VOL. 42, NO. 6 | JUNE 2017
6 Editor’s Note: Strength in Diversity
Consumers continue to request more natural, cleaner,
organic, non-GMO and transparently labeled ingredients
in their products, which provides the F&F industry an
opportunity to look deeper into the “culture” of clean
10 Flavor Bites: Hexanal
The majority of uses of hexanal are in the obvious fruit
flavor realm, but it can also be helpful in other categories,
particularly nut flavors.
By John Wright
50 Organoleptic Characteristics of Flavor Materials
This month’s column features organoleptic discussions
on hibiscus extract organic, cassis bourgeons absolute,
fennel oil, mango distillate organic and more.
By Judith Michalski
14 Forward Thinking: Fragrances of the Moment
Fine fragrance continues to be a competitive landscape,
with a plethora of fragrance applications and choices across
all distributions. With a myriad of options, consumers are
no longer confined to fine fragrance for a memorable
By Amy Marks-McGee
42 Formulating Synthetics the Microbial Way
New genetic engineering techniques are making it possible
to produce more and more chemical-derived synthetic
compounds through biological routes.
By Christina Agapakis, Ph.D. and Kit McDonnell
26 Extracting the Essence: Comparing Vanilla and
Understanding the similarities and differences in
biochemistry, chemistry and curing processes of vanilla
and cocoa may offer insight into producing high-quality
By Patrick Dunphy, Ph.D. and Krishna Bala, Ph.D.
54 Progress in Essential Oils
This month’s column discusses the chemical composition
of bois de rose, or rosewood oil.
By Brian M. Lawrence