Perfumerflavorist202203 DL

Developing Better Products
through Natural Chemistry

Penta Manufacturing Company is Family Owned and Operated for Over 40 Years.
Here is a partial listing of our Naturally derived flavor and fragrance ingredients.
All items are Food Grade Kosher and Organic Compliant.
■ ■NATURAL 2-ACETYL PYRAZINE ■ ■NATURAL ETHYL-3-HYDROXY BUTYRATE

■ ■NATURAL AMBRETTOLIDE ■ ■NATURAL FENCHYL ALCOHOL
■ ■NATURAL INDOLE ■ ■NATURAL SULFUROL
■ ■NATURAL BENZOIC ACID ■ ■NATURAL 2,3-DIMETHYL PYRAZINE
■ ■NATURAL ALPHA-BISABOLOL ■ ■NATURAL 2,6-DIMETHYL PYRAZINE
■ ■NATURAL VALENCENE ■ ■NATURAL LINANOOL
■ ■NATURAL NOOTKATONE ■ ■NATURAL ETHYL ANISATE
■ ■NATURAL 1-OCTEN-3-OL ■ ■NATURAL ETHYL LEVULINATE
■ ■NATURAL CAFFEINE ■ ■NATURAL ETHYL LINOLEATE
■ ■NATURAL CARYOPHYLLENE OXIDE ■ ■NATURAL ETHYL-2-METHYL BUTYRATE
■ ■NATURAL VANILLIN ■ ■NATURAL 2-ETHYL-3-METHYL PYRAZINE
For a complete list for all our fragrance and cosmetic ingredients
visit us a t www.pentamfg.com
Penta Manufacturing Company

A Division of Penta International Corporation
50 Okner Parkway, Livingston, New Jersey 07039-1604 Phone: (973) 740-2300 Fax: (973) 740-1839
E-Mail: sales@pentamfg.com Web: www.pentamfg.com
PF2203_penta_Mar2022.indd 1 1/28/22 10:32 AM

March 2022
www.PerfumerFlavorist.com
Why Food Safety of

Flavors Matters to
Exploring the Benefits Flavor Companies
of Utilizing Turpentine
in F&F
The Latest in
Fragrance Tech
In the Lab
WANT MORE?
Check out our digital magazine exclusives!
www.PerfumerFlavorist.com/DM
PF2203_Cover.indd 1 2/7/22 2:11 PM

PF Full Page.indd 1 1/26/22 4:17 PM
CONTENTS VOL. 47 NO. 3 | MARCH 2022
30 6 Editor’s Note: F&F Technology & Performance
8 Industry Insights: Gearing Up F&F

Discover the latest buzz on biotechnology and robotics in
F&F from industry experts.
10 Product Roundup: Ingredients, Packaging, Equipment

and Services
14 Industry News
20 Profiles: Andrew Petrou and Rosine Courage
40 22 Flavor Bites: b-Damascone

By John Wright
b-Damascone has an interesting cedar twist along with a
superb damson character.
26 How Filtration Technology Impacts the Flavor Industry

By Kira Haslett
P&F+ connects with an expert to discuss the nuances of
the technology.
30 The Latest in Fragrance Tech

By Kira Haslett
The expanding innovation of e-nose technology,
encapsulation, digital applications and more have seen a
recent surge in development.
34 Cheese Trends: The Innovation Behind More

Flavorful Fromage
By Doug Resh
Outlining cheese and dairy flavor trends and how technology
has aided the development of flavors in these categories.
38 Perfumer Notes: Cocoa Butter Colorless

Perfumer Clément Marx shares his thoughts on the versatility
34
of the ingredient.
38 [podcast] Exploring Emotion AI with O My Note

With Sameh Megrhi, Ph.D., CEO and Founder, O My Note.
40 Exploring the Benefits of Utilizing Turpentine in F&F

By Isabella Campbell
Reviewing the production process and versatility of the
renewable and sustainable F&F material.
46 Why Food Safety of Flavors Matters to Flavor Companies

By Bob Lijana
Why and how flavor companies need to follow well-accepted
food safety practices in their development and manufacture
26
of flavor systems.
2 Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_TOC-Masthead_DM.indd 2 2/7/22 2:32 PM

CONTENTS
EDITORIAL
46 Content Director
Editor in Chief
Managing Editor
Associate Editor
Jeb Gleason-Allured | 1-630-344-6069/jallured@allured.com
Katie Anderson | 1-630-344-6077/kanderson@allured.com
Jenna Rimensnyder | 1-630-344-6053/jrimensnyder@allured.com
Kira Haslett | 1-630-344-6080/khaslett@allured.com
News Editor Tony Scianna | 1-630-344-6070/ tscianna@allured.com
SOCIAL MEDIA
Social Media Specialist Angelina Lewis | 1-630-344-6052/alewis@allured.com
ADVERTISING SALES
Sales Director Tony Dellamaria | 1-630-344-6020/tdellamaria@allured.com
Associate Publisher Paige Crist | 1-630-344-6060/pcrist@allured.com
Advertising Production Manager Kasia Smialkowski | 1-630-344-6025/ksmialkowski@allured.com
AUDIENCE DEVELOPMENT
Marketing Specialist David Juhl
Customer Service 1-847-559-7554/customerservice@perfumerflavorist.com
38
DESIGN
Assistant Design Manager James Fergus
Senior Graphic Designer Hon Bannapradist
Digital Production Specialist Kyle Torain
CORPORATE
Partner & CEO George Fox
Partner & President Janet Ludwig
Director of Events Maria Prior
Marketing & Creative Director Kim Fry
Digital Products Director Rose Southard
OTHER ALLURED PRODUCTS

Flavorcon
Allured Business Media World Perfumery Congress
1-630-653-2155 • fax 1-630-653-2192 Cosmetics & Toiletries magazine
Cosmetics & Toiletries magazine: Portuguese edition
336 Gundersen Drive, Suite D
51 Last Call for World Perfumery Congress 2022 Carol Stream, IL 60188-2403 USA
www.Allured.com
Global Cosmetic Industry magazine
Beauty Accelerate
Early Birds Skin Inc. magazine
Face & Body spa expo and conferences
By Jenna Rimensnyder
Beauty Launchpad
WPC early-bird rates end for attendees on Beauty Go Pro Show
March 29, 2022. MedEsthetics
Wellspa360
52 Organoleptic Characteristics of Flavor Materials

Wellspa360 Expo
Nailpro
By Cyndie Lipka Nailpro show
The month’s column features discussions on

1-ethoxyethyl acetate, prenyl acetate, trans-2-methyl-
2-butenal and more. SUBSCRIPTIONS
Perfumer & Flavorist+ (ISSN 0272-2666) is published monthly by Allured Business Media.
56 F&F Resources Subscriptions: Subscribe online: www.PerfumerFlavorist.com/subscribe

For both the US and internationally, telephone: 1-847-559-7554
56
(9 AM-5 PM Central, Mon-Fri) | Fax: 1-847-291-4816
Ad Index E-mail: customerservice@perfumerflavorist.com
Address: Perfumer & Flavorist+, PO Box 3009, Northbrook, IL 60065-3009
Periodicals Postage paid at Carol Stream, Illinois, and additional mailing offices.
Print subscriptions are free to qualified individuals in the United States.
Want to report a new development at your company? Print subscriptions are not available to those living internationally.
Send the details to: POSTMASTER: Send address changes to Perfumer & Flavorist+, PO Box 3009, Northbrook, IL 60065-3009
Perfumer & Flavorist+ magazine Change of address: Give both the new and old addresses. Allow two months for a change to become effective.
336 Gundersen Drive, Suite D Missing issues: Claims for missing issues must be made within three months of the date of issue.
Carol Stream, IL 60188-2403 USA Allured Business Media makes all attempts to publish accurate information; however, this publication may contain
fax: 1-630-653-2192 • e-mail: perfumer@allured.com technical inaccuracies or typographical errors. The reader assumes all risks concerning the suitability and accuracy
of the information within this publication. Allured Business Media assumes no responsibility for and disclaims all
liability for any such inaccuracies, errors or omissions in this publication and in other documentation referred to within
or affiliated with this publication.
@perfumerflavorist Perfumer & Flavorist
Copyright 2022: Authorization to photocopy articles and news is granted by Allured Business Media, provided that the
fee of US$6 per copy per item is paid directly to the Copyright Clearance Center Transactional Reporting Service,
@PandFMagazine @perfumer_flavorist 21 Congress St., Salem, MA 01970—Publication No. 0272-2666/01/$6.
4 Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_TOC-Masthead_fcx_indd.indd 4 2/7/22 2:21 PM

PF Full Page.indd 1 2/7/22 9:27 AM
Editor’s Note
F&F Technology & Performance
JENNA RIMENSNYDER
Managing Editor
jrimensnyder@allured.com
Editorial Advisory Board

The March issue shines a light on innovations in biotech, renewable ingredients and more. CARLOS BENAÏM
Master Perfumer, Vice President
International Flavors and Fragrances
T
his month’s issue explores innovations in F&F technology. JOHN CAVALLO, PH.D.
Regular and guest columnists dig into biotech, robotics, renewable Senior Vice President of Technology
ingredients and more. & Commercial Development,
For the flavor enthusiasts who are craving industry updates, Citromax
Bob Lijana returns to Perfumer & Flavorist+’s pages to pen “Why Food Safety
of Flavors Matters” (page 46), while a flavor analyst outlines cheese and DARRYL DO
Perfumer, Delbia Do Fragrances
dairy flavor trends and how technology has aided the development of flavors
in these categories on page 34. PATRICK DUNPHY, PH.D.
In the fragrance realm, readers can find the latest “Perfumer Notes” Independent Vanilla and
column exploring cocoa butter colorless (page 38), as well as a feature on the Flavor Consultant
versatility of turpentine in fragrance formulations (page 40).
Not to mention the latest industry news, fragrance tech and expert MATTHIAS GUENTERT, PH.D.
Independent Flavor and Food
findings. See what’s happening and what’s on the horizon in F&F in the
Consultant
pages ahead.
RISHABH C. KOTHARI
World Perfumery Congress 2022 President of Fragrances and Flavours
Speaking of fragrance innovation, early-bird rates for the World Perfumery Association of India
Congress (WPC) end this month. Save your spot to reconnect with fragrance’s
JUDITH MICHALSKI
top minds in Miami, Florida. Attendees can customize their WPC experience, Senior Flavorist
securing tickets to one, two or all three days of the Congress scheduled for abelei Flavors
June 29-July 1, 2022. More information on rates and sessions on page 51.
Visit worldperfumerycongress.com to register. LAURE MOUTET MANHEIMER
Consultant
ASHA PHEKOO
President/Founder, Natural
Ingredients Resources LLC
JOHN WRIGHT
Independent Flavorist and Author
6 Editor’s Note Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_EdNote_fcx.indd 6 2/7/22 2:20 PM

/iv>ÞÜi`y>ÛÀ>`vÀ>}À>Vi}ÀiìÌÃÕÀViÃVi£{°
³£ÇÎÇ{nnnäUÜÜÜ°LiÀiV°V
Rosa canina L.

INDUSTRY INSIGHTS:
GEARING UP F&F
Discover the latest buzz on biotechnology and robotics in F&F from industry experts.
Featured Insiders:
• Abolis Biotechnologies
• Accurate Dosing Systems
• Fricke Abfülltechnik GmbH & Co. KG
• IFF
• Initech Inc.
Experts shed light on the latest

opportunities and developments in
biotechnology and robotics in F&F.
Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2022 Allured Business Media.
8 Industry Insights Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_Industry Insights_irv.indd 8 2/7/22 2:22 PM

C
onsumer demand is a key driver P&F+: What innovations are you seeing in the
in innovation. Sustainability area? What does the future look like?
concerns have only been FGM: The industry is clearly reaching maturity
amplified by the pandemic with a broader offer of ingredients, large quantities
and supply chain issues. In the and improved product quality. Such successes are
March issue, industry experts the coronation of decades of investments by biotech-
discuss the latest discoveries in ingredients pioneers. Protagonists here are mostly
biotechnology and renewable ingredients to further large brands and middle-market players who have
the development of sustainable efforts. invested significantly in developing their own inter-
nal biotech capabilities in the past decades.
There are still many areas to be developed in
Biotechnology F&F, but also surfactants not based on palm oil,

novel excipients and rheology modifiers made by
biotech. We predict that we will see a 10-times
FILIPPO GIANCARLO MARTINELLI, Industrial increase in the number of biotech-derived F&F
Partnerships Development, Abolis Biotechnologies ingredients and products in the market by 2030,
compared to the 2010s.
Perfumer & Flavorist+ [P&F+]: What factors,
We also expect that much of such new products
in your opinion, are driving the demand for F&F
launched will derive from market leaders who have
ingredients from biotechnology?
so far not invested in internal biotech capabilities.
Filippo Giancarlo
A growing number of strategic partnerships between
Martinelli [FGM]: Demand
market players (producers, brands) and biotechnol-
for sustainable F&F ingre-
ogy platform companies are being signed, enabling
dients was initially driven
to unlock the benefit of biotech-derived ingredients
by the cosmetics sector
and bringing them to the consumers. It is by fol-
through strong demand
lowing this model that Abolis Biotechnologies and
from the customers.
several of its clients and partners are giving their
With the emergence of
contribution to the global sustainability transition.
the COVID-19 pandemic,
increased attention on a
sustainable and secured
supply chain developed.
Filippo Giancarlo Martinelli Renewable Ingredients
Large brand owners made bold commitments, such
MARINE GOUBET, LMR R&D New Ingredients
as shifting their formulations into 90%, if not 99%,
of biobased ingredients by 2030. It is impossible to development manager, IFF
meet such targets without making a wide use of sus- P&F+: When it comes to sustainable ingredients,
tainable, biotech-derived F&F ingredients. Beyond renewable natural materials are only part of the
cosmetics, the same holds in a growing number of story in F&F. What do upcycled and by-product
markets making use of F&F ingredients, such as ingredients add to the picture?
personal care, home care and perfume. Marine Goubet [MG]:
Biotechnology, in fact, enables the biosynthesis Upcycling stands as a deep
of sustainable F&F ingredients from locally-sourced market trend that no one can
renewable sugars. Thanks to the power of bio- ignore today. This is particu-
synthesis, ingredients and the formulations that larly true in the F&F industry.
contain them can gain several “green premiums.” As a pioneer, LMR Naturals
These include being “biobased,” “sustainable,” by IFF has leveraged different
“renewables,” “locally sourced” (good to fight climate upcycling possibilities for
change), as well as being “cruelty-free” and “free more than 10 years now.
from tropical deforestation” (good to protect biodi- Indeed, working on side
versity). Consumers and brands are now aware that streams as starting materials Marine Goubet
“natural” does not necessarily mean sustainable, instead of dedicated biomass
and that biotech-derived F&F ingredients will be a is a way to reutilize large amounts of waste each
growing part of the sustainable transition. year, which indirectly saves agricultural lands that
PF2203_Industry Insights_DM.indd 9 2/7/22 2:39 PM

