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Type: Article
Fine Fragrance
Editor's Note: Where We Go From Here
This month's editor's note takes a look into the realities of life in the midst of the COVID-19 lockdown.
Ingredients
Organoleptic Characteristics of Flavor Materials June 2018
This month’s column features discussions on cocoa shell extract, grapefruit oil CP, coffee oil natural and more.
Trends
The Natural Flavor Market Grows Up
Despite restrictions due to regulations, the natural flavor market is seeing strong growth as consumer package goods position their portfolios to more health-conscious consumers.
Sweet Applications
Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone
Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.
Ingredients
γ-Decalactone: March 2016
γ-Decalactone is instantly recognizable as characteristic of peach, and clearly is the most important character recognition driver for this flavor profile.
Sweet Applications
Flavor Bites: Hexanoic Acid
Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.
Ingredients
Organoleptic Characteristics of Whiskey Lactone, Genet Absolute and More
This month’s column takes a bite out of whiskey lactone, genet absolute, citronellyl tiglate and more.
Trends
Aroma-profiling in Consumer-winning Flavor Creation
Using technology to overcome human sensory limitations.
Ingredients
Flavor Bites: γ-Nonalactone
If it is not found in coconuts, γ-nonalactone is actually found in an unusually wide variety of other natural foods and offers a bright, aggressive and unique note to flavors.
Ingredients
Flavor Bites: 2-Acetyl pyrrole
Exhibiting an interesting caramel characteristic, this material offers a pleasant authenticity to many brown and savory flavors, even berries.
Savory Applications
Flavor Bites: Dimethyl trisulfide
The profile of the dimethyl sulfide series of chemicals changes with increasing molecular weight, ranging from jammy to meaty. Additionally, there are dramatic variations in strengths, which can be used in vegetable, savory and dairy flavors.
Ingredients
Organoleptic Characteristics of Massoia Lactone, Acetyl Propionyl, Whiskey Fusel Oil and More
Cyndie Lipka's panel gives insight into a lineup of materials.
Savory Applications
5 Unexpected Mint Pairing Combinations in Culinary Flavors
Push the envelope on traditional flavor combinations and culinary applications with mint and spices.
Flavor
Symrise 2025 Flavor Leaders & Newsmakers
Company leaders describe how they are using patented technology and sensory innovations to ensure its flavors are both delicious and nutritious.
Trends
7 Hot Flavor Trends
A forecast for food, beverage and non-edible sectors.
Ingredients
Progress in Essential Oils: Celery Seed and Leaf Oils
This month's column discusses the chemical compositions of celery seed leaf and oil.
Trends
Inside F&F’s Hottest Emerging Market
Africa is a diverse and culturally rich continent presenting a wide variety of market opportunities and ingredients for the fragrance and flavor industry.
Trends
Forward Thinking: Fragrances Spring Forward, Part 1
Current fine fragrance activity is being driven by experiential retailers, custom fragrance technology, natural fragrances, gender-fluid launches, hero ingredients, eye-catching packaging, book releases and beverages using scents to enhance the olfactory experience.
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