Search Perfumer & Flavorist: Page 11

665 Results

Type: Article

Organoleptic Characteristics of Flavor Materials: June 2015

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. This edition features vanilla absolute, nonanoic acid, 2-methyl-2-pentenoic acid, 2-heptanone and more.

Organoleptic Characteristics of Flavor Materials: June 2014

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-methyl-3-tetrahydrofuranthiol (cis and trans) and rum CO2 extract, to oil lemon Meyer (cold-pressed).

hibiscus

Organoleptic Characteristics of Flavor Materials: June 2017

This month's column features organoleptic discussions on hibiscus extract organic, cassis bourgeons absolute, fennel oil, mango distillate organic and more.

Organoleptic Characteristics of Flavor Materials: January 2004

This month's column features organoleptic properties of clove leaf Madagascar, coffee concentrate, ethyl acrylate and more.

perfume7

The Juice: Inside Givaudan Perfumery School

Along with rigorously memorizing 500 materials within the first several months, training to become a perfumer requires a fine balance of passion, creativity, patience and technical skill.

Judgement in Fragrance Creation and Selection

Perfumer's Notebook. This analysis emphasizes the kinds of judgments the perfumer must make in the process of creation of a fragrance. The perfumer must be capable of an imaginative approach, be able to objectively evaluate his work through sound testing techniques, be able to make correct decisions, and have a thorough knowledge of the aroma materials with which he works.

850x425-Cedar

The Olfactory Power of Japanese Cedar

A cultural history of a rare and fleeting essential oil.

pf_lav_lead_42319

A Scent of New Jersey Lavender

Coveted for its medicinal, aromatic and therapeutic properties, lavender is known for its clean and medicinal aroma due to small amounts of camphor and eucalyptol. A closer look at fresh lavender flowers reveals some interesting details about the constituents between leaves and flowers.

Process to Formulate Hypoallergenic Jasmin Oil

We must also turn our attention to problems of safety in fragrance materials other than allergenicity; we must consider dermal irritation and phototoxicity as well. Finally, I have to say that formulation of safe fragrance materials cannot be accomplished by cosmetic companies alone. The cooperation of perfumers, perfume companies and such organizations as RIFM (Research Institute for Fragrance Materials) and IFRA (International Fragrance Association) is sure to accomplish this goal.

Sensapeel

Fragrance Sampling Just a Peel Away

If you provide essential oils, aromatic chemicals or fragrance materials for perfumes or aromatic products, SensaPeel samplers will enable you to provide readers with an accurate olfactory sample right off the page.

pf_pring_lead_52919

Oral Care – It’s Not Just About the Cavities

Addressing functional oral care flavors means addressing consumers’ demands to feel good and do good.

Organoleptic Characteristics of Flavor Materials: January February 2006

Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Cocoa nib extract, 4-hexene-3-one, Cognac Oil Replacer #1447 and more.

Organoleptic Characteristics of Flavor Materials: May June 2002

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Orange Oil Sesquiterpeneless, Orange Juice Natural Extract, Clementine Oil, Lime Oil 4x Expressed and more.

Sarah Horowitz-Thran, 'I love being a part of the process, from fragrance development to manufacturing the final product and watching a customer’s vision come to life.'

Chief Perfumer Sarah Horowitz-Thran Shares Fragrance Journey

Hear about Horowitz-Thran's journey, project wins and her take on the industry's evolution.

pf_grapefruit_850_92117

Beyond the Peel: Analysis of Pink Grapefruit Juice

There is very little differences between the peel oils of orange and grapefruit. Both of them contain pinenes and limonene as their major constituents and have very similar analytical profiles. Pink grapefruit juice’s characterizing components proved to show a few analytical surprises.

F&F Q&A: The Stories are in the Juices

A talk with The Perfect Scent author Chandler Burr. When we asked Chandler Burr what interested him about perfume as a subject, he simply said, “It’s the greatest underappreciated art in the world.” And we agree.

Organoleptic Characteristics of Flavor Materials: Mint June 2005

Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as the history, composition, applications and organoleptic properties of mint/mint products.

Organoleptic Characteristics of Flavor Materials: May June 2001

Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Propanal, Heptyl Iso Butyrate, Palmitic Acid and more.

Page 11 of 37