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Type: Article

Regulatory notes: Communicating With Customers About Fragrance Regulatory Changes

The effect of the Seventh Amendment to the European Cosmetic Directive and the California Safe Cosmetics Act on fragrance suppliers and customers. While visiting a fragrance supplier earlier this year, the conversation turned to the challenge of communicating with customers about regulatory changes. In addition to exchanging information about what ingredients might be in a particular fragrance, these conversations frequently touch on the need for the customer to decide either to label or disclose the presence of a particular ingredient, or to reformulate.

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Analysis: Twice-cooked Chip Aroma Yields Bitter Cocoa and Floral Notes

The beloved smell of British chips may be attributed to aroma facets such as butterscotch, cocoa, onion, cheese and even ironing board, according to a research.

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Exploring Citrus Diversity to Create the Next Generation of Citrus Flavors

Citrus is a key tonality for the flavor and fragrance industry. The diversity of citrus is not well understood, allowing room for new, compelling discoveries in tonalities.

A Spirit of Cooperation: IFRA NA Celebrates Dave Carroll & Steve Tannner

Dave Carroll received the Special Lifetime Achievement Award and Steve Tanner (Arylessence) received the Eric Bruell Distinguished Service Award at IFRA NA’s spring dinner.

Adesmia Boronioides, also called Paramela belongs to the family of Fabacea. It is a small bush that grows up between 0.4 and 2 meters high.

Inside Paramela Essential Oil: Perfumery Usage, Chromatographic Profile and Chemical Composition

The olfactory profile of this oil is unusual and very interesting with great tenacity and fixation.

Crafting successful LTO snack flavors can benefit when finding a balance between the familiar and the unexpected. To attract consumers, brands could focus on flavor combinations that are both intriguing and relatable.

How LTO Flavors Can Meet Consumer Expectations for Convenience, Nutrition & Taste in Snack Category

Kalsec shares key market research driving consumer demand in the evolving snack market with a focus on LTO offerings.

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Fragrance Creation: Fragrances for Natural and Certified Organic Personal Care Products

The link between fragrance and health in personal care product development. A recent article in Woman’s Wear Daily reported that organic brands and products based on sustainable resources have become one of the fastest-growing segments in beauty care. In fact, according to the Organic Trade Association, sales of US organic personal care products grew 28% to $282 million in 2005.

Concerning the Circumstances Favorable to the Creation of an Original Perfume

For the person who is endowed with imagination, everything serves as a pretext for imagining— in other words, for executing projects of the mind in a preferred field or fields. This becomes all the more rapidly a game because being experienced in this type of gymnastic one practices it with success and consequently with pleasure. And the imaginative person, gifted with taste, wiIl naturally be drawn in the direction of artistic creation.

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.

Cocoa butter colorless is part of Robertet’s new sustainable development program.

Robertet Perfumer Clément Marx Shares Cocoa Butter Colorless Usage

Discover Marx's thoughts on the versatility of the ingredient, sourcing and more.

Ladd Smith, RIFM

Green Fragrances for Cleaning Products: Compatibilities and Conflicts

Ladd Smith (RIFM) discusses the prospects for a working definition of sustainability, green and more.

Four Decades as a Perfumer-Comments by a Contrarious Curmudgeon

Four Decades of Perfumery--in English, that means forty years—where have we progressed, where have we retrogressed, and where have we reinvented the wheel? I propose to present not only a rear mirror view of perfumery in comparison with what it is today, but I’d also like to comment on some of our current practices, foibles and discombobulations.

Senior Technical Director & Chief Global Flavorist Zareena Valappil

Chief Global Flavorist Zareena Valappil Talks Creative Demands & Formulating for Citrus Formulations

Learn about Valappil's journey in the flavor industry, formulations she considers timeless and trends that are currently exciting the flavorist.

Flavour Compounds in Cheese

The microbiology of cheese manufacture, and the general mechanisms of flavor development in cheese have been reviewed recently, but a summary of the factors which determine the overall properties of different cheese varieties is included here for those unfamiliar with the subject.

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Coming Clean on Sustainability

Brian Sansoni, of the American Cleaning Institute speaks about how ACI and its members are tackling sustainability issues.

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Coffee Flavors Chill Out

As Millennials and iGeners look for more flavorful coffee beverages, flavorists are adapting to market drivers and delivering bolder, colder and more natural coffee flavors.

The Creative Perfumery Competition

The second Creative Perfumery Competition produced entries from 18 countries, and an excellect response from perfumers. The competition was based on the use of the aroma chemical Pseudojasmone from Emery Chemicals, to be used at a minimum level of 2.5%.

Castoreum and Castoreum Substitutes

Animal notes in perfumery. Besides fixing fragrances, castoreum imparts a special cachet to them, and it is likely to remain a valuable ingredient of future fragrances.

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