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Type: Article

Cassie (Acacia) in Perfumery

Cassie flower oil is used in fine fragrances of various types, including floral, aldehydic, as well as semi-oriental and oriental types. In less expensive perfumes, synthetic cassie compounds are used.

Osmanthus Fragrans in China

Because of the recent development of the food and cosmetic industry in China, the concrete of Osmanthus fragrans is produced 500 kg. annually and used as ingredients of fragrances and flavors.

In the Kaleidoscope: Celery

Excellent diffusive power and superb odor tenacity make the celery seed oleoresin a distinguished ingredient in perfumery compositions; splendid effects are achieved with very small amounts. One can use oleoresins for flavoring foods depending on “whether an oil rich in volatiles or a milder flavoured product is required”.

The Essence of Creativity

Creativity is the essence of our work. But it is difficult to explain because it is essentially subconscious.

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Sandalwood and Sandalwood Compounds

Woody Notes in Perfumery

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Cold Brew Extract Profiles

Prova's Elodie Giret and Marie le Beller offer insights and analysis on extracts of the buzzy beverages.

The Aroma Chemicals Tour

The SCM Corporation and Union Camp Corporation of Jacksonville, Florida, hosted a tour of their aroma chemicals research and manufacturing facilities on the Monday following the Congress

Breakthrough Creativity and Psychographics

This fragrance psychographic “overlay” to VALS is one new breakthrough area we are pioneering. We avoid the unworkable ideas or logic-deductions, the two polarities of mediocrity in the marketing and advertising of products. We use the fragrance psychographics as an invaluable creative tool toward focusing our breakthrough problem-solving in a constructive way.

New Synthetic Odoriferous Compounds

New compounds possessing interesting odoriferous properties can be prepared by employing comparatively simple procedures and may be applied in perfume compositions. 4-Phenyl-1,3-dioxan is the common starting compound used in the synthesis of all eighteen new synthetic odoriferous compounds.

Computers—Who Needs Them?

Today, we find personal computers everywhere in business as well as in many homes. Today’s personal computers are fast, powerful machines found on the desks of a large percentage of business people. General software systems are available that can be adapted by the users to meet a majority of their needs. In general, computers have become a common tool for doing business.

Aromatic Chemicals from Heptaldehyde

Heptanal belongs to the cheapest aldehydic starting materials suitable for synthesis of odoriferous compounds. This article is intended to survey its chemistry in this aspect. The major use for heptanal is in the flavor and fragrance industry. This article will describe selected areas of groups of compounds where perfumery interest and organic chemical developments have impinged on each other.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

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Synthesizing Mayol from Cuminaldehyde

The authors discuss two distinct preparations of the widely used muguet ingredient from cuminaldehyde.

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NEXT: Customers and Technologies

Have you fully pursued your market potential, and do you have door-opening technologies?

Chemotaxonomy of spice plants

The use of systematic chemistry for plant classification is called chemosystematics or chemotaxonomy. The meaningful interpretation of the totality of taxonomoic characters is a difficult task. However, it has contributed much to natural classification.

Grown in Madagascar, vanilla CO₂ brings complexity and richness to fragrances.

Perfumer Notes: Vanilla CO₂

Grown in Madagascar, vanilla CO₂ brings complexity and richness to fragrances.

CSA Roundtable 2009

CSA Roundtable Ingredient Highlights

Flavor materials displayed; event snapshots.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

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