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Type: Article

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.

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Pumpkin Spice Magic

America’s obsession with pumpkin spice has long been explained as clever marketing and nostalgia, but what if there’s something deeper at work?

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Organoleptic Characteristics of Flavor Materials: August 2016

This month's issue features organoleptic discussions on espresso coffee distillate organic, d-Tridecalactone, Roastarome, 2-acetylfuran, 4-methyloctanoic acid, hexyl-2-methylbutyrate, 2-decenal, 2-acetylpyrazine, guaiacol, magnolia flower oil and more

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Profiles: Sara Marino

This month's Profiles column features Sara Marino, senior flavorist at Blue California.

This month's Profiles column features Ibrahima Faye, senior flavorist at T. Hasegawa.

Profiles: Ibrahima Faye

This month's Profiles column features Ibrahima Faye, senior flavorist at T. Hasegawa.

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Organoleptic Characteristics of Flavor Materials: November 2016

This month's column features turmeric extract organic, ginger extract organic, 2-pentylfuran natural and more.

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Organoleptic Characteristics of Flavor Materials: October 2016

Green tea oil, parsley seed oil, cognac oil, ethyl cyclopentenolone natural and more.

HASEAROMA was developed with the intention of recreating that intimate feeling of biting into your favorite fruit, dish, or sauce for the first time, reproducing that “first bite” sensation.

T. Hasegawa Designs Technology to Mimic Flavors Found in Nature

T. Hasegawa discusses HASEAROMA tech designed to remedy common challenges in flavor formulation.

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Recovering a Sense of Smell

The following literature examines how researchers and physicians are attempting to treat anosmia through nasal implants, gene therapy and honey applications.

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Flavor Bites: Para-mentha-8-thiol-3-one acetate

Though similar to para-mentha-8-thiol-3-one in odor profile, para-mentha-8-thiol-3-one acetate is more heat stable and is less prone to H2S loss on storage.

Presented with the swatch that would inspire Bill Blass Couture 7, Delphine Jelk was struck by its sense of spontaneity: 'So I went to citrus, very sparkling.'

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Three perfumers discuss their translations of couture into scent.

the US-based panel sampled ten ingredients used in flavor applications.

Flavor Reports: US Edition (May 25)

Our United States panel of flavorists sampled ingredients such as isobutyl propionate, isobutyl caproate and more.

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Endpoint: A Discussion on Natural

What are “natural flavors?” Honey, maple, cocoa, lemon and mint come to mind. But what are they, fundamentally?

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T. Hasegawa Launches 8 New Citrus Flavors

Citrus flavors from Japan that add a new complexity, zest and excitement to your culinary or beverage brand.

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Breaking the Bitterness Boundary

In this literature review, we look at ways to break past bitterness and some of the latest research in understanding the sensory phenomenon.

Adesmia Boronioides, also called Paramela belongs to the family of Fabacea. It is a small bush that grows up between 0.4 and 2 meters high.

Inside Paramela Essential Oil: Perfumery Usage, Chromatographic Profile and Chemical Composition

The olfactory profile of this oil is unusual and very interesting with great tenacity and fixation.

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Endpoint. Thinking Outside the Perfume Bottle

My role for Perfumer & Flavorist is to procure and put forth relevant scientific content and observations to advance your formulations for improved F&F applications. So what you’ll find here are some interesting points I’ve observed that could connect to your overall larger project “constellation.”

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Endpoint. Defending Nature’s F&F Sources

In some cases, Mother Nature’s materials can be artificially reconstructed. In others—well, as they say, there’s no substitute for the real thing. What happens when natural sources are threatened? Science goes on the defense.

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