Search Perfumer & Flavorist: Page 29

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Type: Article

Technology and the Perfumer

Instrumentation. Today, however, we are faced with perfuming the myriad of products which flow from the minds of creative marketing. We now view technology as a God-send, a collaborator, a friend in need and sometimes a scapegoat.

Quality in a Perfume

The sooner the perfumer starts using all the other disciplines available, including and especially those of the manufacturer, the more success and the more quality will be put into each creation. So going back to the original preposition of the perfume and quality, the answer lies in the two words--total involvement.

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Spice Notes in Perfumery

It can be said in a general sense that anything we add for flavor or fragrance value could be construed as a spice. This study examines many of the more common spices that one would find on a good supermarket spice rack as well as some that are relatively obscure.

Soft Drink Flavor Preferences

In this global age, it is crucial for the flavor chemist, the food technologist and the marketer to understand taste diversities and transnational likes and dislikes, I believe such a complex study should be tackled through analysis of the various global beverage segments.

Aroma Chemical Profile: Indole

Indole’s long history of use in our industry results in a familiarity that allows many of us to consider it just another aroma chemical. Its early identification in jasmine flowers (along with benzyl acetate) has developed a tradition of its use in floral compositions.

Cognitive Aspects of Perfumery

I would like to talk about perfumers as examples of individuals with expertise, and illustrate the differences between novices (nonperfumers) and experts (perfumers) in the context of odor perceptions.

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Biogenesis of a Perfume

The main idea in perfumery is not to make a perfume you or your collaborators would like, but rather to make a successful perfume. Remember Louis Amic’s quote using a poker machine as imagery for a perfume’s five elements; name, fragrance, bottle, distribution and financial support.

Solutions: Solutions or Problems?

Because compounds frequently have materials at concentrations of less than 1% of the total formula, the use of solutions appears to be justified. If we can maintain an accuracy of 1% of the target weight of both the solute and solvent there should be no detrimental effect on the odor of the finished compound.

Progress in Essential Oils

Brian Lawrence discusses Rosemary Oil, Guarana Extract, Caboré Oil, Cypress Oil

Progress in Essential Oils

Brian Lawrence discusses Sage Oil, Pinus sylvestris oil, Spike lavender oil, Roasted chicory extract

Progress in Essential Oils

Brian Lawrence discusses lemon oil, Cangerana Oil, Tejpat Oil, Kanuka Oil

Progress in Essential Oils

Brian Lawrence discusses petitgrain oils, citrus leaf oils, Citrus aurantifolia (Christm. et Panz.) Swingle, Citrus aurantium L., Citrus bergamia Risso et Poit., Citrus hystrix DC, Citrus latifolia Tanaka, Citrus limon (L.) N. L. Burm., Citrus paradis and more

Progress in Essential Oils

Maté extract, Litsea cubeba oil, cumin oil and coriander seed oil.

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A magnolia herbal fragrance ingredient

Progress in Essential Oils

This issue's essential oil focuses on chamomile oil, clary sage oil, Labrador tea oil and more.

Perfumery Insight: Cyclamen Aldehyde

Few flavor ingredients are irreplaceable, but this one comes close.

Progress in Essential Oils

Cardamom oil; Brazilian pepper (fruit), or pink pepper, oil; and Brazilian pepper leaf oil

Ingredient Profile: 3-Mercaptohexanol*

Ingredient Profile is an occasional feature from the Chemical Sources Association (CSA), providing insights into specific flavor compounds

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