VOL. 43, NO. 1 | JANUARY 2018
28 Flavor Bites: trans-2-Octenal
With a powerful fatty character paired with just a hint of a
fruity green apple note, this material works well in a variety
of savory, dairy, nut and fruit flavors, as well as tea.
By John Wright
35 Functionalized Flavors
How has the commoditization of flavors opened up new
innovations in delivery systems and performance?
44 GCMS as a Tool for Flavor Development
There are diverse extraction, sampling and chromatographic
methods, which can be used for the development of
flavorings, and the right ones should be chosen for each type
of required flavor.
By Michael Zviely, Ph.D.
56 Organoleptic Characteristics of Flavor Materials
This month’s column features organoleptic discussions on tea
extract CO2, natural pyrazine mixtures, organic carrot seed
oil, natural geraniol propionate and more.
By Judith Michalski
DE1 Exploring Oud through Two Eastern Traditions
While many modern western brands market perfumes with
oud on the label, this enigmatic scent has been a part of great
eastern traditions, namely India and the Arab world, for over
a thousand years.
By Krishnaraj Iyengar
DE1 [Podcast] The Story of Perfume with Mandy Aftel
In the latest episode of Two Sense, P&F sat down with
renowned natural perfumer Mandy Aftel to discuss the
history of fragrance and the interaction between fragrance
8 Product Round Up
26 Raw Material Bulletin
52 Beyond the Smoke: Cannabis Edibles in 2018
While the cannabis market continues to expand and reach
conscious consumers, one thing is apparent in the growth of
cannabis edibles: a need for flavor.
By Deniz Ataman