Product Roundup [Raw Materials, Equipment & Services]
Ingredients, Packaging, Equipment and Services
Neryl acetate
Natural Advantage, LLC
The Tournaire extra-large opening O220 www.natadv.com
Tournaire Natural Advantage introduces natural neryl Acetate (FEMA# 2773; CAS# 141-
www.tournaire.fr/en/emballages/o200-2 12-8). Neryl acetate occurs naturally in lemon oil and neroli oil, as well as black
The Tournaire monobloc O220 range offers an extra-large opening while currants and tea. While the flavor can be described as deep fruity with citrus and
guaranteeing optimal tightness. With controlled chemical, microbiological and raspberry overtones, the aroma of neryl acetate is particularly eye catching for
particle cleanliness, it is used to store and ship sensitive products such as jasmine fragrances. Its odor carries the characteristics of sweet floral roses with orange
and rose concrete, iris butter and many more. Feel free to email us at contact@ blossoms and tropical undertones. This product is particularly useful in giving body
tournaire.fr for more information. and roundness to floral and fruit compositions. Natural neryl acetate is extremely
effective in fragrances for jasmine, rose, neroli, magnolia and peony. The product
is sold as an approximately 60/40 mixture of neryl/geranyl acetates which also
provides sweet rose lavender tones. Recommended use level: 0.05-10 ppm as
consumed. E.U. and U.S. natural, kosher, non-GMO, vegetarian.
2,4-Dimethyl-1,3-dioxolane ≥98%, FG Liliphenal (bourgeonal)

MilliporeSigma Hangzhou Grascent Co.
sigmaaldrich.com/W409901 www.hangzhougrascent.com
We invite you to experience our listing of 2,4-dimethyl-1,3-dioxolane (FEMA# Also known as (p-tert-butylphenylpropyl aldehyde; p-tert-butyldihydrocinnam-
4099, CAS# 3390-12-3). It has a fresh profile with green, grassy and fruity notes. aldehyde; 3-(4-tert-butylphenyl)-propanal) (CAS# 18127-01-0). Characteristics
Our product is certified food grade, follows IFRA guidelines and meets purity include floral, green, muguet, and fresh. Suggested applications include home,
specifications of JECFA. Contact us at ff@milliporesigma.com for a free sample. fabric, personal care. Recommended use level up to 3%.
Muguet Firgood
Firmenich
www.firmenich.com
Muguet Firgood is a pure and 100% natural ingredient with fresh and authentic
notes, and the first-ever commercial extract safely obtained from the lily of the
valley flower. A captive ingredient intended for the fine fragrance market, Muguet
Firgood is extracted using Firmenich’s proprietary and pioneering Firgood natural
extraction technology.
10 Product Roundup Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_Roundup_fcx.indd 10 2/7/22 2:24 PM

Perilla aldehyde Natural coumarin
Berje OQEMA
www.berjeinc.com/products/aromatic-chemicals/perilla-aldehyde/ www.oqema.com
Perilla aldehyde (FEMA# 3557) CAS# 2111-75-3) has a fresh and spicy aroma Natural coumarin (CAS# 91-64-5) is used in fragrance and personal care products, such as shaving
reminiscent of cinnamon, cumin and shiso. In fragrance, the material imparts a cream, sunscreen, deodorant and shampoo. It can also be used in detergents.
pleasantly warm and spicy top note. Its flavor has a sweet, woody and somewhat This product comes in a white crystalline powder and has a sweet, characteristic
waxy quality that blends well with orange, lime and other citrus components. hay odor.
11

Product Roundup
Triethyl citrate (natural)

Mamta Polycoats
www.mamtapolycoats.com
Triethyl citrate ≥ 99.5 %, FDA (FEMA# 3083, CAS# 77-93-0) is a modified natural
organic ingredient having 100% renewable carbon source. It is ecofriendly, biode-
gradable, non-toxic, certified food grade, kosher, ECOCERT and REACH registered. Wiped-Film Distillation Equipment
The ingredient’s suggested applications include fine fragrance, flavor, deodorant, Pope Scientific, Inc.
cosmetics and personal care. www.popeinc.com/still-products/wiped-film-stills-evaporators/
Essential, edible and aromatherapeutic oils, flavors, fragrances, fixatives and more
benefit from wiped film distillation. Extracted, steam-distilled or crushed oils be-
come highest possible grade products when molecular distilled as mid-cuts away
from heavy, dark impurities and solids and freed of lighter contaminants. Consult
Pope today for equipment and toll processing services.
Mandaril Bionats
Symrise Ventós
www.symrise.com/de/scent-care/aroma-molecules/ingredient- www.ventos.com/es/bionats?utm_source=bionats&utm_
finder/#Mandaril medium=mail_ventos
Mandaril (CAS# 124358-45-8) by Symrise is a citrus fragrance ingredient remi- To guarantee 100% E.U. Natural ingredients, Ventós has decided to come up
niscent of mandarin peel. It boosts juicy mandarin and orange notes and enhances with a cocktail of naturalness, sustainability, authenticity and proximity, based on
fruity fragrances. Extremely powerful and very stable, Mandaril, is a high impact biotechnology. This cocktail has given us Bionats, the new family of homemade
ingredient, comes at 84% from renewable sources and is readily biodegradable. Ventós products.
12 Product Roundup Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

BROADENING PERFUMERS’ PALETTE
& IGNITING CREATIVITY
Firmenich unveils its latest Sharing

Innovation collection of carefully selected
signature treasures to inspire creators and
consumers worldwide.
Five prized ingredients celebrating

Firmenich’s endless dedication to nature,
green science and cutting-edge technology.
This 2022 new collection covers three proprietary ingredients, previously exclusive to Firmenich:
• Muguissimo™, an incomparably close to nature Lily-of-the-valley note scoring high on Green

Chemistry,
• Z11 HD, an intense woody and 100% Renewable ingredient made from Biotechnology,
• A natural Rose Damascena Firad of high fidelity brought to life by an exclusive cold concentration
technique.
This year’s one-of-a-kind collection also features:
• Sylvamber™, an elegant and sophisticated molecule made from upcycled materials,

• Vanilla Planifolia Madagascar Infusion P2F, with full traceability through our groundbreaking
digital application Path2Farm™.

Industry
Flavorcon 2022 Call for Speakers is Now Open!
F
lavorcon, a production of Perfumer &
Flavorist+, will hold its live conference and
expo November 9-10, 2022, in Cincinnati,
OH. Submissions for presentations are now
open through April 8, 2022.
Flavorcon is a global, interactive conference
designed for flavorists, product developers, R&D
leaders, food scientists and consumer packaged
goods professionals designed to support sensory
innovations and better-for-you breakthroughs for the
flavor, food and beverage markets.
Presentation Topics
Flavorcon is now seeking 30-minute educational,
insight-driven presentations from industry experts
on the following topics:
• Regulatory and flavor industry issues and Join the ranks alongside former Flavorcon speakers like flavor expert and P&F+ columnist
John Wright.
opportunities.
• Futurist flavor, food and beverage predictions/
projections. • Presentations may include slides, brief portions
• Category trends, market data insights and of video, some animations and sampling (some
opportunities. restrictions apply).
• Flavor creation and innovation across all catego- • Submission does not guarantee inclusion in the
ries, especially trending topics such as: Flavorcon program.
• Plant-based • Selected speakers will receive a complimentary
• Low/no alcohol registration for themselves and one (1) guest.
• Salt/sugar reduction
• Functional flavors How to Submit
• For novel materials such as CBD/cannabis
• Limit of two submissions per individual.
• Clean label
• Review the speaker guidelines and complete the
• Beer, wine and spirits
proposal form (both can be found on perfumer-
• Alternative proteins
andflavorist.com).
• Flavor reformulation
• Submit the completed form to managing editor,
Jenna Rimensnyder (jrimensnyder@allured.com).
Presentation Requirements
Do you have a great topic that you think would Submissions are due by April 8, 2022, and a rep-
benefit flavor, food and beverage professionals? resentative from Perfumer & Flavorist+ will follow up
Send us a proposal. Here’s what to know before with any questions and next steps. Submissions filed
submitting: after April 8, 2022, will not be accepted. Acceptances
• Presentations must be strictly educational and will be made by May 9, 2022.
cannot function as promotions for company For all questions about exhibiting at Flavorcon 2022,
products or services. please contact Paige Crist (pcrist@allured.com).
14 Industry Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_IndustryNews_fcx.indd 14 2/7/22 2:25 PM

Industry
IFF x SleepScore Labs Introduce Scent Solution to Improve

Sleep Quality
I
FF and SleepScore Labs introduce a scent
solution designed to improve sleep quality,
building on the partnership initiated in
2020 and leveraging IFF’s internal Science
of Wellness program. The scent showed sleep
improvement on an objective level in a SleepScore
Labs study, including faster time to fall asleep, less
time spent awake during the night, longer sleep
duration and improved sleep efficiency.
The two organizations have collaborated to
produce in-context biometrically tested scents. The
studies utilize SleepScore’s non-contact measure-
ment technology to extract respiratory signal and
body movements to not only determine sleep-wake
cycles, but also specific sleep stages, including light,
deep and REM. Their technology has been validated
The scent showed sleep improvement on an objective level, including faster time to fall asleep,
using polysomnography (PSG), a comprehensive longer sleep duration and improved sleep efficiency.
test used to diagnose sleep disorders.
Christophe de Villeplée, IFF’s Scent Division
president, says, “IFF has always been a pioneer Colin Lawlor, CEO of SleepScore Labs, says,
when it comes to creating scent solutions to “Billions of people are constantly searching for
improve people’s lives. The first two years of our solutions to help them sleep better but most con-
partnership with SleepScore Labs were used by sumer solutions have little or no hard scientific data
our perfumers and innovation teams to develop on their performance. We are tremendously proud
scents using our data science and SleepScore Labs to work with IFF in leveraging the best data and
biometric measures to improve sleep quality. The science to bring real products which can be easily
CES show will allow tech savvy visitors to discover used in homes around the world to help people
our unique scent wellness solution and experience truly sleep better. Duly tested.”
it firsthand.”
Mane and Deli Spices Announce Innovation Center Opening
T
he Mane & Deli Spices Innovation Center
official opening in Cape Town, South Africa,
was inaugurated by the president of Mane,
Jean Mane, and director EMEA Region,
Samantha Mane in late 2021.
The two were joined by Walter Haller, founder of
Deli Spices, Thomas Haller, chairman Deli Spices
board, Claus Haller, non-executive director Deli
Spices and Robin Haller, CEO Deli Spices, as well
as the staff at the center.
The facility integrates research activities and
product development initiatives at one comprehen-
sive site with the support of analytical teams, sensory
and food scientists and food technologies. The facility integrates research activities and product development initiatives at one
comprehensive site.
15

Industry
Accurate Dosing Systems Developing Perfume Robots

in Australia
A
ccurate Dosing Systems
(ADS), a South Australian
firm that is developing
automated technology for
the flavor and fragrance industry,
is moving to Tonsley Innovation
District to further develop “perfume
robots” in a new tailored facility on
Tonsley’s main promenade.
The custom facility provided by
Tonsley will house a showroom,
increased office space as well as a
welcome experience for existing and
future clients.
Construction of Accurate Dosing
Systems’ new headquarters is
expected to be completed by March The Quanta robot is designed to generate a sample scent or flavor 30 times faster than a conventional dosing
2022 and will be located at Lot 101, robot, allowing formulas to be created in seconds instead of hours.
MAB Eastern Promenade, Tonsley.
The purpose-built robots are designed to accu- of automation is required to measure and dose raw
rately measure out thousands of aromatic oils that materials in the right quantity while protecting a
are used in the creation of formulas for specific client’s intellectual property and maintaining the
flavors and fragrances. highest product standards possible.”
According to the press release, Accurate Dosing Bahmai continued, “Our most high-end robot,
Systems is the only F&F dosing robot manufacturer called Quanta, is the “Ferrari” of our robot range
in Australia. and is able to generate a sample scent or flavor
Established four years ago in Lonsdale by 30 times faster than a conventional dosing robot,
Masoud Bahmai and his two co-founders, Mark allowing formulas to be created in seconds instead
Pitcher and Andrew Fotheringham, Accurate of hours. This means that we can help manufactur-
Dosing Systems began with a single prototype ers batch-produce flavored items and come up with
design for the original Quanta robot and found new samples in a significantly condensed time-
early success at the 2018 World Perfumery Congress frame, which enables us to be the first to respond
in France. The firm now exports its dosing robots to a client briefing on a new flavor or fragrance
to food and fragrance manufacturers across the and which is, quite simply, a game-changer for the
world. The robots developed by the Accurate Dosing industry as a whole.”
Systems team are designed to help transform a Bahmai shared his thoughts on the partnership
traditionally labor-intensive industry into one that and forthcoming center, “Having clients come and
offers high accuracy, short manufacturing lead see us at Tonsley Innovation District will give us a
times, reduced cross-contamination and a small wonderful customer interface, and one that says,
machine footprint. “We are part of a networked innovation community
Masoud Bahmai, co-founder and managing and we make world-class products.” Our Tonsley
director of Accurate Dosing Systems, explained the headquarters will also help us attract and retain
significance of the robot’s design, “Unlike the robot talent in engineering and automation, as we are
designs of some of our international competitors, situated alongside global automation firms such
our Quanta robot is compact, attractive and light— as SAGE, Rockwell and ZEISS, while also being
this means it can be assembled in a multitude of co-located with Flinders University’s innovation
spaces, which is part of our commitment to provid- hub, which encompasses teaching and research in
ing flexible and practical dosing solutions. People related industries such as computer science, artifi-
may not realize that a fine fragrance can contain cial intelligence, autonomous vehicles, information
up to 120 different ingredients, so a superior level technology, engineering and mathematics.”

