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Type: Article

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?

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Interview: The Laundress and Aromatherapy Associates Bring Wellness to Cleaning Products

The Laundress x Aromatherapy Associates collection features two laundry detergents and two home cleaning solutions, infused with three of Aromatherapy Associates’ signature 100% natural and vegan essential oil blends.

Chemical technology as a source of synthetic fragrance and flavor materials

Many other examples could be cited but those discussed above serve to make the point that we are part of the dynamic chemical industry where technological obsolescence is built into each new development. The resultant competitive pressure will keep our segment of the industry young and vigorous.

The Good Times Are Over: And They Are Not Coming Back

How many industry professionals reading this column have ever in their lives spoken to a government regulator? My educated estimate is only a few. Now, how many readers have ever spoken to an elected official? I would guess perhaps a few more.

Potent Odorants in Peppermint and Cornmint Oils Characterized by GC-O and AEDA

In this study, GC-O and AEDA were used to characterize odorants in peppermint oil Yakima and cornmint oil Chinese.

Consumption of flavoring materials as food ingredients and food additives

The basis of quantitative food identity is the consumption of unavoidable and harmless quantities of flavoring materials in the form of traditional foods. Therefore a comprehensive study is needed of the quantitative occurence of flavoring materials in all common foods, such as fruits, vegetable, meat, seafood, cereals, and spices.

Four Decades as a Perfumer-Comments by a Contrarious Curmudgeon

Four Decades of Perfumery--in English, that means forty years—where have we progressed, where have we retrogressed, and where have we reinvented the wheel? I propose to present not only a rear mirror view of perfumery in comparison with what it is today, but I’d also like to comment on some of our current practices, foibles and discombobulations.

Amber Perfumes, Compounds and Specialties

This article will discuss the development and applications of amber perfumes, synthetic amber compounds and specialties.

New Aroma Chemicals: Thujone Alternatives

This article will examine the uses of thujone and thujonecontaining materials in perfumery, and describe some synthetic materials — old and new— that are intended to provide this note.

New Aroma Chemicals: Thujone Alternatives

Perfumers often use the descriptor “thujone” to describe a particular note in fragrances. However, the odor of thujone itself seems to be inseparable from the character of the essential oils in which it is found. This article will examine the uses of thujone and thujone containing materials in perfumery, and describe some synthetic materials — old and new— that are intended to provide this note.

Analytical: What and How Much?

Ed Albaugh discusses the significance of analysis from a flavorist’s perspective.

Action Items: Keys to Success and Competitive Challenges for Fragrance Manufacturers of All Sizes

Part 3 of 3: Benchmarking the fragrance industry—conclusions and recommendations

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Aroma-Chology: A Status Review

The term Aroma-Chology (a Service Mark of the Olfactory Research Fund) was coined in 1982 to denote the science that is "dedicated to the study of the interrelationship between psychology and ... fragrance technology to elicit a variety of specific feelings and emotions—relaxation, exhilaration, sensuality, happiness and wellbeing—through odors via stimulation of olfactory pathways in the brain, especially the limbic system."

Aroma Properties of Some Alkylthiazoles

The wide range of aroma characteristics of these alkylthiazoles suggests that they may be of greater use in processed foods or perfume application.

An Aroma Chemical Profile: Menthol

L-menthol can be described as unique for its cooling sensation on the skin and mucous membranes. Although other materials are known to display this cooling effect, almost all of them are derivatives of l-menthol.

Aroma Chemicals and Citrus Oils

Natural citrus oils cannot be reconstituted (substituted) by compounding aroma chemicals for three reasons: (1) Citrus oils are complex mixtures, up to 300 chemicals of which many are unknown. (2) If they are known, many are not commercially available. (3) Individual constituents with asymmetric carbon atoms, mostly are optically active, A lot of aroma chemicals are not. On the other hand, aroma chemicals with citrusy odors deserve their own place for compounds in functional perfumery, mainly for stability reasons.

Analysis: A Focus on Growth

A deeper look into growth among fragrance manufacturers with a maximum annual revenue of $10 million.

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