Search Perfumer & Flavorist: Page 24

673 Results

Type: Article

Leco Pf2304 Thumb

An Analytical Workflow for Pumpernickel Bread Varieties

GCxGC-TOFMS and ChromaTOF® Tile Software combine for an efficient, supervised statistical analysis. See how subtle variations in recipe can change the aroma profile of pumpernickel bread.

pf_pMarch_lead_22018

March 2018 Product Roundup: Biotech & Multifunctional Ingredients

The Perfumer & Flavorist Product Roundup is a monthly feature presenting inspiration for flavor and fragrance creations with materials and products from leading F&F companies. Check out this month's collection for biotech materials.

pf_cannabis_lead_122117

Beyond the Smoke: Cannabis Flavoring in 2018

Despite the controversy, the cannabis industry is a force to be reckoned with, especially in the realm of flavoring.

The next big thing(s): Moving Flavor Forward

Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.

Birth of a fragrance for a product

The progress the infant makes after its long and sometimes stormy delivery depends on marketing, which assumes the task of caring for the new-born product through its positioning and advertising. If marketing fail to guide and help this new and different soap along in the competitive world, even though the product and fragrance are on target with the initial concept, the young life may be doomed.

The Story Behind the Launch of Sophia

They used to say that the fragrance and cosmetic industries were recession proof. Obviously, that is not true. But I think we are definitely more recession resistant than many, many other industries, After all, a new creative fragrance and a new marketing strategy do not require great capital expenditures. We do not have to build a new plant or put new smokestacks on our existing plants. All we need is the enthusiasm and the devotion that our great industry built.

The Relationships Between Emotion, Perfumes and Fragrances

Reading the general literature on perfumery we find remarks suggesting a special relationship between emotion and perfume. However, despite such statements, there have been few actual suggestions as to how emotion and olfaction might be linked. However, there are a few clues and I feel that we can move towards looking to see how the sensory systems of olfaction and emotion come together.

The Evolving Links Between Scent and Color

Discoveries in sensory psychology have confirmed a reliable and quantitative link between scent and color.

Carob Bean on Roasting Aroma Dependence Conditions

From this study, it is clear no single or small group of compounds is entirely responsible for the characteristic aroma and taste of carob and its roasted powders.

Flavor Ingredients for the EU and Beyond

Natural offerings dominated a recent flavor material event.

pf_hun_thumb_72418

Hungarian Beauty— Fragrances in the Wild East

A rich fragrance heritage disrupted by political upheavals reinvents itself amidst a price-sensitive consumer environment.

English speakers predominantly use source-based descriptors to describe scent.

How Fragrance Brands Put Scent into Words

Reframing the relationship between language and perfumery.

In addition to its use for production of aroma molecules, CST also forms a raw material to produce additives, adhesives, rubber and personal/home products.

Top Benefits of Utilizing Turpentine in F&F

Reviewing the production process and versatility of the renewable and sustainable F&F material.

In cherry flavors, butyl acetate plays a secondary role, and levels range from 30 ppm to 100 ppm.

Butyl Acetate in Fruit & Non-Fruit Flavors

This ester is very effective when used in combination with iso-amyl acetate in a wide range of flavors.

Syntheses and Odor Characteristic of Beta-Terpinyl Esters

Our method of snythesis of terpin-1,8 diesters and eliminating one mole of acid made it possible for the first time to produce beta-terpinyl esters with interesting odour properties. This represents a major expansion of the variety of perfumery synthetics produced from turpentine.

pf_vBean_thumb_12817

Flavor Characterization of Different Varieties of Vanilla Beans

The objective of the work described in this article is the aroma characterization of vanilla beans from different geographical locations with a view to developing a database of information to be used as an indication of geographical origin and bean quality.

pf_cost_thumb_122617

Flavor Bites: Creating Great Flavors in Tough Times

With the financial crisis biting deep into every sector of our economy, creation of economical flavors has become extremely challenging. In a totally logical world, flavors—the key driver of repeat purchases—would be “no expense spared” food ingredients.

Progress in Essential Oils: Basil Oil, Part 1

The present article is part one in a series of two that provides the findings of various researchers on the chemical constituents in basil oil. Part 2 appears in the June 2014 edition.

Page 24 of 38