Industry
Quintis Sandalwood Launches Commercial Continuous

Steam Distillation Plant
The Continuous Steam Distillation plant recently opened at the company’s 60,000-square-mile distillation facility in Albany, Western Australia.
Q
uintis Sandalwood announces the chips are continuously fed, enabling the technol-
launch of a commercial continuous ogy to be 100% efficient with steam use due to the
steam distillation plant designed to meet counter-current flow of steam versus wood through
the growing demand for oil in a more the system.
sustainable way. The continuous steam distillation produc-
The AUD $700,000 plant recently opened at the tion line, which is partly funded by the Western
company’s 60,000-square-mile distillation facility in Australian Government’s Value Add Investment
Albany, Western Australia. Grants program, is the first in a series of projects
The patented, fully automated process is inspired that aim to improve the efficiency and sustainability
by continuous in-feed and out-feed systems com- of Quintis’ sandalwood oil production.
monly used in papermaking, allowing Quintis Quintis Sandalwood CEO Richard Henfrey said,
Sandalwood to produce greater volumes of oil at “This new technology enables us to produce four
greater speeds. times more oil with the same volume of steam,
According to a release, Quintis had previously reducing the company’s water and energy require-
processed the oil in batches using the traditional ments by 75%. A-grade sandalwood oil now takes
method of steam distillation, a process that was two days to distill instead of nine days, reducing
uneconomical for the larger volumes and would the company’s carbon footprint per kilogram of
increase its energy requirements and emissions as oil produced. The reduced retention time has also
throughput increased. improved the oil quality, with the shorter time in
In the continuous steam distillation process, a the cooling pot reducing the likelihood of off-notes
conveyor system transports chips into the top of developing and highlighting the woody, creamy
the unit where the distillation process starts. The notes sandalwood is renowned for.”
17

Industry
Firmenich Announces Magical Botanical as 2022 Flavor of

the Year
F
irmenich’s 2022 Flavor
of the Year is Magical
Botanical, drawing
inspiration from the
transformative nature of
botanicals. The flavor was
designed around a core of
botanical ingredients and
culinary herbs to inspire new
creativity across sweet goods,
savory foods and beverages.
This is the first time that
Firmenich created a new flavor
for its Flavor of the Year launch.
Through its sensory partnership
with Pantone, both companies
introduced new creations for
the Firmenich Flavor of the
Year and Pantone Color of the
Year—which is Pantone 17-3938
Very Peri, a periwinkle blue
hue enhanced with a violet-red
undertone. Firmenich created
the fragrances for the Pure
Imagination Collection inspired
by Pantone Very Peri. The flavor was designed around a core of botanical ingredients and culinary herbs to inspire new creativity across
sweet goods, savory foods and beverages.
Data collected by Mintel
GNPD and provided by
Firmenich indicates that products with botanicals Jeff Schmoyer, global head of Human Insights,
are increasing in popularity and the botanical flavor Firmenich, said, “What is particularly noteworthy
segment has grown at a 29% CAGR since 2017. is that brands are calling out botanicals across an
Mikel Cirkus, global creative director, Taste & exceptionally wide array of categories. Hot drinks,
Beyond, Firmenich, said, “Like Pantone Very Peri, alcoholic drinks and baked goods are the most
Firmenich’s Flavor of the Year aims to capture the common applications, and we also see substantial
emerging themes we’re seeing in the world around numbers of brands talking about botanicals on pack
us by translating new trends and consumer emo- in applications from sauces and snacks to juices,
tions into positive sensory experiences. For 2022, dairy and nutritional drinks.”
we have tuned in to the global transformation Emmanuel Butstraen, president, Taste &
and heightened focus on wellbeing. Over the last Beyond, Firmenich, said, “This is our tenth Flavor
18 months, our collective experience of radical of the Year, something our customers have really
uncertainty has sparked a great transformation. come to look forward to. To help serve the con-
From this, our perspectives, priorities and expecta- sumer-driven diet transformation with food and
tions are changing. Still unsure of what the altered beverages that are better for people and the planet,
landscape holds, people are nonetheless embracing we aimed to develop a creation that embodies
its possibilities with hope. We created our Magical this transformation. We tapped into the extraordi-
Botanical collection to reflect this societal transfor- nary talent and creativity of Firmenich flavorists
mation and the new consumer needs it is creating across the world to create something entirely new,
as people nurture their own creativity, hopes and inspired by the transformative and healing notions
personal wellbeing.” of botanicals.”

Industry
Afyren Announces Contracts for Afyren Neoxy in the

Nutrition and Health Markets
A
fyren, a green tech company that offers
manufacturers natural, low-carbon
products created with technology based
on natural micro-organisms, has signed
two contracts for the long-term supply of biobased
ingredients by Afyren Neoxy to two players in the
nutrition (human and animal) and health markets.
The two contracts were established with compa-
nies considered to be leaders in their sectors:
• The first is for the manufacture of high-quality
food ingredients, particularly for the confection-
ery, meat, chocolate and dairy markets.
• The second is for the manufacture of nutritional
and health products for animals.
According to the company, 60% (by volume) of the organic acid output to be produced
by the Afyren Neoxy plant is already pre-sold.
The markets addressed by these partners have
significant growth potential amid increasing con-
sumer demand for natural and biobased products. Afyren CEO, Nicolas Sordet, said, “In the
Afyren is responding to these trends by ensuring wake of the recently announced partnership with
a local supply chain for the raw materials used by Ennolys, these two new agreements underscore
its Afyren Neoxy plant and through its proprietary the attractiveness of our products and our unique
technology platform. positioning—based on a circular economy and a
Data Bridge Market Researcha analysis shows zero-industrial-waste approach. The markets we
that the animal nutrition market is expected to will be addressing are growing steadily and are
grow at a CAGR of 6.5% for the 2021 to 2028 experiencing significant demand for sustainable and
period. The human nutrition market is growing at biobased ingredients, driven by consumers who are
a similar rate, according to a reportb from Wellness seeking healthier and more responsible lifestyles.
Creative Co. By ensuring the supply of these two leading players
According to the company, taking into account in animal nutrition and human food, we are taking
these deals, 60% (by volume) of the organic acid additional steps to secure future revenue for Afyren
output to be produced by the Afyren Neoxy plant is Neoxy while positioning ourselves as a leading
already pre-sold. supplier of biobased organic acids at the European
level. This allows us to continue to guarantee a
awww.databridgemarketresearch.com/reports/global-nutritional-food-market successful start for this first plant and approach its
bwww.wellnesscreatives.com/nutrition-industry-statistics/ ramp-up with confidence.”
19

PROFILES:
ANDREW PETROU and ROSINE COURAGE
This month’s featured creators give advice for those beginning their F&F careers, discuss
challenges of the job and much more.
Andrew Petrou, savory flavorist, Bell

Flavors & Fragrances
Perfumer & Flavorist+ [P&F+]: What led you to
the flavor industry?
Andrew Petrou [AP]: I had what I would call a
lucky transition! I was a young paint formulation
chemist for Valspar fresh out of college and doing
well, but budget cuts and business decisions led to
all low-level newer employees to be let go on sever-
ance. Which was a blessing in disguise as I got two
months paid vacation and then landed an interesting
sounding lab tech position at a flavor company. I
started in savory and fell in love with the industry as
every day was fascinating and brought new projects Name: Andrew Petrou
and challenges. Such a great change of pace, making Title: Savory Flavorist, Bell Flavors & Fragrances
a variety of products and evaluating so many dif-
ferent smells and tastes. I would never look back at Location: Des Plaines, Illinois
developing one or two paint formulations for months Hometown: Lake Zurich, Illinois
on end, literally watching it dry on test panels! And
from there, my passion to become a flavorist began
and the ball started rolling on training and learning
everything I could. dairy, I’m always trying my best to make really good
vegan dairy alternatives so that I can start buying
P&F+: What applications do you primarily them for myself at home.
formulate for? Do you have a favorite?
AP: I formulate for a large variety of applica- P&F+: Do you have advice for people coming
tions. The most frequent are for vegan or alternative into the flavor field?
protein products, whether they be meat alternatives AP: My advice for newcomers would be to figure
or dairy alternatives. The next most common appli- out if you truly enjoy this field and want to stay. If
cations would include seasonings, sauces/dressings, that answer is yes, then dive into it as much as you
soups and ready-to-eat (RTE) meals. I also make can. Read what you can, stay current on articles and
flavors for alcoholic and non-alcoholic beverages, happenings around the industry. Be attentive to detail
on the savory and occasionally sweet side. There with every sample you make, really smell and taste
is some crossover with flavors or enhancers and every compound you use in a formulation. Lastly, ask
maskers that I make for the bakery and confec- you mentor so many questions they get annoyed! The
tion market. My favorite application has been all more you learn and extract knowledge from those
the alternative protein and vegan products. It is mentors, the stronger your base understanding and
fascinating and rewarding to see that sector of the learning curve will be. It will just make it that much
market grow and these finished products becoming easier to study and pass your apprentice tests. And
better textured and tasting closer to the real thing it also will give you the foundation to become a suc-
every month. As someone who has sensitivity to cessful flavorist while still a trainee. And with that in
PF2203_PF Profiles_fcx.indd 20 2/7/22 2:27 PM

mind, always be open to criticism and use your tools
and resources. Listen to sensory advice and results,
have other flavorists taste your trials and always take
in their feedback with positivity.
P&F+: How has the job of flavorist changed

during your career?
AP: During my career, the job hasn’t changed too
much. I’d say it depends more on your employer’s
customer base and their goals, and even your depart-
ment or specialty. On the savory side, the industry
has heavily shifted towards alternative protein
product developments for the vegan industry. It has
also veered towards higher regulatory compliance
standards, which include organic, non-GMO project
verified and clean label solutions. Lastly, I would say
duplications are becoming more common, especially
through COVID times, as the supply chain is out of Name: Rosine Courage
whack globally and everyone wants second or cheaper
Title: Perfumer, Sozio
sources with shorter and faster lead times. This, in
turn, has rapidly decreased development time with Location: Brovès en Seillans, France
strong demands. It has made me a more efficient Hometown: Dieppe, Normandy, France
flavorist and great at multitasking.
P&F+: What is the best part of your job?

