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Biological Systems and Flavors: Science, Technology and Applications

This article aims to capture the bond between science, technology and applications in the area of natural flavors. Demand for naturals has stimulated research to find effective and efficient solutions to scientific questions and practical problems.

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Story in a Bottle: Anatomy of a Collection

Inside Perfume, the unique fragrance project of perfumers Christophe Laudamiel and Christoph Hornetz. Inspired by Patrick Suskind’s best-selling novel, the Perfume presentation case (Thierry Mugler Parfums) is an exercise in scent’s limitless expressions—from the nostalgic to the sweet to the repellent. Loosely following the arc of Suskind’s story line, Les Christophes (as the creators are known) employed all manner of novel ingredients and combinations to tell an olfactive tale in 15 parts.

Advances in the Chemistry of Nitriles and Amides

Nitriles and amides represent two important families of organic compounds containing respectively, a CN or a CONR1R2 moiety. Their chemistries are very much intertwined because either family can serve as a feedstock for the other.

Mathematics and Perfumery: An Examination of Arithmetical Methodology

In the day-to-day work of the Perfumery Department, many problems will arise, besides those that I have mentioned here, where a little simple arithmetic can be of great assistance. In the same way that perfumers would be well advised never to totally abandon balance work, so they will gain by exercising their mathematical skills. All perfumers wish to design that magnificent winner that will astound the industry, Perhaps a little math will help to achieve this goal.

Kesom Oil—A Natural Source of Aliphatic Aldehydes

The recent investigation of the plant habitats and the chemical analysis of the essential oils obtained from the leaves and stems provided some new findings that could prove highly useful to the flavour and fragrance industry. In this report the habitats of Polygonum minus Huds. and the chemical composition of leaf and stem oils are presented, and the possible relevance of Kesom oil as a new product is discussed.

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Creating a Partnership Between Fragrance and Cosmetic Actives

Moderator Rachel Grabenhofer led a panelist of industry leaders during the third day of the 2016 World Perfumery Congress to answer if fragrance houses can tap into the cosmetic actives market.

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Quality and consistency across an extensive product range

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Natural Furanone Butyrate: Amplifying spicy and sweet aromas

Indulge in this natural ingredient that is sure to excite your taste buds with its earthy, spicy and sweet nuances. A Sigma-Aldrich® aroma chemical that meets JECFA purity requirements and is Certified Natural, Kosher and Halal.

The Litman Aromatek Apparatus

It was found that when working with this instrument the flavorists or pefumers can use their creative talents in the most efficient manner, producing much more constructive work than that obtained from traditional methods of working with mixed liquids. By eliminating volatility as the driving force during the creative stages of development and replacing it with controlled volumes of vapors new aromas are created more easily.

An Australian Geranium Oil

This article describes a comparison of the physiochemical data and chemical composition of an oil distilled from a cultivar of a Pelargonium sp. hybrid developed in Australia, and compares the data with that obtained from commercial geranium oils.

On Site: Flavor and Extract Manufacturers 2013 Annual Meeting—Transparency and Collaboration

Photos and highlights.

Fragrance As a Trademark

Perhaps you or your clients should ask your trademark attorney to do an intellectual property audit of your inventory of product ideas for potentially protectable fragrance marks. The next time your customer smells your product, will they think of you?

Odor Properties of 1-(p-Alkyl)Phenylethanols and Their Esters

All the substances have, principally, similar odor characters, possessing fruity, flowery, woody, penetrant odor notes with minor rotten, moldy notes. Other characteristic notes were observed in some compounds. Odor thresholds show mostly medium values, suitable for application in perfumery products.

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Beyond Food: Fermentation and Microbiology’s Role in Farming and Agriculture

Advancements in microbiome studies have led to a new era of microbiology—with wide reaching implications.

Historical and recent developments of essential oils and aroma chemicals

Our industry is unique because it is concerned with agriculture, chemistry, physiology, bacteriology and other sciences. No other industry, chemical or otherwise, produces such a diversified and great number of individual materials. It is also understandable that these operations require the application of various chemical reactions and analytical procedures. The future of the essential oil-aroma chemical industry can be predicted in two words: Continuous Progress.

Synthesis and odor characteristics of some analogs of acyclic sesquiterpenoids

In summary, it could be stated that the crucial factors affecting the odor of the compounds under investigation are the carbon chain structures and type of functional groups. These observations confirm Beets’ thesis that “the profile of a molecule with an easily accessible functional group is responsible for the odor type.

My goal is always to create a flavor that mimics Mother Nature as closely as I can.

9 Little Used Aroma Chemicals to Create A Luxurious Vanilla Flavor, According to A Principal Flavorist

Can’t we be more creative and show vanilla some love? Why yes, people! Yes, we can.

Turpentine as a source of perfume and flavor materials

Only in the past few decades has the chemical industry begun to recognize turpentine as a wonderfully versatile raw material for enhancing product salability, and sometimes adding expensive and exotic effects. At present, chemical uses consume about ten times as much turpentine as all other uses combined.

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