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Type: Article
Ingredients
Progress in Essential Oils: Summer Savory Oil
Summer savory oil.
Ingredients
Progress in Essential Oils: Calendula officinalis L.
This month, Brian Lawrence discusses the composition of Calendula officinalis L.
Fragrance
Société Française des Parfumeurs Ingredient Exhibition Highlights
The event, which occasioned the naming of a new president, focused on fragrance materials.
Ingredients
Chemical and Sensory Evaluation of Lavandula Oils
In this article the chemical composition of lavandula oils from various parts of the world will be discussed. The odor qualities of the oils and the olfactive properties of some characteristic compounds will be mentioned.
Equipment (Lab & Manufacturing)
Inside Technology Designed Specifically for Fragrance Evaluators
Introducing tools created to assist in the fragrance evaluation process.
Trends
Unlocking Fragrance Consumer Trends in Western Europe
A deep dive into consumer preferences in fragrance purchases highlighted notable distinctions in how men and women prioritize specific functional details.
Regulatory & Research
Vanillin Authentication: Essential for a Sustainable Business
Vanillin authentication is essential as global demand for natural vanillin grows and suppliers develop natural vanillin flavors from various sources. Discover why regulation compliance must be rigorously checked to ensure brand image transparency.
Ingredients
Hydrogen vs. Helium: Extra Speed, No Sacrifices
The quality of essential oils can degrade or change over time, so fast and reliable analytical screening is critical for quality control. By switching from helium to hydrogen, your lab can save time and money without sacrificing results.
Regulatory & Research
EU Regulations Influencing the Fragrance Industry
With consumer safety at the forefront of product development, EU and global regulations facing fragrances in cosmetics can offer robust and dynamic research methods for an evolving label.
Ingredients
Progress in Essential Oils: Spike Lavender
This month's column discusses the chemical composition of spike lavender (Lavandula latifolia Medic).
Trends
Editor's Note: Thriving into the Future
What is the state of naturals in 2016?
Ingredients
Progress in Essential Oils: Marjoram Oil
In his regularly featured column, consultant Brian Lawrence reviews the findings of a number of researchers on the constituents in various essential oils. This month, he highlights marjoram oil.
Event Coverage
Event Alert: WFFC Honors Joanne Kennedy
Honoring a colleague for a career that highlights giving back
Ingredients
Progress in Essential Oils: October 2013
The headspace volatiles isolated from Lavandula stoechas L. by a solid-phase trapping extraction technique...
Flavor
Editor's Note: A Conversation on Diversity
The F&F industry is unique in that it’s self-regulated, creative, technologically advanced and positioned as an advocate and protector of nature’s biodiversity and it’s wonderful to see many F&F companies expanding their corporate culture. From start-ups to multi-nationals we are seeing companies in the industry embrace inclusivity, diversity and equal pay.
Ingredients
Fragrant Esters of 3-Cyclohexylbutanoic Acid
Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.
Ingredients
Evolutionary Trends in Food and Flavors
There will, undoubtedly, be a need for modification of the original concepts in developing internationally acceptable products. Consumers are willing to try new taste sensations, new flavors and new foods as never before.
Ingredients
Enzymatic and Microbial Generation of Flavors
Microbial and enzymatic flavor biotechnology has been introduced by most of the large flavor houses. In addition, the considerable interest devoted to flavor precursors by academic and industrial research groups indicates the importance of biotechnical processes for further development of natural flavors.
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