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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.

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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.

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Reflections of a Retired Flavorist Before He Forgets: Strawberry

The demand for “natural flavors and the availability of “natural ingredients (such as ethyl butyrate, ethyl 2-methyl butyrate, diacetyl, ethyl caproate, hexyl and hexenyl compounds, the aliphatic acids, methyl cinnamate, maltol and furaneol and yC1O and C11 lactones) enable the flavorist to produce a “natural strawberry with a minimum of juice or fruit extractives. It also verifies that Aldehyde C16 is not a necessary ingredient.

Reflections of a Retired Flavorist Before He Forgets: Peach

Until the natural sulfur components, like p-hydroxy phenyl butanone, are available in a "natural" form, today's flavorist can create more realistic peach and raspberry flavors than "natural" ones.

Former senator Byron Dorgan, Arent Fox LLP

Making Scents at the IFRA NA Annual Business Meeting

IFRA NA members gathered on November 14, 2017, at Hilton Hasbrouck in Hasbrouck Heights, New Jersey.

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Synthesis and Authentication of Natural Vanillins Prepared by Fermentation

Techniques, regulations, source vartiations and flavor characteristics

β-Ionone can be used in a number of dark berry and fruit flavors such as blackberry and plum.

β-Ionone in Berry, Orchard, Tropical and Other Flavors

β-Ionone has a softer profile than α-ionone, which allows for slightly higher levels of use.

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New Food Grade Botanical Extracts Offer Functionality and Flavor

Natural effects and claims for soups, nutritional bars, cereals, health supplements, and more.

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