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Odor Properties of 1-(p-Alkyl)Phenylethanols and Their Esters

All the substances have, principally, similar odor characters, possessing fruity, flowery, woody, penetrant odor notes with minor rotten, moldy notes. Other characteristic notes were observed in some compounds. Odor thresholds show mostly medium values, suitable for application in perfumery products.

cumene2

1-(4-Isopropyl cyclohexyl) ethanol from Cumene in Two Steps

Due to its stability, this material finds use in a large number of products in the fragrance industry.

From Rallet Nº1 to Chanel Nº5 versus Mademoiselle Chanel Nº1

Inside perfume’s greatest story. The story of Chanel Nº5 begins in Moscow in 1912 with perfumer Ernest Beaux’s studies of the aldehyde used in Houbigant’s Quelques Fleurs. It continues in La Bocca and Cannes, France, and then is almost derailed by competition from an unlikely source.

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1st World Congress on Olfaction & Issues: Modulation of Physiological Responses

Applications in the pharmaceutical, food & cosmetic industries: latest advances, future prospects and directions.

Fragrant Esters of 3-Cyclohexyl-1-propanol and 3-Cyclohexyl-1-butanol

Preparation and fragrance properties of some esters of 3-cyclohexyl-1-propanol and 3-cyclohexyl-1-butanol are described in this study. The compounds reported in this study possess interesting fragrant properties and may enrich the assortment of synthetic fragrant compounds used in perfumev industry

Aldehyde C-11

Aroma chemical profile, aldehyde C-11. The terms aldehyde and aldehydic have become an intregal part of the vocabulary of the fragrance and flavor industry.

Functional Ingredients, Encapsulation and Innovative Organizations: Highlights from the 12th Annual West Coast Flavor Industry Forum

Innovation from three distinct perspectives.

100 Years of P&F

Perfumer & Flavorist magazine forerunner The American Perfumer debuted 100 years ago. In this celebratory issue, P&F magazine examines the developments in the flavor and fragrance industry with an in-depth timeline and interviews.

2002 Industry Top 10

Change is perhaps the only constant, and nowhere is this rule more evident than in the flavor and fragrance industry. As the rate of mergers, acquisitions, expansions and new business launches appears to be ratcheting up, the companies in Perfumer & Flavorist’s 2002 Industry Top 10 are in a seeming state of perpetual evolution. This year, we see a great rise in the number of e-business expansions and consolidation. Will this theme continue? That remains to be seen.

Company Training of Perfumers —Part 1

The system presented in this series of articles is nothing revolutionary. It was developed as a three and a half year period of basic perfumery training including individual selection for creative work, control laboratories and other fragrance evacuation groups. The method was developed by our staff based on experience, published training sytsems of known training centers and literature studies of books and papers written by famous perfumers.

The Essential Oil Market in 1934

The document highlights the importance of many of the traditional features of our industry. While these may not all be of relevance today, they are worth remembering in order to ensure the long-term viability of our natural resources and the industry on which it was built.

2012 FiFi Winners 166026486

Fragrance excellence takes center stage

L'Heure Bleue at 100

Societe Francaise des Parfumeurs celebrates the continuing influence of Jacques Guerlain's classic fragrance

Aldehyde C-11 Undecylenic

The answer to the age-old question as to the closeness of the aldehydes’ organoleptic profile to that of the acetal or nitrile derivative is clear sometimes it is close and sometimes it isn’t. All aliphatic aldehydes and their corresponding nitrile are closest in organoleptic profile at the C–11 molecule.

2005 Industry Top 10 and P&F Pathfinders

Just outside the Top 10, the 2005 P&F Pathfinders are the movers, shakers, and up-and-comers that are shaping the F&F industry.

Il. Scientific Prospects from 1.5 Million Responses

Our collaboration with the National Geographic Society on the Smell Survey is particularly gratifying. As scientists, it is part of our responsibility to inform the public. And as researchers, it is our hope to tap ever greater sources of information about human physiology and behavior. I believe these two goals are beautifully intertwined in this project.

FAQ: Top 10 Organic Questions Answered

Quality Assurance International (QAI) answers the top organic certification questions from flavorists. QAI offers independent third party organic certification to the USDA’s National Organic Program (NOP). QAI works with all facets of the food industry, from the land on which the product is grown, the producers growing the product, and post-harvest facilities preparing the product; to the processing and handling facilities transforming the product.

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Forward Thinking: Liquid Assets, Part 1

Marks-Mcgee explores the latest flavor trends and formulations in non-alcoholic beverages in part one of this two part series.

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