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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.

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Remove Color, Haze and Imperfections From Your Flavors and Fragrances!

Gusmer Enterprise’s filtration products are the solution to your liquid clarification needs.

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.

We hope you're hungry! Here's what's on the menu at the two-day conference.

What's On The Menu at Flavorcon 2024 in Atlantic City

This year the conference sessions will host more panel discussions so attendees are able to hear from more industry experts on pressing topics in the flavor industry.

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.

A Preliminary Report on the World Production of Some Selected Essential Oils and Countries

Data on the world production of essential oils is scarce and in some cases non-existent

Eternis CEO Wilfrid Gambade on Growth Strategy, Sustainability, and the Future of Aroma Chemicals

Gambade shares his insights on what attracted him to the company, Eternis' ambitious growth strategy and how sustainability is at the heart of its operations.

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F&F Literature Review: Digitally Crafted Scents and Predicting Flavor and Protein Interaction

This month’s F&F literature review examines digitally crafted molecule design, natural extracts in personal care and predicting flavor partitioning and protein interactions, among other studies.

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Biotechnology Ushers in a New Era of Innovation for Perfumers and Flavorists

For a moment, imagine that the constraints of ingredient scarcity and price were no longer issues in the flavor and fragrance industry. Freed from these shackles, what products would the industry create? What fragrances and flavors would be incorporated into which products?

The Challenges of a United Europe for the Flavor and Fragrance Industry

Vienna Congress. I can’t think of a business better suited to survive and grow in the future environment of Greater Europe than that dedicated to the two senses of taste and smell. And on a global basis, the flavor and fragrance industry stands on the threshold of opportunity and success far greater than it has experienced ever before.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems

In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.

The results obtained show a fingerprint gas chromatogram and a corresponding table of the composition for each oil.

Part 2: Application of Gas-Liquid Chromatography to the Analysis of Essential Oils

Fingerprint GLC of the final two of five ketones containing essential oils.

Blanc shares, 'What captivates me most is not the glamour or the end result, but the creative process itself. I find joy in crafting and refining my formulas, savoring the journey of creation rather than just the final product.'

Master Perfumer Honorine Blanc Says Gen Z Allows Creators to Abandon Fragrance Norms

Blanc shares her journey in scent and what's exciting her as a a perfumer in this one-on-one interview.

Sacrosantol was compared to N-SWO for its safety and skin benefits, using various in vitro models.

Skin Benefits of Sacrosantol: A Reconstituted Sandalwood Oil Based on Natural and Biotechnology-derived Ingredients

Part 2 of 2: Reviewing the study’s comparison of Sacrosantol to naturally produced sandalwood oil.

While sustainable solutions are among the top consumer demands in fabric care products, the sensorial and well-being benefits of fragrance cannot be overlooked.

The Future of Fabric Care: How Purchasing Trends and Scent Tech are Shaping the Industry

Understand consumer purchasing drivers per peer-reviewed research as well as innovative scent and sustainability technology launches in the fabric care market.

Ballschmiede shares, 'Innovations are addressing the increasing concern of resource scarcity, with efforts aimed at developing alternative flavoring ingredients and reducing the environmental footprint of food production.'

The Global Flavor Industry Enters a ‘Complex’ and ‘Rapidly Evolving’ Phase, Says IOFI Executive Director

Sven Ballschmiede, executive director of the International Organization of the Flavor Industry, discusses regulation flashpoints, healthy food trend impacts and more.

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