Log In
Register
Facebook icon
Instagram icon
LinkedIn icon
Twitter X icon
Flavor
Fragrance
News
Events
Leaders
Multimedia
Home
Search
Search Perfumer & Flavorist: Page 25
Article
Company
Document
Event
News
Podcast
Video
Webcast
Flavor
Fragrance
Multimedia
Enter search phrase
Search
1,546 Results
Type: Article
Regulatory & Research
The Link Between Ingredient Sourcing and Biodiversity Regeneration
From the Neolithic period to the present day, perfumes have existed throughout the ages with different uses, forms, raw materials and fragrances.
Regulatory & Research
Innovation in Lab Energy Efficiency and Environmental Sustainability
Erlab's Jesse Coiro and Ken Crooks make the case for ductless hoods.
Ingredients
2021 Leaders & Newsmakers: Takasago Promotes Sustainability and Fragrances
Takasago Process Research Laboratory promotes the mission of realizing safe and energy-efficient processes based on maximum utilization of our continuous flow technology.
Ingredients
Homofuronol: A Powerful Tool to Prepare and Improve Sophisticated High Quality Flavors
Homofuronol is a quite recently introduced flavor chemical which has only been marketed since 1988. It belongs to a class of structurally related flavoring compounds like furonol, maltol, corylone and others. They all contain cyclic 3-alkyl-2-enol-1-one structures in a planary arrangement, and they develop related agreeable flavor impressions of sweet, caramel, roasted types.
Ingredients
Flavorist Panel Evaluates Eucalyptol, e,z-2,6-Nonanediol, (-)-a-Bisabolol and Other Materials
Dig into the August 2023 Flavor Reports panel notes moderated by Cyndie Lipka.
Ingredients
New Technologies For The High-Speed Characterization and Analysis Of Essential Oils
Dramatic reductions in characterization and analysis times for essential oils were achieved using high speed gas chromatography (HSGC) and time-of-flight mass spectrometry (TOFMS). High-speed separations were achieved with relatively short capillary separation columns operated with high carrier-gas flow rates and fast temperature programming. Unique features of TOFMS include high spectral acquisition rates and spectral continuity (constant ion-abundance ratios across chromatographic peak profile).
Ingredients
Interrelation of trends in the American fragrance market and the essential oil industry
Continued dialogue and cooperation between essential oil suppliers and creative perfumers must be maintained and strengthened if the growing demands of the American market are to be satisfied.
Ingredients
Technical and Philosophical Notes on the Perfumery Creative Process
The processes of creative thinking in artistic and scientific pursuits have much in common but differ in feeling and thinking.
Beverage
Forward Thinking: 3 Beverage Trends for 2021 and Beyond
Rapidly diversifying coffee iterations, emerging plant-based milks and immune-boosting drinks lead innovation opportunities for the new normal.
Ingredients
Tobacco Constituents— Their Importance in Flavor and Fragrance Chemistry
It has been amply demonstrated that, whereas tobacco, as such, is not important for the flavor and fragrance industry; indirectly, through its wide variety of trace constituents, it governs modern flavor and fragrance chemistry and its industry.
Ingredients
Volatile Character-Impact Sulfur Compounds and their Sensory Properties
Volatile organic sulfur compounds are important constituents for the flavor of food, beverages and natural isolates. These character-impact sulfur compounds are, often in a certain low concentration, characteristic for the sensory properties of the material.
Ingredients
Progress in Essential Oils: Sweet Fennel Oil and Extract
In this column, Brian M. Lawrence reviews the composition of sweet fennel oil and extract as found by various researchers. For example, a commercial sample of sweet fennel oil was screened for its anti-platelet activity by Tognolini et al. (2006) and Guerini et al. (2006) using GC-FID and GC/MS. Results are reported herein.
Beverage
Organophosphorus and Organochlorine Pesticide Residues in Italian Citrus Oils
The present work summarizes the results of the qualitative and quantitative analyses of organophosphorus and organochlorine pesticides in Italian citrus oils produced from 1983 to 1992.
Ingredients
Synthesis of some substituted pyrazines and their olfactive properties
What we did was to synthesize these interesting compounds; separate and purify each isomer; and characterize each stmcture using GLC, MS, IR techniques, and NMR spectroscopy. The most significant aspect of this investigation was to demonstrate the interesting character they possess and to demonstrate their low odor threshold. These chemicals, afthough expensive, are reasonable in cost vs. level used because of their very low odor threshold. Furthermore, they possess the unique property of synergism.
Ingredients
Sensory Evaluation in Product Development for Cosmetics and Fragrances
The purpose of this short course is to provide those concerned with cosmetic product development and evaluation an overview of scaling and the types of information and applications that derive from consumer product assessment. This short course will cover the history of the magnitude estimation procedure, its development and applications, as well as “hands on” evaluations and analysis.
Regulatory & Research
Fragrance Ingredient Communication: Negotiating and Implementing California’s SB 258
Also known as the Cleaning Products Right to Know Act, SB 258 presented an opportunity for the International Fragrance Association North America to engage all stakeholders for meaningful fragrance ingredient communication.
Flavor
Two Challenging Flavor Systems: Citrus Oils and Vanilla Extracts
Delivery options in-use.
Ingredients
Woody Notes in Perfumery — Vetiver and Derivatives. Part I
Vetiver is an important woody note in perfumery. The word vetiver, vetyver in French, originated in Tamil: vettiveru = vetti, worthless + veru, useless. The Indian term for vetiver is Khus, and in Indonesia is known as Akar Wangi.
Previous Page
Page 25 of 86
Next Page
