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Type: Article

The expo hall is open all three days of the congress, allowing attendees ample time to network, explore and sample the latest ingredients and tech the industry has to offer.

World Perfumery Congress Provides Crystal Ball for Fragrance's Future

See the conference sessions digging into current and upcoming trends and innovations in the industry according to insiders.

In the brown flavor category the cost issues of dairy resurface in a more moderate form—1,000 ppm level is also great in caramel and toffee profiles.

delta-Dodecalactone in Dairy, Fruit, Savory, Brown & Other Flavors

John Wright shares how delta-dodecalactone is more versatile than a flavorist may expect.

Evaluation of the Genuineness of Cold-pressed Bergamot Oil

Traditional analyses, high resolution gas chromatographic and chiral analyses.

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The Story in the Bottle: Supporting Natural F&F Ingredients

Fragrance and flavor botanicals comprise a niche segment of agriculture. How can they be protected?

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The Global Fragrances Market – Bringing Fragrances Closer to Consumers

The demand for premium fragrances has bright days ahead, but traditional brands (especially luxury designer brands) will need to adapt to face the growing competition from niche and “indie” players.

The beginner face to face with the perfumer’s palette

A good method of teaching him to memorise the various fragrances is to group them in "families" or "series." In the case of the young people for whose training I was partly responsible, I restricted the number to 15 different series: Citrus, Rose, Orange, Flower, Jasmine, Violet-Iris, Anise-like, Herbal, Green, Spice, Woody, Tobacco, Fruity, Balsamic, Animal, and Leather.

Reflections of a Retired Flavorist Before He Forgets: Cocoa

In keeping with today’s irrational demand for natural products and the even more ridiculous activity of our industry, supplying these in ever mom concentrated form, the use of natural amino acids and sugars to obtain a natural reacted end-product plus added pure vanilla, cocoa distillate or extract, and traces of essential oils (such as Bois de Rose for its Iinalool content ) results in quite satisfactory, less expensive and more concentrated “natural coca or chocolate flavors.

Brazilian Rosewood Oil: Sustainable Production and Oil Quality Management

This article gives a status report on the Brazilian rosewood oil industry, then reveals the project’s findings regarding the oil’s characterization and the tree’s propagation and field management.

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More Fizz for Your Buck: High-impact Aroma Chemicals

The term ‘high-impact aroma chemical’ is one that many of us can understand but for which there is no official definition. I will set four key criteria that, for the purpose of discussion, will define these chemicals:

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Best Practices for Improving Profits in the Flavor Industry

Benefits of ERP software, minding margins, importance of sales forecasts, supply chain considerations, making new business profitable and more.

The Real Business is You: the F&F Career Environment

Flavor and fragrance job opportunities in a slow recovery

2010 FiFi Awards: Technological Breakthrough in Fragrance Creation

Nominees announced, technologies profiled.

Shelley Henderson and Marcia Arb (both Abelei Flavors) at Chicago IFT Supplier's Night.

Industry Snapshot: Chicago IFT Brings Flavor Modifiers into Focus

Discussion on flavor modifiers' positive impact on cost savings, sodium reduction and weight control.

New Methods: Elimination of Furocoumarins in Bergamot Peel Oil

Composition, extraction methods and olfactory characteristics

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.

According to author Alex Woo, there are four strategies to make things saltier without adding more table salt.

How To Best Utilize Salty, Umami And Kokumi Modulators

Understanding various methods to utilizing flavor modulators in formulations.

You will have to learn to use these materials not only in alcoholic dilution (as for fine fragrances) but also in several applications as these are offered to the consumers

Ask An Expert: Building Your Relationship with Fragrance Materials

Senior perfumer Serge Oldenbourg returns for part three of his four-part series.

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.

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