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Type: Article

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The Juice: Training the F&F Students of the Future

As the only institution in the world with an accredited Master's program in perfumery, ISIPCA along with industry collaborator, IFF, takes a unique approach in training the future perfumers, evaluators and flavorists of tomorrow.

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The Juice: Julie Pluchet – An Advocate for Scent

Developing a curiosity for fragrance at a young age, Julie’s career as a perfumer starts with a childhood game in guessing scents that leads her to create scents for niche and commercial brands, while advocating a stronger global perfumery community.

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Beyond the Peel: Analysis of Pink Grapefruit Juice

There is very little differences between the peel oils of orange and grapefruit. Both of them contain pinenes and limonene as their major constituents and have very similar analytical profiles. Pink grapefruit juice’s characterizing components proved to show a few analytical surprises.

F&F Q&A: The Stories are in the Juices

A talk with The Perfect Scent author Chandler Burr. When we asked Chandler Burr what interested him about perfume as a subject, he simply said, “It’s the greatest underappreciated art in the world.” And we agree.

Levels of addition for beer flavors can range from 100 to 1,000 ppm

Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors

Learn about the diverse range of applications for ethyl octanoate.

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The Juice: Inside Givaudan Perfumery School

Along with rigorously memorizing 500 materials within the first several months, training to become a perfumer requires a fine balance of passion, creativity, patience and technical skill.

In cherry flavors, butyl acetate plays a secondary role, and levels range from 30 ppm to 100 ppm.

Butyl Acetate in Fruit & Non-Fruit Flavors

This ester is very effective when used in combination with iso-amyl acetate in a wide range of flavors.

Grapefruit: the ‘Forbidden’ Fruit

The most recent addition to the citrus family, the grapefruit was relatively unknown to both Eastern and Western civilizations until its discovery in Barbados in 1750.

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Grapefruit: the 'Forbidden' Fruit

The most recent addition to the citrus family, the grapefruit was relatively unknown to both Eastern and Western civilizations until its discovery in Barbados in 1750. Since then, it has spread to tropical and sub-tropical regions throughout the Western Hemisphere, and is renowned for its distinctive, sweet-sour flavor. Here, the authors review the similarities between the grapefruit and its larger ancestor, the pummelo, and examine grapefruit oil components and their distinct flavor profiles.

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Pink Pepper Fruit and Leaf Oils

This month's column discusses the chemical composition of pink pepper fruit and leaf oils.

Furaneol in Fruit Flavor Formulations

Furaneol is so expansive that, to do it justice, the author split this column into parts, looking at fruit flavors first.

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The Juice: Fragrance Evaluation for Independent Brands, Passion Above All

What happens when there is a fragrance evaluator between a brand and a fragrance house? Are they gatekeepers, critics, interpreters, co-creators, all of these or something else?

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The Juice: Journey to the Heart of Perfumery

Through hard work and some serendipity, Stéphanie Bakouche extended her fragrance career across a wide range of positions, from trainer to evaluator and finally, perfumer. Her journey was the perfect primer for the significant next step of starting her own perfumery consulting business, Sensaba.

The Juice: Perfumer Profile: Wessel-Jan Kos, Firmenich

With a rich career under his nose, Wessel-Jan shares his experiences as a creative and enthusiastic perfumer adapting to an evolving industry.

Rose flavors have to be the natural home for damascenone, but it is interesting to try both ingredients in combination, using around 20 ppm of β-damascone.

β-Damascone in Orchard, Berry and Other Fruit Flavors

β-Damascone has an interesting cedar twist along with a superb damson character.

Coumarin In Plants And Fruits: Implication In Perfumery

Is there a risk for perfumers and flavorists to use coumarin in their formulations? The purpose of this article is to give users adequate information to answer to this question.

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The Passion Fruit Core: 2-Methyl-4-propyl-1,3-oxathine

Chemistry and applications in fragrance and flavor

Quantitative Relationships Between Structure and the Fruity Odor of Esters

This article describes the evaluation of three QSAR approacbes (CoMFA, Hansch and Principal Component Analysis) which were used to investigate the correlation between chemical structure and the fruitiness of esters. It includes the first published study of the use of comparative molecular field analysis (CoMFA) in the formulation of a structure-odor relationship.

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