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55 Results
Type: Article
Regulatory & Research
1-(4-Isopropyl cyclohexyl) ethanol from Cumene in Two Steps
Due to its stability, this material finds use in a large number of products in the fragrance industry.
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition features discussions of 3-Mercaptohexyl Alcohol 0.1% in Ethanol (synonym:3-Thiohexanol), Methionyl Butyrate, and more.
Ingredients
Organoleptic Characteristics of Flavor Materials: October 2012
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Hexanal propylene glycol acetal, Mixed ionones, natural, 50% in ethanol, Cocoa extract F08738 and more.
Regulatory & Research
Bio-Based Butanol as a Solvent for Essential Oil Extractions
The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).
Ingredients
Organoleptic Characteristics of Flavor Materials
Methyl phenethyl ether, pyruvic acid natural, grapefruit flower oil and more.
Event Coverage
Citrus and the History and Future of Flavor Creation
Highlights from the joint meeting of the Chemical Sources Association and Society of Flavor Chemists
Ingredients
Spray Drying of Food Flavors— IV. The Influence of Flavor Solvent on Retention of Volatile Flavors
This is the fourth paper in our series studying flavor retention during spray drying of artificial flavors. In this paper, we address the problem of selecting a suitable flavor solvent system for spray drying.
Ingredients
Formation of Volatile Compounds from Oakmoss
In the current investigation, the quantitative composition of the volatile components in oakmoss was studied. Also the formation of a few of the interesting monoaryl derivatives will be discussed.
Flavor
Organoleptic Characteristics of Flavor Materials
Judith Michalski, senior flavorist, discusses flavor use and applications with the latest materials.
Oral Care
Menthol
An aroma chemical profile
Ingredients
Organoleptic Characteristics of Flavor Materials: September 2015
The authors evaluate a variety of flavor tastes and its applications, including vanilla oleoresin Bourbon, coffee absolute P&N, parsley seed oil and more.
Ingredients
Organoleptic Characteristics of Flavor Materials: May 2014
Juniper berry extract, carob beans oleoresin, oil blood orange Italian 5-fold, hyssop oil, 4-acetyl-2-methyl pyrimidine and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials, ranging from plum extract to apple essence 2500-fold, GS type 22125.
Event Coverage
SFC/CSA Meeting at Monell: Leading-Edge Sensory Science
Marcia Pelchat, associate member of the Monell Center and her colleagues presented an update on the latest organoleptic and olfactive research and understanding at the SFC/CSA Meeting.
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition features flavor profiles for caramel furanone, black pepper oleoresin, 2,3-Epoxyoctanal, and more.
Regulatory & Research
The Biogenesis of Fruit Flavors: A Continuing Story
The present paper will likewise emphasize the applied aspects of some selected recent results highlighting the morphological and subceellular site of flavor biogenesis, and flavor-producing cell cultures.
Ingredients
β-Terpineols
β-Terpineol has a hyacinth odor. With the potential availability of this alcohol on a commercial scale further developments of interest to perfumery may will be anticipated. The esters of β-terpineol are likely to be quite different from those of commercial terpineol and valuable components on the perfumer's shelf. Modifications of β-terpineol and its esters through epoxidation and then rearrangements worthy of investigation.
Ingredients
Ozonolysis used for synthesis of odor compounds
This paper concerns, in particular, new or modified methods for the synthesis of odor compounds, drugs, and pesticides.
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