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Multisensory Exhibit Pushes the Perfumery Envelope

Focusing on putting artistry back into perfumery, Mane recently removed all creative (consumer demographics, concepts, etc.) and cost constraints from a team of perfumers as part of a multisensory marketing-led initiative dubbed Fragrance Avatar. The project allowed perfumers to create “from their very core.”

Biological Effects of Fragrances and Essential Oils

Vienna Congress. This article will deal mainly with the mode of action of essential oils and fragrances. It is also necessary to express an opinion on the dispute over whether the observed effects are generated only by a pleasant feeling that is via a reflectorial way, or by a direct molecular interaction of the fragrance molecule with a receptor.

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Flavor Encapsulation: Melt Extrusion and Melt Injection

An in-depth look at the strengths, limitations and applications of these two processes

While traditional flavors are still popular among consumers, confectioners continue to experiment with bold flavor profiles that appeal to consumers that would like to be more experimental.

Exploring Evolving Consumer Tastes in Modern Confectionery

Discover the latest market research in consumer trends and recent innovative launches in the space.

European Flavor Regulation (EC) No. 2232/96

On October 28, 1996, the European Parliament and the Council of the European Union, according to certain procedures and needs (see sidebars), adopted the following Regulation (EC) No. 2232/96 laying down a Community procedure for flavoring substances used or intended for use in or on foodstuffs

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

The Chemical and Sensory Evaluation of Edible Oleoresins

Edible oleoresins are natural isolates obtained by extracting plant material with suitable solvents and recovering of the solvent, mostly by evaporation. The residue is called the oleoresin. The organoleptic quality of the edible oleoresins will be discussed in more detail.

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Maximizing F&F Event Experience for Creators, Manufacturers & Suppliers

As the F&F industry continues to evolve, the events we attend play a critical role in fostering innovation, networking, and knowledge-sharing.

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Better Botanical Extracts Through Advanced Extraction Technology

There is no shortage of botanical extracts in the marketplace, though few of these products approach the technical or hedonic ideal. Given market pressures, it's hard to blame producers who tailor their operations to create ingredients that suit commodity status.

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Endpoint. Moving Past Both Empty Wrappers and Science

How can our businesses ensure consumers receive the right information when choosing products? Perhaps it's time we use our senses to find out.

The Characteristics of Lavender Oils from Eastern Europe

Lavender oil (ex. Lavandula angustifolia Mill.) is produced commercially by a number of countries: France (the main supplier), Bulgaria, Moldova, Ukraine and Australia. The oils from each of these regions possess distinctive aroma characters, which range from the fine, flowery, fresh notes in the French oils to herbal, woody and camphoraceous with fatty notes in the Australian oils. Herein, it will be shown that these differences in aroma can be translated into a visual form (map) that assists comparisons with chemical analysis data.

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How Scent and Hospitality are Redefining the Experience Economy

As ambient scent-scaping becomes increasingly sophisticated, unique wellness offerings are integrating fragrance in surprising and visionary ways.

From the Experts: Overcoming Escalating Flavor Raw Material Costs

The benefits of strategies such as multi-platform flavors, country of origin material sourcing and process optimizationEscalating energy and material costs are a major challenge facing flavor manufacturers, and one that is forcing the industry to find new methods to adjust. The last few years have seen record cost increases in a large number of ingredients commonly used in the flavor industry, particularly those derived from corn, soy and wheat, and petroleum-based products. (See F-1.) As the global demand for energy grows, spurred by China and India, the food versus energy decision is likely to maintain these elevated prices.

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Flavor Bites: (E)-2-(3,7-Dimethyl 2,6-octadienyl) cyclopentanone

Overall, this quite complex chemical assumes a surprised resemblance to natural apricots.

While mainstream favorites like Chinese, Mexican and Italian food still dominate the global flavors category, U.S. consumers are beginning to look toward more exotic cuisines from the Mediterranean and Middle East.

Flavor Trends: Exploring the World of Middle Eastern Cuisine

Consumers are turning to global cuisine as a source of excitement and adventure.

Essential Oils and Microwave Extracts of Cultivated Plants

We have used these two methods to treat different cultivated plants: five Umbelliferae, one Compositae and seven Labiatae. There is a double purpose for this approach. First, we want to determine the advantages and disadvantages of this technique in terms of research. Secondly, we intend to make appropriate comparisons between microwave extracts and essential oils coming from the aerial part of these plants.

The Expanding Supercritical Fluid CO2 Extract Universe

Opening the door to a wealth of new materials for everything from flavor to fine fragrance

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Supporting Your Innovations with NEW EveValencene™ 80%

EveValencene™ 80% is the latest addition to Evolva’s range of products produced in the US. This high-purity valencene has a clean, fruity profile with woody notes. Learn more.

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