicators of the presence of commint in peppermint. This method offers a good detection threshold and is easily performed through standard GC techniques.

Mentha viridis lavanduliodora Sacco Essential Oils: State of the Art

With regards to mint oil chemical composition, discovery and selection of new land races or chemotypes of Mentha species bring forth novel and unique flavor profiles. These are unique model systems for the study of essential oil biosynthetic pathway regulation and can be applied commercially, fulfilling some special market requirements.

Several of this month’s ingredients have potential for application in alcoholic beverages and alcohol-inspired flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on juniper berry oil, saffron resinoid, white thyme oil and more.

Molecule of the Month: Menthyl Lactate

Organoleptic characteristics, physical data and and applications.

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New Sensations in Oral Care

The global oral care market will grow at a compound annual growth rate (CAGR) of 3.18% through 2018, according to an analysis from Research and Markets, driven by emerging technologies, upscale offerings and, most significantly, new adopters in emerging middle classes around the world.

Organoleptic Characteristics of Flavor Materials: Mint June 2005

Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as the history, composition, applications and organoleptic properties of mint/mint products.

This month's editor's note is keeping it cool, calm and collected as P&F uncovers the essential sensations of mint and oral care.

Editor's Note: Keeping it 300

This month's editor's note is keeping it cool, calm and collected as P&F uncovers the essential sensations of mint and oral care.

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Out of the Tube: Expanding Oral Care's Sensory Experience

Could a strategic shake-up in flavor development trigger some surprising effects in other olfactory product categories?

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Editor's Note: Mint: Sweet, Pungent & Cool

The power of menthol is used to mask off notes of functional ingredients in oral care products and even develop a sense of confidence; as well as aid in digestion and even create indulgent flavor profiles when paired with other ingredients like chocolate, citrus or tea.

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Oral Care – It’s Not Just About the Cavities

Addressing functional oral care flavors means addressing consumers’ demands to feel good and do good.

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Flavor Bites: Menthone

In addition to a number of other chemicals with broadly related odors, menthone can raise many non-mint profiles out of the ordinary.

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Organoleptic Characteristics of Flavor Materials February 2018

This month’s column features discussions on oak concentrate, spearmint absolute, natural y-octalactone, natural nonalactone, 3-mercapto-3-methyl-1-butanol and more.

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The Mint Condition in Oral Care

Much of the innovation in the area came in the way of active ingredients outside of the flavor, and flavor innovation itself was limited. More recently, however, it looks like the landscape is changing.

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