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PF1902_penta_flavourtalks.indd 1 1/9/19 10:01 AM

February 2019 | Vol. 44 no. 2
www.PerfumerFlavorist.com
Co
f fee & Tea
The CBD Beverage Boom trans-2-Hexanol
Jasmine Socioeconomic Report
PF1902_cover.indd 1 1/11/19 8:31 AM

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operates as MilliporeSigma in the U.S. and Canada.
© 2018 Merck KGaA, Darmstadt, Germany and/or its affiliates. All Rights Reserved.
MilliporeSigma, the vibrant M, and Sigma-Aldrich are trademarks of Merck KGaA,
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CONTENTS VOL. 44, NO. 2 | FEBRUARY 2019
34 FLAVOR
9 Taking A Moment to Sip RTD Tea Flavors
By Ryan Daily
As consumers look for simple ways to combat stress, tea
flavors and RTD tea beverages are providing consumers with
a sensory break from the bustling world around them.
30 Flavor Bites: trans-2-Hexanol

By John Wright
Featuring a distinct apple characteristic, the ingredient
provides a green profile without a trace of the usual leafy
notes and contibutes to a finished flavor’s authenticity.
50 The Buzz Behind CBD

By Deniz Ataman
Derived from hemp, cannabidiol (CBD), is a growing segment
within the cannabis category known for its wellness claims
in food, beverages and cosmetics, but it’s not without its legal
implications in an evolving regulatory landscape.
52 Coffee Flavors Chill Out

By Ryan Daily
As Millennials and iGeners look for more flavorful coffee
beverages, flavorists are adapting to market drivers and
42
delivering bolder, colder and more natural coffee flavors.
58 Organoleptic Characteristics of Flavor Materials

By Judith Michalski
50
This month’s column features discussions on tangerine
essence oil, 2-octyl-2-dodecenal, 2-hexyl-2-decenal, lime
essence oil and more.
FRAGRANCE
34 A New Scent Culture
By Eddie Bulliqi
Taking a leaf from coffee shops’ direct sale of sustainable
beans and following on from fragrance consumers’ interest in
material origin and DIY blending, imagine the next wave of
niche perfumery.
62 Lit Review. Recovering a Sense of Smell

By Ryan Daily
The following literature examines how researchers and
physicians are attempting to treat anosmia through nasal
implants, gene therapy and honey applications.
62 [Podcast] A Whiff of Scent Science With Nancy Rawson

of Monell
In this episode of Two Sense, we speak with Monell’s
associate director Nancy Rawson, Ph.D., an olfactory cell
biologist, to learn more about the latest research in anosmia
and why smell is critical to our livelihoods.
52
Visit perfumerflavorist.com/DE for your Digital Edition.
2 Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1902_TOC-Masthead_DE.indd 2 1/24/19 1:11 PM

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62
EDITORIAL
Editor in Chief Jeb Gleason-Allured | 1-630-344-6069/jallured@allured.com
Managing Editor Deniz Ataman | 1-630-344-6070/dataman@allured.com
Assistant Editor Ryan Daily | 1-630-344-6058/rdaily@allured.com
News Editor Eden Stuart | 1-630-344-6053/estuart@allured.com
ADVERTISING SALES
Associate Publisher Paige Crist | 1-630-344-6060/pcrist@allured.com
Advertising Coordinator Kasia Smialkowski | 1-630-344-6025/ksmialkowski@allured.com
AUDIENCE DEVELOPMENT
Marketing Specialist Bianca Esposito
Customer Service 1-866-366-9220/customerservice@perfumerflavorist.com
DESIGN
Graphic Design Manager Lisa Hede
Senior Graphic Designer Hon Bannapradist
Production Manager Bryan Crowe
CORPORATE
Partner & CEO George Fox
Partner & President Janet Ludwig
CFO Rich Winters
Director of Events Maria Prior
30 Digital Products Director

Executive Assistant
Rose Southard
Maria Romero
INGREDIENTS OTHER ALLURED PRODUCTS

Cosmetics & Toiletries Bench Reference
8 Product Roundup: Coffee and Tea Allured Business Media

