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Type: Article

Dec-9-en-2-one

Sharp, fruity and instantly recognizable as pineapple, this ingredient has unexpected uses in a variety of flavor profiles.

First Person: West Meets East

As Chinese companies begin their evolution into multinationals, Western professionals share their experiences

Stability of Beverage Flavor Emulsions

The problems of producing a stable emulsion can be solved by application of colloidal chemistry principles. Factors influencing emulsion stability are: the particle size distribution in the emulsion, density balance of the two phases, adsorption of solid film at interfaces and electrostatic charges on the droplets.

Continuous Process for Oakmoss Extraction

Oakmoss (Evernia prunastri L. Ach.), along with other tree mosses, is among the most voluminous botanicals which are solvent extracted for use in perfumes. These extracts are manufactured with heavy labor costs. Large quantities of solvent have to be circulated and evaporated. This requires high energy costs. Therefore, there is a place for a quicker continuous automated process.

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Endpoint. Defending Nature’s F&F Sources

In some cases, Mother Nature’s materials can be artificially reconstructed. In others—well, as they say, there’s no substitute for the real thing. What happens when natural sources are threatened? Science goes on the defense.

Lebermuth Presents: Essentials Fall 2013

RSVP for this Essential Oil Educational Seminar Featuring Brian Lawrence and other Top Leaders in the Essential Oil Industry

It seems that now, more than ever, perfumers are beginning to speak up about AI’s place in formulation.

Artificial Intelligence’s Evolution in F&F

August's editor's note penned by Jenna Troyli discussing artificial intelligence in flavor and fragrance.

Mint flavor has several contributing factors, including the species of plant used and the intensity of the cooling sensation.

Editor's Note: Mint to Be

The Essential Oil Study Tour

An Essential Oil Study Tour travelled to the traditional center of the industry in the South of France to spend five days visiting six producers of natural fragrance and flavor materials. The 23 people on this tour saw wide range of both traditional and some of the most high-tech systems of production.

Extraction of 2-Phenylethyl Alcohol

by Techniques such as Adsorption, Inclusion, Supercritical C02, Liquid-Liquid and Membrane Separations. The principal aim of this paper consisted in presenting new methods for the extraction of an aroma such as 2-phenylethyl alcohol.

John Cox

New FEMA Executive Director Appointed

John Cox to succeed Glenn Roberts following FEMA's 100th anniversary meeting.

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Editor’s Note: Growing Beyond F&F

Despite changing consumer demands and regulatory restrictions, the F&F industry is growing and meeting the challenges with innovation.

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Editor's Note: Mint’s New Story

Though having a history rooted in Greek mythology, mint was only recognized as a distinct species in the late 17th century and later became popular in flavored and fragranced products.

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Biotechnology Enters Its Next Phase

“Biotech flavors could replace some natural flavors, being manufactured within a controlled environment at a lower cost,” notes a recent UBIC Consulting report. “They can also replace some nature-identical flavors and justify a natural label.”

From the F&F Experts: Aldehydes

Aliphatic, unsaturated, acetals, aromatics and more.

Site Visit: Ernesto Ventos, Barcelona

Spanish essential oil heritage and new specialties

Book Excerpt: Production-friendly Flavors

Tips on avoiding production delays and rejection by customer QA

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Umami: Fifth Taste Flavor Enhancer?

For a neuroscientist, flavor is a complex sensation arising from stimulation of several distinct sensory systems: gustatory, olfactory and somatosensory (touch, temperature, pain, etc.).

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