Search Perfumer & Flavorist: Page 3

2,992 Results
Society of Flavor Chemists/Chem Sources Meeting
Dec 8th, 2011Dec 8th, 2011
Society of Flavor Chemists & Chemical Sources Association Meeting
Feb 5th, 2009Feb 5th, 2009
cover
WFFC Fall Seminar: Regulatory, Flavor Development and Sourcing
The most recent Women in Flavor and Fragrance Commerce (WFFC) fall seminar addressed clean labeling from a variety of value chain perspectives, including regulatory, flavor development, sourcing and product development.
Nov 20th, 2017
Processing and Biotechnology as a Source of Flavors
There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.
Apr 6th, 2016
Society of Flavor Chemists & Chemical Sources Association Meeting
Apr 15th, 2009Apr 15th, 2009
Flavor research: the Perception of Sour Taste
In a recent study, scientists at Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception
Nov 29th, 2008
The flavor is part of Sour Patch Kids' mystery flavor launch. Photo: Circle K's Facebook.
Circle K Announces Sour Patch Kids Flavored Polar Pop
The flavor is part of Sour Patch Kids' mystery flavor launch.
May 17th, 2021
Society of Flavor Chemists Annual Meeting/Chemical Sources Association Roundtable
May 14th, 2009May 14th, 2009
Chemical technology as a source of synthetic fragrance and flavor materials
Many other examples could be cited but those discussed above serve to make the point that we are part of the dynamic chemical industry where technological obsolescence is built into each new development. The resultant competitive pressure will keep our segment of the industry young and vigorous.
Apr 27th, 2016
Society of Flavor Chemists & Chemical Sources Association Meeting
Sep 21st, 2017Sep 21st, 2017
Turpentine as a source of perfume and flavor materials
Only in the past few decades has the chemical industry begun to recognize turpentine as a wonderfully versatile raw material for enhancing product salability, and sometimes adding expensive and exotic effects. At present, chemical uses consume about ten times as much turpentine as all other uses combined.
Apr 27th, 2016
Flavor and Fragrance Compounds Could Be Renewable Fuel Source
Methyl ketones may be synthesized for biofuel
Mar 15th, 2012
850x425_saramarino
Profiles: Sara Marino
This month's Profiles column features Sara Marino, senior flavorist at Blue California.
Nov 20th, 2020
Baskin-Robbins’ celebration of this authentic chilled treat swirls the flavor of mango puree with salty chamoy and a dusting of Tajín.
Baskin-Robbins Debuts Mangonada
Baskin-Robbins’ celebration of this authentic chilled treat swirls the flavor of mango puree with salty chamoy and a dusting of Tajín.
Mar 31st, 2021
Aroma Compounds of Mango and Papaya from Cameroon
Solid phase microextraction analyses of these important fruits—Mangifera indica L. and Carica papaya L.
Apr 6th, 2016
The flavor joins Wendy's line up of lemonades.
Wendy's Debuts Pineapple Mango Lemonade
The flavor joins Wendy's line up of lemonades.
Apr 26th, 2021
Chem Sources/SFC To Host First Meeting of Season in September
September 19 meeting in Newark, New Jersey, will feature speakers from Treatt, Omega Ingredients, Mid-Atlantic Dairy Association and TIC Gums
Aug 22nd, 2012
Aroma Compounds of Mango and Papaya from Cameroon
Solid phase microextraction analyses of these important fruits—Mangifera indica L. and Carica papaya L. Mangos (Magnifera indica L., Anacardiaceae) and papayas (Carica papaya L., Caricaceae) are exotic fruits with increasing importance for the crop trade.7,8,10,11,14,38,39
Dec 25th, 2008
Previous Page
Page 3 of 167
Next Page