1-630-653-2155 • fax 1-630-653-2192
Cosmetics & Toiletries magazine
Cosmetics & Toiletries magazine: Portuguese edition
Global Cosmetic Industry magazine
42 Jasmine: An Overview of its Essential Oils and 336 Gundersen Drive, Suite A
Carol Stream, IL 60188-2403 USA
Face & Body Midwest spa expo and conference
Sources www.Allured.com
Face & Body Northern California spa expo and conference
Face & Body Southeast spa expo and conference
By International Federation of Essential Oils and Flavorcon
Aroma Trades Skin Inc. magazine
The authors take a closer look at the socioeconomic World Perfumery Congress
impact of jasmine oil production on the livelihoods
of farming communities in India and Egypt.
INDUSTRY
SUBSCRIPTIONS
Perfumer & Flavorist magazine (ISSN 0272-2666) is published monthly by Allured Business Media.
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Print subscriptions are free to qualified individuals in the United States.
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fax: 1-630-653-2192 • e-mail: perfumer@allured.com Other products brought to you by Allured:
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4 Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1902_TOC-Masthead_DE.indd 4 1/24/19 1:11 PM

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Editor’s Note
A Sip of Wellness
DENIZ ATAMAN
Managing Editor
dataman@allured.com
P&F Magazine
Editorial Advisory Board
K
ahve, buna, qahwe, café, coffee; thé, chai, (chá), té. Coffee and tea:
PATRICK DUNPHY, PH.D. two globally revered beverages and both rooted in ancient traditions,
Independent Vanilla and where the preparations of these raw materials are just as sacred
Flavor Consultant as its consumption. The storytelling behind coffee and tea is also a
testament to its rich histories. According to Chinese legend, emperor Shen Nung
MATTHIAS GUENTERT, PH.D. discovered a discoloration to his boiled drinking water from a leaf that had
Independent Flavor and Food fallen into it. Long story short, tea’s consumption for wellness and enjoyment
Consultant reached the rest of the world through spice routes. In another legend hailing
from Ethiopia as far back as the 11th century, a goat herder named Kaldi
JUDITH MICHALSKI observed a spike in his goats’ energy after they consumed the red coffee berries.
Senior Flavorist, abelei Flavors When Kaldi tried it himself and noticed a similar reaction within himself, coffee
consumption grew as a viable medicinal elixir that spread globally. As we can
JOHN WRIGHT see today, its health benefits are still coveted in a variety of RTD products for the
Independent Flavorist and Author
ever-evolving wellness movement.
JOHN CAVALLO, PH.D.
Senior Vice President of Technology Coffee and Tea Drivers
& Commercial Development, Centuries later, global coffee and tea culture continues to serve as a
Citromax beacon of health, vitality and comfort, which is marked by an array of spe-
cialty coffee shops and tea shops around the world (page 34). As demand for
natural products continue to shape the F&F landscape, the market for coffee
and tea is expected to grow rapidly. By 2024, the RTD coffee and tea category
is expected to reach $116.13 billion with a CAGR of 5.6%, with iced tea and
concentrates as drivers, according to a Grand View Research report. Coffee and
tea’s dynamic history is an opportunity for brands to tell stories through unique
flavor and fragrance profiles in products (page 52) while promoting a rich
sensory experience.
The February issue also marks the beginning of our editorial partnership
with the International Federation of Essential Oils and Aroma Trades’ (IFEAT)
socioeconomic reports on various commercial essential oils (page 42). We
begin this month with jasmine, a natural that is well-suited for tea and fra-
grance. You’ll find exclusive P&F insights on sensory research and trends to
complement the naturals highlighted in each of IFEAT’s reports.
I hope you enjoy this issue, and a toast to you.
With warmth from Brooklyn,
Deniz Ataman
Managing Editor
6 Editor’s Note Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1902_EdNote_fcx.indd 6 1/11/19 8:32 AM

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Product Roundup [Raw Materials, Equipment & Services]
Coffee and Tea
1. Vinylguaiacol, natural
Symrise 1
www.symrise.com
Vinylguaiacol natural is an essential substance for coffee, chocolate, vanilla,
and distilled spirit flavors like whiskey and rum. It performs extremely well
in tea flavors like black and chai tea variations by contributing to the overall
sweet balsamic background, imparting richness with smooth smoky notes
and vanilla facets.
2. Mango furanone, natural, ≥98%, FG

MilliporeSigma
www.sigmaaldrich.com
FEMA# 4101 has light to medium brown sugar, caramel and espresso
top notes with nutty nuances of pecan, cashew, hazelnut, macadamia and
2
walnut. It has applications in toasted breads, cereal flavors and to impart ripe
to overripe fruit nuances. Our product is natural, certified food grade, halal
and kosher.
3. Hexyl cinnamic aldehyde