AP: The best part of my job is new product
development and innovation. Whenever we come P&F+: Where do you find inspiration?
across a new equipment capability or access to new RC: My inspirations come from my daily life, my
products we can innovate with, I love to design new souvenirs and the tasting experiences. Nature is an
items. Products that may not have ever existed, or endless source of inspiration; in July, in the South of
implementations of existing raw materials in unique France, gardens smell of the addictive scent of olean-
combinations to create enhancers or maskers that der mixing with honey and floral notes. There are a
meet high compliances and do not exist commercially. lot of examples, especially during summertime. The
It is a very rewarding feeling to experiment in the hot weather makes delicious smells rise from nature,
unknown and eventually make something truly unique like pine, cistus, eucalyptus. It is a delight.
in the space, and then see it commercialized and be
successful in products on your local grocery shelves. P&F+: Do you have any favorite ingredients to
work with? Why?
RC: All natural essential oils and absolutes are my
Rosine Courage, perfumer, Sozio favorites, especially jasmine absolute, rose absolute
and lavender essential oil.
P&F+: What led you to the fragrance industry? They have a strong impact on fragrance and give
Rosine Courage [RC]: I have always been inter- it unique nuances. Jasmine is sensual, rose is radiant
ested by perfume, so I decided to become a perfumer. and lavender is so comforting.
I studied chemistry and joined the perfumery Ambroxan is my favorite synthetic raw material; it
school, ISIPCA. For three years, I learned about raw is carnal and reminds me of the odor of a man’s skin.
materials, formulation and the fragrance industry,
and then I became a perfumer for Biolandes, where I P&F+: What are some challenges in your day to
developed my expertise on natural raw materials and day as a perfumer?
natural fragrances. RC: COVID-19 has not affected my day to day
work because I have been working at the labora-
P&F+: What applications do you primarily tory every day. During the quarantine, I had more
formulate for? Do you have a favorite? personal care projects with regulatory constraints.
RC: I have formulated for many different types of I had to find new ways to create the olfactive notes I
applications, but my personal favorite is fine fragrance. wanted. Challenging and interesting.
I also really like working on natural compositions.
21
PF2203_PF Profiles_fcx.indd 21 2/7/22 2:27 PM

Rose flavors have to be the natural home for damascenone, but it is interesting to try both ingredients in combination, using around 20 ppm of b-damascone.
Flavor Bites: b-Damascone

b-Damascone has an interesting cedar twist along with a
superb damson character.
W
e all have our biases in our choices of flavor ingredients,
BY JOHN WRIGHT sometimes rational, sometimes not. I have a strong
johnwrightflavorist@gmail.com bias in favor of unsaturated chemicals. They tend to be
more characterful and interesting. As with many biases,
I also have a feeling that the more double bonds, the
merrier. b-Damascone (FEMA# 3243, CAS# 23726-91-2) would seem to be
a case in point. Damascenone has one more double bond, so it must be
more characterful than b-damascone. Perhaps I am also influenced by the
glorious abundance of damascenone in the end products of fermentation?
In reality, b-damascone is equally useful. It has an interesting cedar
twist along with a superb damson character. It is more stable than dama-
scenone and much more economical. The list of uses is so long that it
might be easier to list flavors that it does not work in.
Note that the dose rates given throughout this article are the levels
suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink
beverages or in a simple bouillon.
22 Flavors Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_Wright_fcx.indd 22 2/7/22 2:27 PM

Orchard Fruit Flavors
Apples: The ideal damascone for apple flavors was
a-damascone but b-damascone serves almost as well
at 200 ppm.
Apricot: Fresh apricot flavors only need a modest
addition of b-damascone, around 30 ppm. Dried
apricot flavors, on the other hand, are better with
50 ppm.
Cherry: b-Damascone is not an essential ingredi-
ent in cherry flavors, especially in those dominated
by benzaldehyde. Nevertheless, 100 ppm does add
authenticity to more naturally oriented cherry flavors.
Damson: Not surprisingly, damson flavors can
make good use of high levels of b-damascone. A
reasonable place to start is 800 ppm.
Açai flavors sometimes reach into fantasy but, if realism is the goal, 50 ppm of this ingredient
Nectarine: Nectarine flavors are at the other end certainly adds authenticity.
of the scale, with 20 ppm of this ingredient being
more than adequate. Cranberry: b-Damascone adds an element of
Peach: This ingredient adds depth and richness to freshness to cranberry flavors at a relatively low
peach flavors, typically starting at around 50 ppm. level, around 10 ppm.
Gooseberry: Gooseberry flavors are an interest-
Berry Fruit Flavors ing, minor category. b-Damascone fills out the light
Açai: Açai flavors sometimes reach into fantasy ester notes nicely at 30 ppm.
but, if realism is the goal, 50 ppm of this ingredient Raspberry: Raspberry flavors are the very first
certainly adds authenticity. application that comes to mind using this raw
Blackberry: b-Damascone is very effective in material, with 300 ppm of b-damascone giving an
blackberry flavors. The ideal level of addition is in excellent result, similar to the optimum level of
the region of 250 ppm. damascenone. Because the level of use is relatively
Blackcurrant: A slightly lower level, around 100 high, it is interesting to try a combination of these
ppm, enhances the profile of all types of blackcur- two ingredients. Levels of 200 ppm of b-damascone
rant flavors. and 100 ppm of damascenone together form an
Blueberry: The best level of b-damascone in interestingly enhanced effect.
blueberry flavors can vary. Typical flavors only need Strawberry: b-Damascone only plays a subtle role
around 50 ppm, but the more aggressive wild blue- in strawberry flavors, but a very modest addition, in
berry flavors can make good use of up to 500 ppm. the region of 10 ppm, adds realism.
23

Flavor Bites
Other Fruit Flavors

Grape: b-Damascone fits well into all styles of grape
flavors, but the level varies dramatically, up to 300
ppm, depending on the grape.
Grapefruit: In general, this ingredient is not
especially well suited to citrus flavors, but grapefruit
is an exception. The damson note blends well with the
equally foreign rhubarb note of methyl phenylcarbinyl
acetate at around 50 ppm.
Kiwi: Kiwi flavors are quite delicate but b-damascone
fits in perfectly at the fairly robust level of 100 ppm.
Lychee: The rose character of lychee flavors can
sometimes seem to depend too much on citronellol.
b-Damascone rounds things out at 10 ppm.
Mangosteen: b-Damascone is useful in most tropi-
cal fruit flavors, especially mangosteen flavors. Levels
vary but can range up to 100 ppm.
Watermelon: Watermelon flavors cover a vast array
b-Damascone is very effective in ripe bell pepper flavors at around 200 ppm.
of different styles. b-Damascone is useful in all of them, Much lower levels, nearer 20 ppm, work better in unripe styles such as jalapeño.
but perhaps best in fantasy styles at around 100 ppm.
Fermented Flavors for chardonnay. Red wines need notably higher

Beer: Modest levels, around 10 ppm, are very helpful levels, up to 100 ppm.
in light beer flavors, adding depth and complexity.
Brandy: For an ingredient that works so well in Other Flavors
wine and spirit flavors, it is a little unexpected to dis- Bell pepper: b-Damascone is very effective in ripe
cover that the ideal level in brandy flavors is relatively bell pepper flavors at around 200 ppm. Much lower
modest, around 10 ppm. levels, nearer 20 ppm, work better in unripe styles
Rum: b-Damascone works in all alcoholic drink such as jalapeño.
flavors, but rum is the profile where it works best. Brown sugar: High levels, around 200 ppm, of
Levels of addition range from 200 ppm in light rum b-damascone work very well in all brown sugar
flavors to 300 ppm and up in dark rum profiles. flavors. Counterintuitively, molasses flavors often
Whisky: Whisky is another spirit category where need lower, not higher, levels of addition.
high levels work well. The ideal level depends very much Chrysanthemum: b-Damascone fills out the profile
on the profile but ranges upwards from 200 ppm. of chrysanthemum flavors very effectively at 50 ppm.
Wine: Target levels of addition of this component in Coffee: A fruity note might seem a little out of
wine flavors depend on the type of wine. Light white place in coffee flavors but 20 ppm of b-damascone
wines start at 10 ppm and go up to 30 ppm and more brightens and adds freshness.
Elderflower: Elderflower flavors provide a natural
home for b-damascone, balancing the bright floral
notes at levels in the region of 20 ppm.
Honey: The fruity, damson character of this ingre-
dient is ideal in all types of honey flavors. A good
starting level is 10 ppm.
Rose: Rose flavors have to be the natural home
for damascenone, but it is interesting to try both
ingredients in combination, using around 20 ppm of
b-damascone.
Tea: Every style of tea flavor benefits from the
depth and authenticity afforded by b-damascone.
Levels of addition range from 30 ppm in green tea
flavors to 50 in black and red tea flavors.
Tomato: A range of levels work well in virtually
Elderflower flavors provide a natural home for b-damascone, balancing the bright all tomato flavors. An ideal level is 100 ppm for fresh
floral notes at levels in the region of 20 ppm. profiles and 50 ppm in processed profiles.
24 Flavors Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

HOW FILTRATION
TECHNOLOGY
IMPACTS THE
FLAVOR INDUSTRY
P&F+ connects with an expert to discuss the nuances
of the technology.
Marina Ferreira, technical specialist under
SLS Global Technical Support Group of
BY KIRA HASLETT, associate editor, Perfumer & Flavorist+ Pall Corporation.
Ferreira believes filtration technology will grow to adapt to the different needs of the flavor world following consumer trends and industry needs.
26 Flavor Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_Haslett_fcx.indd 26 2/7/22 2:28 PM

D
uring Flavorcon 2021, Marina With a small suitable depth filter module, driven
Ferreira, technical specialist by top pressure or a pump, the chilling time and
under SLS Global Technical temperature can be reduced to one week and -10°C
Support Group of Pall (14°F) respectively and can be processed in half a
Corporation, weighed in on day with minimal losses. After finishing, the module
flavor filtration capabilities. can be easily and quickly removed and disposed.
Being that the March Additionally, the same housing can be repurposed
issue digs into technology for different flavors and batches. For example, after a
innovations, Perfumer & Flavorist+ reconnected with limonene rinse of the pipeline and housing, a larger
Ferreira to learn about the nuances of filtration and module can be inserted in the same housing, and a
the many ways in which it can enhance production, larger batch of another flavor can be processed at a
increase yield and promote sustainability in the higher flow rate than the smaller batch. An efficient,
flavor industry. fitted-to-the-application filtration will bring gains
in reducing the time and temperature of winteriza-
Perfumer & Flavorist+ [P&F+]: How does filtration. Additionally, the flexibility of the filtration
tion relate to more sustainable flavor production? equipment will allow a variety of products to be
Marina Ferreira [MF]: Flavor production has made in the same pipeline and equipment without
traditionally involved time consuming and inef- cross-contamination.
ficient manufacturing methods. One example is
the winterization process. There is a need to chill P&F+: How can filtration impact product yield
essential oils to temperatures below zero for weeks and production time?
at a time, enabling waxes to decant from the oil and MF: Again, flavor houses have the challenge of
be removed by gravity-fed racking. This process can losing product quality and overall yield with tra-
be a massive bottleneck in the production process. ditional methods that are open to the atmosphere
It demands high energy, limits production capacity, and over long periods. These solutions (racking,
generates significant product losses due to inefficient winterization, etc.) consume significant labor and
separation and often produces by-products and energy, slowing down the process and prevent-
hazardous wastes. ing “just in time” production planning. The right
Filtration can be used to solve these issues. The filtration technology, like depth filter modules that
use of enclosed filter systems with media made from possess adsorption capability and edge flow tech-
cellulose, with or without diatomaceous earth, can nology (a unique flow configuration), are sturdy,
easily separate flavor contaminants such as solid have a significant dirt holding capacity, remove
particulates, waxes, colloidal haze or microorgan- more contaminants in less time and can be used for
isms from the fluid. The final product can have the several batches of the same product with fast flow
clarity, turbidity and microbiological requirements in rates for production.
a shorter time, resulting in less energy, chilling, labor In addition, the filtered product can be pushed out
and waste. of the media with compressed gas, reducing product
losses (since the modules are installed enclosed in
P&F+: What are some of the challenges the housing, removing the need for a drip tray).
encountered in flavor production that filtration Therefore, you can increase the volume of products
can help solve? filtered within the same production time slot and
MF: One of the biggest challenges in flavor pro- maximize tank space. The final product will not be
duction is the energy expended to chill the product in contact with the environment and will not require
via winterization for processing delicate products. reprocessing, which improves product quality.
Also, the production planning required for the exten-
sive portfolio of seasonal and non-seasonal products P&F+: Where do you see filtration technology
and different batch sizes and concentrations for going in the future?
other products adds complexity to the process. For MF: Filtration technology will grow to adapt to
example, a 500 l (132 gal) of a 10-fold lime oil must the different needs of the flavor world following
be processed in the morning. This product would consumer trends and industry needs. For example,
have been in the cold storage room at -20 °C (-4 °F) one day, we may see the development of lipophilic
for three weeks to solidify the undesirable waxes and membranes in a cartridge filtration of citrus flavor
then require three days of racking and cone paper washes. This could improve the oil-water separation
filtration, sometimes reprocessing once or twice efficiency, allowing the typically discarded wastes to
before entering the distillation tower. be collected and reused.
27
PF2203_Haslett_fcx.indd 27 2/7/22 2:28 PM

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THE LATEST IN
FRAGRANCE TECH
The expanding innovation of e-nose technology, encapsulation, digital applications
and more have seen a recent surge in development.
BY KIRA HASLETT, associate editor, Perfumer & Flavorist+
Biotechnology is creating new possibilities with sustainable and renewable ingredients in the F&F realm.
30 Fragrance Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_Allured-Fragrance Tech_fcx.indd 30 2/7/22 2:29 PM

