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Ingredients Division Formed by PPF

Materials from three major supplying units.

An Aroma Chemical Profile: Menthol

L-menthol can be described as unique for its cooling sensation on the skin and mucous membranes. Although other materials are known to display this cooling effect, almost all of them are derivatives of l-menthol.

Sensory Perception and Its Mechanisms

A visit to the Monell Chemical Senses Center, January,1988. This report is the result of a visit to Monell aimed at a general review of our present knowledge of the science of taste and olfaction. This in-depth review was gleaned from conversations with the extensive scientific staff.

Citrus Petitgrain Oils of Israel

In today’s food and beverage market, the citrus flavored products are highly popular. The aroma elements from the citrus fruits--cold-pressed and distilled oils, folded and deterpenated oils, essences and extracts, are widely used in the creation of natural flavors. The commercial importance of these products lead to extensive scientific study resulting in a broad knowledge base of their chemical composition.

Perfumery: Techniques In Evolution IV

When trying to analyze the evolution of research and the procurements of new chemicals to be used in modern perfumes, I classify them in various olfactive families, as I did in the past. Although I know the sense of smell is individual and that everybody smells different, I have no other option to describe chemicals than using my own sensations, logic and classifications.

Odor tenacity of perfumery materials

When perfumers try to compound fragrances, they must pay attention to the nature of the chemicals used in order to create well harmonized fragrances. It will he easier to create fragrances if the constituents of the essential oils going into them, and their chemical and physical natures, are known. In order to create well balanced perfumes one must know not only the odors of the ingredients but also their odor tenacities. Trained perfumers understand these phenomena from experience, but this kind of experimental data may be helpful to young perfumers.

Tomorrow—perfumes or just odors?

This is an attempt to clarify the ideal art of perfumery for which I and a number of my perfumer friends strive. We are perfumers who know very well that we must apply ourselves to the needs of business but who have not given up our art, believing that it is still possible to follow passionately our marvelous craft--a craft that is the source of so many artistic emotions and so many disillusions, like steppingstone along the path to creation.

Past trips and future excapes

This is a fascinating moment in time--when we are all busily assessing the past and attempting to crystal gaze into the future. When the American Society of Perfumers held its first symposium in 1954, it is rather fascinating to note that according to every record I could find, not one fragrance was introduced on the American market. In 1979, 30 women's fragrances and 20 new men's scents debuted.

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Flavor Bites: Ethyl phenyl acetate

Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.

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Enhancing & Personalizing the Fragrance Experience

Fragrances mask chemical ingredients, support brand identity, signal cleanliness, and provide an overall sensory experience for the consumer. In boosting performance, and enhancing and personalizing fragrance experiences, the fabric care and air care segments reflect a shifting consumer dynamic.

The Phenylpropanals—Floral Aromatic Aldehydes

Chemistry and application in fragrance

Ingredient Profile: d-Undecalactone, Natural

Use in dairy and fruit flavors

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Ingredient Profile: Furfuryl Ethyl Ether

Philip Spillman has attributed the presence of furfuryl ethyl ether in wines to the oak wood barrel. It has been flagged as an off note in beer, contributing to the stale note with other nasty actors.

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Flavor Bites: Perfumers and Flavorists

Although there are distinct differences in the responsibilities and duties of perfumers and flavorists, these two occupations share many similarities and can learn much from each other

Perfumery: Its manufacture and use

This book provides us with a very detailed and accurate picture of the perfume industry as it existed over one hundred and thirty years ago. For the manufacturer, chemist, and perfumer it answers many questions on the origin of various processes and uses still in existence to this day and for the cosmetic chemist and marketing people it provides a wealth of ideas for new products based upon old concepts on the use of “natural products” for the human body.

Progress in Essential Oils

Brian Lawrence discusses the composition of Roman Chamomile Oil; Flouve Oil and Absolute; and Artemisia Ludoviciana Oil.

Progress in Essential Oils

Brian Lawrence reviews vetiver oil in this issue.

Progress in Essential Oils

Lawrence discusses the composition of bay oil from Benin and Cuba. He also discusses the composition of western red cedar leaf oil (Thuja plicata L.) from Canada, and ambrette seed oil (Abelmoschus moschatus Medik.) from Vietnam.

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