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Type: Article

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Flavor Bites: Para-mentha-8-thiol-3-one acetate

Though similar to para-mentha-8-thiol-3-one in odor profile, para-mentha-8-thiol-3-one acetate is more heat stable and is less prone to H2S loss on storage.

Companies dedicated to sourcing upcycled formulation ingredients are highlighting what’s available while simultaneously supporting a circular and transparent supply chain.

Fragrance Industry Shifts to Repurposed Ingredients to Amplify Sustainability

Investigating the latest sustainability initiative burgeoning within the fragrance industry.

HASEAROMA was developed with the intention of recreating that intimate feeling of biting into your favorite fruit, dish, or sauce for the first time, reproducing that “first bite” sensation.

T. Hasegawa Designs Technology to Mimic Flavors Found in Nature

T. Hasegawa discusses HASEAROMA tech designed to remedy common challenges in flavor formulation.

Analysis of volatiles in flavor-scored vegetable oils and detection of flower petal essences by unconventional instrumental means

This paper describes the direct, unconventional GC procedure as applied to flavor-scored soybean oils and its potential utility for detecting volatile essences in flower petals.

Beverage Sector Trends: Germany and Benelux

Market perspectives from a New Yorker living and working in the EU.

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

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Forward Thinking: Water Works

From fizzy alcoholic drinks to crystal-infused water, new flavors and functional ingredients, Earth’s natural resource is offering more than just hydration.

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Forward Thinking: Scented Air

Fragrances are becoming more sophisticated across aircare and candle categories as new product launches are featuring multi-layering and scent control.

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