V
erified Market Researcha
reports that the digital scent
technology market value
reached $905.1 million in 2020.
During the forecasted period During the forecasted period
of 2021 to 2028, it’s expected to
continue its growth at a CAGR of 2021 to 2028, the digital
of 9.12%, reaching a value of
$1,819.8 million by 2028. scent technology market
The expanding innovations in the fragrance
realm, including e-nose technology, encapsulation is expected to continue
and digital applications, have seen a recent surge in
development. The digital elements of the fragrance growth at a CAGR of 9.12%,
industry have resulted in innovative products that
the field has never quite seen before, and here are
reaching a value of $1,819.8
some of the latest inventions from the past months.
million by 2028.
Sustainable Innovation
Sustainability continues to be a top consumer
demand. Biotechnology is creating new possibilities
with sustainable and renewable ingredients. One Fragrance Encapsulation
of which is Blue California’s latest addition to its Givaudan’s debut of PlanetCaps, a fragrance
Natural Flavor and Fragrance portfolio—nerolidol. encapsulation innovation, is said to enable a long-
Kathy Oglesby, head of flavors and fragrances lasting fragrance experience in a biodegradable and
at Blue California, said, "Biotechnology is opening bio-sourced delivery system for fabric softeners.
doors to sustainable ingredients that weren't previ- Working to adhere to the ECHA’s (European
ously possible. Our collaboration with innovation Chemicals Agency) restriction on microplastics, the
partner Conagen provides efficient and effective technology contributes to the company's purpose
commercialization, leading us to deliver to our of “creating for happier, healthier lives with love
client-creators a full range of captive ingredients, for nature" and is designed to support customers in
trademarked Plantarôme, for use in our flavors meeting their sustainability ambitions.
and fragrances." Jeremy Compton, global head of Science and
Nerolidol is a rare sesquiterpene alcohol ubiq- Technology Fragrances, said, “Getting to this
uitous in nature and found in many flowers and strategic goal has been a real team effort from
plants, particularly in the Seville orange flower, also many parts of the company and I am proud we have
known as neroli, which gives the aroma chemical been able to deliver capsules with more than 60%
its name. renewable carbon material and a biodegradability
The material is first in a full range of natural that conforms to OECD guidelines greater than 60%
ingredients in the 2022 pipeline of Blue California’s after 60 days, with further degradation thereafter.
Taste, Smell and Beauty Division. Science like this, implemented and delivered right
into consumers’ homes, brings increased long-term
awww.verifiedmarketresearch.com/product/digital-scent-technology-market/
sustainability to fabric care.”
Moving toward a sustainable future means slowly
but surely looking for new ways to substitute the
need for plastic. Xampla launched fragrance micro-
capsules for its products as a substitute for plastic
microcapsules. The production process requires no
chemical additives, allowing microcapsules to safely
decompose, according to the company.
The fragrance microcapsules will perform
like conventional plastic by protecting fragrance
longevity and consumer experience. The technology
assembles plant protein to mimic the molecular
Xampla's fragrance microcapsules are designed to be sustainable alternatives to structure of spider silk, resulting in a sustainable
traditional plastic microcapsules. material that still acts like plastic.
31

The Latest in Fragrance Tech
Fragrance and AI
Recent fragrance innovations fall across a
range of categories, and artificial intelligence (AI)
technology is certainly a busy one. Perfume App,
O My Note, was launched to assist users in finding
their ideal fragrance match utilizing emotion
AI technology.
Created by Sameh Megrhi, Ph.D., the intelligent
virtual assistant is dedicated to fragrances, perfumes
and scents. The app is capable of voice/video interac-
tion to provide users with personalized fragrance
recipes and find the best high perfumery fits.
Perfumer & Flavorist+ connected with Megrhi
for a podcast interview to discuss the technology,
which can be found in the digital version of Ninu's personalized AI perfume offers customizable fragrances that can be adjusted
this issue (page 38), as well as by visiting through a smartphone app.
perfumerandflavorist.com/multimedia.
In other AI advancements, Ninu launched a Speaking of AI, further fragrance advancements
customizable smart perfume that can be adjusted include “perfume robots” built for dosing.
through a smartphone app. It uses an electronic Accurate Dosing Systems (ADS), a South
micro-precision extracting system and artificial Australian firm that is developing automated
technology to spray each fragrance in different technology for the flavor and fragrance industry,
ratios and volumes, offering 120 different options. is moving to Tonsley Innovation District to further
Ninu Perfume is the first 100-in-1 fragrance develop "perfume robots" in a new tailored facility
bottle controlled by an AI-powered app, according on Tonsley’s main promenade.
to the company. Ninu scents utilize materials that The purpose-built robots are designed to accu-
are vegan and phthalate, paraben and sulfate free. rately measure out thousands of aromatic oils that
The fragrances featured in the smart perfume are used in the creation of formulas for specific
were created with extrait de parfum oil concentra- flavors and fragrances. According to a release,
tion and formulated by Dominique Moellhausen Accurate Dosing Systems is the only F&F dosing
and her team. robot manufacturer in Australia.
The accompanying smartphone app also features You can find more on these perfume robots in
scent recommendations based on tendencies, time the Industry News section on page 16.
of day and weather.
Fragrance and Wellness
Besides sustainability, recent fragrance innova-
tions also extend into the wellness realm.
IFF and SleepScore Labs introduced a scent
solution designed to improve sleep quality (also
featured on page 15). The scent showed sleep
improvement on an objective level in a SleepScore
Labs study, including faster time to fall asleep, less
time spent awake during the night, longer sleep
duration and improved sleep efficiency.
The two organizations have collaborated to
produce in-context biometrically tested scents. The
studies utilize SleepScore’s non-contact measure-
ment technology to extract respiratory signal and
body movements to not only determine sleep-wake
cycles, but also specific sleep stages, including light,
deep and REM. Their technology has been validated
using polysomnography (PSG).
Nerolidol is first in a full range of natural ingredients in the 2022 pipeline of Blue California’s Taste, Christophe de Villeplée, IFF’s Scent Division
Smell and Beauty Division. president, says, “IFF has always been a pioneer

IFF and SleepScore Labs' scent solution showed sleep improvement on an objective level, including faster time to fall asleep, longer sleep duration and improved sleep efficiency.
when it comes to creating scent solutions to

improve people’s lives. The first two years of our
partnership with SleepScore Labs were used by
our perfumers and innovation teams to develop
scents using our data science and SleepScore Labs
biometric measures to improve sleep quality. The
CES show will allow tech savvy visitors to discover
our unique scent wellness solution and experience
it firsthand.”
Fragrance innovations are constantly evolving,
supporting sustainability across the realm, utilizing
new technologies and creating a world where well-
ness and scent go hand in hand. CLICK ABOVE TO LISTEN TO THE FULL PODCAST:
Exploring Emotion AI with O My Note
33
PF2203_Allured-Fragrance Tech_DM.indd 33 2/10/22 9:29 AM

THE INNOVATION BEHIND
MORE FLAVORFUL
FROMAGE
Outlining cheese and dairy flavor trends and how technology
has aided the development of flavors in these categories.
BY DOUG RESH, director, Commercial Marketing at T. Hasegawa USA Doug Resh
At the core of this upsurge in bold cheeses are technologies and innovations designed to improve flavor, texture and taste.
PF2203_T.Hasegawa_fcx.indd 34 2/7/22 2:40 PM

hile it’s no surprise
that consumer
demand for most food
and beverage categories
has lifted since the start of Consumers are eager for
COVID-19, certain segments
have seen a dramatic rise exciting flavors, but still
in sales that will potentially
continue long into the future. seek the comfort of
For example, cheese and dairy sales at supermar-
kets and other retail channels have skyrocketed over familiar cheese varieties.
the last two years—growing by more than $2 billion
since 2019 and continuing to grow at an even faster
pace than they were pre-pandemic.1
While much of this increase in demand can be
attributed to the familiar appeal of cheese and other In fact, this openness to try new, adventurous
dairy products as at-home comfort foods during the flavors is specifically more pronounced in the cheese
pandemic, this period was also marked by a notice- category. More than 44% of consumers in a recent
able shift in new product development driven by Mintel survey indicated that unique flavors would
unique flavors. motivate them to trial a new cheese.3 Brands can
provide a pathway for new product trial by using
widely popular, familiar cheese varieties like cheddar,
mozzarella and Parmesan as a neutral base for
bold, spicy flavors such as jalapeño pepper or garlic.
Consumers are eager for exciting flavors, but still
seek the comfort of familiar cheese varieties.
Spicy cheese has continued to be a trend over the
last few years, as Mexican cuisine becomes more
mainstream across the United States and expands
beyond traditional Mexican dishes and into fusion
menu items. More than two-thirds of consumers
(67%) in an August 2021 Mintel study ate Mexican
cuisine in the preceding three months, mostly
at-home, making it the leading international cuisine.
As popularity of Mexican cuisine grows, so does
the consumer taste for authentic flavors—including
Mexican dairy items like cotija cheese, chihuahua
cheese, queso fresco, crema, Oaxaca cheese, panela
and many others. These rich-tasting flavors are
making their way from restaurant menus to home
kitchens in a broad range of supermarket products
introduced in recent years.
Dairy Trends Technology & Innovation

Mature dairy categories, like cheese, can be At the core of this upsurge in bold cheeses are
excited by flavor innovation and consumers are technologies and innovations designed to improve
responding to bold new flavors like never before. flavor, texture and taste. The reliance on technol-
More than 20% of dairy consumers and 28% of ogy is especially important in the production of
dual-dairy consumers say they go out of their way low-fat and dairy-alternative cheeses, which can
to try new flavored dairy and/or dairy-alternative lose the rounded flavor of full-fat cheese without
products.2 Food brands are increasingly catering to a process to improve kokumi (Japanese for “rich
this demand with rich, exciting flavors that satisfy taste”) and restore the bold flavor topnotes and
consumers’ desires for adventurous foods during full-bodied mouthfeel that we expect in cheese and
the pandemic. dairy products. Other processes, like reaction flavor
35

Cheese Trends: The Innovation Behind More Flavorful Fromage
As we move further out of the pandemic, consumers are unlikely to change the food habits they’ve adopted over the past couple years.
technology, add an intense umami and complexity to they’ve adopted over the past couple years. While
cheese products. These take a base and amplify the we will likely see a shift from at-home consump-
existing cheese notes to produce a more premium- tion back to restaurant menus, consumers’ appetite
tasting final product. We see the use of reaction for rich tasting cheeses featuring bold flavors and
technology often in the development of spicy, smoky ingredients will likely continue. Coupling this
and Mediterranean flavors—all consistently trending trend with the increased focus on plant-based dairy
within the cheese and dairy category right now. alternatives, low-fat and other health benefits in
The flavor industry is at a fascinating intersec- the cheese and dairy category, the need is greater
tion in development for mature categories like dairy than ever for technology and innovation within
and cheese. Sales of products in these categories the flavor industry to produce better tasting, more
are higher than ever before—fueled by increased authentic flavors.
consumer demand during the pandemic—and
consumers are enticed by trying interesting, new
References
flavor variations that offer a sense of excitement and
escape. But advancements in the science of food 1. Mintel Group, Cheese U.S., December 2021
flavor development are the magic that is driving 2. Mintel Group, Trending Flavors and Ingredients in Dairy in
innovation in the cheese category and giving con- U.S., 2021.
sumers an adventurous new twist on a familiar food
3. Mintel Group, Trending on U.S. Menus: Dairy, November 2021.
they already love.
As we move further out of the pandemic,
consumers are unlikely to change the food habits

FRAGRANCE CREATION
FROM THE SOURCE
PF Full Page.indd 1 8/31/21 8:27 AM

Perfumer Notes:
Cocoa Butter Colorless
Perfumer Clément Marx shares his thoughts on the versatility of the ingredient.
Cocoa butter colorless is part of Robertet’s new sustainable development program.
PF2203_Perfumer Column_fcx.indd 38 2/7/22 2:41 PM

T
he Perfumer & Flavorist+’s
“Perfumer Notes” column returns
with deep dive into cocoa butter
colorless with Robertet perfumer,
Clément Marx. This column
hopes to give fellow perfumers
This cocoa extract
and fragrance professionals a
personalized look at ingredients
creates a beautiful link
used in various applications. P&F+ connected
with Marx for his notes on cocoa butter colorless,
between a volatile rose
describing its usage, versatility and more. in the top notes and
Perfumer & Flavorist+ [P&F+]: What comes to
mind when first experiencing the material?
a rich sandalwood in
Clément Marx [CM]:
This 100% natural cocoa
the base notes.
butter extract is reminis-
cent of biting into a piece
of dark chocolate, rich and
full of flavor. You experi-
ence everything from the this extract, it will bring all these materials together
raw cocoa bean to the to help create something special.
melting sweetness.
P&F+: Could you touch on this material’s ver-
P&F+: How is this satility? In what types of formulations could it be
material sourced? Is it Clément Marx used as a star? Or even as a supporting role?
easy to find/acquire? CM: This cocoa extract shines when it comes
CM: Robertet is one of the largest suppliers of to creating a fragrance centered around a natural
cocoa extracts that are sourced from the Ivory Coast chocolate smell. Also, its bonding qualities make it
and Ghana. This unique cocoa extract is part of great to pair with a variety of other raw materials.
Robertet’s new sustainable development program, For example, this cocoa extract creates a beautiful
Cyclescenta, where we’ve created a new generation link between a volatile rose in the top notes and a
of extracts from the waste of our botanical extract rich sandalwood in the base notes.
processes. In this instance, we are creating the
extract from the waste of the coco absolute process. P&F+: Is this material reminiscent of anything
Typically, the residual butter is thrown away, but we you’ve worked with in the past? If yes, how so?
found that it has amazing olfactive molecules. Using CM: Yes, what’s interesting is that I have smelled
molecular distillation, we’re able to keep all olfactive its olfactive facets in various other cocoa extracts,
facets intact. but in this specific extract, we are able to combine
many of the facets to create a more authentic and
P&F+: What have you used/what would you use multisensorial experience.
this material in?
CM: I have often used this cocoa butter extract to P&F+: What makes this material unique?
give the missing natural effect of chocolate in fine CM: First, the cocoa extract brings a discrete
fragrances and body care, it offers all the chocolatey olfactive signature while helping elevate other
facets that are often so hard to find in naturals. materials in the formulation. Second, it’s upcycled
For me, I like to make an analogy to making an which enables us to create beautiful fragrances while
excellent sauce and how it can turn a good dish into being respectful of our environmental impact. Lastly,
an excellent one. You can create a chocolate fra- most cocoa extracts are dark brown and can cause
grance with catchy pyrazines, a bold cocoa absolute, solubility and coloring issues. This extract is color-
and a sweet vanillin and it will be nice. If you use less making it much easier to work with.
aCyclescent is a trademark of Robertet.
39
PF2203_Perfumer Column_fcx.indd 39 2/7/22 2:41 PM

