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2-Heptanone has a similar, but even more powerful, blue cheese note than 2-nonanone.

2-Heptanone in Dairy, Fruit, Savory and Brown Flavors

2-Heptanone features front and center in blue cheese flavors, but it also makes a positive contribution in a veritable smorgasbord of other profiles.

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

Rebecca Genovise, flavor chemist, Synergy Flavors

Synergy Flavors Flavor Chemist Rebecca Genovise Shares Industry Journey

The flavor chemist explains, "I didn’t find the flavor industry, the flavor industry found me."

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Fougere in Colognes, Cosmetics and Soaps, and in Men’s Fragrances

In a previous article we discussed fougère compounds for fine fragrances. The current article will present other types of fougère compounds.

Mint Oils: Potential for Standardizing Profiles with Natural Flavoring Substances

This article explores the potential for adding mint fractions and isolated components from all of the mint species, as well as from sources of natural flavoring substances available from alternate routes.

The Future of Fragrance: Toward a Biotechnology of Scent Creation

How can the molecular biology and neuroscience of olfaction help shine light on the relationship between the molecular properties of an odorant and its odor quality? This question invites many others, because in order to go from stimulus to perception all the intermediate steps need to be understood.

Implementing a China Strategy: A Report from FIC Shanghai 2011

Why it's not too late for SMEs to jump into the Asian marketplace

Ethyl hexanoate is much more prominent in plum and prune flavors. One thousand ppm is very effective in plum flavors but 500 ppm works better for prune.

Ethyl Hexanoate in Tropical, Berry, Orchard, Fermented and Other Flavors

Independent flavorist John Wright discusses the possible applications for ethyl hexanoate.

Fried onion flavors are similar to fried garlic flavors, but a little more restrained. One hundred ppm works well.

trans-2-Dodecenal in Savory, Citrus, Fruit, Dairy & Other Flavors

A jack of all trades, trans-2-dodecenal works in a number of roles by itself as well as with a partner.

After speaking with ASP president James Krivda, perfumer Chiraz Mouradian began conceptualizing pairing three fragrances with three pieces of music.

Behind A Perfumer's Pairing of Music Compositions with Fine Fragrances

Chiraz Mouradian shares his inspiration and creation process behind the multimedia project he shared at World Perfumery Congress 2024.

Iberchem introduced its latest neuroscientific investigation program, Wavemotion, designed to scientifically evaluate the impact of fragrance on human psychology and physiology.

Iberchem, IFF, Symrise and More Further Invest Wellness in Fragrance

Discover the latest research ventures, launches and technologies.

HASEAROMA was developed with the intention of recreating that intimate feeling of biting into your favorite fruit, dish, or sauce for the first time, reproducing that “first bite” sensation.

T. Hasegawa Designs Technology to Mimic Flavors Found in Nature

T. Hasegawa discusses HASEAROMA tech designed to remedy common challenges in flavor formulation.

Fine fragrances with excellent color constancy are desired, since such liquids will generally have the intended appearance regardless of viewing conditions.

In Silico Spectral Color and Appearance Rendering of Fine Fragrances

PART 2 of 2: Predicting Mixtures, Metamerism and Color Inconstancy

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Open Sourcing Smell Culture: Past and Future Models for Perfumery

Like the media industry, the perfume business is in a moment of transition – one with increasing democratization by consumers and independent creators.

A Structured Approach toward Standardized Specifications for the Flavor Industry

A structured approach to improving efficiencies, quality and safety.

The food industry uses a few essential oils, such as marjoram and thyme, containing a small percentage of 4-thujanol.

Production of the 4-Thujanol Flavoring Agent in Crystal Form

Producing pure and natural (E)-(R)-4-thujanol in abundance with a competitive price is likely to boost the use of 4-thujanol.

Emily Ratajkowski likes that Flowerbomb is 'about strength as much as it is about femininity.'

Viktor&Rolf Announces Emily Ratajkowski as the Face of Flowerbomb

The 18-year-old fragrance was designed with femininity, something Ratajkowski champions, in mind.

Butyric Acid in Dairy, Fruit, Savory, Brown and Other Flavors

Despite this pungent profile, butyric acid is capable of working in a very wide range of flavors.

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