Search Perfumer & Flavorist: Page 11

1,541 Results

Type: Article

Leco Pf2304 Thumb

An Analytical Workflow for Pumpernickel Bread Varieties

GCxGC-TOFMS and ChromaTOF® Tile Software combine for an efficient, supervised statistical analysis. See how subtle variations in recipe can change the aroma profile of pumpernickel bread.

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.

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.

An appraisal of the chemistry of m-menthane derivatives—virgin substrates for fragrance and flavor technology

We should be on the lookout for novel substrates to expand the frontiers of the aroma industry. Perhaps the versatile m-menthane derivatives will beet this challenge.

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

Tea has been the medium of hospitality, warmth and affection across cultures for centuries.

Tea Aromas: A Global Tour

Preparations from diverse regions of the globe offer unique flavor experiences.

Biotechnology: Approaching a Critical Mass

In the field of biotechnology, the basic understanding of the complex factory of the living bacteria and cell is of utmost need. Such an undertaking will never be on any agenda of an industrial research institution and will not be seen in joint projects paid for by the industry

pf_taste_thumb_2519

Smell and Taste in Aging

Understanding the ways in which age affects olfactory and gustatory sensitivity differently, and how individual olfactory sensitivies may diminish at varying rates

Environmental Fragrances: The State of the Art and Packaging

Exciting new concepts will no doubt move the environmental fragrance experience onto center stage where the purchase pattern and applause will receive strong consumer approval and many encores.

Utilization of Essential Oils Isolates and Aroma Chemicals Section

This begins a partial listing of the abstracts of papers tentatively scheduled to be presented at the 9th International Congress of Essential Oils. The balance of the abstracts will be published in our report issue of April/May Perfumer & Flavorist.

Analysis of Fragrance Mixtures by GC/MS and the Computer

Instrumentation. We would like to point out that the human eye and nose are still the best pattern recognizes. A computer cannot replace a perfumer; however, a computer is much more efficient in processing huge amounts of data and performing repetitious calculations. In the analysis of complex mixtures such as fragrances, we are able to use the computer to select important information which will direct us on how to spend the valuable human effort so often pressed for time.

pf_wood_thumb_72518

Fragrance Sustainability: Seeking a Sustainable Alternative to Brazilian Rosewood

Linalool enantiomers in the essential oils of aromatic plants from Brazil: Aniba rosaeodora (rosewood), Lippia alba (erva cidreira) and Ocimum basilicum (basil).

pf_cereal_thumb_3118

The Cereal and Bakery Segments Get a Wakeup Call

As suppliers drive more innovation for their customers, they confront increasing demand for added value and healthier and more targeted products.

vanilla13

Synthesis and Authentication of Natural Vanillins Prepared by Fermentation

Techniques, regulations, source variations and flavor characteristics.

incos

Innovation and Trends on Display at in-cosmetics 2014

in-cosmetics, Hamburg Messe Germany, 1–3 April 2014.

Photo Album: The Hunt for Olfactive and Organoleptic Inspiration

WFFC hosts a taste and smell trek through New York

Institute Of Food Technologists 2003: Annual Meeting And Expo

The Institute of Food Technologists (IFT) is heading back to the Midwest for its 2003 Expo, “Navigating Change…Sound Science, Common Sense and a Spark of Innovation.”

Page 11 of 86