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Type: Article

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.

Cyclodextrin-Complexed Acetal as an Acetaldehyde Generator

The fixation and stabilization of acetaldehyde both in the physical and chemical sense have long been the subject of many attempts, described in papers and patents, to provide fresh fruit flavors for the food industry.

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Quality Raw Materials and Technology for Authentic and Natural Apple and Citrus Flavors

Naturalness is the strongest trend in the food and beverage sector, resulting in stronger demand for natural and fruit-derived flavors.

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

Rosmarinus officinalis L. Extract Production Antioxidant and Antimutagenic Activity

This article detailed the optimum conditions for the production of an extract from “Rosmarinus officinalis L.” having antioxidant and antimutagenic activity. A study is now in progress on the identification and isolation of pure active molecules.

The Power of Perfume and the Aromatic Plants of Provence, the Alps and Côte d'Azur

Highlights from the 30th Essential Oil Days (Journées des Huiles Essentielles [APPAM]) and International Congress of Medicinal and Aromatic Plants (Congrès International Plantes Aromatiques et Médicinales [PAM])

Armoise-Artemesia Herba Alba

The objectives of this paper on Armoise (Artemesia Herb. Alba) are to: --Identify growing areas --Determine the effect of growing areas on oil constitution --Contribute to the existing knowledge of components of the oil --Suggest a typical oil quality as used intemationafly in the fragrance industry --Contribute to an understanding of the influence of climate on oil constitution

Flavour and Authenticity Studies at the TNO-CIVO Food Analysis Institute

It is to be expected that chlorophenols and chloroanisoles will be present in food products in the near fiture. Therefore odourthreshold values in various food products should be determined, and migration of phenols and anisoles from contaminated sources such as packaging materials into food products should be studied.

Synthesis and Aroma Properties of Bis 1,1 and 2,2 (Methylthio) Alkanes

In the current study, we synthesized two series of bis (methylthio) compounds that have not been described in the flavor literature before. The character is distinctly different from that of the reactants, and some interesting fruity and vegetable aromas were obtained.

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A Natural and a Pod: Commonalities in Vanilla and Tea Processing

Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.

Hydrolyzed Vegetable as a Flavoring Agent

While it is possible to produce HVP via alkaline, acid or enzymatic hydrolysis or by fermentation, this review shall be limited to acid hydrolyzed proteins.

Aleuritic Acid in Perfumery and Pheromones

The brief account given above indicates the vast potential which aleuritic acid holds in the synthesis of numerous useful organic compounds possessing olfactory properties. With a steady and substantial availability of threo aleuritic acid, its utility is expected to increase enormously.

Sensory Evaluation: Analytical and Affective Testing

The test objective will determine the type of panelist, methodology, appropriate level of statistical risk to endure and how to interpret results to provide an actionable recommendation. All sensory testing can be defined under two categories: Affective Testing and Analytical Testing.

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Attars of India - A Unique Aroma

In the cultural development of civilizations, a quality which lifts mankind above all others is that aesthetic sense of appreciation of the finer things in life. Nothing brings to life that sense of divine as beautifully and vividly as a pleasing perfume. Perhaps that is what made Shri Munshi, a poet and former governor of U.P. remark, “If you want to visit a perfumery town, visit Kannauj. It is art — it is culture and it is a heritage.”

2-Phenylethyl Alcohol: An Aroma Profile

Phenylethyl alochol is a higher aromatic alcohol characterized by a delicate fragrance of rose petals starting at 20 ppm.

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The Act of Creating is an Adventure

Jean-Claude Ellena's speech during the 2018 World Perfumery Congress* explores the ethical, philosophical and moral facets of his creative work during his tenure at Hermés.

The Laundress x Aromatherapy Associates collection features two laundry detergents and two home cleaning solutions.

The Laundress and Aromatherapy Associates Merge Wellness and Cleaning Products

The Laundress x Aromatherapy Associates collection features two laundry detergents and two home cleaning solutions, infused with three of Aromatherapy Associates’ signature 100% natural and vegan essential oil blends.

Sarah McCartney takes us through the nuances of utilizing attar mitti in fragrance formulations.

How to Amplify the Power of Attar Mitti in Fine Fragrance and Aromatherapy

Discover the versatility of attar mitti from M.L. Ramnarain Perfumers in Kannauj, India.

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