Search Perfumer & Flavorist: Page 3

1,379 Results

Type: Article

Flavour Compounds in Cheese

The microbiology of cheese manufacture, and the general mechanisms of flavor development in cheese have been reviewed recently, but a summary of the factors which determine the overall properties of different cheese varieties is included here for those unfamiliar with the subject.

pf_sus_thumb_22718

Coming Clean on Sustainability

Brian Sansoni, of the American Cleaning Institute speaks about how ACI and its members are tackling sustainability issues.

pf_daily_lead_12519

Coffee Flavors Chill Out

As Millennials and iGeners look for more flavorful coffee beverages, flavorists are adapting to market drivers and delivering bolder, colder and more natural coffee flavors.

Scent in Home Care: CSPA Mid-Year Meeting Takes a Closer Look

Consumer preference, regulatory issues and more.

Fotolia_m

The Creative Conversation: What Perfumers and Flavorists Can Learn from Each Other

In this web-exclusive article, read other readers’ fresh takes on ingredients and formulations

Senior Technical Director & Chief Global Flavorist Zareena Valappil

Chief Global Flavorist Zareena Valappil Talks Creative Demands & Formulating for Citrus Formulations

Learn about Valappil's journey in the flavor industry, formulations she considers timeless and trends that are currently exciting the flavorist.

The Creative Perfumery Competition

The second Creative Perfumery Competition produced entries from 18 countries, and an excellect response from perfumers. The competition was based on the use of the aroma chemical Pseudojasmone from Emery Chemicals, to be used at a minimum level of 2.5%.

Castoreum and Castoreum Substitutes

Animal notes in perfumery. Besides fixing fragrances, castoreum imparts a special cachet to them, and it is likely to remain a valuable ingredient of future fragrances.

Computer-Controlled Smell Output

Controlled scent dispersal — though not a new idea — continues to exhibit potential in an ever-greater range of applications, from video games to the Internet to museum exhibits. What are the technologies? Which dispersal techniques work in which situations? What are the implications for fragrance formulators and, by extension, raw material suppliers? Joseph “Jofish” Kaye begins this lively discussion.

China: The Citrus Revolution

The state of mandarin, navel orange, pumelo, tangerine and orange.

Computer-Controlled Smell Output

Controlled scent dispersal — though not a new idea — continues to exhibit potential in an ever-greater range of applications, from video games to the Internet to museum exhibits.

China’s Largest Comprehensive Perfumery

The 30-year-old “factory of good smells,” known as the Guangzhou Baihua Perfumery, is capable of turning out six-hundred different varieties of aromatics, spices and essences, one sixth derived from natural substances.

Cocoa butter colorless is part of Robertet’s new sustainable development program.

Robertet Perfumer Clément Marx Shares Cocoa Butter Colorless Usage

Discover Marx's thoughts on the versatility of the ingredient, sourcing and more.

Skin care continues to be a focus of innovation with an emphasis on natural ingredients.

Forward Thinking: Clean Beauty in the Time of COVID-19

Natural skin care products to address COVID-induced concerns like maskne, blue light protection and hand care.

Essential Oil Contents and Chemical Composition of Turkish Laurel Leaves

Laurus nobilis L., an evergreen tree, is cultivated in many temperate and warm parts of the world, particularly in the countries bordering the Mediterranean. During the last ten years, Laurus nobilis L. has been an interesting subject for many researchers from Albania to Japan and from Greece to Argentina. However little has been published on the oil of Turkish laurel leaves even though Turkey has a great exporting capacity in this area.

Stability of Citral-Containing and Citralless Lemon Oils in Flavor Emulsions and Beverages

The storage stability of lemon oil treated to remove citral has not been reported. This investigation was conducted to compare the stabilities of citral-containing and citralless lemon emulsions (EC and ECL) and beverages (BC and BCL) during storage at different temperatures by both gas chromatographic and sensory analyses.

Nantong—China’s Peppermint Producing Center

Now Nantong supplies about 30% of China’s peppermint oil and about 1/10 of the worlds total. Some 10,000 hectares of land in the area are devoted to growing peppermint.

Ultra-Tech Citrus Concentrates—a New Series of Deterpenified Citrus Oils

After a three week period, all the samples were organolepticaIly evaluated. All the Ultra-Tech citrus concentrates showed substantially higher relative stability in still and carbonated beverages under accelerated aging conditions.

Page 3 of 77