Natural Advantage
www.natadv.com
Natural Advantage introduces natural hexyl cinnamic aldehyde (FEMA#
2569; CAS# 101-86-0). With a fresh jasmine and gardenia odor, natural
hexyl cinnamic aldehyde is a unique product that can be described as sweet, 3
fruity, floral, citrus, green and smooth. The warm and slightly herbaceous
undertones that arise with this product make it an essential part of teas.
Although it is known for enhancing sweetness and uplifting and amplifying
flavors, Hexyl cinnamic aldehyde also has a refreshing calming effect that is
much desired in tea beverages. This material would work well for honey, fruit,
floral, and tea. Recommended use levels: 0.5-10ppm. EU and US natural,
kosher, vegetarian, non-GMO.
8 Product Roundup Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1902_Roundup_fcx.indd 8 1/11/19 8:39 AM

Taking A Moment to Sip
RTD Tea Flavors
As consumers look for simple ways to combat stress, tea flavors and RTD tea beverages are
providing consumers with a sensory break from the bustling world around them.
BY RYAN DAILY, Assistant Editor, Perfumer & Flavorist
S
tress has become a worldwide seems to have a clear correlation with the ever-
epidemic with consumers looking evolving and interconnected digital society.
for solutions. According to a Mental Though stress is high, many consumers are
Health Foundation reporta, 74% of focusing on wellness products as a way to address
UK citizens said that they “at some stress and improve their lifestyles. Tea and tea-based
point felt so stressed that they felt products have emerged as a way to provide momen-
overwhelmed or unable to cope.” Across the tary relief from the hectic day-to-day activities. The
pond, 86% of Americans who were surveyed in an simple ritual of preparing tea brings to mind an
American Psychosocial Association studyb were image of slowing down – of slowly steeping a tea
considered constant “digital checkers,” which were bag and inhaling its aroma – and remaining present.
associated with higher stress levels. This uptick Science is also backing the claim that tea can relieve
stress. In a study in the Psychopharmacology journalc,
a https://www.mentalhealth.org.uk/news/stressed-nation-74-uk-overwhelmed-or-
unable-cope-some-point-past-year c https://www.apa.org/news/press/releases/2017/02/checking-devices.aspx
b https://www.apa.org/news/press/releases/2017/02/checking-devices.aspx
PF1902_Tea_fcx.indd 9 1/11/19 8:39 AM

