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Type: Article

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The Truth About Chemophobia

Is the flavor industry at war and is social media the new battleground?

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Multidimensional Fragrances at Home

How the technical, hedonic and cost factors of the laundry and home care categories are changing the way fragrances are developed.

Building a Better Molecule

Price, performance, regulatory compliance and olfactive novelty—what does it take for a new fragrance ingredient to be added to the perfumer’s palette?

More Than a Feeling

West Coast Flavor Forum addresses food science’s critics and the right-to-know movement, and highlights the promise of genetic modification, biotech and other technologies.

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Citrus Innovation: Another Look

Ongoing advances in technology and evolving customer and consumer demands add a modern twist to citrus ingredients and applications.

Flavor Bites: Bon Appétit!

My first association with the French way of life was through a novel by Gabriel Chevallier titled Clochemerle. It is a superbly funny story, full of marvelously eccentric, larger than life characters.

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

Science, Sex, and Fragrance

The fact remains that odors and fragrances can provoke both positive and negative responses. You in your role as purveyors of fragrance can build in many positive responses to a particular product.

Steve Pringle shares, 'The shift toward more sustainable products is another growth engine for the industry over the coming years.'

Azelis 2024 Leaders & Newsmakers

For this year's Leaders & Newsmakers issue, Steve Pringle shares key company highlights over the last 12 months, influencers for innovation in F&F and Azelis' main focuses.

Tonka

OQEMA's Tonka bean absolute

Phenethyl Alcohol

Phenethyl alcohol, or PEA, as it is commonly referred to in the industry, is basically a fragrance raw material, as more than 99% of its volume usage is realized in this area. The usage in flavors in only minor, yet the flavorist will require PEA for defined applications where it cannot be substituted by other materials.

Leaf Alcohol

Leaf alcohol and its derivatives are a symbol of the “green revolution in flavors and fragrances that developed in our industry during the 1960’s.” Its commercial introduction changed the nature of flavors and fragrances and resulted in the wide spread use of n-hexenyl based materials, Today, more than 40 structurally related aroma chemicals are being utilized in our industry and all at relatively low formula percentages.

Cinnamic Aldehyde

The high levels of cinnamic aldehyde present in cassia and cinnamon spice, their oils and oleoresins have so colored their impressions as to have created a blur both organoleptically and practically in our industry.

Benzyl Alcohol

An arThe above descriptions are only a sampling of the recorded organoleptic impressions one finds in the Flavor and Fragrance literature. A review of these sources results in an initial impact of confusion on the reader. Later on, this impression changes to the opinion that the reviewers must be examining widely different materials. Herein lies the key to benzy alcohol's true organoleptic nature.

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Meaty Aromas

Characteristic structural unit of sulfur-containing compounds with a basic meat flavor

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A Fresh Language

As the demand for basil continues to grow in a myriad of culinary, household and cosmetic products, developing an olfactory language will strengthen its position in the marketplace.

Everyone’s a Critic

Are fragrance critics and bloggers good for the industry?

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Cultured Ingredients Arrive

A survey of the development of cultured F&F ingredients, the latest chapter in a 9,000-year tradition.

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