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Type: Article
Ingredients
High Impact Aroma Chemicals Part 2: The Good, The Bad, And The Ugly
In Part 1, “More Fizz for your Buck”, the role of high impact aroma chemicals as character impact materials in foodstuffs was described.1 In that article, a simple 16-segment flavor wheel was used as the theme to link the materials.
Beverage
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.
Ingredients
High Impact Aroma Chemicals Part 2: the Good, the Bad, and the Ugly
In Part 1, “More Fizz for your Buck”, the role of high impact aroma chemicals as character impact materials in foodstuffs was described. Developing this idea further, I have produced a 20-segment wheel, shown in Figure 1.
Ingredients
4-Acetoxy-2,5-dimethyl-3(2H)-furanone in Meat, Brown and Fruit Flavors
4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.
Fine Fragrance
Master Perfumer Honorine Blanc Says Gen Z Allows Creators to Abandon Fragrance Norms
Blanc shares her journey in scent and what's exciting her as a a perfumer in this one-on-one interview.
Ingredients
Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple
This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).
Ingredients
Flavorist Panel Evaluates δ-3-Carene, Bergamot Oil, 3-Methyl-2,4-nonandione and More
The flavorist panel assigned possible applications for a slew of new materials for the May 2023 issue.
Event Coverage
Milan is the place to be for the most authentic and sophisticated olfactory culture
Esxence – The Art Perfumery Event is gearing up its thirteen edition, scheduled from 30 March to 2 April in the hearth of Milan. More than 280 brands will be on show in a four-day event dedicated to the best of artistic and research perfumery
Fine Fragrance
Fragrance Industry Veteran Paul Houlsby Launches The Perfume Movement, an AI-Driven Luxury Brand
In collaboration with dsm-firmenich, the TPM system is designed to offer a completely olfactory identity for each customer.
Ingredients
Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials
Cyndie Lipka's panel discusses possible applications for a lineup of materials.
Regulatory & Research
Pattern Recognition Methods for Discrimination of Essential Oils (Rose Oils) by Their Gas Chromatograms
It is possible to distinguish between essential oils of the same type and their mixtures by analysing their gas chromatograms using a pattern recognition method.
Ingredients
2,5-Dimethyl 4-ethoxy 3(2H)-furanone in Berry, Tropical and Other Fruit Flavors
This interesting combination of notes gives the ingredient an extraordinarily wide range of uses within the fruit flavor category.
Ingredients
Basic features, structure, worldwide sales, and competitive situation of the flavor and fragrance industry
Demand for flavors and fragrances is constantly growing because these specialty/performance chemicals are incorporated mostly in consumer and industrial nondurable goods, most of which are everyday necessities, Thus, demand for flavors and fragrance is essentially a derived demand.
Regulatory & Research
Olfactive/Trigeminal Research: Brain Activation Following Intranasal Stimulation with Low Concentrations of Nicotine Vapor
Research indicates trigeminal cortical areas are activated in the brain by suprathreshold concentrations of nicotine.
Ingredients
Raw materials: Chemical and Biochemical Changes Occurring During the Traditional Madagascan Vanilla Curing Process
Effects on the sensory qualities of cured beans.
Ingredients
Optimization of Gum Acacia/ Modified Starch/Maltodextrin Blends for the Spray Drying of Flavors
According to the results of this study, there is a trade-off in what can be achieved as advantageous or not when replacing gum acacia with modified starch and/or maltodextrin for spray drying purposes.
Beverage
Leaf essential oils of three different varieties of Citrus reticulate Blanco growing in Egypt
Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977. This work was undertaken for the purpose of exploring new sources of citrus oils which may be useful as food flavors and in the fragrance industry. The study deals with the analysis of leaf essential oils of three different varieties of C. reticulata Blanco which flourish in Egypt.
Ingredients
The First 50 Years were the Easiest: How to Survive as a Family Business
The next 50 years will be an exciting and rewarding experience for this company and for the entire industry. As long as we look forward to providing the public with safe and effective products and are ready for the changes that take place in society, then our businesses will stay healthy for everybody concerned.
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