Search Perfumer & Flavorist: Page 17

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Type: Article
Importance of minor components in flavors and fragrances
This discussion was intended to demonstrate, by use of a relatively uniform group of compounds, that minor constituents can exert a considerable impact on flavors and fragrances. My intention was to indicate what direction the analysis of flavors should follow in the future. The instrumentalist by himself will not achieve much more unless he is assisted by the biochemist, the organic chemist, and the neurophysiologist, not to mention the perfumer and the food technologist.
Apr 27th, 2016
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Putting on the Spritz: Beverage-Inspired Fine Fragrances
Fine fragrances raise a glass to the flavor world with scents inspired by classic beverages and cocktails.
Feb 3rd, 2020
Frugality is the New Key Driver in Flavors
The alternative growth opportunities for the flavor industry during this economic downturn will be driven by an ability to provide an economic benefit to customers rather than an ability to provide on-trend flavor profiles.
Jan 19th, 2009
New Opportunities in Sensory Innovation for Flavor Ingredients
A new report by Companiesandmarkets.com provides an insight into future flavor trends in foodFlavor is an integral part of food and what it offers consumers, and therefore the optimization of flavor in food is important for manufacturers in adding value to their products. Currently, there are major changes in food flavor innovation driven by shifts in consumer behavior.
Nov 13th, 2008
Skin Odor Value Technology for Fragrance Performance Optimization
Since early times we have used perfume as the most intimate apparel to enhance our appeal. It clothes our skin with an invisible aura of fragrance providing it with a signature of personality and mood. Ideal fragrances are those which are a perfectly tailored match to our skin. This paper describes the methodological aspects of Givaudan-Roure's proprietary skin odor value technology and shows how it is used by perfumers in designing "haut couture" fragrances.
Nov 28th, 2008
Flavorcon 2015 Preview: Technology & Creativity for Sensory Excellence
This article previews the upcoming Flavorcon 2015 event.
Oct 13th, 2015
Fragrance Foundation Arabia Award Winners Reflect Evolving Market
The winners of the 2014 Fragrance Foundation Arabia awards reflect the growing influence of multinational brands, as well as the resilience of regional players.
Jan 22nd, 2015
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(Re)Formulating the Future of Health and Wellness
From low-in products to natural offerings to functional foods and beverages to cosmetic actives, the flavor and fragrance industry is poised to play a multi-faceted role in addressing consumer wellbeing.
Feb 29th, 2016
10th Annual West Coast Flavor Industry Forum Audience.
10th Annual West Coast Flavor Industry Forum
The 10th Annual West Coast Flavor Industry Forum presented a range of talks on key topics: citrus oils, mint and umami.
Mar 18th, 2010
Back to the Bench: Focusing on Flavorists’ Creativity
Maintaining the passion of discovery despite crushing workloads.
Dec 7th, 2009
Geraniol-rich essential oil from Monarda Fistulosa L.
At present, adequate information has been developed on the agronomic and oil extraction procedures to enable the initiation of commercial geraniol production using the Morden No. 3 Monarda hybrid. This hybrid grows well under the dryland culture in central Canada. It is winter hardy and of a perennial nature; the oldest plantation is six years old and is still in good production.
Apr 13th, 2016
The Flavor of Food—How Natural is Natural?
The purpose of this study is to compare the flavoring materials formed during food processing with their synthetic counterparts that are used as flavor additives.
Apr 6th, 2016
Consumption Ratio and Food Predominance of Flavoring Materials
The Consumption Ratio has been generally accepted as a valuable tool for the setting of priorities for the safety evaluation of flavoring substances. The general understanding of its significance is inspiring flavor researchers tn publish the results of their work in a form which clearly relates the quantity of the substances identified to the food.
Apr 6th, 2016
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The Biogenesis of Fruit Flavors: A Continuing Story
The present paper will likewise emphasize the applied aspects of some selected recent results highlighting the morphological and subceellular site of flavor biogenesis, and flavor-producing cell cultures.
Apr 6th, 2016
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Skin Odor Value Technology for Fragrance Performance Optimization
This paper describes the methodological aspects of Givaudan-Roure’s proprietary skin odor value technology and shows how it is used by perfumers in designing “haut couture” fragrances.
Apr 6th, 2016
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The Future of Fragrance: World Perfumery Congress 2016
This year's congress brought together more than 1,100 attendees worldwide to discuss what makes "scents" in fragrance sustainability.
Aug 30th, 2016
Through the science of aromachology, functional fragrance makes you smell good and can unlock your subconscious, making you feel calmer, happier and less stressed.
Linking Scent and Well-being Through Functional Fragrance
Looking into the new generation of alluring mood-boosting scents steeped in wellness.
Jul 31st, 2023
With a long history of restaurants playing a crucial role in the introduction of Asian food and beverage flavors to U.S. consumers, brands should pay close attention to the ingredients and flavors that are emerging on menus today.
Finding Inspiration in the Latest Asian Flavor Trends
From home cooking to foodservice to what’s stocking supermarket shelves, discover the latest trends in Asian foods and beverages.
Apr 1st, 2022
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