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Type: Article

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.

Kristen Walker, Mintel.

Dark Chocolate Sees the Light

Beyond confectionery applications.

Organoleptic Characteristics of Flavor Materials

Ancho SOR, basil concentrate natural, black pepper natural concentrate, 4-methyl nonanoic acid and more.

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Aroma-Chology: A Status Review

The term Aroma-Chology (a Service Mark of the Olfactory Research Fund) was coined in 1982 to denote the science that is "dedicated to the study of the interrelationship between psychology and ... fragrance technology to elicit a variety of specific feelings and emotions—relaxation, exhilaration, sensuality, happiness and wellbeing—through odors via stimulation of olfactory pathways in the brain, especially the limbic system."

Organoleptic Characteristics of Flavor Materials

Gerard Mosciano reviews balsam Peru oil, buchu soft extract, cocoa nib distillate, 2-Decanone (synonym: methyl octyl ketone) and more.

Material Review: Clary Sage Oils

Variation in composition and enantiomeric analyses of commercial vs. new Kashmir clary sage oils. Commercial clary sage oils were analyzed along with a newly available Kashmir oil (Himalayan Foothills Oils, Srinagar, India). All of the oils were high in linalool (14.7–25.1%) and linalyl acetate (55.0–72.4%).

Connecting the dots: Flavor Radar

Mintel’s Menu Insights tracks what we’re eating and drinking. Indulgence, portion control, pomegranate, perceived health benefits, floral flavors, mojito burritos—these are just a few of the buzzwords in today’s restaurant world, and it’s consumer research firm Mintel’s job to keep on top of them.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Coffee Essence Concentrate CE205, Osmanthus Absolute and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Absolute Orange Blossom, 4-Ethyl Guaiacol, Kola Nut Extract and more.

Celebrating Scent: the ASP Symposium

The biannual event focused on challenges facing perfumery and the great creative talents behind the industry.

Many of this month’s ingredients feature woody, smoky notes.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on ethyl cyclopentenolone, ketoisophorone and more.

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Flavor Compounds in Fermented Milks

The future of fermented milks and their cultures lies in genetic studies with further improvement of flavour production and strain vitality. There is no doubt that food shortages on a global basis will persist and the fermented milk industries of all developed countries will be asked to bring their expertise to the aid of those countries where the tradition of fermentation is strong but in dire need of technological advance.

Aroma Chemicals in Meat Flavors

Meat flavor has been a focus of attention for the last few years, with the object of developing flavors which will convert proteins from any source into meat-like products. The development of meat flavor that will make nonmeat protein palatable is perhaps the most challenging problem that the food industry faces today.

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The Commercial History of Grasse

Grasse perfumery which lost the monopoly for the cultivation of its flowers, then the monopoly for the processing of essential oils, still keeps a prominent part in the trade of essential oils.

An Aroma Chemical Profile: Menthol

L-menthol can be described as unique for its cooling sensation on the skin and mucous membranes. Although other materials are known to display this cooling effect, almost all of them are derivatives of l-menthol.

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