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Type: Article

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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The Mint Condition in Oral Care

Much of the innovation in the area came in the way of active ingredients outside of the flavor, and flavor innovation itself was limited. More recently, however, it looks like the landscape is changing.

New aroma chemical applications: Fabric Care

Distribution of aroma chemicals on textile fibers

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Ensuring Regulatory Compliance for Flavor Companies

A case study roadmap for establishing safe, effective supply chains

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Natural Citronellol from Java Citronella Oil

Add natural freshness and brightness of floral-rosy, citrusy scent to your fragrance creation with Natural Citronellol derived from Java Citronella Oil.

Synthesis and Odor Characteristics of Some Cyclopentane Derivatives

In this work we present the synthesis and odor characteristics of some cyclopentane derivatives. Compounds described in this paper can be considered as cyclic analogues of geraniol, citronellol, dihydrocitronellol and their derivatives.

Cedarwood and Derivatives in Perfume Compounds, Part II

In the previous article on cedarwood (Perfumer & Flavorist magazine, May/June 2001), we discussed different cedarwood oil types and various cedarwood derivatives. In this article, we will look at the use of cedarwood and its derivatives, as well as specialties in various types of fragrances.

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Chemical Characterization of Vanilla pompona Scheide, Part II

Vanilla pompona is resistant to climate change and diseases, and therefore is preferred for hybridization with V. planifolia. Its chemical characterization was carried out in a series of experiments, described in this second of four parts.

Aroma Compounds of Mango and Papaya from Cameroon

Solid phase microextraction analyses of these important fruits—Mangifera indica L. and Carica papaya L. Mangos (Magnifera indica L., Anacardiaceae) and papayas (Carica papaya L., Caricaceae) are exotic fruits with increasing importance for the crop trade.7,8,10,11,14,38,39

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2018 Leaderboard: Sensient Grows in Colors and Cosmetics

In 2017, the company focused on improving its main businesses and acquired natural color company Lima, Peru-based GlobeNatural.

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Flavor Bites: cis-3-Hexenyl 2-methyl butyrate

cis-3-Hexenyl 2-methyl butyrate is a rich and powerful green note that has a fruity component and subtle hints of apples and tropical fruits.

Survival, Love and Food: Cracking the “Perfume Code”

A new program pairs flavorists and perfumers to take fragrances beyond “just odor.” “It’s almost like a heartbeat,” says Firmenich fine fragrance perfumer Honorine Blanc, discussing the effects of adding subliminal food notes to fragrances. The Swiss company believes it has created a system—the FiFi-nominated Smell the Taste—that harnesses the craftsmanship of flavorists and the more abstract art of perfumers to create polysensorial scents that go beyond conventional food notes: the juiciness and crunch of apples, the bubbles in champagne.

Naturals: The Case for Natural Personal Care Standards

The growth in natural and organic personal care products has resulted in a need for logical, practical and achievable standards. Conventional wisdom would tell us that the name of a product and the ingredients used to make that product are meaningful and truthful as reflected on the product label. But the fact is labeling cosmetics often depends entirely on the manufacturer.

Global Fragrances in Consumer Products: A Complicated Dilemma

The globalization of fragrances offers a philosophically sound and financially expedient mains of furthering bottom line results. Practicality notwithstanding, the implementation of global fragrances is a complicated issue for which there is no single solution.

Flavor Changes in Plastic Containers: A Literature Review

This review looks at seven plastics commonly used in food containers. This number would be considerably higher if the various types of each plastic were considered.

Processing for Natural Flavors: Cucumber, Melon, Watermelon, Cucurbitaceae,

The importance of accurate species typing, collection, storage and processing in producing FTNF flavors

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Chemical Characterization of Vanilla pompona Scheide, Part I

In this four-part series, researchers extensively study the composition of Vanilla pompona for fragrance applications. Here, existing literature on V. pompona is reviewed and compared with V. tahitensis and V. planifolia. Test protocols for GC-MS and DTD-GC-MS are described, and some results are discussed.

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The Expanding Supercritical Fluid CO2 Extract Universe

Supercritical vs liquid CO2, pinpoint accuracy in extraction, extraction of liquids, extraction equipment, and first-person insights from flavorists and perfumers.

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