Search Perfumer & Flavorist: Page 25

673 Results

Type: Article

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.

pf_straw_thumb_41218

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.

Vanilla pods and flower

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.

belltanicals_logo

New Food Grade Botanical Extracts Offer Functionality and Flavor

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

While there isn’t a one-size-fits-all solution for reducing sugar in products, the incorporation of taste modulators is crucial for developing market-leading products.

Next Generation Nature-based High-Intensity Sweeteners & Taste Modulation

Utilizing a creative building block approach creates a winning solution for a brand, and a great-tasting and enjoyable product for the consumer.

sigma_PF2008_lead

Bringing fresh lime and herbaceous scents to consumer products

Indulge in our versatile Terpinolene that is sure to excite your senses. Learn about its applications from air fresheners to antibacterial products. A Sigma-Aldrich® aroma chemical that's Certified Kosher, Halal and follows IFRA guidelines.

Page 25 of 38