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Type: Article

David Duncan (Unilever)

RIFM Addresses Cost Controls and Growing Transparency for Fragrance Industry

During the Research Institute for Fragrance Materials’ annual meeting, David Duncan (Unilever) presented a talk about the future challenges and consumer expectations facing the fragrance industry. P&F magazine presents highlights of the same.

Flavorcon Special Edition: Organoleptic Characteristics of Flavor Materials: March 2014

Cyclotene butyrate, valerian root essential oil, isodihydro lavandulal and more.

A Tribute to the Oldest American Flavor and Fragrance House

This tribute to Fritzsche Dodge & Olcott (FDO) recalls how that company became a leader in its industry. A look at the history of FDO proves again the truth behind modern research excellence. It supports the basic law for business success, that a corporation’s achievements result from the combined efforts of a team; and any team, regardless of its uniqueness, needs the right leader.

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A Major Stake for the Future: Authenticating Vanilla With DNA

As vanilla supplies remain volatile, the threat of adulteration and fraud pose a real threat to the F&F industry. In response, authenticating methods like DNA barcoding provides a way to ensure purity and traceability.

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Synergizing Flavor and Oral Care Innovation for Whole Mouth Health

Utilizing novel cool technologies and stable raw materials like mint oils, flavorists are able to create oral care flavors that promote oral health and provide a pleasant sensory experience.

The Challenges of Establishing Natural Standards for Fragranced Personal Care

Consumer confusion, the rise of sustainability and the appearance of retailer standards.

Survive, Grow and Thrive: 6 Opportunities for Fragrance in 2010

P&G’s Steve Hicks discusses how the industry can flourish in a difficult environment.

Calamansi can be eaten in any stage of maturation, and I would expect that the characteristics change during ripening much like the mandarin does.

How A Flavorist Adjusts to Fluctuations in the Citrus Industry

A self-proclaimed citrus groupie shares workarounds for ingredient shortages as a flavorist.

Scent outlook: The 7 Best Things About Fine Fragrance Now

Victoria Frolova is an editor, a fragrance consultant and the founder of boisdejasmin.com, an in-depth perfume blog containing fragrance reviews, industry interviews, essays on raw materials and perfume history. Here she presents (in no particular order) her picks for the best of the current trends in the fine fragrance world.

The Poroplast Extraction Technique in the Flavor and Fragrance Industry

The poroplast extraction technique provides a convenient and cost-effective way to prepare natural aroma ingredients, which takes advantage of liquid-liquid extraction in a very practical and convenient way

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The Juice: Fragrance Evaluation for Independent Brands, Passion Above All

What happens when there is a fragrance evaluator between a brand and a fragrance house? Are they gatekeepers, critics, interpreters, co-creators, all of these or something else?

An attractive addition of 2-ethyl-4-methylthiazole to authentic pistachio flavors is 50 ppm.

2-Ethyl-4-Methylthiazole in Brown, Savory and Fruit Flavors

2-Ethyl-4-methylthiazole has some roasted aspects, but it is quite specifically nutty and cocoa in character.

Reflections of a Retired Flavorist Before He Forgets: Lime

Surprisingly, Oil Limes, Distilled, is not a true natural product but results from the action of the acidic juice on the original essential oil. It is produced by comminuting the whole lime and distilling off the altered essential oil.

Plant Impact Volatiles from Higher Fungi: A Biotechnological Perspective

This study’s data confirm prior data that show basidiomycetes are also suitable for the biotechnological production of volatile flavors. Compared to secondary metabolism in plants, basidiomycetes possess a significant potential.

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Laundry Logic: Fueling Purchase Intent through Fragrance & Lifestyle Trends

The power of scent can provide the pivotal opportunity to activate shopper interest and deliver the winning “wow” factor.

Regulatory Watch: Trans Fat, GRAS, Fragrance Guidelines and More

This article takes a closer look at industry regulations for the flavor and fragrance industry, including trans fat and fragrance guidelines.

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Confectionery Flavor Market Focuses on Innovation and Natural Solutions

Natural flavors, innovative flavor combinations and seasonal flavor profiles boost the marketplace.

New Aroma Compounds from Chirons Isolated from Plant Materials

This article presents the results of our recent work on the synthesis of novel, optically active odor compounds from chirons isolated from some plant materials. The chirons used were as follows: (+ )-limonene, (+)-α-pinene, (+)-3-carene, (+)-longifolene and (+)-ricinoleic acid

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