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Cassie (Acacia) in Perfumery

Cassie flower oil is used in fine fragrances of various types, including floral, aldehydic, as well as semi-oriental and oriental types. In less expensive perfumes, synthetic cassie compounds are used.

Base notes of perfumery

It is far easier to produce original top notes than original base notes. This is the reason I am going to discuss the blending of tenacious perfumery raw materials.

Fermenting has been booming in recent years: the authentic, almost ancestral nature of this process, along with its recognized health benefits, is making these ingredients increasingly attractive to consumers.

Formulation of great tasting plant-based foods and beverages with yeast-based solutions

The Director of Strategic Marketing and Innovation at Biospringer by Lesaffre discusses how yeast fermentation-based solutions can help solve taste and texture problems in plant-based foods.

Biospringer by Lesaffre is innovating how the company supports its flavorists' customers by listening to them, understanding their needs, and their pain points, and helping them identify the right solutions.

Bringing A New Era of Taste & Flavor to Plant-based Foods with Yeast-based Ingredients

The Global Head of Customer Innovation at Biospringer by Lesaffre discusses how fermentation-based solutions can hit the mark with flavorists.

Schiff Bases — A Primer

The flavor and fragrance industry uses many classes of chemicals, including a number that otherwise are encountered only rarely outside of organic chemistry text– books. A good example is Schiff bases, named for their discoverer, German chemist Hugo Schiff (1834-1915).

Schiff Bases — A Primer

The flavor and fragrance industry uses many classes of chemicals, including a number that otherwise are encountered only rarely outside of organic chemistry textbooks. A good example is Schiff bases, named for their discoverer, German chemist Hugo Schiff (1834-1915). A Schiff base, along with by-product water, is formed by reaction of an aldehyde with a primary amine.

Base-catalysed of terpenes

We have projected in the foregoing survey significant advances in the isomerisation of terpenes by base catalysis. Invoking this technique, it si seen how many of the delicate reactions are smoothly accomplished, adding new dimensions to terpene technology. How terpenes, which are notoriously sensitive to thermal and proton impact, have been engineered in the desired direction through base catalysis is an important chapter in the history of terpene chemistry.

Creation of new perfume

Practical Perfumery: The Grammar of Perfumery

The topic of how to structure a perfume is not often covered in literature, and so for many it seems an ill-defined process full of randomly chosen materials and proportions.

Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.

Navigating Plant-based Product Formulation

Digging into the nuances of product formulation to meet consumer demand for taste, with a focus on frozen dessert.

Honoring Contributions to Perfumer Societies & Perfumery

On the closing day of the 2014 World Perfumery Congress (WPC), the ASP and SFP presented their awards, which recognized achievements in fragrance creation and devotion to service.

Perfumes—and Perfumery

The perfume industry can generally be divided into three categories but without well-defined boundaries: prestige perfumery (French, American and Japanese), mass market alcoholic perfumery and non-alcoholic perfumery. A fourth category could be food flavors. Although they are not perfumery, they are nevertheless related to perfumery and are manufactured by the same firms.

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Topics in Perfumery: Saffron in Perfumery and Flavors

A meditation on the art and science of flavor and fragrance creation.

More than 70% of U.S. consumers say that taste is the most important factor when they are looking at plant-based products, according to a Mintel survey.

Plant-Based Alternatives Reveals Formulation Opportunities

Taste remains top priority, ahead of better-for-you ingredients and environmental concerns.

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Art of perfumery: Exposing the Perfumer

What it means to be a perfumer in the information age and the need to communicate with consumers. According to Merriam-Webster’s online dictionary, a perfumer is defined as “one who makes or sells perfumes.” This rather simplistic definition, circa 1580, offers no insight into what a perfumer actually does.

International Perfumer Meeting: Enhancing the Recognition of Perfumery Worldwide

The first meeting of the international societies of perfumers, held at the 2014 World Perfumery Congress, addressed global cooperation to support perfumery.

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The increasing popularity of vegetable-based beverages

With the fruit and vegetable juice market expected to grow 4.8% in the next five years, flavor ingredients experts, Treatt, explore the reasons behind the increasing popularity of vegetable-based juices.

Bertrand Duchaufour shares that he came to perfumery because of a passion for fragrances when he was a teenager through a girlfriend who was passionate about perfumes.

One-on-One with AMAFFI Perfume House Perfumer Bertrand Duchaufour

Duchaufour shares how he came to the fragrance industry, how the job of a perfumer has evolved over the years and more.

Analysis as an Aid to Perfumery Or Who Needs Perfumers Anyway?

With all the facilities available today the analyst can monitor the performance of a fragrance in the end product. Not only is it possible to obtain accurate scientific measurements of the stability of the individual components of the fragrance, but the effect of the fragrance on the components of the base can also be measured.

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