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Type: Article
Event Coverage
Editing Nature: a Look Inside Laboratoire Monique Remy
“Naturals are an integral part of our perfumers’ creations,” says Judith Gross, IFF’s global director of fragrance innovation
Ingredients
Flavor Encapsulation Technologies: An Overview Including Recent Developments
The present overview is intended for the flavor practitioner who seeks an understanding of economically feasible and commercially available flavor encapsulation technologies and the issues involved in using these technologies and related products.
Ingredients
Progress in Essential Oils: Basil Oil, Part 1
The present article is part one in a series of two that provides the findings of various researchers on the chemical constituents in basil oil. Part 2 appears in the June 2014 edition.
Regulatory & Research
Data Edge: Why Real-time Consumer Insights Matter
In this recurring column, Doreen Bloch shares insights from Poshly, a database about fragrance consumers derived from a data acquisition process that launched in 2012.
Ingredients
Progress in Essential Oils: Armoise Oil, Part 2
Part two of this two-part series discusses the chemical composition of armoise oil.
Regulatory & Research
Opinion: Formulating Fragrances for NPA and DfE
Fragrance creators' and manufacturers' challenges and opportunites in meeting criteria
Event Coverage
EXCLUSIVE WPC PREVIEW: Going Back to Move Forward
The economic crisis is rapidly changing the way the fragrance industry operates; Karyn Khoury explains why that’s not necessarily a bad thing and how suppliers and marketers can reconnect and reengage with consumers.
Ingredients
In Safety Testing We Trust: Strengthening Natural Evaluation
Safety evaluation for natural flavor complexes will clearly strengthen the safety support for natural products themselves, as well as for the consumer products in which they are contained.
Ingredients
Frankincense and Myrrh and Its Socio-Economic Impact
For approximately 10,000 people in northern Somalia, the coveted perfumery ingredients, frankincense and myrrh, provide an economic opportunity and way of life.
Ingredients
Jasmine: An Overview of its Essential Oils & Sources
The authors take a closer look at the socioeconomic impact of jasmine oil production on the livelihoods of farming communities in Egypt and India.
Regulatory & Research
Setting priorities for safety evaluation of flavoring materials
A two-step procedure is proposed to establish priorities for the evaluation of flavoring substances. It is based on quantitative evaluation of their occurrence in food and a decision tree safety evaluation. This provides a mechanism by which a group of toxicologists and flavor and food technologists can classify all flavoring materials consumed in decreasing order of potential hazard as recommended by JECFA.
Regulatory & Research
Vanilla Bean Extraction: Old Procedures Needing a Makeover
Part 1 of 2: Exploring regulations and vanilla extraction methods.
Ingredients
New Essential Oils for Natural Formulations [sample request]
The Sigma-Aldrich® aroma chemicals team invites you to try our newest offer of essential oils. Delivered directly from the field via Essential Oils & Herbs Ltd. In Bulgaria.
Ingredients
DISCOVER IFF - INGREDIENTS’S FEMA GRAS COCOA SHELL EXTRACT
IFF INGREDIENTS offer a new cocoa extract from upcycling process. Sign up to get more information and a sample!
Ingredients
2021 Leaders & Newsmakers: Symrise Expands in Green Chemistry
In late 2020, Symrise acquired Sensient Technologies Corporation, strengthening its portfolio of renewable ingredients and expanding its value chain in the area of green chemistry.
Ingredients
Characteristics & Socio-economic Impact of Petitgrain Oil Paraguay
Widely used to fragrance cosmetic, household and perfumery products, petitgrain oil is almost entirely dependent on smallholders.
Event Coverage
Fragrance Innovation Shines at Beautyworld Middle East 2024
See event highlights, key conference discussions and the announcement of 2025 dates.
Ingredients
Heterocyclic Trace Components in the Essential Oil of Coriander
The essential oil of coriander is obtained from the dried fruits of the plant Coriandrum sativum L, belonging to the family Apiaceae. It is marked by a very high percentage of linalool (approximately 70%), but the olfactory note of this monoterpene tertiary alcohol—when isolated by distillation—is quite different from the one of the purely synthetic counterpart. The special sensory effects of coriander oil have therefore always stirred the attention of flavorists and perfumers all over the world.
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