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Perdon Rupnow reproduced one of her favorite French desserts the Paris-Brest puff pastry base garnished with hazelnut praliné and cream by using five different pyrazines to complete her vision.

A Love Letter to Pyrazines from a Perfumer

Perfumer Delphine Perdon Rupnow shares her notes on pyrazines in fragrance formulations.

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FEMA GRAS and U.S. Regulatory Authority: U.S. Flavor and Food Labeling Implications

As consumers increasingly examine the ingredients in their products, flavor and food labeling between the two programs continue to be an evolving balancing act between transparency and disclosure, with safety as the foundational message on the label.

Odor Experience as an Affective State: Effects of Odor Pleasantness on Cognition

A summary of research conducted for the Fragrance Research Fund. This research is designed to investigate the effects of pleasant and unpleasant odors on a variety of cognitive-behavioral responses.

Thoughts On Aroma Chem Essential cals for Oils and Flavors and Fragrances

The ultimate goal of the flavor and fragrance industry is to improve the quality of life through production and focused application of flavors and fragrances. In order to do this, one must first understand the basic role of smell and taste in life. This means investing in research into the science of smell and taste

A Fracas about Fragrance

The uneasy application of copyright to perfume

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Editor's Note: Snacks and Air Care: Dynamic Growth

This issue, we’re exploring two booming categories in flavor and fragrance: snacks and air care. With wellness at its core, we’re seeing exciting new trends that are shaping innovation through sustainability, personalization and attention to sensory experiences.

The whole area of tea flavors is the most obvious focal point for linalyl acetate.

Linalyl Acetate in Floral, Citrus and Berry Flavors

Discover John Wright's December 2022 column on linalyl acetate's versatility.

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Flavor Apprentice Minh Nguyen Favors Powder & Beverage Applications

October's creators share their favorite projects, ingredients and advice for newcomers into their respective fields.

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VERALAN – the smell of Autumn all-year-round

Not-So-Plain Vanilla: A Flavorist’s Best Asset

Vanilla has a delicious and complex taste profile that works for home baking, store-bought comfort foods, culinary dishes, confectionery and so much more.

Headspace Measurement of Evaporation Rates of Perfumes Applied onto Skin: Application to Rose Essential Oils and Their Principal Components

The goal of this research was to study, by headspace analysis, the diffusion of the major components essential rose oils applied onto skin.

Unilever and Fragrance: Emotion and Function

Marcella Bartoletti on scenting personal, home and oral care brands for a changing world.

Dihydroroseoxide—A Unique New Aroma Chemical

The combination of the interesting odor profile of dihydroroseoxide with availability in larger quantities, superior stability and an attractive cost will broaden the scope of possibilities in fragrance compounding and will open up new routes to a wide range of notes in creative perfumery.

While 2020 saw a rise in plant-based products’ innovation and launches, the taste, texture and price shortfalls when compared with conventional products meant that plant-based businesses fell short of outperforming conventional producers.

Savory Solutions And Flavoring Alternative Proteins

Product development challenges, mouthfeel enhancement and the future of expectations for plant-based.

Industry Snapshot: Fragrance Houses, Perfumers Shine at 36th Annual FiFi Awards

The 36th Annual FiFi Awards, hosted by The Fragrance Foundation, was a glamorous affair glittering with celebrities such as Padma Lakshmi (Top Chef), fragrance and cosmetic maven Tova Borgnine, and designers Cynthia Rowley and Zac Posen. The event, which in its inaugural year bo asted 250 guests, played host to 1,000-plus industry luminaries. The true stars of the night? The engineers of scent: the fragrance houses and perfumers.

HAWS and HEB—Two New Essential Oils from Spent Agarwood and Bursera Husk

In the present article, we describe the process of isolation of HAWS and HEB oils along with their physiochemical properties.

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The Other Sense: Fragrance as Art Form

Museum of Art and Design exhibition believes fragrance’s unique subjectivity, giving perfumery its creative due.

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Today's Natural Aroma Chemicals and Their Sources

Obtaining natural aroma chemicals by direct isolation from food sources is the oldest method of obtaining such materials, and indeed, as has been noted before, isolation of materials from natural sources is the de facto origin of organic chemistry.

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