Taking A Moment to Sip RTD Tea Flavors
following a double-blind lab-controlled experiment, organic black tea Sicilian lemon and honeysuckle,
participants who drank black tea four times per day organic black tea wild blackberry and sage, organic
witnessed lower stress levels. black tea Valencia orange peel, organic black tea
This increased focus in health and wellness, along strawberry and garden mint, and organic black tea
with new offerings and formats, has complemented spiced chai flavors.
the tea market and spurred growth. According Another popular tea brand is Arizona, which
to Statistad, the global tea beverage market was reported slightly under $600 million in U.S sales for
estimated to be worth $49.46 billion in 2017 and is the first four months of 2018f. Iconic for its steady
forecasted to reach $73.13 billion by 2024. In 2017, price point of $.99, its canned tea line has been a
Americans alone consumed over 3.8 billion gallons of popular product since the 1990s and has developed
tea with black tea and green tea as the most popular a following. Currently, its line of canned beverages
at 86% and 13%, respectively, while oolong, white includes green tea with ginseng and honey, lemon,
and dark teas accounted for around 1% total.1 The peach, green tea lemonade, Georgia peach and red
largest growing segment of the overall tea market is apple flavors, among others. Keeping up with con-
the RTD tea beverage market. RTD tea accounts for sumer demand for natural products, Arizona also
46% of total tea volume sales, surpassing tea bags offers its bottled Good Brew brand in its Arnold
with 44%.1 In the beverage category, the tea category Palmer (lemon flavored), peach, sweet, unsweet-
is second only to packaged water. ened and green tea.
Rounding out the top three U.S. RTD tea brands
Comfort On-the-Go is Gold Peak with approximately $400 million in
Blending traditional steeping with easy-to-con- U.S. sales for the first four months of 2018g. In 2015,
sume applications, RTD tea brands are combining Coca-Cola purchased Gold Peak and Fuze Tea in
the accessibility of canned or bottled beverages with attempt “to capture the enormous growth opportuni-
the simple pleasure and comfort that tea provides. ties available to [them] in the global nonalcoholic
One of the leaders in the RTD tea space is Lipton ready-to-drink beverage industry.”2 The brand cur-
with its Pure Leaf brand, which saw slightly over rently offers sweet, unsweetened, green, slight sweet,
$700 million in U.S. sales for the first four months raspberry, peach, lemon, lemonade, unsweetened
in 2018e. The range of products offers a range of lemon, unsweetened raspberry, slightly sweet lemon,
unsweetened, sweetened, diet and flavored products. diet green and extra sweet tea. The products are
For its flavored drinks, Pure Leaf offers a lemon, created using natural flavors and the bottle promotes
raspberry, peach, pomegranate, mint, lemonade, its “home brewed taste.”
honey and apple cider flavor of its tea, created with
natural flavors. Additionally, the brand offers its The Future is Flavorful
Tea House Collection, which is USDA-certified and Though these three tea brands are just a segment
created with natural flavors. The line of products of the overall RTD tea market, one thing is clear: fla-
includes organic green tea fuji apple and ginger, vored teas are driving the market. Though RTD teas
have taken attention away from traditional loose leaf
d https://www.statista.com/statistics/326384/global-tea-beverage-market-size/ and bagged tea, its spirit remains. Tea and tea flavors
e-g https://worldteanews.com/tea-business-resources/global-rtd-tea-expanding-rapidly are being consumed to give us a sense of peace, of
being grounded, while on the go. The flavorist plays
a crucial role in this. Through their creations, con-
sumers are ensured that an RTD tea’s flavor remains
consistent from the first sip to the last – putting their
minds at ease and giving them a temporary sensory
break from the bustling world around them.
References:
1. Bolton, Dan (2017, Nov. 21) Tea Trends Flowing into 2018.
Retrieved from https://worldteanews.com/tea-industry-news-
and-features/tea-trends-for-2018
2. Moye, Jay (2015, Feb. 5) Gold Peak, FUZE TEA Join Coke’s
Roster of Billion-Dollar Brands. Retrieved from https://www.
coca-colacompany.com/stories/gold-peak-fuze-tea-join-cokes-
roster-of-billion-dollar-brands
10 Flavor Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1902_Tea_fcx.indd 10 1/11/19 8:39 AM

Industry
INDUSTRY NEWS
Symrise Takes Home Gold in German Sustainability Award

Symrise has been awarded “Germany’s most
sustainable large corporations 2019,” by the German
Sustainability Award on Dec. 7, 2018, in Düsseldorf.
Since 2008, the award has recognized corpora-
tion’s achievements in sustainability in categories
like the economy, research and architecture, among
others. Working together with the German Federal
Government and other partners, the award is given
to companies that promote bold ideas to preserve
biodiversity and support global social engagement. At
the German Sustainability Conference, Heinz-Jürgen
Bertram, CEO of Symrise, accepted the award from
the German environmental minister Svenja Schulze
in front of 1,200 political and industry leaders.
“Symrise not only uses its significant influence
to secure bio-based raw materials for its own needs. raw materials for cosmetic ingredients in the
At the same time, it supports threatened ecosystems Amazon region of Brazil.
with comprehensive sustainability management that “We see the confirmation of our strategy through
has been implemented in all core processes of the the German Sustainability Award as a great honor,
company,” noted the jury in its decision. and this motivates us to continue,” said Bertram.
“As Germany’s most sustainable large corporation,
Symrise’s Commitment to Biodiversity we take our position as a role model seriously. We
This award comes after similar awards and support biodiversity in our growing regions and
nominations. In 2012, Symrise won the German support local farming communities. In the process,
Sustainability Award in the “Germany’s Most environmental aspects also play a decisive role. In
Sustainable Initiatives” category and was a final- the regions of origin of our raw materials and in
ist in 2016. Over the years, Symrise has worked at our production sites, we are implementing compre-
securing ecosystems and raw materials from around hensive measures to protect the environment. And
the globe. The company has educated farmers in it has paid off. For example, in 2016 we had already
environmental effective cultivation practices and reached the goals for our environmental footprint
has granted microcredits and invests in educational that we had set for 2020. That’s why we have now
and professional opportunities. The company defined even more ambitious sustainability objec-
has invested in sustainable vanilla cultivation in tives for ourselves. For example, by 2030 we want to
Madagascar and responsible sourcing of bio-based reduce our total CO2 emissions by 18 percent.”
Jean Niel Opens Production Facilities, Development Center in Bangkok

