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Type: Article

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.

Consumers report ingredient labelsDisplay footnote number:b are a factor more than 70% of the time when they are choosing what to eat and drink.

Leveraging Extracts To Maximize Traceability & Clean-Label Claims

Showcasing how extracts can be a versatile and effective tool to develop flavor profiles as well as adjust for volatile supply and demand.

Case Study: Roadmap for Chinese F&F Multinational

Understanding the needs of customers in North America and Europe and being able to deliver innovative solutions to them will be critical for Chinese companies looking to become global

Consumer Exposure to Chemically Defined Flavoring Substances

The following observations should put into perspective the exposure of consumers to flavoring substances. This may help us to establish a reasonable priority for the safety evaluation of the unmanageably large number of flavoring substances occurring in food and used by the flavor industry.

Oxygen Heterocyclic Compounds of Citrus Essential Oils

In this paper we report the results on the isolation, identification and quantitative analysis of oxygen heterocyclic compounds of bergamot, sweet orange, mandarin, bitter orange, grapefruit and lemon oils.

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Citrus Oils in Perfumery and Cosmetic Products

New products always require new ideas. I feel very certain that the continued use of citrus products both synthetic and natural (I hope), will be assured for many centuries to come.

Industry snapshot: Robertet Creative Center Launch

P&Fnow was in attendance as Robertet unveiled its Manhattan creative center on Fifth Avenue last week

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There’s Chemistry in Them Chili Peppers!

This article describes the chemistry behind the flavor, aroma, and pungency of chili peppers to assist in flavor creation.

Creativity and Research A New Compatibility

Looking at maps like these is a fairly imprecise thing. These maps are averages and general, but what we have the ability to do for the perfumer is to make use of the reference set. We can show this map but really not as our last word on the subject, but as our first advice about a general direction.

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