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Type: Article
Organoleptic Characteristics of Flavor Materials: December 2011
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such Bergamot oil from juice emulsion, light fraction of lemon oil, orange oil Guinea and more
Nov 30th, 2011
Last Word: Vanilla, Ethics, and Market Drivers
A conversation with Scott May, VP, global sweet goods, Givaudan
Oct 21st, 2011
What to Do When the Time Comes
Worldwide M&A options for middle market suppliers in the flavor and fragrance industry
Aug 23rd, 2011
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Organoleptic Characteristics of Flavor Materials: December 2015
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. For example, 5-methyl-2-phenyl-2-hexenal (natural) is suggested for brown flavors, especially cocoa, dark chocolate, coffee, malt, honey, peanut, hazelnut, black walnut and even roasted meat flavors.
Nov 20th, 2015
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Define Your Scent with Methyl Cedryl Ether
Craft the perfect fragrance with our broad array of natural and synthetic aroma chemicals.
Feb 3rd, 2021
How can we improve upon flavor creation? Scientist and inventor Steve Leusner teams up with Intellex CEO Jason McCaw for their session, 'The Current State of Flavor Creation and How We Can Improve It,' to discuss the creation process from development to testing.
How to Update the Flavor Development Process
Innovative sessions on flavor development are on the menu at this year’s Flavorcon event.
Jul 3rd, 2023
Recent Developments in Flavor and Fragrance Chemistry
Recent Developments in Flavor and Fragrance Chemistry, book review. There is a wide selection of topics representing current research in the flavor, fragrance and biochemistry areas. There will be something to satisfy the varied interests of potential readers from the avid organic chemist to the casual historian of the industry.
Apr 6th, 2016
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Is Cineole Detrimental to TeaTree Oil?
This paper evaluates the claims about cineole in tea tree oil and reviews the results of recent skin irritancy and bioactivity investigations which show that cineole is neither an irritant nor an antagonist.
Apr 6th, 2016
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Aurochemicals: Meeting the Global Demand for Natural
Aurochemicals offers over 500 natural ingredients to meet the growing global demand for natural products and clean labels, including vanillin and heliotropine.
Jun 13th, 2018
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GCMS as a Tool for Flavor Development
There are diverse extraction, sampling and chromatographic methods, which can be used for the development of flavorings, and the right ones should be chosen for each type of required flavor.
Dec 21st, 2017
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Organoleptic Characteristics of Flavor Materials: Dec 2014
In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from natural cocoa distillate and cocoa extract in propylene glycol, through ethanethioic acid, S-(2-methyl-3-furanyl) ester and Peru balsam oil rectified.
Dec 3rd, 2014
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Organoleptic Characteristics of Flavor Materials December 2016
This month's column features organoleptic discussions on unroasted St. Johns Bread extract organic #7023, honey distillate organic, tagetes essence, 2-methyl-4-phenyl-2-butyl isobutyrate and more.
Dec 2nd, 2016
The development of the Story Macrocyclic Technology
Following recognition of the significance of Bishop and Denson's discoveries, all of Fr. Story's abilities and powers as promoter, salesman, and entrepreneur came to the fore. In short order, he had students, other professors, bankers and the community believing in the commercial significance of the discoveries.
Apr 22nd, 2016
Similarly to other industries, AI started from applications that are not unique to fragrance, such as analyzing consumer behavior as recorded in e-commerce transactions and social media for the purpose of creating fragrance products that sell better.
Digital Transformation and Artificial Intelligence in Fragrance
Exploring the growth and potential of artificial intelligence in fragrance formulation.
Jun 1st, 2023
FMA Sixth Annual Reception and Dinner
The Fragrance Materials Association's (FMA) Sixth Annual Reception and Dinner was held Wednesday, April 23 at The Atrium Country Club in West Orange, NJ
Jan 5th, 2009
Rational Odorant Design: Fantasy or Feasibility?
Exploring the two approaches to rational odor design and the possibilities of each. Why do we strive for rational design of odorants? Since the birth of synthetic organic chemistry in the mid-19th century, fragrance chemists have sought to design and produce fragrance ingredients to supplement those obtained from plant (and formerly animal) sources.
Nov 10th, 2008
Regulatory Notes: Disclosure Issues in F&F
Protecting formulas, sources and other forms of intellectual property in a thriving regulatory environment. The Fragrance Materials Association (FMA; fmafragrance.org) and Flavor and Extract Manufacturers Association (FEMA; femaflavor.org) recently co-hosted an in-depth webinar on key intellectual property (IP) issues, particularly the protection of formulas when faced with disclosure requests from customers, physicians, the public and other sources.
Nov 10th, 2008
Dorene Petersen: The Promise of Aromatherapy
The thing I am excited to dispel is the considerable degree of skepticism regarding aromatherapy,” says Dorene Petersen, founder and president of American College of Healthcare Sciences.
Aug 26th, 2013
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