Search Perfumer & Flavorist: Page 6

491 Results

Type: Article

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.

850x425-EaudeSpace

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.

Mane

Mane's Natural γ -decalactone

pf_perfume_thumb_13018

The Musk Dilemma

Musk aroma chemicals represent a very important class of constituents of fragrance compounds. This family of aroma chemicals has been one of the most controversial from the safety concerns of some nitro-musks, to the biodegradation of polycyclic musks (PCMs).

gover1

Minimizing Flavor Deterioration

Flavor deterioration during storage is of interest to both the food and flavor industries. While there are numerous studies on flavor deterioration in foods, little has been published on the deterioration of food flavorings, especially when in the liquid form.

pf_dementia_thumb_82318

Fragrance and Dementia

Innovative fragrance therapy is increasingly being used to enrich the lives of those suffering from dementia by supporting engagement, alertness and appetite stimulation.

pf_dairy_lead_1418

Dairy Flavor Formulation

The volatility of dairy commodities is an issue for food manufacturers because their costs are continuously changing, becoming more expensive from increased global demands and various other factors.

Naturally Does It

The flavorist’s job has been complicated by legislative discrepancies between the United States and the European Union—what are the solutions and opportunities?

P&F+'s October Profiles column features David Maruitte, senior perfumer at Sozio.

Profiles: David Maruitte

P&F+'s October Profiles column features David Maruitte, senior perfumer at Sozio.

Multidimensional Analysis of Gas Chromatographic Data, Application to the Differentiation of Clove Bud and Clove Stem Essential Oils from Madagascar

The differentiation of clove bud from clove stem oils produced in Madagascar seems to be possible using the content of less than 15 components, for each year of production. The influence of climatic conditions plays an important role on the chemical composition of these oils and more data are needed to realize a differentiation independent of the year of production or to detect an adulteration of clove bud oil with clove stem oil.

pf_john_lead_32218

Flavor Bites: Dimethyl trisulfide

The profile of the dimethyl sulfide series of chemicals changes with increasing molecular weight, ranging from jammy to meaty. Additionally, there are dramatic variations in strengths, which can be used in vegetable, savory and dairy flavors.

pf_cleaning_natural_32818

Fragrance Issues: Defining “Natural”

As the first personal care products bearing the Natural Products Association’s seal hit store shelves, an assessment of “natural” fragrances in personal care

Inter-Disciplinary Organoleptic Research

I’d like to relax the pursuit of data and interpretation and discuss instead research philosophy. Since my responsibility is to direct research for both fragrances and flavors I must discuss both, even though I recognize that the majority of this audience is primarily interested in fragrance.

krause_850

The Juice: Dr. Wolfgang Krause

Krause’s work with geraniol, citral and menthol introduced him to the world of flavor and fragrance where he continues to foster an advocacy for the industry by active participation in the community and education to the trade and public.

US-Grilled-Beef_m

IFF Demos Natural Beef Flavors

Culinary benchmarks yield regionally specific flavor creation.

GRAS Flavor Chemicals— Detection Thresholds

Odor detection threshold data can be useful in making judgments on use levels in flavor creation, as well as in planning flavor reconstructions. With the plethora of published data now available on the composition of natural food aromas, utilization of Guadagni’s odor unit concept is an effective and inexpensive tool for simplifying the otherwise difficult problem of converting a complex flavor analysis into a “practical” flavor system.

The Last Word: Wylie Dufresne

What a chef can teach the F&F industry about innovation

Synesthesia is a neuropsychological trait in which the stimulation of one sense causes the automatic experience of another.

Decoding the Synesthesia Fragrance Boom

How perfumers and brands are telling multi-dimensional stories of emerging scents.

Page 6 of 28