Search Perfumer & Flavorist

639 Results

Type: Article

Organoleptic Characteristics of Flavor Materials: June 2014

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-methyl-3-tetrahydrofuranthiol (cis and trans) and rum CO2 extract, to oil lemon Meyer (cold-pressed).

pf_ham_lead_122117

Flavor Bites: trans-2-Octenal

With a powerful fatty character paired with just a hint of a fruity green apple note, this material works well in a variety of savory, dairy, nut and fruit flavors, as well as tea.

Progress in Essential Oils

Culantro oil, Vietnamese coriander leaf oil, and cilantro or coriander herb oil.

pf_moz_thumb_21418

Flavor Formulation: My Top Seven Dairy Materials

A chief flavorist shares her favorite raw materials for use in dairy formulations. Flavorists all have materials they’ve grown fond of and use time and again in their flavor formulations. In this little article, I will share some of my preferred materials for dairy flavors and the reasons I use them.

Flavor Bites: Earthy, Musty, Mushroomlike Aroma Chemicals

I like most living things but mosquitoes are an exception. I travel a lot, which makes malaria very near the top of my “things to avoid” list.

Odor Analysis of (E)- and (Z)-3,7-Dimethyl-4-octen-l-ols and Their Derivatives

This article describes a study of a group of (E)-compounds and a separate group of (Z)-compounds obtained from (E)- and (Z)-isomers of 3,7-dimethyl-4-octen-l-ol.

fenugreek

Organoleptic Characteristics of Flavor Materials - July 2016

This month's column features organoleptic discussions on honey absolute, fenugreek absolute 80%, γ-Nonalactone, strawberry furanone, verbenone and more.

The nutty aspect of 3-octen-2-one reinforces an attractive aspect of the peach skin character.

3-Octen-2-one in Nut, Savory, Fruit, Brown & Other Flavors

See how 3-octen-2-one can be used successfully in a very wide range of flavors way beyond the obvious nut category.

thyme

Progress in Essential Oils:Thymol-rich Thymus vulgaris oils – Part 2

We take a closer look at the various constituents of thymol-rich thyme oils hailing from various parts of Iran, as well as Turkey, Czech Republic, Spain and Brazil.

marjoram

Progress in Essential Oils: Spanish Marjoram Oil

This month's column discusses the chemical composition of Spanish marjoram oil.

spike1

Progress in Essential Oils: Spike Lavender

This month's column discusses the chemical composition of spike lavender (Lavandula latifolia Medic).

oregano3

Progress in Essential Oils: Spanish Oregano Oil

This month's column discusses the chemical composition of Spanish oregano oil.

Ethyl cis-4-octenoate

Use in tropical, stone and other fruit flavors, as well as alcoholic drinks and savory flavors

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.

lemon1

Progress in Essential Oils: Lemon Verbena Oil

This month's column discusses the chemical composition of lemon verbena oil.

PF1711_lawrence_425

Progress in Essential Oils: Thymol-rich Thymus vulgaris oils – Part 1

A derivative of thyme oil, thymol contains antibacterial, anti-inflammatory and antioxidant properties, among others. Part 1 discusses the various constituents of thymol-rich thyme oils.

ylangylang

Progress in Essential Oils: Ylang Ylang and Cananga oil

This month's column discusses the chemical compositions of ylang ylang and cananga oil.

silverfur

Progress in Essential Oils: Silver Fir or Abies alba oil

This month's column discusses the chemical composition of silver fir oil.

Page 1 of 36