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Editor's Note: A Natural Debate

As the demand for naturals grow, the industry is challenged with balancing an authentic natural product with sustainable and safe processes.

Distillation Systems for Citrus Separations

Pope Scientific offers Wiped-Film Still technology to separate heatsensitive citrus oils, flavors and related substances.

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Trend Update: The Dairy Landscape

A multi-year look at flavor trajectories across categories. According to numbers recently released by Mintel Custom Solutions, total US dairy new product launches went from 1,053 in 2002 to 1,544 in 2006 (T-1). Categories on the move during this period included frozen novelties/impulse ice cream, 145–286 new product launches; drinkable yogurts and liquid cultured milk, 28–61 new product launches; and spoonable yogurts, 90–140 new product launches.

Industry Insight: Givaudan's Dan Offermann

Perhaps you’ve noticed GivaudanAccess’ presence at trade shows, heard about it winning a FiFi for Technological Breakthrough of the Year, or heard the buzz about its series of launches in the United States and Europe.

Trans-2, trans-4-Decadienal

Used alone or with other similar aliphatic dienals, this ingredient adds a fried character to flavors.

Flavor Bites: trans-2-Decenal

Use in citrus, fruit, dairy and savory flavors

Individual Differences in Odor Perception

The context in which an odor is perceived can afso determine whether an odorant gives a positive or negative response. Methyl mercaptan and isovaleric acid are unacceptable when associated with humans (for example, in breath and axillary odors) but are desirable in certain foods (for example, in cheeses). Furthermore, most natural odors are complex stimuli, that is, they are combinations of many chemicals which are interacting with many receptors, Thus, synergistic and antagonistic effects must also be considered.

3,6-Dimethyl Octan-3-ol

A profile: 3,6-Dimethyl octan-3-ol. Thus is the history of 3,6-dimethyl octan-3-ol and its chemical evolution over forty years of changes in the flavor and fragrance industry. One wonders what might have been the fate of AR-1 if synthetic linalool had not been made available from the vitamin intermediate stream.

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Endpoint. Defending Nature’s F&F Sources

In some cases, Mother Nature’s materials can be artificially reconstructed. In others—well, as they say, there’s no substitute for the real thing. What happens when natural sources are threatened? Science goes on the defense.

John Cox

New FEMA Executive Director Appointed

John Cox to succeed Glenn Roberts following FEMA's 100th anniversary meeting.

Industry Snapshot: WFFC Annual Dinner

Ruth Sutcliffe honored for contributions to and leadership in the fragrance industry

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The Market for Dairy Flavors

Health and indulgence are driving growth in the $481-billion global dairy products market, representing a significant opportunity for manufacturers and suppliers of flavors.

The dynamics of fragrance marketing

Fragrance suppliers have traditionally developed fragrances with limited knowledge of the components which characterized the total package. We would like to see the 1980s emerge into an era in which we will be afforded the opportunity of developing highly specialized fragrances; ones which would be finely tuned to and illustrative of the "total package" concept.

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Forward Thinking: Top Dawg

The humanization of pet care is a driving force behind pet food innovation, with an emphasis on dogs.

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Keeping Laundry Detergent Fresh

As consumers become more sophisticated with their fragrance choices in home care, air care, candles and car care among others, fragrances are beginning to emerge as a popular feature in laundry detergent products as well.

6-Methoxy-2,6-Dimethylheptanal

Use in fragrance compositions

Ahead of announcing the winner of the Sandalwood Reimagined competition, perfumers share their journey of creation.

How Do Perfumers Create?

Perfumers from around the world weigh in on what inspires them in and out of the lab.

The Drying of Laurel Leaves

Laurel leaves are collected from Laurus nobilis L., which is an evergreen tree or shrub of the Lauraceae family and grows wild in Greece. In ancient Greece and Rome, its leaves and branchlets were used as garlands to be bestowed upon heroes on festive occasions. In modern times annually more than 250,000 kg of dried leaves (sweet bay) are marketed in U. S.A., U.S.S.R. and other countries as a flavoring material in culinary preparations like soups, fish, and ragouts.

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