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Type: Article

Defending Fragrance Ingredients

SFP and IFRA host a discussion with perfumers surrounding the escalating pace of European regulation.

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Diversifying F&F Growth

Tasting future success or just smelling higher exit valuations? The reality of recent F&F merger and acquisition activity and its implications on future industry dynamics.

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Biological Scent Design

Cultured ingredients shift the F&F palette for unique collaboration between art and science.

This month's Profiles column features Kenneth Dougherty, principle flavorist at Firmenich.

Profiles: Kenneth Dougherty

This month's Profiles column features Kenneth Dougherty, principal flavorist at Firmenich.

Kicking off P&F's new Profiles series is Dominque Bouley, chief perfumer, director of perfumery at Sozio, inc.

Profiles: Dominique Bouley

Kicking off P&F's new Profiles series is Dominque Bouley, chief perfumer, director of perfumery at Sozio, inc.

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Formulation Notes: Fragrancing Detergents

The story of soap supposedly begins at the base of Mount Sapo, where, according to Roman lore, the water foamed and washed the clothes better than in other spots. Why was this?

Spicy and food-inspired flavors, as well as vegetable-based snacks, are driving snack activity, while popcorn gets an upgrade.

Forward Thinking: Snack Down

Spicy and food-inspired flavors, as well as vegetable-based snacks, are driving snack activity, while popcorn gets an upgrade.

Dynascone: The Ultimate Captive

In 1973, isolation and structure elucidation by NMR and MS showed this substance to be the hitherto unknown unsaturated ketone 2, having the same molecular formula as α-damascone but possessing a different molecular structure; this ketone has been named α-Dynascone.

Soft Drink Flavor Preferences

In this global age, it is crucial for the flavor chemist, the food technologist and the marketer to understand taste diversities and transnational likes and dislikes, I believe such a complex study should be tackled through analysis of the various global beverage segments.

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Did Someone Say Change?

The fragrance industry is at a turning point, defined by shifts in fragrance launch strategies, the rise of bath and body, artisanal scents, sustainable sourcing and more.

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Defining "Natural," Redefining Waste

Underwood discusses the industry's sustainability initiatives and redefining the term "natural."

WORG member and Ph.D. student, Aharon Ravia, gives more insight regarding the study as well as the future of scent technology.

The Digitization of Smell

Unpacking a new study regarding fragrance identification and recreation technology.

Mango flavors are far and away the most obvious home for diphenyl ether.

Flavor Bites: Diphenyl Ether

The odor of this underused material is aggressively pungent but strongly reminiscent in dilution of mango skins.

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Exploring Eau de Space

Eau de Space has launched a Kickstarter campaign with the intention of bringing the experience of space to STEM students around the world, and it is booming.

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Mane's Natural γ -decalactone

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Flavor Encapsulation: Spray Drying

An in-depth look at the steps in spray drying and the different options available to flavorists

δ-Decalactone can add subtle depth and authenticity to fruits like peaches and nectarines.

Flavor Bites: δ-Decalactone

The versatile chemical can be utilized in dairy, fruit and savory profiles.

2,5-Dimethylpyrazine has a roasted, peanut-like flavor that makes it an excellent fit for roasted nut flavors such as hazelnut, peanut and walnut.

Flavor Bites: 2,5-Dimethylpyrazine

This chemical is compatible with a very wide range of flavor types and works especially harmoniously with trimethyl pyrazine.

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