Search Perfumer & Flavorist: Page 12

1,541 Results

Type: Article

Synthesis and odor properties of carene and carane derivatives

The purpose of this report is to detail the syntheses of novel 4-substituted derivatives of carene and carane, and studies of their sensory (odorous) properties.

Former senator Byron Dorgan, Arent Fox LLP

Making Scents at the IFRA NA Annual Business Meeting

IFRA NA members gathered on November 14, 2017, at Hilton Hasbrouck in Hasbrouck Heights, New Jersey.

Artistry and Craft Perfumery: Techniques In Evolution. Part V

The author will address: fruity-metallic, ambergris and musk notes, in addition to the battle between the rational and the emotional in perfumery.

Vanilla pods and flower

Synthesis and Authentication of Natural Vanillins Prepared by Fermentation

Techniques, regulations, source vartiations and flavor characteristics

European Notes: New and Notable Flavor and Fragrance Ingredients

Highlights from the Amsterdam-based British Society of Flavourists’ (BSF) Table Talk Exhibition

Securing a Leadership Position for a Pro-fragrance Future

Between legislation and antifragrance sentiment among NGOs and the media, it is necessary for industry organizations to take on an expanded role in advocacy.

GLC fingerprint chromatograms of five authentic essential oils were obtained in a collaborative study.

Gas-Liquid Chromatography Analysis of Fennel and Wormwood Oils

Part 1 of 2: Fingerprint GLC of three of five ketone-containing essential oils.

Whiskey lactone is an obvious choice for coconut (especially the toasted kind) and other creamy, mild nut profiles.

Organoleptic Characteristics of Whiskey Lactone, Genet Absolute and More

This month’s column takes a bite out of whiskey lactone, genet absolute, citronellyl tiglate and more.

Increased efficiency and improved quality through networked dosing and filling systems thanks to the new FRICKE-Multiplex from engineering specialist FRICKE Abfülltechnik GmbH & Co. KG.

Networked Dosing and Filling Systems Increase Efficiency and Quality

Automation technology for the perfume and flavor industry.

Pheromones, the natural chemical signals our bodies emit, can influence how we perceive and connect with others, especially in romantic contexts.

The Impact of Fragrance on Enhancing Pheromones and Attraction

Fragrance developers are experimenting with natural and synthetic pheromones in their formulations, and new research indicates they’re onto something.

Starco Brands is acquiring Skylar, in a move that affirms the company's path to acquire 'behavior-changing' technologies and brands.

Dive Into the Latest F&F Headlines on Acquisitions & Appointments

Get up to speed with the latest ingredient and tech launches as well.

A New Variant of the DieIs-Alder Reaction and Its Use in the Synthesis of Fragrance Materials

Nowadays, the fragrance ingredients market is dominated by synthetic materials which offer a reliable source of inexpensive building blocks for the creative perfumer.

pf_van_lead_42319

Authentication of a Flavoring Substance: The Vanillin Case

As vanilla remains a popular taste and scent around the world, the global vanillin market is responding to increasing demands for naturals, while also addressing regulatory and adulteration issues.

Making Sense (and Scents) of Aroma Chemical Names

A semi-contrarian system for understanding the relationships among aromas

Design and Creation of a Successful Major Fragrance

This discussion of the design and creation of successful major fragrances will deal with tbe subject from the standpoint of fragrance planning and evaluation by a major marketer. I see this as a creative process, not as a science, but as an art--an artistic process which should have as its end not only a work of beauty, but a fine product which will make a major contribution to the profit picture of its marketer.

pf_van_thumb_22718

New Approaches to a Sustainable Vanilla Supply Chain

What solutions are available to industry as concerns grow about the traditional supply chain’s sustainability?

Trends in Aroma Research and Gas Chromatography-Olfactometry

This paper looks at two aspects of aroma research, First, we'll review the last 20 years of research concerning volatile constituents in foods and beverages, particularly certain volatile constituents formed from sugars and amino acids during food processing, then we’ll give a brief overview of recent developments in gas chromatography-olfactometry.

Olfaction and Taste. A Century for the Senses

This book, a collection of the papers presented at the symposium, speaks not just to current knowledge. It also offers interesting insights into the future.

Page 12 of 86