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Editor's Note: Mint: Sweet, Pungent & Cool

The power of menthol is used to mask off notes of functional ingredients in oral care products and even develop a sense of confidence; as well as aid in digestion and even create indulgent flavor profiles when paired with other ingredients like chocolate, citrus or tea.

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Editor's Note: The Art of Natural

This issue, we feature a few articles on the latest research in naturals, from extraction to authentication. We also explore the roles that microorganism and thermal processing play in dairy flavors and how these enzymes can be used to develop tasty vegan flavors

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Editor's Note: A Sip of Wellness

Kahve, buna, qahwe, café, coffee; thé, chai, (chá), té. Coffee and tea: two globally revered beverages and both rooted in ancient traditions, where the preparations of these raw materials are just as sacred as its consumption.

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Endpoint. Bolstering F&F Integrity and Intensity

Stabilizing flavors and fragrance is big business.

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Endpoint. Seeing Past the Amber Glass

What do you think the consumer envisions in a product touted as natural? That using it will make them healthier, wholesome and bring them closer to nature? Or that nature’s extracts hold secrets to longevity and enlightenment?

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Progress in Essential Oils: Grapefruit Oil

This month's issues discusses the chemical composition of grapefruit oil.

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Progress in Essential Oils: Tagetes Oil

This month's column discusses the chemical components of tagetes oil.

Production of fragrance materials in Egypt

Perfumers complain when a shortage of a product interferes with their research. Sporadic demand and lack of regular outlets for a product causes this. Cooperation between producers and consumers of fragrance materials could lead to research on and development of certain plants that would be very useful for perfumery to the benefit of both. Egypt, bemuse of the regularity of the climate, richness of the land, and large labor concentration, would be fitted for this cooperation.

Chefs have put lavender dairybased applications to great success as well. Lavender—it’s not just for chocolate anymore.

Lavender’s Evolving Role in Flavor Applications

Discover the ingredient’s evolution in F&F and how it has become a rising star in sweet and savory culinary menus.

The panel of flavorists compared isomers of various ingredients.

Flavor Reports: US Edition (March 25)

From geranyl acetate to cis-5-octenal, our panel of flavorists assesses the taste and odor characteristics of flavor ingredients.

Reading this month’s flavor Leaders & Newsmakers issue, several companies mentioned this concept of nostalgia and making familiar flavors new again.

Editor's Note: What's Old is New

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Rose Oils: History and Socio-Economic Impact

The author examines the socio-economic impact of rose oil production and how it supports farmers in Turkey, Bulgaria and other countries.

Ken Kraut, president, Society of Flavor Chemists.

Reflections on an Exciting and Challenging Year

A message from the outgoing SFC president.

Scent-Sational: Eco-friendly Homecare Introductions Boom

Household products making claims relating to environmental sustainability and ethical practices increased nearly 700% globally between 2006 and 2008.

Photo Album and Highlights: CSA Roundtable, Elections

New raw materials, 2008-2009 board in place

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Topics in Perfumery: Creating Effective Natural Fragrances

What’s driving the contemporary fragrance consumer and how perfumers can overcome obstacles to deliver on the promise of “natural”. “As we stand at the brink of a second nuclear age and a period of unprecedented climate change,” the Cambridge cosmologist Stephen Hawking recently stated, “scientists have a special responsibility, once again, to inform the public and to advise leaders about the perils that humanity faces.” With dire predictions such as this and the realities of life, no wonder that there exists an atmosphere of stress and anxiety throughout society.

Progress in Essential Oils: Curry Leaf Oil

This month's column discusses the chemical composition of curry leaf oil.

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The Market for Flavors in Emerging Markets

Despite being defined as a so-called emerging market, Asia Pacific has overtaken Western Europe and North America to become the largest market for food and drink globally in value and volume terms. In fact, Asia Pacific now accounts for one-third of all expenditures on food and drink, making the region the powerhouse of the global food and drink industry, driving value and growth.

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