Search Perfumer & Flavorist: Page 11

672 Results

Type: Article

Flavor Bites: γ-Valerolactone

Wright discusses the γ-Valerolactone's various profiles.

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Patent Pick: Bitter Flavor

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments relating to bitter taste perception.

Flavor Bites: Dimethyl Sulfide

Use in vegetable, fruit, dairy, brown, fermented, and seafood and meat flavors

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China's Burgeoning Aromatics Industry

The growing demand for aromatics, particularly for those provided by nature’s multitude of wild plants, could indeed bring prosperity in the not too distant future to peasants living on land that may not be suitable for crops but is overgrown with plants whose value even Jia Baoyu wouldn’t have realized.

Beyond the GRAS Lists

The Minimal Risk of Additional Nature Identical Flavoring Materials. Among all food additives used, it is generally accepted that flavoring materials form a class by themselves. This class outnumbers by far all other food additives combined. The number alone makes individual testing of all flavoring materials unrealistic.

Il. Bloomingdales Men’s Fragrance

Soon the selling floor, I found that men want to know about new products; they want to feel good about themselves. They want to be helped proped y to have that sharper image.

Para-Hydroxy Phenyl Butanone

The organoleptic impression of this chemical is so specific (somewhat like vanillin’s relationship to vanilla), that most of us refer to this material by its functionally derived name raspberry ketone. Thus shall it be referred to throughout this review.

p-Methoxybenzaldehyde is the key odor component of the flower of the hawthorn bush, a common hedging plant in the United Kingdom.

Flavor Bites: p-Methoxybenzaldehyde

The profile of p-methoxybenzaldehyde is deep and sweet rather than floral and fragrant, making it useful in many flavors, especially in the brown and fruit categories.

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Cold Brew Extract Profiles

Prova's Elodie Giret and Marie le Beller offer insights and analysis on extracts of the buzzy beverages.

Breakthrough Creativity and Psychographics

This fragrance psychographic “overlay” to VALS is one new breakthrough area we are pioneering. We avoid the unworkable ideas or logic-deductions, the two polarities of mediocrity in the marketing and advertising of products. We use the fragrance psychographics as an invaluable creative tool toward focusing our breakthrough problem-solving in a constructive way.

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Flavor Bites: Ethyl levulinate

The fruity note of this ester has extra depth and succulence not found in ethyl pentanoate.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

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Flavor Bites: Anisyl Alcohol

Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.

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Flavor Bites: Dimethyl trisulfide

The profile of the dimethyl sulfide series of chemicals changes with increasing molecular weight, ranging from jammy to meaty. Additionally, there are dramatic variations in strengths, which can be used in vegetable, savory and dairy flavors.

Flavor Bites: Ethyl Salicylate

This article explores the wide uses of ethyl salicylate in a variety of flavor categories including berry, fruit, and brown flavors.

L'Heure Bleue at 100

Societe Francaise des Parfumeurs celebrates the continuing influence of Jacques Guerlain's classic fragrance

Tech Brief: Nano Rising

Emerging technology presents serious regulatory hurdles and even greater possibilities for the flavor and fragrance industry

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Flavor Bites: iso-Valeraldehyde

A quintessential malt flavor, iso-Valeraldehyde, offers a significant lift to many heated and non-heated flavors.

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