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Type: Article

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

Organoleptic Characteristics of Flavor Materials

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for materials ranging from lime heart fractions and apple essence (core key), to black currant absolute.

cis-6-Nonenol

This versatile ingredient is useful in cucumber and fruit flavor profile where a more subtle cucumber note is desirable.

Green Vanilla Bean Quality

Understanding the parameters of the vanilla bean brings about potential for control, management and flexibility in process operation and in the quality of the final product

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Beyond "Green"

As sustainability has become a buzzword, consumers have grown more aware of issues such as climate change, and so corporations have been compelled to release sustainability reports marking progress toward specific goals. Naturally, cost-management and profitability are also important factors.

Green notes

Perfumery notes. The green trend will continue as more and more new green smelling chemicals are produced.

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Reimagining Green Notes

Lentisque, or mastic, oil is a very natural, sappy ingredient that has an intense green freshness that can add an elegant twist to formulations.

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Greener Alternatives for Formulation

Eco-friendly Sigma-Aldrich® brand aroma chemicals available for your formulations.

Artistry and Craft Perfumery: Techniques In Evolution. Part V

A meditation on the art, craft and latest science of fragrance creation

The next big thing(s): Moving Flavor Forward

Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.

The Last Word: Sustainable Beauty in Naturals—Ylang-ylang and Vanilla

A conversation with Michel Girard, Remi Pulverail and Rodrigo Flores-Roux of Givaudan.

Q&A: Going Green with Chemistry

How to implement and measure the impacts of green chemistry in F&F.

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Indonesia Single Origin Coffee Extract

Add signature touch to your flavor creation with Single Origin Coffee Extracts.

Whiskey lactone is an obvious choice for coconut (especially the toasted kind) and other creamy, mild nut profiles.

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.

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Editor's Note: A Greener Heart

This issue, we get to the heart of one of the flavor industry’s ingredient concerns: adulteration in garlic oil. Due to its prevalence in countless savory products, garlic oil’s purity is an ongoing topic within the industry. Additionally, Christophe Laudamiel, perfume sculptor, shares his thoughts on educating both future perfumers and consumers for a more sustainable, more mindful fragrance industry.

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The Natural-Organic-Green-Sustainability Conundrum

The rising profile of natural and organic fragranced products has paralleled increasing supply issues and certification complications. Meanwhile, growing demands for green and sustainable products create new conflicts.

Innovating Scented Candles with Green Chemistry

The development of Augeo® solvent is the outcome of the all-around evaluation of natural content, sustainability, and performance.

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Zalabí's Green Leap in Essential Oil Production

Zalabí revolutionizes essential oil production by blending tradition with 21st-century sustainability, using solar-powered distillation and zero waste techniques for a greener future.

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