Search Perfumer & Flavorist: Page 27

673 Results

Type: Article

sigma_pf2004_lead

Natural Furanone Butyrate: Amplifying spicy and sweet aromas

Indulge in this natural ingredient that is sure to excite your taste buds with its earthy, spicy and sweet nuances. A Sigma-Aldrich® aroma chemical that meets JECFA purity requirements and is Certified Natural, Kosher and Halal.

Through the science of aromachology, functional fragrance makes you smell good and can unlock your subconscious, making you feel calmer, happier and less stressed.

Linking Scent and Well-being Through Functional Fragrance

Looking into the new generation of alluring mood-boosting scents steeped in wellness.

Forty-eight percent of fragrance buyers use two to four different fragrances regularly.

Decoding the Fragrance Boom, Part 2: the Consumer

Forty-eight percent of fragrance buyers use two to four different fragrances regularly.

Processing and Biotechnology as a Source of Flavors

There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.

pf_lead_music_5417

Endpoint. Synesthesia is Music to our Taste Buds

My role for Perfumer & Flavorist is to procure and put forth relevant scientific content and observations to advance your formulations for improved F&F applications. So what you’ll find here are some interesting points I’ve observed that could connect to your overall larger project “constellation.”

wpcLogo-2014-V

Infographic: 2014 WPC Presents Beauty Dynamics in MEA

World Perfumery Congress presents a closer look at this $24-billion market.

Flavorcon Highlights: Unusual Flavor Ingredients, Biotech and More

The debut of P&F ’s two-day flavor conference in New Jersey engaged all of the senses.

Fifty ppm is ideal for fresh tomato flavors, but the level can be doubled in flavors with a processed note.

Guaiacol in Savory, Brown, Nut, Fermented & Other Flavors

See how Guaiacol plays a lesser, but still important, part in a wide range of flavors that have some heated nuance within their profile.

In this month’s column, we evaluate ingredients from Van Aroma, a company founded in 2006 and based in Bogor in Indonesia, specialized in essential oils and other natural extracts.

Flavor Reports: British Society of Flavourists Inaugural Column

This month’s column features odor and taste notes on ingredients such as patchouli terpenes, dihydroeugenol and more.

Spectroscopic characterisation of a rare monoterpene from Blumea Mollis

Beginning with earlier studies on the essential oil separated from different species of Blumea, this material has been the subject of many chemical and biological investigations. Chemical investigations of the oils of different Blumea species have afforded different terpenoids. Thus the oil of Blumea eriantha has a major constituent, d-carvotanacetone; oil of Blumea lacera contains the cineol, d-fenchone and citral; oil of Blumea malcolmii yielded d-carvotanacetone and 1-tetrahydrocarvone; and the oil of Blumea membranceae contains 1,4-(8)-p-methadiene; δ-cadinene; 2,3-dimethoxy-p-cymene; 1,2-dimethyl-3-isopropenyl cyclopent-1-en-4-one; 5-hydroxy-p-cymene-2-oxybornylene; 2-methyl-5-isopropyl cyclopent-1-one carbonylic acid methyl ester; and citronellyl acetate. But this monoterpene has not been reported yet.

Analysis of Fragrance Mixtures by GC/MS and the Computer

Instrumentation. We would like to point out that the human eye and nose are still the best pattern recognizes. A computer cannot replace a perfumer; however, a computer is much more efficient in processing huge amounts of data and performing repetitious calculations. In the analysis of complex mixtures such as fragrances, we are able to use the computer to select important information which will direct us on how to spend the valuable human effort so often pressed for time.

Reflections of a Retired Flavorist Before He Forgets: Raspberry

More recently the trend towards “natural" and the loose interpretation of "natural" has modified the standard for raspberry flavor. For example, the original Firmenich flavor contained important ingredients not yet considered or available in a “natural” form. Also the green notes, of importance to natural raspberry flavor, were not in that original flavor. As of this writing, we have not seen a natural raspberry ketone, but if and when it arrives, the target for raspberry will once again change.

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.

pf_wood_thumb_72518

Fragrance Sustainability: Seeking a Sustainable Alternative to Brazilian Rosewood

Linalool enantiomers in the essential oils of aromatic plants from Brazil: Aniba rosaeodora (rosewood), Lippia alba (erva cidreira) and Ocimum basilicum (basil).

pf_cereal_thumb_3118

The Cereal and Bakery Segments Get a Wakeup Call

As suppliers drive more innovation for their customers, they confront increasing demand for added value and healthier and more targeted products.

Defending Fragrance Ingredients on Both Sides of the Atlantic

Why is REACH registration so critical to the fragrance industry? Because if ingredient suppliers do not properly register perfumery’s “crown jewels,” the aromatic character of legendary fragrances such as Chanel No. 5 could be at risk.

Flavor Bites: 5-Methyl-6,7-dihydro-5H-cyclopentapyrazine

Use in brown, nut, savory, cereal, vegetable, fermented and tropical flavors

pf_hop_thumb_81618

Novel Non-beer Flavor Applications of Hop Oil Fractions

Application in fruit, beverage, dairy, savory and other categories.

Page 27 of 38