Exploring the Benefits
of Utilizing Turpentine
in F&F
Reviewing the production process and versatility of the
renewable and sustainable F&F material.
BY ISABELLA CAMPBELL, global marketing director, terpenes, Symrise
Isabella Campbell
Turpentine is the volatile fraction of the oleoresin of coniferous trees grown all around the globe.
40 Ingredients Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_Campbell_fcx.indd 40 2/7/22 2:41 PM

T
he fragrance industry uses many
natural ingredients, such as
lavender, jasmine, sandalwood
and centifolia oils. The perfumers’
The non-stop growth
palette also contains thousands
of synthetic molecules. Since
of social media has
the development of the first sharpened consumer
synthetic F&F ingredients in
the late 19th century, the chemical processes have awareness and increased
evolved significantly. There are evermore synthetic
options for perfumers and flavorists. These synthetic
interest in the source
materials have allowed fragrances and flavors
to become mainstream and accessible to mass
of ingredients used in
markets.1 They go into everything from high-end products they use
designer perfumes to laundry detergents and car
scents. Today, industry estimates are that petrol- and purchase.
derived ingredients comprise over half the raw
materials used in flavors and fragrances.
The non-stop growth of social media has sharp-
ened consumer awareness and increased interest in nature—turpentine. Turpentine is the volatile frac-
the source of ingredients used in products they use tion of the oleoresin of coniferous trees grown all
and purchase. This increased awareness, together around the globe.
with legitimate environmental concerns, is result-
ing in growing consumer interest and demand for
products made from sustainable and renewable Turpentine Production
sources. Luckily, the fragrance industry can draw Worldwide, turpentine production in 2020
on the most abundant essential oil available in estimated to be 325,000 MT. Of this, about 60%
In addition to its use for production of aroma molecules, CST also forms a raw material to produce additives, adhesives, rubber and personal/home products.
41

Exploring the Benefits of Utilizing Turpentine in F&F
undergo a conversion into F&F ingredients.2,3,4 additives, adhesives, rubber and personal/home
Three commonly used methods for the extraction of products. While the paper industry is commonly
turpentine exist. Gum turpentine (GT) is obtained criticized for deforestation, it plants more trees
by tapping trees and collecting the exudates. Today, than harvested in the United States every year.7,8
this source represents approximately 40% of the In fact, more trees now grow in these areas than
world’s available turpentine. Crude sulfate turpen- in the 1970s. Most paper mills in the United States
tine (CST) comes from the paper kraft pulp process ensure they are sourcing wood from farms that use
where volatile materials are removed by applying sustainable forest management practice.9 Forest cer-
heat and pressure. This source represents roughly tification programs, such as the Forest Stewardship
60% of available turpentine.5 The third method Council (FSC), Sustainable Forestry Initiative (SFI),
relies on harvesting pine stumps left in the ground American Tree Farm System (ATFS) and Program
from the paper mills and can produce wood turpen- for the Endorsement of Forest Certification (PEFC)
tine (WT) in limited quantities. ensure harvested areas can regenerate and continue
The composition of the pine tree exudates varies to produce in the long term. In the United States,
depending on the tree species and growth region. On over 80% of trees harvested grow on private lands.
average, exudates contain about 40% gum turpentine The income landowners generate from softwood
and 60% gum rosin. Being a labor intensive activity, trees grown on their land encourages them to main-
tree tapping has been challenged by increasing labor tain and sustainably manage the resource. Sweden
costs. In addition, over the past few years, there and Finland, major paper producers in Europe,
has been a decrease in the demand for gum rosin also follow strict laws and high standards for forest
(used as resins for adhesives, tires, etc.) as changes management. They require that harvested forests
in market demand have pushed users towards can regenerate at a rate of two to three new plants
hydrocarbon derived resins. Taken together, these for each harvested tree.10 Proper forest management
changes are shifting industry attention to crude produces paper as one of the few truly sustainable,
sulfate turpentine. naturally derived products.
North America and Europe are the leading crude
sulfate turpentine producing regions of the world.
They are representing 59% and 33% of the softwood
Transforming Turpentine into
kraft production, respectively. For every 1,000 kg of Fragrance Ingredients
paper produced from soft wood pine trees, roughly Initially, turpentine served as a solvent and
five kg of crude sulfate turpentine is obtained.6 In disinfectant. Eventually, it was upcycled to produce
addition to its use for production of aroma mol- aroma molecules. Today, it is gaining renewed
ecules, CST also forms a raw material to produce attention as an alternative to some petrol fragrance
F-1 U.S. crude sulfate turpentine market size by application, 2014 - 2025 (USD Million)
305.7 316.3
2014 2015 2016 2017 2018 2019 2020 2021 2022 2023 2024 2025
Additives Adhesives Solvents Rubber Processing
Aroma Chemicals Personal/Home Care Product
Source: www.grandviewresearch.com

F-2 Commonly used aroma molecules derived from CST/GT
CST/GT
a Pinene b Pinene Methyl Chavicol
Anethole
Myrcene Nopol
Pinane Camphene
Dihydroanethole
Myrcenol
Dihydromyrcene Linalool Nerol Geraniol

Lyral
Dimethyl Myrcetone/
Iso E super®
Tetrahydrolinalool
Menthol
Dihydromyrcenol Cyclodumol Acetate Geranyl Acetate Citronellol
Linalyl Acetate
Citronellal
ingredients. While some pine oils can be produced derivatives, citronellol, citronellal, geranyl acetate
directly from turpentine, most turpentine derivatives and tetrahydrogeraniol. Geraniol and its derivatives
require fractionation, purification and/or derivatiza- can also come from pinene or from petrol. Today,
tion (F-1). For a-pinene and b-pinene isomers, the only around half of the geraniol and derivatives
major fractions of turpentine, the exact amounts available in the market come from turpentine.
depend on both the tree species and growth habi- The pyrolysis of cis-pinane to dihydromyrcene,
tats. For instance, in the United States, most of the followed by a hydration step, results in dihy-
crude sulfate turpentine contains a range of 60% to dromyrcenol. It forms one of the most used raw
70% a-pinene and 20% to 25% b-pinene, while in materials in fragrances due to its characteristic
Northern Europe, it contains a range of 35% to 64% citrus notes, cyclodumol acetate and tetrahydro-
a-pinene and 1% to 22% b-pinene.11,12 myrcenol. Different from linalool and geraniol,
a-Pinene and b-pinene also represent the most dihydromyrcenol and its derivatives can only be
versatile fractions of turpentine. Some of the most obtained from turpentine.
known and used aroma molecules are or can be The pyrolysis of b-pinene creates myrcene, which
produced from those isomers. Using the Symrise forms the basis for geraniol and nerol, Dimethyl
process as an example, linalool and its derivatives, Myrcetone (Symrise), Iso E Super (IFF) and
linalyl acetate and tetrahydrolinalool, are produced Menthol (Takasago).
by a highly selective hydrogenation of a-pinene in
the presence of a catalyst which gives cis-pinane.
cis-Pinane then oxidizes to hydroperoxide. The latter Final Thoughts
is reduced to cis-2 pinenol, which then goes through What is described in this article is a fraction of the
pyrolysis to obtain linalool that is further processed fragrance materials that are currently derived from
into different products.13,14 Today, most of the lin- turpentine. The versatile a-pinene and b-pinene, and
alool and derivatives used in the market come from smaller fractions such as methyl chavicol, provide
petrol, in contrast, Symrise makes it from a-pinene. ample access to numerous aroma molecules via envi-
The isomerization of linalool results in nerol and ronmentally sound procedures. In addition, to the
geraniol, providing access to the entire group of its current options, there are also future possibilities.
43

Exploring the Benefits of Utilizing Turpentine in F&F
New market landscapes and increased environmen- 7. Sulfate Turpentine Recovery. Eds. Drew. J; Russell, J.; Bajak,
tal awareness have placed turpentine at the forefront H.W. Pulp Chemicals Association. N.Y. 1971.
as an environmentally friendly alternative to petrol 8. Food and Agriculture Organization of the United Nations.
products while providing ample renewable options 2000. State of the Forestry in the Unites States of America.
https://bit.ly/3tGFycR
to the perfumer’s palette.
9. Twosides.org. 2021. In North America we grow many more
tress than we harvest. Graphic Communications and Paper-
References based Packaging value chain. https://twosidesna.org/paper-
1. Bomgardner, M. 2019. How Perfumers walk the fine line production-supports-sustainable-forest-management/
between natural and synthetic. Chemical & Engineering news. 10. Domtar. 2021. Domtar’s 2018 Sustainability Update Highlights
Vol 97, Issue 16. https://cen.acs.org/business/consumer-products/ Continued Progress on Long-Term Strategy. https://newsroom.
perfumers-walk-fine-line-between/97/i16 domtar.com/press-release/domtars-2018-sustainability-update-
2. Baumassy, Michel. “Pine Chemicals Industry Global overview highlights-continued-progress-on-long-term-strategy/
and trends”. 2020 Pine Chemicals Virtual Conference. October 11. Erman, M. B. Alpha pinene route to aroma molecules. IFEAT
1, 2020. International conference. Amelia Island, Florida, October 2020.
3. Baumassy, Michel. “Pine Chemicals Industry Global overview Pp75-88 in the original printed proceedings.
and trends”. 2019 Pine Chemicals International Conference. 12. Breitmaier, E. 2006. Terpenes. Germany. Wiley-VCH Verlag
Vancouver, September 22-24, 2019. GmbH.
4. P.A. Wilbon, F Chu, C. Tang. 2013. “Progress in Renewable 13. Swedish Forest Industries Organization. 2021. How we manage
Polymers from Natural Terpenes, Terpenoids, and Rosin”. the forest. https://www.forestindustries.se/bioeconomylife/how-
Micromol. Rapid Commun. 2013, 34, 8-37. we-manage-the-forest/
5. T. Elder. 2004. Chemicals from Wood. USDA – forest service, 14. Sagorin,G; Cazeils, E; Basset, J.F.; and Reiter, M. 2021. From
Pineville, LA USA. Pine to Perfume. Chimia 75 (2021) 780–787.
6. Derfer. J.M. “Turpentine as a source of perfume and flavor
materials”. Perfumer & Flavorist. 1978.

pf2202_natadv_GoodForYou.indd 1 1/28/22 4:07 PM
WHY FOOD SAFETY OF
FLAVORS MATTERS TO
FLAVOR COMPANIES
Why and how flavor companies need to follow well-accepted food safety
practices in their development and manufacture of flavor systems.
BY BOB LIJANA, senior food safety consultant
Regardless of the size or capabilities of the company, food safety must always be addressed from development until the flavor is received by the customer.
PF2203_Lijana_fcx.indd 46 2/7/22 2:44 PM

H
ow do you keep flavors which
are generally recognized as
The effectiveness of
safe, safe? Flavors, flavor
ingredients and flavor systems
are almost always generally
recognized as safe (GRAS) food safety systems
once they are out in the trade.
This is because of a rigorous evaluation system varies across flavor
at the company itself (typically) and through the
collaborative efforts of the expert panel at the
companies.
Flavor and Extract Manufacturers Association
(FEMA). Hence, flavor ingredients going into food
can be assured to be toxicologically benign. Safe.
But what about the making of these flavors—
manufacturers are Good Manufacturing Practices
might there be opportunity to affect the safety
(GMPs)b and the Foreign Supplier Verification
pedigree of that flavor or flavor system? Of course.
Program (FSVP)c.
Hence, relying on a GRAS designation is the begin-
GMPs address the risks and controls by which
ning, but not the end.
food products are made and an FSVP places the
Systems and procedures for the safety of flavors
burden of safety on the manufacturer who receives
intended for inclusion in food and beverages may
ingredients from outside the United States. It is the
not be top of mind for a flavor company. Why? It
importer of an ingredient who is responsible for
could be because the company already has ironclad
ensuring that these ingredients are safe, sanitary
systems in place, along with vast experience at
and labeled appropriately. This is import lawd, and
handling food safety. This is typical of the larger
is part of an FSVP.
flavor manufacturers. Or it could be because the
company does not have the knowledge or capacity
to ensure that food safety is attended to, or that
Food Safety Systems
It can be very easy to overlook the food safety
some complacency has set in. Regardless of the size
risk of a flavor. This is because the flavor is in the
or capabilities of the company, food safety must
final product typically at a miniscule percentage;
always be addressed from development until the
the flavor may be in a solvent, which will not allow
flavor is received by the customer.
pathogens to grow; the flavor may be a powder
(with minimal water activity; hence, bacteria will
Food Regulations not grow); and/or the flavor ingredients are FEMA
Companies producing food flavors must thor-
GRAS. These can all be valid reasons that the overall
oughly understand the food safety regulations under
risk to the final food product safety is low—but
which they operate. Although some companies
they are not reasons to avoid assessing the risk. An
might believe that food regulations do not apply to
error made in judgement of a flavor system’s risk
them (since they are making “flavors” not “foods”),
can compromise the food safety systems at the food
their customers will most assuredly be inspected
manufacturer, and potentially cause harm or illness
and audited by the food regulatory authorities.
to the ultimate consumer.
FDA has the right to inspect all food manu-
The effectiveness of food safety systems varies
facturing facilities shipping food into interstate
across flavor companies. The “larger” companies
commerce. USDA has the right to inspect facilities
tend to have food safety buttoned up with their
processing meat. Food companies, therefore, look
internal systems. The “smaller” companies often
very carefully at their incoming ingredients, regard-
have less capability, lower budgets and/or less
less of their type or functionality. They apply similar
staffing, so they need to rely on outside support or
hurdles to all their ingredients to help ensure that
suppliers. Or worse, they might tend to compro-
none of them will compromise the safety of the
mise and take more risk, which could end up being
final food or beverage product. These include all of
passed to their customers.
the laws and regulations built into the Food Safety
Modernization Act (FSMA)a. Two of the major
bwww.fda.gov/drugs/pharmaceutical-quality-resources/facts-about-current-good-
sections which should be understood by flavor manufacturing-practices-cgmps
cwww.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-foreign-
awww.fda.gov/food/guidance-regulation-food-and-dietary-supplements/food-safety- supplier-verification-programs-fsvp-importers-food-humans-and-animals
dwww.fda.gov/food/food-imports-exports/importing-food-products-united-state
modernization-act-fsma
47