Jean Niel has opened a development center and
production facilities in Bangkok.
Production at the 1,500 m2 center is slated to
start in January 2019. The facilities and technical
center will allow for the development and production
of flavors for the local and regional food and bever-
age industries.
The company, which is based in Grasse, France,
has four development center and four production
facilities around the world.
11
PF1902_Industry_fcx.indd 11 1/11/19 8:33 AM

Industry
IFF Recognized by Euronext Vigeo World 120 Index

International Flavors & Fragrances Inc. (IFF) was
named to the Euronext Vigeo World 120 index for its
commitment to environmental, social and gover-
nance performance.
“I am truly delighted to be among the highest-
ranking companies for corporate responsibility,” said
Andreas Fibig, IFF chairman and CEO. “Sustain
ability is a vital part of our business strategy and I
am proud that our employees believe deeply in its
value. Their commitment to making the world a
better place is what drives sustainability at IFF.”
In order to be considered for the index, con-
stituents are reviewed on a biannual basis in the
areas of human rights, human resources, corporate “Our inclusion in the Euronext Vigeo World
governance, business behavior, environment and 120 index underscores the compelling connection
community involvement. The company was included between doing good and doing good business – both
on the list after achieving high rating among these are important to us,” said Rich O’Leary, executive
categories. In addition to this recognition, IFF was vice president and CFO. “We are humbled to be in
named to both the Barron’s 100 Most Sustainable the company of so many other organizations for
Companies list and FTSE Russell’s FTSE4Good whom sustainability is a driver of their success and
sustainability index in 2018. deeply value this recognition of our efforts thus far.”
Californian Lawmakers Stomp Out Youth Access to Flavored Smoking Products

Nearly 20 California state lawmakers introduced
a pair of bills that will prohibit the sales of flavored
tobacco products, including both flavored electronic
cigarette and menthol cigarettes.
Led by Senator Jerry Hill, Senate Bills 38 and 39
are aimed at reducing the use of flavored e-cigarette
and tobacco products among youths by enforcing
stricter age restrictions and limiting access to the
products. SB 38 would prohibit retail establishments
from selling these products in vending machines,
while SB 29 would require sellers and distributors of
tobacco products online or by mail to verify that the
buyers are 21.
“We must stop the appalling epidemic of e-ciga-
rette use by youths. Enticed by fruit, candy and other
appealing flavors, high school and middle school
students throughout the U.S. are vaping in record statement said, “None of the primary safety assess-
numbers. The surge has reversed the decline in ment programs for flavors, including the GRAS
underage use of all tobacco products,” said Hill. program sponsored by the Flavor and Extract
This move comes after the FDA proposed a Manufacturers Association of the United States
plan to ban menthol cigarettes and flavored cigars (FEMA), evaluate flavor ingredients for use in prod-
and restrict sales of e-cigarettes in retail stores. In ucts other than human food. FEMA GRAS status
response to the FDA’s statement, the Flavor and for the use of flavor ingredients in food does not
Extract Manufacturers Association of the United provide regulatory authority to use flavor ingredients
States (FEMA) clarified that FEMA GRAS-approved in [Electronic nicotine delivery systems], or any
flavors are evaluated only for human food. The tobacco products in the U.S.”
12 Industry Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

Monell Center Celebrates 50 Years With Sensory Conference
The Monell Center continued its
50th-anniversary celebration, during
a two-day international scientific
conference and symposium on Nov.
14-15, 2018, in Philadelphia, Pa.
In the 1960s, physiologist Morley
Kare presented the idea of establish-
ing a taste and smell institute to the
Ambrose Monell Foundation, which
then awarded him the funds to
create what is now Monell Chemical
Senses Center. From there, the
center gained governmental and
corporate support and opened its
doors on Jan. 1, 1968. Today, the
center staffs over 40 Ph.D. scientists
RIFM president James Romine, Ph.D.; Sheila Romine; Laure Moutet Manheimer; with Kerry executives Steven
from different fields in smell and
Manheimer; Otis Curtis V; Rajesh Potineni, Ph.D.; and Michael Kemp, Ph.D., at the Double Tasty dinner. Kerry was
taste science, with thousands of pub- a major supporter of the 50th Anniversary celebration and ITTSD conference.
lished scientific papers identifying
the underlying mechanisms of taste and smell and researchers to identify patients to improve the care
the relationship between communication, appetite, and management of their conditions.
nutrition and diseases. Closing out the conference, Monell held its sold-
To honor its 50-year anniversary, the Monell out fundraiser, “Double Tasty: Dinner and a Show,”
Center hosted over 150 scientists, clinicians and where over 200 guests enjoyed a dinner accompanied
patients at its Identifying Treatments for Taste by scientific commentary designed to highlight the
and Smell Disorder conference, which was funded potential of Monell’s research. One sensory inte-
by the National Institute on Deafness and Other grated dish featured a smoked lamb shank prepared
Communication Disorders and supported by Kerry without added salt to demonstrate the power of
Group. On the first day of the conference, attend- context in enhancing food flavors. Then on Nov. 15,
ees met to establish a consensus-based roadmap 2018, former and current Monell scientists, advisors
to guide treatment-focused research on smell and and supporters gathered to share their stories and
taste disorders, while also creating opportunities for perspectives on the center.
direct engagement between patients, clinicians and
Natural Advantage Launches

