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Type: Article

Historical development and present activities of the scientific committee of the EOA

It is in this area of trace impurity and constituent identification and quantification that the modem instrumental methods are of great importance. The Scientific Section of EOA is devoting its major effort to this aspect and its profound effect upon our industry.

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A Tech Twist: Hacking Your Sense of Smell and Taste

The following literature examines how technology and our senses are merging to enhance everyday activities from driving to savoring flavors.

Essential Oil of French Lavender— Its Composition and Its Adulteration

The composition of oil of French lavender is extremely complex. Of the approximately 150 constituents presently identified, most are only present in trace quantities. However, they play a very important role in the overall fragrance of this oil. There are numerous other constituents still to be identified.

Establishing and Operating a Fragrance House in the Middle East

There are various factors that made Dubai an attractive region for a growing fragrance house. “There is a large availability of good staff with a great work ethic,” says Chris Pickthall, CPL Aromas Group CEO.

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F&F Opportunities: the Influence of Latin America and U.S. Latinos

Rising spending power, aging populations, millennial influencers, new ingredients, changing tastes and more.

Connecting Brands and Noses: A Conversation with Karine Lebret Leroux

Karine Lebret Leroux, fine fragrance creation and development director, L’Oréal, speaks about fragrance creation and more.

The optical properties of fine fragrances, such as color and transparency, play an important role in consumers’ perception of product quality.

In Silico Spectral Color and Appearance Rendering of Fine Fragrances

An evolving capability may be of interest to color technologists working with liquids when careful color quality control under different viewing conditions is critical.

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.

Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors

This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.

Action Items: Keys to Success and Competitive Challenges for Fragrance Manufacturers of All Sizes

Part 3 of 3: Benchmarking the fragrance industry—conclusions and recommendations

Flavorcon 2024 conference sessions ranged from confectionery to swicy (sweet and spicy) and everything in between.

Flavorcon 2024 Highlights: Organoleptic Panel, Expert Sessions, and Expo Insights at Atlantic City Event

Here's what you missed at flavor's favorite event in Atlantic City this October.

Commercial Perfumery and the Molecular Genetics of Olfaction

The question that has long challenged researchers is: does the olfactory system use a few receptor types to recognize many odor molecules, or does it make use of many receptor types? The definitive answer there is a large and diverse multigene family of receptor proteins. There may be as many as 1000 different receptors in action in the human nose.

2-Methyltetrahydrofuran-3-one and Other Flavor Furans

Chemistry and application in flavors

Vetivone and Khusimone—the Puzzling Vetiver Oil Components

Chemistry and application in fragrance

The Last Word: Mariano Gascon and Kim Holman

Emerging ethnic flavor trends

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Kokumi: Unlocking the Secrets of Fullness and Richness

Kokumi offers a pathway to formulate tastier low-in flavors.

Synthesis and odor of butenoylbicyclo[2,2,1] heptene derivatives

Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977.

Consumption Ratio and Food Predominance of Flavoring Materials

The Consumption Ratio was introduced in 1981 to put the need for safety evaluation of flavoring substances in proper perspective against the assumed safety of traditional food consumption.

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