Search Perfumer & Flavorist: Page 26

1,546 Results

Type: Article

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.

Shutterstock 2461407249

Solvents in Fragrances: Understanding Consumers Expectations and Market Trends

Solvay’s experts explain how solvents can be used to enhance fragrance formulations and meet consumer demands.

Multidimensional Visualization of Physical and Perceptual Data Leading to a Creative Approach in Fragrance Development

Perfumers are being increasingly challenged to improve the performance of their formulations. As well as being pleasant, fragrances have to comply with growing requests for stability, biodegradability and uniqueness. Other factors render the work of the perfumers difficult, such as the specific smell of the non-perfumed substrate or the need to cover unpleasant odors.

Neohesperidin dihydrochalcone: an updated review on a naturally derived sweetener and flavor potentiator

The principal flavonoid ingredient in grapefruit, the all-important flavonoid extractive, naringin, is the key to the successful synthesis and commercialization of NEO-DHC. it is the purpose of this paper to present the similarities and interrelationships between the naturally-occurring dihydrochalcones and neohesperidin dihydrochalcone.

ingredion_pf2104_lead

Reduce Costs and Increase Oil Loads with a Consumer-Friendly Label

Ingredion invites you to a beverage tasting to help launch your next beverage innovation. Sign up now to request your beverage sample kit!

erlab_pf1803_lead1

Download a Free Case Study and See How Erlab Removes Odors

Erlab's Captair Smart ductless filtering storage cabinets provide a steady flow of air through the cabinet, capturing unwanted odors in the filters and returning clean air back to the room.

Branded Content Lead Image Precursor 401

Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

smelling

Olfactory fatigue: what it is and how to avoid it in product testing

Product testing sequence can and should be optimized to avoid adaptation. Rest periods lasting from 2-5 minutes appear to be sufficient to insure recovery of sensitivity, at least to the supraliminal, or suprathreshold intensity levels.

The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.

Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More

Discover the possible applications for a list of new materials evaluated by our panel.

The Significance and Use of Trace Components in Flavors

Only too recently, as I mentioned earlier, have we delved into and realized the complexities and learned the value of the trace items that now enable us to convert basic formulations into many different and characteristic flavors. The artistry that goes into formulating a flavor today depends largely upon the research chemist’s techniques in identifying the trace element and upon the skill of the flavorist in using those minute quantities that contribute to the uniqueness of a flavor!

Chemistry/Technology Section Synthesis and Substitutes for Essential Oils

This begins a partial listing of the abstracts of papers tentatively schedulad to be presented at the 9th International Congress of Essential Oils. The balance of the abstracts will be published in our report issue of April/May Perfumer & Flavorist.

The Relation of Structure and Odor in Substituted Cyclohexanols

All of the current theories lack a biochemical foundation and knowledge of the true geometry of the receptor site in the olfactory bulbus. This and a still unexplained fact that not only diverse chemical structures but also analogues of a similar basic structure sometimes smell quite differently is one of tbe reasons we still need more information about the correlations between different chemical structures and their odor perceptions.

Guangxi—China’s Major Gum Rosin and Gum Turpentine Producer

China now has about 19 million hectares of pine trees. The pine trees grow mainly in Heilongjiang and Yunnan provinces and Guangxi. Most forests in Yunnan, Guangxi’s western neighbor, defy access. This leaves Guangxi the top rosin producer in China.

Chemical and Sensory Evaluation of Trace Compounds in Naturals

These compounds reveal characteristic olfactive and organoleptic properties, or are able to modify the overall sensory properties of the end product in a significant way

Sniffing-a-rose-200

Nasal Cilia: The ‘Long and Short’ of Scent-sation

Researchers at the Perelman School of Medicine at the University of Pennsylvania have identified patterns in cilia length and function within the naval cavity of a mouse model.

Pf Fennel Thumb 3419

Progress in Essential Oils: Bitter Fennel Oil and Extract

In this edition, Brian Lawrence discusses the composition of bitter fennel oil and extract.

Focused Flavor Creation: Using Qualitative and Quantitative Sensory Properties

Historically, most flavorists have not received training on how to create flavors but have instead learned by observation, trial and error, and a strong desire to learn. This approach is very time consuming, costly, and inefficient.

Trends and developments: Organic Standards for Personal Care Products

Developing common-sense standards to boost the personal care industry and aid the consumer. Few subjects in the personal care world have generated as much interest and attention in recent years as the development of new standards in organic personal care. For those involved in the product-development side of the natural/organic business, it has been a reflective -- and sometimes pensive -- period.

Page 26 of 86