VOL. 42, NO. 10 | OCTOBER 2017
DIGITAL EDITION EXCLUSIVE
Scent and the Spirit — Sufism’s Fragrance of Love
One of the world’s most sublime mystical traditions, Sufism views
scent as the spirit’s essence.
By Krishnaraj Iyengar
Turn to Page DE1 of your digital October edition.
From the Vault: Evaluating Encapsulation Economics
When developing innovative methods to deliver flavors and
fragrances, companies are offered a unique market advantage.
We take a look at how cost can play a role in developing these
technologies for product developers and encapsulation specialists.
Turn to Page 42 of your digital October edition.
6 Editor’s Note: A Sence of Real Life
This issue we take a look at how the industry is developing
a more personalized experience for consumers who are
looking for trustworthy products that engage their senses to
ultimately lead healthy, pleasurable and convenient lives.
16 Flavor Bites: Pent-3-en-2-one
Despite its limited usage and subtle role in a profile, this is
an ingredient that flavorists could make much more use of to
brighten an unusually wide range of flavors.
By John Wright
20 Forward Thinking: Plant Power
The plant-based market is thriving and growing with activity
coming from a shift in consumers’ attitudes and behavior,
dairy alternatives such as milk, yogurt and ice cream,
nutrition and performance products, meat alternatives and
plant-based company acquisitions.
By Amy Marks-McGee
48 Organoleptic Characteristics of Flavor Materials
This month’s column features organoleptic discussions on
Black Korakundah tea extract, Chipotle pepper distillate,
propyl levulinate and more.
By Judith Michalski
28 The Juice: Tim Gage of CPL Aromas
How this nature-loving shy Essex lad came to be one of the
most respected, well-loved and successful figures in British
perfumery is a story deeply connected to time and place.
By Pia Long
42 Harnessing the Potential of F&F Delivery Systems
As well as improving levels of deposition, the industry
is working to gain more control over the stability of the
capsules themselves in fragrance, flavor and cosmetic actives.
By Givaudan science and technology team