Search Perfumer & Flavorist: Page 18

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Type: Article

Cedrus altantica, or Atlas cedar, provides a light brown oil with a lasting balsamic, woody odor.

Majestic Cedars

A worldwide exploration of the trees that give us one of fragrance's most valuable and versatile ingredients.

Citronellyl Formate

Fresh, floral and reminiscent of rose petals, this ingredient adds color to flavors.

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Citrus Solutions

How shifting global production, new technologies and markets, and emerging customer needs are changing the citrus landscape.

Citrus Innovations

A survey of recent patent activity unveils advances in shelf stability, solubility, citral derivatives and bitter blockers

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Stimulating Creativity

Flavorists and perfumers understand the frustration that a bad cold and a blocked nose can cause. Volatile organic substances and mixtures used in flavor creation and perfumery become just like any other liquid, lacking their essence and character, and the ability to create anything meaningful with them is temporarily incapacitated.

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Chocarom Pyrazine

A pyrazine for flavors and fragrances. Pyrazines are materials obtained in Maillard reactions as by-products of the browning reaction of sugars and proteins or amino acids. These reactions occur during roasting, cooking, baking, and so forth of different food products.

The IFRA Green Chemistry Compass Tool was designed to guide the fragrance industry in evaluating and enhancing the environmental and health profiles of their products.

The IFRA Green Chemistry Compass: A Harmonized Tool to Support the Fragrance Industry's Pivotal Journey Toward Greater Sustainability

A breakdown of IFRA's Green Chemistry Compass, the 12 Principles of Green Chemistry and key takeaways of the initiative.

The vanilla market in Madagascar has been impacted by the adoption of natural flavors and climate change.

Vanilla’s Perpetual Crisis

Understanding the factors that play crucial roles in supply chain instability.

Modern Perfumery Chemicals

BSP Symposium, March, 1982.

Indian Curry Leaf

A member of the natural order of Rutaceae, Murraya Koeniglii (Linn) Spreng, the "Indian curry tree" is a pretty, small shrub or tree up to 6 m in height and 15 to 40 cm in diameter. For years, Murraya koenigii in addition to its therapeutic values, has enjoyed a unique status as a flavoring principle in Indian cuisine.

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Perspectives on Citrus

The presence of citrus notes in the life of a perfumer.

Focus on Citrus

WFFC UK event hosts citrus experts.

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Cooking With Alliums

Flavor chemists often use Maillard reaction technology to make savory flavors. Realistic meat and processed flavors can be made using this technology by simulating the ingredients and conditions of authentic cooking.

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Beverages Chill Out

Non-alcoholic beverages with a “calming” twist.

A Lie that Tells the Truth: Chandler Burr Peeks Behind the Curtain of the Fragrance Industry

This is the book the fragrance industry will be talking about. The Perfect Scent: A Year Inside the Perfume Industry in Paris and New York is author Chandler Burr’s alternately passionate, acid, affectionate and fascinating look at the fragrance world on both sides of the Atlantic. Describing it as “virulently insular” and “archaically secretive,” Burr concludes that, “The closest industry to perfume … is Hollywood.”

Morgan shared, 'With OCTAVIA MORGAN Los Angeles, my goal is to offer sophisticated, gender-inclusive scents that elevate the senses while respecting well-being and the environment.'

OCTAVIA MORGAN Los Angeles Emphasizes ‘Thoughtful Formulation, Transparency and Sensory Experience’: Q&A with CEO, Creative Director

A member of the 2023 cohort of Ulta Beauty’s MUSE Accelerator program, Octavia Morgan built her brand to include signature blends and clean ingredients.

Modern Perfumery Chemicals

BSP Symposium Report. The third annual symposium of Modern Perfumery Chemicals, sponsored by the British Society of Perfumers was held at the London Tara HoteI on April 14, 1983. There were approximately 130 participants from over 30 companies, an increase from last year’s symposium. Participants were divided into three sections, so that the six presenting companies each made three presentations, David Butterfield, President of the BSP, organized the proceedings.

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Focused Flavor Creation

Historically, most flavorists have not received training on how to create flavors but have instead learned by observation, trial and error, and a strong desire to learn. This approach is very time consuming, costly, and inefficient.

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