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Editor's Note: Beyond the Package

Consumers are taking a deeper look at what's inside the package--and it's more than just ingredients.

The Many Faces of Pasta

Long ago, a wealthy nobleman from Palermo was served a dish so delicious that he yelled in delight, "Cari! Ma Cari! Macaroni!,“ which translates to mean “The dears! But the dears! The special darlings!” Some believe that this is how macaroni may have been christened. Then again, maccari in Italian also means to pound, which is required when preparing pasta dough.

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The Mint Note in Perfumery

Mints have been used and valued for aromatic purposes for thousands of years. The ancient Greeks and Roman used them. Their effect was so powerful that, according to myth, a nymph called Menthe, who was greatly loved by Pluto, was transformed into the mint herb by Pluto’s jealous wife.

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The Nagoya Protocol in Action

The Nagoya Protocol is led by three main objectives: the conservation of diversity, the sustainable use of materials, and the fair and equitable sharing of benefits arising from use of these genetic resources. This overview provides greater detail.

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EU Natural Pyrazines from Fermentation

EU Natural Pyrazines produced in a proprietary process, through physical distillation and fractionation, by using world class equipment made in the United States.

Lipka discusses her vision for the revamped “Organoleptic Characteristics of Flavor Materials” column, her flavor journey and more.

Introducing P&F+’s Latest Columnist: Cynthia Lipka

Lipka discusses her vision for the revamped “Organoleptic Characteristics of Flavor Materials” column, her flavor journey and more.

Molecule of the Month: 2,3-Pentanedione

Chemistry and application in butter and dairy, fruit, and roasted flavors.

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Digitally Delivered Fragrance and the Perfumer

For as long as man has used fragrance, it had one feature that set it apart from all other forms of esthetic decoration, cultural messages, sensory agents and psychological magic: once you presented it, you had lost control over it. It would float wherever diffusion and air currents carried it.

Words Versus Odours How Perfumers Communicate

Odour profiles as an easy method of odour comparison, based on mean results of odour evaluation by a team of perfumers, was the best way of classification of the products.

Analysis of Encapsulated Orange Peel Oil

The toluene distillation method is suggested for the routine determination of moisture in spray dried citrus oils. The technique is rapid and due to large sample size, has minimal sampling error, requires minimal equipment and can be performed by an individual with little technical training.

Citrus Oils: Processing, Technology, and Applications

Citrus fruits have evolved to become an important constituent in the modern diet. Because of the most pleasing, clean, refreshing and versatile aromas, which connote health and vitality, the volatile byproducts of citrus fruits, i.e. the citrus oils, also have become important in today’s society.

Black Perigord Truffle Aromatizes: Recent Developments

Production of truffles has decreased in spite of efforts to increase this very valuable crop. Scientists have studied biology, ecology, and biochemistry of the black truflle. Its mode of development is now better known and few innovations have appeared, e.g. specific fertilizer or new cultural techniques. But nevertheless, the present production remains low and the black Perigord trufIle is very expensive; consequently its use in cookery tends to decrease.

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The Missing Link in Product Development

By letting sensory research and consumer research each have their specific, but closely interwoven input into the process of product development, we at Quest believe we have filled this gap by supplying the missing link in product development.

Characterization of Italian Citrus Petitgrain Oils

Compositions of Italian industrial bitter orange, lemon and mandarin petitgrain oils, and of laboratory-extracted and commercial samples of sweet orange petitgrain oil, are reported in this paper.

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Evaluating Alternate Raw Materials and Processes

Fragrance ingredients have life cycles in the hundreds and even thousands of years. The evaluation of these products, processes and alternate raw material sources is a complex and continuous process which, when successful, can lead to competitive advantages that pay dividends for decades.

Digitally Delivered Fragrance and the Perfumer

For as long as man has used fragrance, it had one feature that set it apart from all other forms of esthetic decoration, cultural messages, sensory agents and psychological magic: once you presented it, you had lost control over it.

Herbs and spices in medicinal preparations

Herbs and spices have numerous uses beyond their value as food additives. This paper is intended to survey one of those less known applications; the use of herbs and spices in a number of selected medicinal preparations.

Studies of some balsamics in perfumery

The most important natural balsams used in perfumery are benzoin, cistus, copáiba, galbanum, myrrh, labdanum, olibanum, opoponax, peru, styrax and tolu. Of these, we studied the chemical composition of the following balsamic products:

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