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12 Results

Type: Article

Section: Fragrance > Regulatory & Research

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1-(4-Isopropyl cyclohexyl) ethanol from Cumene in Two Steps

Due to its stability, this material finds use in a large number of products in the fragrance industry.

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Bio-Based Butanol as a Solvent for Essential Oil Extractions

The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).

Ozonolysis used for synthesis of odor compounds

This paper concerns, in particular, new or modified methods for the synthesis of odor compounds, drugs, and pesticides.

β-Terpineols

β-Terpineol has a hyacinth odor. With the potential availability of this alcohol on a commercial scale further developments of interest to perfumery may will be anticipated. The esters of β-terpineol are likely to be quite different from those of commercial terpineol and valuable components on the perfumer's shelf. Modifications of β-terpineol and its esters through epoxidation and then rearrangements worthy of investigation.

Synthesis and Odor Characteristics of New Gem-Dimethylcyclohexane Derivatives

Searching for cyclic analogs of the insect juvenile hormones, we synthesized a series of new compounds containing the cyclogeraniolene system. This system can be considered as a cyclic form of acyclic terpenes, such as dihydrocitronellol, dihydrogeraniol, and menthocitronellol. The isoprenoid chain in these compounds is rolled to form the cyclohexane ring by connection of the carbon atoms C-7 and C-10. As compared with the classical cyclic systems of the cyclogeraniol type, the compounds obtained by us contain the gem-dimethyl groups in the 3-position in relation to a chain with the functional group.

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Research article: Biotransformation of Unsaturated Aliphatic Aldehydes Using Baker’s Yeast

Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.

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F&F Literature Review: Value-Added Materials

What do 1,3-propanediol and flavor have in common? And how are skin sensitization assessments evolving past animal-free testing? Find out the latest in value-added materials.

The IFRA Green Chemistry Compass Tool was designed to guide the fragrance industry in evaluating and enhancing the environmental and health profiles of their products.

The IFRA Green Chemistry Compass: A Harmonized Tool to Support the Fragrance Industry's Pivotal Journey Toward Greater Sustainability

A breakdown of IFRA's Green Chemistry Compass, the 12 Principles of Green Chemistry and key takeaways of the initiative.

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The Art of Perfumery: An Orchidia Education

"Ooh, smell this!" she delights, twisting the cap off a new shampoo discovery, and leaning into her shopping companion. "It smells so good. It reminds me of (pause) something ..."

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F&F Literature Review August 2018

Following is a snapshot of some of the latest research related to fragrance safety and functionality for personal care.

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.

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Chemical Characterization of Vanilla pompona Scheide, Part IV

Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of studies, described in this last of four parts.

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