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83 Results

Type: Article

3-Cyclohexylpropanal and 3-Cyclohexylbutanal as Raw Materials for Fragrant Compounds

This study reports an investigation of the hydrogenation of aromatic rings of these alcohols, leading to the respective 3-cyclohexyl-1-alkanols.

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

3,6-Dimethyl Octan-3-ol

A profile: 3,6-Dimethyl octan-3-ol. Thus is the history of 3,6-dimethyl octan-3-ol and its chemical evolution over forty years of changes in the flavor and fragrance industry. One wonders what might have been the fate of AR-1 if synthetic linalool had not been made available from the vitamin intermediate stream.

372nd SFC Meeting

The 372nd meeting of the Society of Flavor Chemists Inc. (SFC) included a presentation by Janet Scalese and staff of the Alcohol & Tobacco Tax & Trade Bureau (TTB) regarding changes to Nonbeverage Tax Drawback Regulations and Procedures

Acetals and Ketals of 3β, 4β-caranediol-New Odoriferous Compounds from (+)-3-carene

In summary, it is noteworthy that the odor characteristics of acetals and ketals of bicyclic terpenic diols have been absent in the literature. Our discovery of interesting odors of ketals of (+)-3β,4β-caranediol indicates further potential possibilities of synthesis of new odoriferous compounds in the series of bicyclic terpenic diols.

3-(Methylthio)propionaldehyde

This ingredient’s highly pervasive aroma of cooked potatoes fits a variety of flavor profiles.

Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol

Application in meat, seafood, dairy, chocolate and coffee flavor formulations

Only a hint of 3-ethylpyridine, around 5 ppm, gives a subtle boost to malt and malted milk flavors.

Flavor Bites: 3-Ethylpyridine

This ingredient manages to capture most of the character impact of pyridine.

3-Nonen-2-one

This material's strong, nutty character with fruity notes can enhance a flavorist's repertoire.

Ingredient Profile: 3-Mercaptohexanol*

Ingredient Profile is an occasional feature from the Chemical Sources Association (CSA), providing insights into specific flavor compounds

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Flavor Bites: 3,5-Dimethyl Cyclopentane-1,2-Dione

Use levels for aroma and taste effects in brown, nut, savory, fruit and fermented flavors.

32nd International Days of Essential Oils & Extracts

Cinnamon, patchouli, vetiver, osmanthus, extraction techniques and more.

Flavor Bites: 2,5-Dimethyl 3-(2H)-furanone

This hidden gem works well in fruit categories and adds interest to any heated flavor category.

Herbs will benefit from para-cymene such as thyme, rosemary, oregano, dill/pickle, pepper, sage, savory, bay leaf or a taco seasoning blend.

Flavorist Panel Evaluates δ-3-Carene, Bergamot Oil, 3-Methyl-2,4-nonandione and More

The flavorist panel assigned possible applications for a slew of new materials for the May 2023 issue.

Fragrant Esters of 3-Cyclohexylbutanoic Acid

Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.

Designer and Fragrance Foundation hall of fame honoree, Marc Jacobs at the 37th Annual FiFi Awards.

37th Annual FiFi Winners

In its 60th year, the Fragrance Foundation celebrates the history and future of fragrance.

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Flavor Bites: 2-Ethyl 3-Methyl Pyrazine

This chemical combines outstanding strength, a profile pleasantly free from off-notes, and a little more heat stability than the more commonly used series of dimethyl pyrazines.

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Flavor Bites: Ethyl 3-methyl 2-oxo-pentanoate

Providing a unique profile of nutty and fruity notes, ethyl 3-methyl 2-oxo-pentanoate is capable of adding a nuance to nut, brown, savory, fruit and other flavors.

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