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What influence do new fragrance materials have in perfumery?

Presentation to the British Society of Perfumers on January 20, 1977. Perfumery is certainly an ISM (defined as any distinctive doctrine or practice) and I = innovation S = success M = motivation. AN of these are ours by creative thought and NFMs to make the perfume that “stands out from the crowd.”

Shelley Henderson and Marcia Arb (both Abelei Flavors) at Chicago IFT Supplier's Night.

Industry Snapshot: Chicago IFT Brings Flavor Modifiers into Focus

Discussion on flavor modifiers' positive impact on cost savings, sodium reduction and weight control.

The panel thought that β-caryophyllene would also work well as a part of floral notes or in floral flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column offers a taste of Litsea cubeba oil, farnesene 90% natural, germacrene D 85, natural and more.

Headlines have shown a significant shift in consumer behavior, focusing on the growing trend of layering different fragrances to create personalized, unique scent experiences.

The United States Enters its Fragrance Layering Era

Headlines have shown a significant shift in consumer behavior, focusing on the growing trend of layering different fragrances to create personalized, unique scent experiences.

Green bell pepper, mushroom, celery, and potato/potato chip among others came up as options for cis-3-hexenal.

Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials

Cyndie Lipka's panel discusses possible applications for a lineup of materials.

Musks: The Choices

I would like to summarize the various possibilities, considerations and choices that are open to perfumers when they create fragrances that are safe for today’s market, including a brief description of the versatility and functionality of the various musks, as well as the safety of these ingredients.

IFT 2008: Photos and Highlights

Photo albums, nanotech, flavor profiles, on-the-go eating

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Editor's Note: Innovation with a Twist

Today, citrus, particularly in F&F, remains a source of innovation and inspiration, and is also the theme of this month’s issue. Due to its volatile properties, perfumers aspire to create citrus formulations with staying power. Volatility in the market place has included citrus materials in the recent EU tariffs from US exports, while suppliers invest in developing natural, organic and sustainable replacers in response to environmental challenges and high demand.

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Avant Organics Paving the Way!

Avant Organics has been crafting a product line of unique, valuable, high-quality aroma chemicals for the F&F industry and are now ready to create sustainable products for you! Find out what they’ve been creating!

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The Essence of the Whale: Ambergris in the 21st Century

The fragrance ingredient that launched a thousand ships, ambergris, has long been coveted for its properties and complexity. Now, its main chemical component, ambroxide, is telling its own story among a sea of fragrance materials.

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Patent Pick: Bitter Flavor

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments relating to bitter taste perception.

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Raw Material Bulletin: February 2016

This month's column features valencene, 2-heptanone natural, thialdine and more.

In the brown flavor category the cost issues of dairy resurface in a more moderate form—1,000 ppm level is also great in caramel and toffee profiles.

delta-Dodecalactone in Dairy, Fruit, Savory, Brown & Other Flavors

John Wright shares how delta-dodecalactone is more versatile than a flavorist may expect.

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2019 Leaderboard: Huabao International Diversifies Ahead of Slowdown

Adjusting to global economic tension and a slower Chinese economy, the company focused on its tobacco flavors and maintained relationships with its food and beverage flavor clients.

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Editor's Note: The Art of Natural

This issue, we feature a few articles on the latest research in naturals, from extraction to authentication. We also explore the roles that microorganism and thermal processing play in dairy flavors and how these enzymes can be used to develop tasty vegan flavors

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The increasing popularity of vegetable-based beverages

With the fruit and vegetable juice market expected to grow 4.8% in the next five years, flavor ingredients experts, Treatt, explore the reasons behind the increasing popularity of vegetable-based juices.

The Frontier of Receptor Research

High-throughput screening processes take some of the gamble out of receptor-enhancer research.

Butterscotch can make good use of furaneol, with usage levels ranging from 1,000 ppm to 3,000 ppm.

Furaneol in Brown, Nut & Other Flavors

The first half (covering furaneol in fruit flavors) can be found in Perfumer & Flavorist+'s February 2024 issue.

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