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32nd Journées Internationales des Huiles Essentielles et Extraits

Sep 18th, 2013Sep 20th, 2013

34th International Day Essential Oils and Extracts

Sep 23rd, 2015Sep 24th, 2015

32nd International Days of Essential Oils & Extracts

Cinnamon, patchouli, vetiver, osmanthus, extraction techniques and more.

Fragrant Esters of 3-Cyclohexyl-1-propanol and 3-Cyclohexyl-1-butanol

Preparation and fragrance properties of some esters of 3-cyclohexyl-1-propanol and 3-cyclohexyl-1-butanol are described in this study. The compounds reported in this study possess interesting fragrant properties and may enrich the assortment of synthetic fragrant compounds used in perfumev industry

Only a hint of 3-ethylpyridine, around 5 ppm, gives a subtle boost to malt and malted milk flavors.

Flavor Bites: 3-Ethylpyridine

This ingredient manages to capture most of the character impact of pyridine.

3rd BSF European Flavour Ingredients Table Talk Exhibition

Feb 24th, 2011Feb 24th, 2011

3D Systems To Offer 3D Printing Technology to Create Edible Confections

We see our technology quickly evolving into a variety of flavors and foods, powered by real food printers for professionals and consumers alike, says The Sugar Lab's co-founder.

3rd European GCxGC Symposium

Sep 17th, 2013Sep 18th, 2013

3ème Congrès Olfaction & Perspectives 2017

Mar 15th, 2017Mar 16th, 2017

Fragrant Esters of 3-Cyclohexylbutanoic Acid

Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.

Robertet Completes $30-million Building Expansion

Robertet has completed the 110,000-sq-foot expansion of its US flavor headquarters.

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Flavor Bites: 2-Ethyl 3-Methyl Pyrazine

This chemical combines outstanding strength, a profile pleasantly free from off-notes, and a little more heat stability than the more commonly used series of dimethyl pyrazines.

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MilliporeSigma's Ethyl 3-methyl-2-oxopentanoate

EFSA Deems 3-Acetyl-2,5-dimethylthiophene Genotoxic

The panel concludes 3-acetyl-2,5-dimethylthiophene, which is used to give food a burnt nutty flavor, is mutagenic both in vitro and in vivo and that using it as flavoring substance raises a safety concern.

Ethyl-3-hydroxybutyrate

Wen International offers this natural material for its fruity, winey flavor in a variety of fruit applications

Frutarom Invests $30M in Expanding Manufacturing, Building R&D Center

Spurred by demand for natural products, company will build R&D center and manufacturing plant in Israel for taste and natural health products

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Flavor Creation by John Wright Gets Printed 3rd Edition

The third edition of John Wright’s book will include expanded coverage on important raw materials and revised chapters.

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[update] Mane Kancor's 3-year Expansion Plan Features R&D Focus

Per the company's three-year expansion plan, Mane Kancor plans to invest more than $21 million to grow its capabilities with new facilities, technologies and R&D.

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