Search Perfumer & Flavorist: Page 22

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Type: Article

Musks: The Choices

I would like to summarize the various possibilities, considerations and choices that are open to perfumers when they create fragrances that are safe for today’s market, including a brief description of the versatility and functionality of the various musks, as well as the safety of these ingredients.

Honeysuckle in Perfumery and Cosmetics

Honeysuckle belongs to the family of floral odors like lilac and lily of the valley for which there are no natural materials available and are considered important in perfumery. In the past honeysuckle absolute produced commercially in small quantities was used in deluxe fragrances. The advent of aromatic chemicals enabled the perfumer to develop synthetic compounds, which are now used in perfumery.

The Composition of Bergamot Oil

In this paper, we report the results relative to the composition of the volatile fraction of 1,082 samples of bergamot oil produced between 1984 and 1993.

Amber Perfumes, Compounds and Specialties

This article will discuss the development and applications of amber perfumes, synthetic amber compounds and specialties.

New Aroma Chemicals: Thujone Alternatives

This article will examine the uses of thujone and thujonecontaining materials in perfumery, and describe some synthetic materials — old and new— that are intended to provide this note.

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New Sensations in Oral Care

The global oral care market will grow at a compound annual growth rate (CAGR) of 3.18% through 2018, according to an analysis from Research and Markets, driven by emerging technologies, upscale offerings and, most significantly, new adopters in emerging middle classes around the world.

Organoleptic Characteristics of Flavor Materials

Acetyl furan natural, extract acai powder, Plum Infusion Natural 22% and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of: Cinnamon Bark Oil, Furfuryl Mercaptan and Guaiacol.

Q&A: Sparking the Perfume Conversation

Luca Turin and Tania Sanchez discuss their passion for fragrance and the emerging perfume culture. Luca Turin, a leading scholar in the field of olfactory science and author, along with perfume reviewer and collector Tania Sanchez, of The Secret of Scent, have released their latest book— Perfumes: The Guide. In this entertaining and opinionated book, Sanchez and Turin combine their talents and experience to review nearly 1,500 fragrances, separating the divine and the good from the monumentally awful.

New Aroma Chemicals: Thujone Alternatives

Perfumers often use the descriptor “thujone” to describe a particular note in fragrances. However, the odor of thujone itself seems to be inseparable from the character of the essential oils in which it is found. This article will examine the uses of thujone and thujone containing materials in perfumery, and describe some synthetic materials — old and new— that are intended to provide this note.

Organoleptic Characteristics Of Flavor Materials

Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, senior creative flavorist, Dragoco, in the organoleptic evaluations presented here. Address correspondence to Gerard Mosciano, c/o Perfumer & Flavorist magazine, 362 S. Schmale, Carol Stream, IL 60188. Suppliers of most materials found in this report can be located in Allured’s Flavor & Fragrance Materials published by Allured Publishing Corporatio

Organoleptic Characteristics of Flavor Materials

Flavor material evaluations

Organoleptic Characteristics of Flavor Materials

2-Acethyl Thiazoline, elemi resin light, ginger oleoresin, myrrh oil and more

Organoleptic Characteristics of Flavor Materials

Spearmint oleoresin, mentha spicat "nana," 3-mercaptohexyl acetate, methyl furfuryl mercaptopropionate and more

Organoleptic Characteristics of Flavor Materials

Chamomile essence, cocoa essence, concentrated cucumber essence, concentrated lemongrass essence, concentrated rosemary essence, hibiscus concentrate and more

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Flavor Bites: "Made for China"

The Chinese flavor market has integrated a number of outside influences, but it still quite strongly reflects the traditional cuisine.

Organoleptic Characteristics of Flavor Materials

Organoleptic evaluations on citronellyl valerate, cyclohexyl cinnamate, dodecyl isobutyrate, geranyl caproate natural and more.

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Editor's Note: A Natural Conversation

As the muse of F&F, naturals are the headliner on the product label. In the last issue, we explored the safety, sustainability and efficiency of synthetics. This issue features creativity in research and application inspired by naturals.

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