Why Food Safety of Flavors Matters to Flavor Companies
Recalls In 2020, a flavor company making spices and

FDA and USDA do not need a major error to seasonings had to recall some of its seasoning base
suggest or demand a product recall. Sometimes it’s productsh because one of their suppliers notified the
a minor labeling error, or simply the potential for company that an ingredient provided to the flavor
a problem. company may contain foreign material.
Some lessons to learn: People who have been in In 2021, an international flavor company had to
the flavor business awhile will remember the major recall some of its seasoningsi because an ingredient
incident in 2010 when hydrolyzed vegetable protein used in the manufacture of those seasonings had
(HVP) was found to contain Salmonellae. This issue tested positive for Salmonella.
was instructive in that the origin of the contamina- The good news is that the flavor industry has
tion was at a single supplier—however, the HVP a strong track record—there are very few public
went into hundreds of different products, leading to recalls. The bad news is that whether FDA, USDA
massive recall efforts. or the customer sees issues as large or small, they
In 2015, an international flavor company had to can still trigger a very public and costly (financial
recall meat-based ingredientsf that were manufac- and corporate credibility) recall on the part of the
tured overseas, but were not presented properly for flavor manufacturer.
inspection at their point of entry into the United
States. From Food Safety and Inspection Service’s Factors to Assess and Control
(FSIS) point of view, without the benefit of inspec- Let’s review some of the major factors that need
tion, these materials could provide a health risk. to be risk-assessed in a flavor food safety program.
In 2019, an international flavor company had to Allergens: The presence of “undeclared aller-
recall some of its flavorsg because metal from a raw gens” in a finished product is the biggest cause of
material may have gotten into the production of the recalls in the United States. FSIS published data
final flavor product. for 2020j which showed that allergens accounted
for around 40% of the recalls, far more than any
ewww.cidrap.umn.edu/news-perspective/2010/03/recalls-due-salmonella-risk-
hwww.foodindustrycounsel.com/recalls/1-9-2020-world-flavors-inc
flavoring-approach-100
fwww.fsis.usda.gov/recalls-alerts/givaudan-flavors-corporation-recalls-beef-tallow- iwww.foodindustrycounsel.com/recalls/8-9-2021-mane-inc
products-produced-without-benefit jwww.fsis.usda.gov/food-safety/recalls-public-health-alerts/annual-recall-
gwww.foodindustrycounsel.com/recalls/11-21-2019-givaudan-flavours summaries/summary-recall-cases-calendar-7
Food laws change, so the rules must be monitored regularly.

Allergens can sneak in from an ingredient supplier, from not properly cleaning equipment during a changeover from one allergen-containing material to another, from a
labeling error or from a new supplier who has not been properly vetted.
other cause. This is the same conclusion from “insurance policies” for preventing these issues is a
FDAk for the past four years. Allergens can sneak manufacturing process whose equipment is tended
in from an ingredient supplier, from not properly to expertly by a maintenance team versed in food
cleaning equipment during a changeover from one safety consequences. Preventive maintenancel goes
allergen-containing material to another, from a a long way.
labeling error or from a new supplier who has not Pathogens: Bacteria which can cause illness are
been properly vetted. typically not an issue for flavor companies because
Country of origin: Where an ingredient comes of the types of processing steps (e.g., extraction),
from can become an immediate problem if the use of solvents and/or final form (e.g., dry powder).
flavor company has changed a long-standing source However, bacteria can still contaminate a finished
of supply, if new import restrictions or other legal flavor if pathogens were present in the original
issues have arisen or if the supplier is sourcing raw material (e.g., meat by-product), or if they are
from a different facility. Sources need to be checked introduced from equipment that was not cleaned
regularly, especially if the supply chain/purchasing properly. As food manufacturers have already found,
function of a company is not directly or effectively the use of whole-genome sequencingm allows the
communicating with the food safety function. regulatory agencies to track exact pathogens from
Foreign material contamination: Extraneous source through finished product—identifying the
materials can make their way into a finished flavor root cause agent. If a consumer gets sick from a
system if the entering raw materials are not vetted pathogen, FDA can use the technology to find the
properly, or if equipment is not in optimal condi- true origin, including the original flavor supplier.
tion. These are particularly troublesome issues if Regulations: Food laws change, so the rules must
the company does not use detection devices, such as be monitored regularly. These include topics such
metal detectors or x-ray machines. One of the best
ldigitaledition.food-safety.com/august-september-2021/column-process-control/
kwww.fmi.org/docs/default-source/food-safety/fs21--fda-recall-report_1-13-21_v2_. mwww.foodqualityandsafety.com/article/opinion-whole-genome-sequencing-is-a-
pdf?sfvrsn=19c8d6d_2 double-edged-sword-for-the-food-industry/
49

Why Food Safety of Flavors Matters to Flavor Companies
as legal status, religious status (e.g., kosher, halal), audited to an accepted and certified standard (e.g.,
level of organic conformance, GRAS status and a Global Food Safety Initiative approved scheme
“free” designations (e.g., glutens, genetically modi- such as “Safe Quality Foods,” SQF) to show that the
fied organisms). The large flavor companies typically supplier has validated food safety systems. The sup-
have such conformance data built into their creative pliers also need to prove that they are adhering to
systems. In addition, customers can have their own their country’s regulations (e.g., in the United States,
regulatory requirements which must be incorpo- to FSMA).
rated into the flavor development process. To help with supply chain issues during
Residues: An incoming ingredient for use in a the COVID-19 pandemic, the United States
flavor system may contain levels of pesticides or Environmental Protection Agency (EPA) allowed
heavy metals that are above legally permissible substitution of inert ingredients derived from
limits. Although these issues are not typically a propylene oxideq. If such products are in a flavor
concern in the United States, by not paying atten- system, then it could be possible that an ingredi-
tion, a flavor company could unwittingly allow ent supplier makes a legal substitution that is not
such contaminants to work their way into its flavor accounted for in the receiving flavor company’s
systems. For example, a recent survey of over systems. This is mentioned as a reminder that risks
200 citrus-flavored soft drinksn found at least one could be introduced through unexpected sources.
pesticide in almost all of the samples (study con-
ducted in Spain). A study of heavy metal residues Recommendations
in some Egyptian fruitso found nickel and copper in • Know your systems, challenge them regularly and
all samples. Both examples serve as reminders that make sure that they are validated.
flavor companies need to pay attention to ingredients • Know your suppliers, and if they change, know
(including fruits and seafood) which come from your systems.
outside the United States. • Be aware of issues in the trade—learn from
Similarly, for spices, FDA has a published “risk recalls to prevent them from happening to your
profile” for pathogens and filthp. company, and keep aware of regulatory changes.
Suppliers: For suppliers of ingredients used by • Apply food safety principles based on awareness
a flavor company for direct inclusion in foods and and education and asking the right questions at
beverages, those ingredient suppliers need to be the right time.
• Assess risks fully, directly and honestly.
nwww.sciencedirect.com/science/article/abs/pii/S0308814621014928?via%3Dihub
obit.ly/3FBDNjz
qwww.epa.gov/pesticides/epa-takes-action-response-supply-chain-disruptions-inert-
pwww.fda.gov/media/108126/download
ingredients

LAST CALL FOR
World Perfumery Congress 2022
EARLY BIRDS
WPC early-bird rates end for attendees on March 29, 2022.
BY JENNA RIMENSNYDER, managing editor, Perfumer & Flavorist+
W
hen was the last
time you were
able to safely
experience
exhibitors and
connect with fellow fragrance
industry professionals? The
wait is almost over. The World
Perfumery Congress (WPC) is
returning to Miami Beach,
Florida, this summer from
June 29-July 1, 2022. Early-bird
rates are now available for the
three-day conference for $1,850
The wait is almost over for the return of the World Perfumery Congress, scheduled for June 29-July 1, 2022.
until March 29, 2022. You won’t
want to miss your chance at
reconnecting with fragrance's top minds. Visit
worldperfumerycongress.com to join in the fun.
>>>Registration is now open.<<< Standard registration rates

Attendees can customize their packages ranging begin March 30, 2022.
from one, two or all three days of the Congress. If
you can’t make the early bird registration deadline,
don’t worry, you can still secure your seat at the
standard registration rate. Get Your Seat
If you haven’t heard the buzz, WPC is the global Don’t miss out on upcoming details, speaker
stage for fragrance artistry, ingredients, technology, announcements and much more. Register to be
brands and business. The 2022 Congress will address in the know on all things WPC 2022 by registering
the future of the industry. for Perfumer & Flavorist+’s daily newsletter (bit.
Prepare for a lineup of the industry’s global inno- ly/2PqSamK) that hosts exciting WPC speaker and
vation leaders, including perfumers, R&D specialists, session content and Congress updates. Can’t make
marketers and product developers, executives, the in-person event? Hang tight. There will be more
market analysts and more. details to come regarding a virtual component.
51
PF2203_Allured-Panel Lineup_fcx.indd 51 2/7/22 3:04 PM

Partial to gin, the moderator suggests that orange flower Tunisia CO2 extract would add depth and interest to a black currant, a banana and especially a gin flavor.
Organoleptic Characteristics
of Flavor Materials
The month’s column features discussions on 1-ethoxyethyl
acetate, prenyl acetate, trans-2-methyl-2-butenal and more.
BY CYNDIE LIPKA
Principal flavorist,
Bell Flavors and Fragrances
Organoleptic Evaluation Panelists
• Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
• Deborah Barber, Senior Flavorist, FONA
• Nicole Hernandez, R&D Manager and Senior Flavorist, FlavorChem
• Christina Hook, Flavorist, Sensient
• Judith Michalski, Senior Flavorist, abelei flavors
• Andrew Petrou, Flavorist, Savory. Bell Flavors and Fragrances
Reproduction
Reproduction in English
in English or any
or any other
other languageofofallallororpart
language part of
of this article
articleisisstrictly
strictlyprohibited.
prohibited.©©
2022 Allured
2016 Business
Allured Media.
Business Media.
PF2203_Lipka_fcx.indd 52 2/7/22 3:03 PM

3-Methylbutyl 2-methylbutanoate
Source: Sigma-Aldrich
FEMA# 3505, CAS# 27625-35-0
Natural occurrence: Apple and grape brandy, cognac,
beer, rum and wine. Also found in date, passion-
fruit, peppermint and spearmint, strawberry,
tomato and truffle.
Odor: @ 100%. Fermented, vaguely berry and grape,
generic fruity, powdery and slightly musty.
Taste: @ 5 ppm. Mild fruity, slightly green and apple.
Taste: @ 15 ppm. Generic fruity, waxy, mild fusel,
creamy, fatty.
Possible applications: This would add a ripe char-
acter to banana and other tropical and berry
flavors. It would play a role in an authentic apple
profile and should be strongly considered for
brandy, cognac and wine flavors. Other interest-
ing flavor profiles to consider would be apple and
Found naturally occurring in a diverse set of foods, suggested usages for trans-2-methyl-2-butenal
perhaps bubblegum. include cherry, almond, pistachio, marzipan and more.
Sigma-Aldrich: www.sigmaaldrich.com
Phenethyl hexanoate, natural Taste: @ 25 ppm. Somewhat fermented, sweet, brown,

Source: Sigma-Aldrich rum, almond, nutty, anisic and fatty. Interestingly,
FEMA# 3221, CAS# 6290-37-5 this ends with a ripe tomato aftertaste.
Natural occurrence: Apple and grape brandy, beer, Possible applications: Possible applications: Found
cider, rum, sherry, whiskey and wine. Also found naturally occurring in a diverse set of foods, the
in blue cheese, bananas and passionfruit. usages suggested by the panel includes: cherry,
Odor: @ 100%. Floral, heavy, slightly waxy, honey, almond, pistachio, marzipan, mixed berry,
sweaty and slightly cheesy. papaya and other tropicals as well as rum fla-
Taste: @ 10 ppm. Floral, powdery, slightly waxy, rosy vors. Because of the finish on this and its natural
and jammy. occurrence, I would definitely try in tomato.
Taste: @ 25 ppm. A bit high but floral, waxy and Sigma-Aldrich: www.sigmaaldrich.com
honey-like.
Possible applications: This heavy compound would Ethoxyethyl acetate-1
work where it occurs in alcoholic beverages, Source: Symrise
such as brandy, wine and whiskey. Other appli- FEMA# 4069, CAS# 1608-72-6
cations to consider would be grape, honey, Does not occur in nature.
pineapple and cocoa. This might also make a Odor: @ 100%. Ethereal, fresh, green, herbal, citrus
fine addition for cooked fruit and waxy notes. zest, acetone and acetaldehyde.
One panelist found this helpful for Swiss Taste: @ 5 ppm. Fresh, bright, green, herbal, citrus
cheese flavors. and berry.
Sigma-Aldrich: www.sigmaaldrich.com Taste: @ 10 ppm. Acetaldehyde, fresh, green, apple
skin and citrus rind.
trans-2-Methyl-2-butenal (tiglic aldehyde) Possible applications: This acetaldehyde generator
Source: Sigma-Aldrich is great for Prop 65 flavors that would ben-
FEMA# 3407, CAS# 497-03-0 efit from the lift found here. Perfect for rind
Natural occurrence: Beef, beer, cheese, chicken, chive, notes and freshness, this compound can find
coffee, egg, hazelnut, garlic, grape brandy, malt, a home in all citrus flavors. Other interesting
mint oils, miso, mountain papaya, onion, shrimp, options would include crisp lettuce, celery and
soybean, spearmint, tea, tomato and walnut. other fresh veggies. Other fruits for consider-
Odor: @ 1%. Harsh and sharp but also sweet, cherry ation would include apple, pear, pineapple and
pit, almond, fruity, powdery, becomes fatty as it white grape. This might also find a good home in
dries out. alcoholic flavors. The lift that this brings would
Taste: @ 10 ppm. Ethereal, cherry, almond, fruity, improve mustard flavors, as well.
sweet, powdery, and slightly anisic. Symrise: www.symrise.com
53

