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Type: Article

Photo Album and Highlights: CSA Roundtable, Elections

New raw materials, 2008-2009 board in place

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Topics in Perfumery: Creating Effective Natural Fragrances

What’s driving the contemporary fragrance consumer and how perfumers can overcome obstacles to deliver on the promise of “natural”. “As we stand at the brink of a second nuclear age and a period of unprecedented climate change,” the Cambridge cosmologist Stephen Hawking recently stated, “scientists have a special responsibility, once again, to inform the public and to advise leaders about the perils that humanity faces.” With dire predictions such as this and the realities of life, no wonder that there exists an atmosphere of stress and anxiety throughout society.

Progress in Essential Oils: Curry Leaf Oil

This month's column discusses the chemical composition of curry leaf oil.

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The Market for Flavors in Emerging Markets

Despite being defined as a so-called emerging market, Asia Pacific has overtaken Western Europe and North America to become the largest market for food and drink globally in value and volume terms. In fact, Asia Pacific now accounts for one-third of all expenditures on food and drink, making the region the powerhouse of the global food and drink industry, driving value and growth.

F&F Focuses on Emerging Markets for Growth

Companies expect Asia, Latin America will grow the most rapidly over the next five years

Flavor Bites: Earthy, Musty, Mushroomlike Aroma Chemicals

I like most living things but mosquitoes are an exception. I travel a lot, which makes malaria very near the top of my “things to avoid” list.

The Essential Oil from Rosmarinus officinalis L.

The essential oil produced from the leaves of Rosmarinus officinalis L. is an important essential oil of Spain. The Rosmarinus offlcinalis L. plant grows wild and has been cultivated in different parts of the country. The following sections treat history, botany, essential oil production, physiochemical properties, chemical composition, olfactive properties and applications, and production and trade of the essential oil of Rosemary. The preparation of terpeneless essential oil of Rosemary will be mentioned.

The Application of Flavors to Extruded Products

Through the changes we will experience in the next few years in both the extrusion of foods and in the creations of flavors, the scientists, the technologists and the artists of each discipline will continue to rely upon a certain amount of “triai and error” in their approach and most certainly will be required to possess a “keen sense of observation.”

Perfumery: Evolution of Its Techniques—Part I

The present state of the science comes about by our effort, by a study of these perfumers and their work. By assimilating the experience of the great classics, and by their mastery of the basic new elements at their disposal, new generations of perfumers create this present state, and provide examples for the future

Consumer Exposure to Chemically Defined Flavoring Substances

The following observations should put into perspective the exposure of consumers to flavoring substances. This may help us to establish a reasonable priority for the safety evaluation of the unmanageably large number of flavoring substances occurring in food and used by the flavor industry.

Water-Soluble Fractions of the Essential Oils

Due to the different solubilities, various essential oil components are disproportionately postitioned into the aqueous phase and, hence, the variable polar components are either reduced or lost. Because of this phenomenon, relatively soluble minor components of the oil can escape completely resulting in an unbalanced odor and flavor profile when compared with that of the original plant. Therefore, the water soluble fraction is of importance to both the quantitative and qualitative outcome of the essential oil production.

The Genuineness of Two Mint Essential Oils

The authors demonstrated that the isopulegol levels present in mint oils, along with the levels of the compound tentatively identified as neoisoisopulegol, are presently the best indicators of the presence of commint in peppermint. This method offers a good detection threshold and is easily performed through standard GC techniques.

Oxygen Heterocyclic Compounds of Citrus Essential Oils

In this paper we report the results on the isolation, identification and quantitative analysis of oxygen heterocyclic compounds of bergamot, sweet orange, mandarin, bitter orange, grapefruit and lemon oils.

Takasago saw strong growth thanks to increased sales of vanilla related products and solid results from its German and Spanish subsidiaries.

2020 Leaderboard: Takasago Builds Sales in Europe

Takasago saw strong growth thanks to increased sales of vanilla related products and solid results from its German and Spanish subsidiaries.

The fragrance and flavor sectors are in the vanguard of the shift to green chemistry.

IFRA Examines F&F’s Path to Green Chemistry

A look at current and prospective routes to green chemistry initiatives.

From chewing gum and oral care to confections, beverages and frozen treats, mint is among the leading flavors around the globe.

Mint’s Role in Evolving F&F Industry Trends

From sustainability to innovative flavor pairings, mint continues to be a leader across a variety of markets.

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Editor’s Note: A Sense of the Future

The F&F industry is undergoing quite a transformation, which shows clearly through M&A activity and regulatory changes. This issue we look more closely at the direction of the F&F industry’s transformation, and it’s moving up.

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Progress in Essential Oils: Spanish Marjoram Oil

This month's column discusses the chemical composition of Spanish marjoram oil.

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