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Type: Article

Methyl n-acetylanthranilate is found in honey, so the panel thought of dessert applications, such as baklava, dough, almond paste, browned butter, general bakery and other toasted, sweet brown flavors.

Organoleptic Characteristics of Flavor Materials

See the panel's thoughts on an array of materials for the December 2022 issue.

Green notes

Perfumery notes. The green trend will continue as more and more new green smelling chemicals are produced.

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Reimagining Green Notes

Lentisque, or mastic, oil is a very natural, sappy ingredient that has an intense green freshness that can add an elegant twist to formulations.

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Editor's Note: A Greener Heart

This issue, we get to the heart of one of the flavor industry’s ingredient concerns: adulteration in garlic oil. Due to its prevalence in countless savory products, garlic oil’s purity is an ongoing topic within the industry. Additionally, Christophe Laudamiel, perfume sculptor, shares his thoughts on educating both future perfumers and consumers for a more sustainable, more mindful fragrance industry.

Raw Material Bulletin: March 2014.

Raw Material Bulletin: Firmenich, Advanced Biotech and more

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A Review of the Production of Green Notes

Green notes are present in a wide variety of fresh leaves, vegetables and fruits. These compounds are responsible for a so-called green odor, green aroma, fresh note or green note.

1,3,5-Undecatriene and 2-Methoxy-3-isobutylpyrazine—Galbanum Green Notes

Chemistry and application in flavor and fragrance

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Umami: Fifth Taste Flavor Enhancer?

For a neuroscientist, flavor is a complex sensation arising from stimulation of several distinct sensory systems: gustatory, olfactory and somatosensory (touch, temperature, pain, etc.).

the US-based panel sampled ten ingredients used in flavor applications.

Flavor Reports: US Edition (May 25)

Our United States panel of flavorists sampled ingredients such as isobutyl propionate, isobutyl caproate and more.

Comparing Notes: Woody Notes and Perfumery Puzzles

A discussion with perfumers David Apel and Maurice Roucel

Perfumer's Notebook

The list of important chemicals and families might continue but sufficient examples have been given to support the concept. The perfumer should study each member of these and other families and experiment with their use as blends in formulation. The suggestion is extended to new chemicals which may be additions to existing families or form bases for new groups.

Perfumer’s Notes: Javanol

The growing scarcity—and resulting increased price—of sandalwood oil explains the fragrance industry’s continuous search for synthetic substitutes.

Grown in Madagascar, vanilla CO₂ brings complexity and richness to fragrances.

Perfumer Notes: Vanilla CO₂

Grown in Madagascar, vanilla CO₂ brings complexity and richness to fragrances.

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Editor's Note: Natural Matters

Perhaps, the definition of natural may never be finite. Maybe, just like humans, science, technology and the world at large, the definition will continue to evolve.

Comparing Notes: Perfectly Natural

From violet leaf to Periploca sepium, traditional and emerging naturals alike drive creativity in perfumery

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Editor’s Note: An Expanding Palette

For centuries, humanity has waxed poetic on the diversity and versatility of nature. If nature were a painter’s palette and the colors represented our current uses of nature’s bounty, then we are only using a corner of that palette.

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Editor's Note: Beyond the Package

Consumers are taking a deeper look at what's inside the package--and it's more than just ingredients.

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The Mint Note in Perfumery

Mints have been used and valued for aromatic purposes for thousands of years. The ancient Greeks and Roman used them. Their effect was so powerful that, according to myth, a nymph called Menthe, who was greatly loved by Pluto, was transformed into the mint herb by Pluto’s jealous wife.

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