Organoleptic Characteristics of Flavor Materials
Prenyl acetate al pastor) and for use in gamey flavors and pos-
Source: Bedoukian sibly garlic. On the sweet side, we favor this for
FEMA# 4202, CAS# 1191-16-8 use in ice cream cone, toast, cake, cookie and
Natural occurrence: Apple, apricot, Asian pear, cheri- chocolate uses. There was a suggestion of pas-
moya, citrus, coffee, litchi, melon, nectarine, olive, sionfruit and let us not forget all the times we
passionfruit, pineapple, raspberry, black berry, mentioned coffee!
boysenberry and strawberry. Sigma-Aldrich: www.sigmaaldrich.com
Odor: @ 1%. Sweet, fruity, fresh, green, juicy, apple,
pear and banana. Hyssop oil, pure and natural (pinocamphone
Taste: @ 15 ppm. Sweet, fruity, fresh, green, juicy, chemotype)
slightly waxy, creamy and fermented. Source: Excellentia
Taste: @ 30 ppm. Fruity, fresh, green, juicy, waxy FEMA# 2591, CAS# 8006-83-5
and fruit skin. It appears that there are two varieties of hyssop oil
Possible applications: This little lovely is sweeter which exist in the market: 1,8-cineole chemotype
than isoamyl acetate and can be used in most (hyssopus decumbens) and pinocamphone che-
fruit flavor applications, such as banana, apple, motype (hyssopus officinalis), which is the one we
pear, honeydew, cantaloupe and all berries. Our evaluated in this panel.
savory person thought that this could work in Odor: @ 1%. Dry, tea-like, camphoraceous, piney,
cream, milk, coconut and malt. Other thoughts woody, herbal, root vegetable, carrot-like and
include rum and bubblegum. mouth-drying. In some regards, it made some of
Bedoukian: www.bedoukian.com the panel compare it to clary sage.
Taste: @ 1 ppm. Woody, tea-like, herbal, terpy, piney
2-Methyl-3-furanthiol acetate and slightly floral.
Source: Treatt (Endeavour) Taste: @ 2 ppm. Tea-like, seedy, camphoraceous,
FEMA# 3973, CAS# 55764-25-5 medicinal, woody and slightly cooling.
Not found in nature. Possible applications: This would be a constructive
Odor: @ 1%. Brown, toasted, crispy, fried, woody, note in tea, especially green, oolong and a rooibos
meaty, coffee and a bit alliaceous. tisane. It could also find a home in berry (notably
Taste: @ 1 ppm. Generic brown, toasted, coffee cranberry), tropical and dried fruit flavors. It
and meaty. might also be fun in carrot, radish, sweet potato,
Taste: @ 2 ppm. Brown, toasted/roasted, fried, pumpkin, herb blends and mirepoix. For an
slightly sweet, meaty and coffee. interesting twist, try in cola and whiskey flavors.
Possible applications: For savory ideas, we like corn Excellentia: www.excellentiainternational.com
chips and tortillas, beef, lamb, pork (especially
Orange flower Tunisia CO2 extract
Source: Robertet
FEMA# 2771, CAS# 8016-38-4
Odor: @ 1%. Sweet, floral, orange, dry, woody, green,
fresh and aldehydic with a hint of mild baby pow-
der or sunscreen lotion.
Taste: @ 15 ppm. Lightly floral, fresh, slightly green,
citrus, powdery and slightly peely.
Taste: @ 25 ppm. Sweet, floral, citrus, fresh, peely,
green and with some anthranilate character.
Possible applications: The CO2 extract is differ-
ent from the absolute and is also different from
neroli. This delightful extract would find a home
in a variety citrus flavors, as you might imag-
ine. Orange including blood, Minneola and cara
cara, tangerine and bergamot come to mind
initially. However, peach, nectarine, honeydew
melon, lychee, blackberry, grape and tropical fla-
vors also came to the minds of the panel. Some
Under the alliaceous umbrella, the panel could see 2-methyl-3-furanthiol acetate in leek, onion, suggested to add this as a twist to jasmine. For
green onion and garlic flavors. me, this would add depth and interest to a black

currant, a banana and especially a gin flavor. Methyl furfuryl mercaptopropionate
(And if you are wondering: yes, I do love gin!) Source: Sigma-Aldrich
Robertet: www.robertet.com FEMA# 4538, CAS# 94278-26-9
Natural occurrence: Passionfruit and Vitis vinifera.
Copaiba essential oil Odor: @ 0.1%. Fatty, fried, vegetable, gassy, onion,
Source: Robertet eggy, fishy, curry, burnt and meaty.
FDA GRAS 172.510, CAS# 8013-97-6 Taste: @ 0.05 ppm. Alliaceous, eggy, brown, meaty,
Odor: @ 1%. Woody, sweet, slightly brown, peppery fishy, cooked, fatty, roasted with a late sweetness.
or spicy and somewhat balsamic. Taste: @ 0.1 ppm. Strong, cooked meat, eggy
Taste: @ 3 ppm. Sweet, slightly brown, terpy, spear- and alliaceous.
mint, low balsamic, patchouli, spicy, woody, root Possible applications: This material will definitely
vegetable and earthy. find great use in many savory applications. In
Taste: @ 5 ppm. Woody, balsamic, herbal, terpy and the meat category, we found this to be roasted
spicy finish. beef, roasted and boiled chicken, egg and bacon
Possible applications: In savory applications, this in character. Under the alliaceous umbrella, we
would fit well into a carrot or other root veg- could see this in leek, onion, green onion and
etable flavors, and into certain herbs and spicy garlic flavors. There was a suggestion that this
pepper flavors. This could also find a place in could be good for curry flavors. The more lim-
smoke, ham and deli meats, such as mortadella. ited repertoire for sweet flavors would fall under
Since copaiba is normally characterized as a bal- the broad category of tropical flavors, especially
samic note, on the sweet side, we see this fitting passionfruit and possibly mango. In the name of
in nicely with chai, root beer and brown alcohols authenticity, I would find a level that would be
like a dark Cuban rum. Vanilla and spice drops correct in wine flavors.
are other suggestions from the panel. Treatt: www.treatt.com
Robertet: www.robertet.com
55

F&F Resources
EQUIPMENT F&F INGREDIENTS
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+61 431 501 025 United Kingdom / Rotterdam +44 1420 590555
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trading@johnkellys.com • www.johnkellys.com www.augustus-oils.ltd.uk
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To reserve your space

Contact Paige Crist
+1 630-344-6060, pcrist@allured.com
www.perfumerflavorist.com
Ad Index
Advertiser Web site Page
Aurochemicals www.aurochemicals.com 25
Berjé, Inc. www.berjeinc.com 7
Ernesto Ventos SA www.ventos.com 28–29
Firmenich, Inc. www.firmenich.com 13
Hangzhou Grascent Co., Ltd. www.hangzhougrascent.com 19
John Wright www.johnrwright.com 23
Mamta Polycoats www.mamtapolycoats.com 44
MG International Fragrance Company www.mgessentialingredients.com 5
MilliporeSigma sigma-aldrich.com/flavors-fragrances C2
Natural Advantage www.natadv.com 45
OQEMA/Lansdowne Chemicals Plc www.oqema.com/en/ C3
Penta Manufacturing Co. www.pentamfg.com C4
Pope Scientific www.popescientific.com 11
Robertet SA www.robertet.com 37
Symrise www.symrise.com 1
Tournaire SA www.tournaire.fr 50
Vigon International, Inc. www.vigon.com 3
World Perfumery Congress www.worldperfumerycongress.com 55
56 F&F Resources / Ad Index Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com
PF2203_FF Resources-Ad Index_1st.indd 56 2/7/22 3:06 PM

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PF_Full Page ad.indd 1 4/25/18 1:11 PM

Developing Better Products
through Natural Chemistry
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Here is a partial listing of our Naturally derived flavor and fragrance ingredients.
All items are Food Grade Kosher and Organic Compliant.
■ ■NATURAL 2-ACETYL PYRAZINE ■ ■NATURAL ETHYL-3-HYDROXY BUTYRATE

■ ■NATURAL AMBRETTOLIDE ■ ■NATURAL FENCHYL ALCOHOL
■ ■NATURAL INDOLE ■ ■NATURAL SULFUROL
■ ■NATURAL BENZOIC ACID ■ ■NATURAL 2,3-DIMETHYL PYRAZINE
■ ■NATURAL ALPHA-BISABOLOL ■ ■NATURAL 2,6-DIMETHYL PYRAZINE
■ ■NATURAL VALENCENE ■ ■NATURAL LINANOOL
■ ■NATURAL NOOTKATONE ■ ■NATURAL ETHYL ANISATE
■ ■NATURAL 1-OCTEN-3-OL ■ ■NATURAL ETHYL LEVULINATE
■ ■NATURAL CAFFEINE ■ ■NATURAL ETHYL LINOLEATE
■ ■NATURAL CARYOPHYLLENE OXIDE ■ ■NATURAL ETHYL-2-METHYL BUTYRATE
■ ■NATURAL VANILLIN ■ ■NATURAL 2-ETHYL-3-METHYL PYRAZINE
For a complete list for all our fragrance and cosmetic ingredients
visit us a t www.pentamfg.com
Penta Manufacturing Company

A Division of Penta International Corporation
50 Okner Parkway, Livingston, New Jersey 07039-1604 Phone: (973) 740-2300 Fax: (973) 740-1839
E-Mail: sales@pentamfg.com Web: www.pentamfg.com
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Why Food Safety of

PF2203_Cover.indd 1 2/7/22 2:11 PM

30 6 Editor’s Note: F&F Technology & Performance

8 Industry Insights: Gearing Up F&F

10 Product Roundup: Ingredients, Packaging, Equipment

20 Profiles: Andrew Petrou and Rosine Courage

40 22 Flavor Bites: b-Damascone

26 How Filtration Technology Impacts the Flavor Industry

30 The Latest in Fragrance Tech

34 Cheese Trends: The Innovation Behind More

38 Perfumer Notes: Cocoa Butter Colorless

38 [podcast] Exploring Emotion AI with O My Note

40 Exploring the Benefits of Utilizing Turpentine in F&F

46 Why Food Safety of Flavors Matters to Flavor Companies

2 Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

PF2203_TOC-Masthead_DM.indd 2 2/7/22 2:32 PM

OTHER ALLURED PRODUCTS

52 Organoleptic Characteristics of Flavor Materials

The month’s column features discussions on

56 F&F Resources Subscriptions: Subscribe online: www.PerfumerFlavorist.com/subscribe

4 Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

PF2203_TOC-Masthead_fcx_indd.indd 4 2/7/22 2:21 PM

F&F Technology & Performance

Editorial Advisory Board

6 Editor’s Note Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

PF2203_EdNote_fcx.indd 6 2/7/22 2:20 PM

PF Full Page.indd 1 1/28/22 2:32 PM

Experts shed light on the latest

8 Industry Insights Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

PF2203_Industry Insights_irv.indd 8 2/7/22 2:22 PM

Biotechnology F&F, but also surfactants not based on palm oil,

PF2203_Industry Insights_DM.indd 9 2/7/22 2:39 PM

Ingredients, Packaging, Equipment and Services

2,4-Dimethyl-1,3-dioxolane ≥98%, FG Liliphenal (bourgeonal)

10 Product Roundup Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

PF2203_Roundup_fcx.indd 10 2/7/22 2:24 PM

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Triethyl citrate (natural)

12 Product Roundup Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

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Firmenich unveils its latest Sharing

Five prized ingredients celebrating

• Muguissimo™, an incomparably close to nature Lily-of-the-valley note scoring high on Green

This year’s one-of-a-kind collection also features:

• Sylvamber™, an elegant and sophisticated molecule made from upcycled materials,

PF Full Page.indd 1 1/31/22 2:57 PM

Flavorcon 2022 Call for Speakers is Now Open!

14 Industry Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

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IFF x SleepScore Labs Introduce Scent Solution to Improve

Mane and Deli Spices Announce Innovation Center Opening

PF2203_IndustryNews_fcx.indd 15 2/7/22 2:25 PM

Accurate Dosing Systems Developing Perfume Robots

16 Industry Vol. 47 • March 2022 | Perfumer & Flavorist+ www.PerfumerFlavorist.com

PF2203_IndustryNews_fcx.indd 16 2/7/22 2:25 PM

Quintis Sandalwood Launches Commercial Continuous

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Firmenich Announces Magical Botanical as 2022 Flavor of