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Type: Article

The Designer Image—lnternationai Fragrance Style

It has been my attempt to share some of the joy and excitement we feel at Avon in creating new fragrances. I would like to thank all the perfumers for the willing and highly creative cooperation we have always encountered in creating together dynamic new fragrances for the entire world.

Sesquiterpenoids: The Lost Dimension of Perfumery

Over the last forty years, the isoIation and characterization of sesquiterpenes has become an increasingly straightforward task for the organic chemist. But even today new and interesting sesquiterpenoid structures are still being established as evidenced by mint sulphide in peppermint residues and the pungent tamariscol from the liverwort Frullania tamarisci.

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Endpoint. Connecting the Dots in F&F

My role for Perfumer & Flavorist is to procure and put forth relevant scientific content and observations to advance your formulations for improved F&F applications. So what you’ll find here are some interesting points I’ve observed that could connect to your overall larger project “constellation.”

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Dairy Markets Move to New Pastures

Plant-based dairy alternatives are grabbing the headlines as of late, but is it fair to say dairy is dead? We take a look at the dairy market and how brands are responding to consumers’ demands for healthier, cleaner yogurts, flavored milks and creamers.

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Endpoint. Extraction Matters in F&F Development

Unadulterated oils and optimized extracts.

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Fragrance Ingredient Disclosure in Cleaning Products

SC Johnson’s latest move follows Clorox’s announcement that it would disclose fragrance allergens in its cleaning, disinfecting and laundry products.

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Plant Science Technologies: New Cultivar Development

Plant science development programs have had a traditional focus of seeking new cultivars or varieties that target improved quality and yield, plants with enhanced resistance to disease and pests, and, finally, specialty products having new quality characteristics and performance traits. This paper will present an overview of one approach and the steps taken during the development and commercialization process.

Emerging Trends in Soft Drink Flavors

Mintel unveils the latest trends in soft drink flavors, including fruit, herbal and citrus

Main Verbal Responses During Human Olfaction

Every living organism needs information for the maintenance of its life and species. To gather this information animals, including humans, possess senses.

This issue highlights speakers featured in the upcoming Flavorcon 2022 event.

Flavor, Fragrance, Innovation—Discover What’s Next

This issue highlights speakers featured in the upcoming Flavorcon 2022 event.

Photos and Highlights: WFFC Dinner, SFC/CSA Midwest

An inside look at the WFFC Dinner and the SFC/CSA Midwest meeting

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Flavor Formulation: My Top Seven Dairy Materials

A chief flavorist shares her favorite raw materials for use in dairy formulations. Flavorists all have materials they’ve grown fond of and use time and again in their flavor formulations. In this little article, I will share some of my preferred materials for dairy flavors and the reasons I use them.

Composition and characteristics of dill: a review

It is apparent that dill and its extracts are a potential source of biologically active compounds, some of which could be extracted from the plant material without detriment to its flavour quality.

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Sweet Pea (Pois de Senteur) in Perfumery

Sweet Pea is a late comer to perfumery, compared with jasmin, rose, violet and other florals. No natural sweet pea flower oil is available, and therefore only synthetic sweet pea compounds are used in perfumery.

Aromatherapy: Do Essential Oils Have Therapeutic Properties?

A pleasant odor has always been, and still is, an important factor for people to feel good, and feeling well is synonymous with good health. Therefore, we can conclude that all substances which are able to create a certain amount of well-being and well-feeling possess therapeutic properties and, therefore, can be called therapeutic agents.

Tetrahydrofuran and Tetrahydropyran Derivatives as Odor Substances

In summary, over the past few years many terpenoid THF and THP derivatives have been both synthesized and characterized in nature. Some of them have been shown to demonstrate unique sensory properties, and together with their stability, they have attracted the attention of even the most fastidious of perfumers

Carob Bean on Roasting Aroma Dependence Conditions

From this study, it is clear no single or small group of compounds is entirely responsible for the characteristic aroma and taste of carob and its roasted powders.

Promoting and Defending Fragrance in the Media

IFRA North America explores the benefits and pitfalls of media engagement and how industry and the public view risk and safety

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