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Type: Article

3-Nonen-2-one

This material's strong, nutty character with fruity notes can enhance a flavorist's repertoire.

Ingredient Profile: 3-Mercaptohexanol*

Ingredient Profile is an occasional feature from the Chemical Sources Association (CSA), providing insights into specific flavor compounds

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Flavor Bites: 3,5-Dimethyl Cyclopentane-1,2-Dione

Use levels for aroma and taste effects in brown, nut, savory, fruit and fermented flavors.

32nd International Days of Essential Oils & Extracts

Cinnamon, patchouli, vetiver, osmanthus, extraction techniques and more.

Flavor Bites: 2,5-Dimethyl 3-(2H)-furanone

This hidden gem works well in fruit categories and adds interest to any heated flavor category.

Fragrant Esters of 3-Cyclohexylbutanoic Acid

Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.

Designer and Fragrance Foundation hall of fame honoree, Marc Jacobs at the 37th Annual FiFi Awards.

37th Annual FiFi Winners

In its 60th year, the Fragrance Foundation celebrates the history and future of fragrance.

The panel likes maltyl isobutyrate for sweet brown flavors such as French vanilla, brown or cooked sugar, maple, butterscotch, caramel, coffee, molasses, chocolate and malt.

Flavorist Panel Evaluates Neryl Propionate, 3-Mercaptohexyl Acetate and More Materials

See the latest roundup of organoleptic characteristics of flavor materials.

The nutty aspect of 3-octen-2-one reinforces an attractive aspect of the peach skin character.

3-Octen-2-one in Nut, Savory, Fruit, Brown & Other Flavors

See how 3-octen-2-one can be used successfully in a very wide range of flavors way beyond the obvious nut category.

A good starting point of ethyl 3-hydroxybutyrate is 100 ppm, possibly reflecting the significant contribution of sherry casks in many popular whisky brands.

Ethyl 3-hydroxybutyrate in Citrus, Tropical, Orchard and Berry Flavors

The ingredient applies mostly to fruit flavors and often forms a significant component of the perception of freshness.

Industry Snapshot: Fragrance Houses, Perfumers Shine at 36th Annual FiFi Awards

The 36th Annual FiFi Awards, hosted by The Fragrance Foundation, was a glamorous affair glittering with celebrities such as Padma Lakshmi (Top Chef), fragrance and cosmetic maven Tova Borgnine, and designers Cynthia Rowley and Zac Posen. The event, which in its inaugural year bo asted 250 guests, played host to 1,000-plus industry luminaries. The true stars of the night? The engineers of scent: the fragrance houses and perfumers.

360° China

WFFC event highlights business realities, the power of guanxi, the evolution of the fl avor and fragrance industry, and the new Chinese consumer.

2,5-Dimethyl 4-ethoxy 3(2H)-furanone, sometimes called strawberry ethyl ether, combines something of the candy character of furaneol with a very distinct strawberry note.

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.

1 + 1 = 3

P&G’s Steve Hicks on challenging category belief systems and innovating for superior fragrances and flavors that build brands.

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Flavor Bites: cis-3-Hexenol

Covering an exceptionally wide range of flavors, moderation is essential when using cis-3-Hexenol in formulations.

The Synthesis of Allyl-3-Cyclohexylpropionate

This article discusses the synthesis of allyl-3-cyclohexylpropionate, which includes cinnamic acid, its ester and/or its methylester, hydrogenation and esterification, transesterification, of hydrogenation products.

Perfumers need to be more comfortable being uncomfortable, explore new ingredient ideas and learn to win with the palette of the future.

3 Change Agents Shaping Fragrance Formulation

How perfumers can best navigate three areas currently having the biggest impact on the fragrance industry.

Flavor Bites: cis-3-Hexenyl acetate

The combination of green notes in many flavors can involve many additional green profile ingredients, but the balance between cis-3-hexenol and cis-3-hexenyl acetate is often central.

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