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38 Results

Type: Article

Section: Fragrance > Regulatory & Research

Searching the patent literature for flavor and fragrance materials

When searching the perfumery or flavor use of a chemical, novel or not, two places in each classification system should be searched: all organoleptic use class(es), and the chemical per se class. At a minimum, the search should cover the U.S. Classification system, the International Patent Classification, the standard chemical literature (e.g. Beilstein and Chemical Abstracts), and the standard literature of our industry: Bedoukian’s Perfumery and Flavoring Synthetics, Arctander’s Perfume and Flavor Chemicals (Aroma Chemicals) Vol. I and II, and the Fritzsche library bulletin.

The Search For Scent

Gliding silently across the canopy of a coastal rainforest in the Masoala Peninsula of northeastern Madagascar, Roman Kaiser knew he was on to something good. “Can you smell this unique scent of White Freesia and Robina — which tree might it be — we have to go closer,” Kaiser said to his ScentTrek teammate and Givaudan executive perfumer, Dave Apel.

The Search for New Aroma Chemicals

lthough up to 10,000 natural and synthetic aroma chemicals exist, the search for new or improved products is ongoing in the flavor and fragrance industry (F-1). The search for new substances starts with the analysis of the possible benefits, the existing knowledge and the routes that can be followed.

Molecular Surface Analysis: A Computer Assisted Search for Structure-Odor Relationship

The purpose of this article is threefold. First, we shall explain how we have adapted the small computer to carry out comparisons between the surface regions of molecules and to identify regions of significant spatial similarity. Secondly, we shall demonstrate how this method was applied to the development of new synthetic cedarwood tobacco flavorants.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

Research Wire

An overview of recent F&F science Chewing gum: R.V. Potineni and D.G. Peterson had a couple of interesting publications regarding flavor release in chewing gum. First, the pair reported that the release of the sugar alcohol phase in sugar-free chewing gum was directly related to the release profile of cinnamaldehyde in the same product. The authors examined a number of flavor solvents in the study, including triacetin, propylene glycol and medium chained triglycerides.

F&F Research Review

A survey of recent literature in the areas of flavor, fragrance, ingredients and more.

Methods in Aromatherapy Research

I have proposed the following definition of the word aromatherapy: Therapeutic uses of fragrances or at least mere volatiles to cure and to mitigate or prevent diseases, infections and indispositions only by means of inhalation.

Creativity and Research A New Compatibility

Looking at maps like these is a fairly imprecise thing. These maps are averages and general, but what we have the ability to do for the perfumer is to make use of the reference set. We can show this map but really not as our last word on the subject, but as our first advice about a general direction.

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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.

Science Notes: The Research and Patent Wire

Recent advances in flavor and fragrance technology and investigation. A closer look at cocoa: Ducki et al. used headspace SPME and GC/MS to examine the aroma profile of cocoa products. The authors employed a number of temperature conditions and extraction times for maximum recovery.

Technology Transfer for Aroma Chemical Research

Today, aroma chemical research is reaping the benefits of new knowledge bases created by pharmaceutical and petroleum chemical research.

Essential Oil Essential Oil Research and Symposia 1969-1989

The time is ripe, perhaps, to review the development which has taken place since the Essential Oil Symposium started in 1969—and try to see a little ahead. The aims of the symposia should be as before: namely, to bring together scientists who are interested in all aspects of essential oil research, for discussions of common problems and presentation of their results, to the benefit of essential oil research in general.

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Turkish Rose Oil Research: Recent Results

ose oil was produced by hydrodistillation from fresh flowers of Rosa damascena Miller. (Turkey and Bulgaria are the two main producers of this precious material.) Results of the analysis of Turkish rose oil produced by the Gülbirlik Cooperative in the past 16 years are provided in this article.

Trends in Aroma Research and Gas Chromatography-Olfactometry

This paper looks at two aspects of aroma research, First, we'll review the last 20 years of research concerning volatile constituents in foods and beverages, particularly certain volatile constituents formed from sugars and amino acids during food processing, then we’ll give a brief overview of recent developments in gas chromatography-olfactometry.

2012 Flavor & Fragrance Leaderboard

Acquisitions, raw material price pressures and an uncertain economy make for a mixed picture

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Perfume and Flavor Synthetics

Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fi elds of basic research.

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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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