Revamped Website
Natural flavor provider Natural
Advantage has announced the launch of
its redesigned website.
The redesigned website features
improved search capabilities that allow
users to search for products by name,
FEMA#, CAS#, EINICS#, flavor type or
flavor descriptor. Additionally, visitors can
request samples, ingredient documents
and pricing via its online request form.
Visit the website at www.natadv.com.
13

Industry
Givaudan Launches Innovation ‘Optimizer’

Givaudan has launched MISTA, an innovation
platform for the food industry.
Described by the company as “encompassing
more than an incubator or an accelerator,” MISTA is
an “optimizer” which enables start-ups and estab-
lished businesses alike to optimize ideas, products,
people and investments.
MISTA will open a physical space, located in San
Francisco, in early 209. The 7,000 square foot space,
known as the MISTA Optimisation Center (MOC)
will include a product development facility, equip-
ment for pasteurization and fermentation, experts MISTA is one of the initiatives launched by
offering market and leadership development strate- Givaudan aimed at building a more collaborative,
gies and input from culinary and food scientists. inclusive approach to innovation, part of the Partnering
The optimizer helps companies devise innovative for Shared Success pillar of its 2020 strategy.
solutions to challenges in the food and beverage “MISTA, which means ‘tasty morsel’ in Sanskrit,
industry, including scaling up, distribution, building is all about the creation of a new business model
a team and searching for partners. focused on product innovation and development for
Along with Givaudan, founding members include the food industry, with the intention and capabili-
Danone, Mars Inc. and Ingredion Inc., along with a ties to create the future of food,” said Scott May, vice
number of strategic partners with capabilities from president of innovation at Givaudan and head of
across the food industry, creating an integrated MISTA. “Today’s food systems are so complex, and
innovation platform. The team aims to target 20 the challenges so large that no single company can
start-ups to bring into the platform within the first address them alone, and that’s where the concept of
year; roughly 10 of these will be located on-site at the MISTA really comes to life.”
San Francisco headquarters.
Iberchem Opens Indian Creative Center

Iberchem Group has announced the opening of
a fragrance and flavor creative center in Goregaon,
Mumbai, India.
The facility will host activities for both Iberchem
(fragrances) and Scentium (flavors) and is the second
launched by the group following its 2017 acquisition
by French investment company Eurazeo. Iberchem
Group has also announced the acquisition of South
African food flavors and colors company Versachem.
The investment reflects the importance of India
to the company; it also has a production center in
Ahmedabad. Once fully operational, the facility will also help us in achieving even shorter lead times in
house laboratory specialists, perfumers, flavorists the delivery of local projects.”
and sales representatives. “By opening a second facility, Iberchem India
“The new creative center in Mumbai reflects reaffirms its commitment to meeting rising customer
Iberchem Group’s global business strategy to demand for leading technical services across the
strengthen its presence in fast-growing markets Indian sub-continent,” added Nikesh Budhrani,
such as India,” said Ramón Fernández, CEO of managing director, India. “The center will be
Iberchem Group. “It has been designed to support instrumental in supporting our customers locally
long-term business growth in the country, while also with olfactive and taste expertise, thus offering closer
supporting the worldwide operations of the Group. collaboration and creating true consumer-preferred
Furthermore, not only it will enhance the collabora- fragrances and flavors to differentiate their products
tion between our teams and our customers, it will in the marketplace.”

PF Full Page.indd 1 1/16/19 8:30 AM
Industry
Hemp Expected to Be Legalized in US, Sparking Market Growth

The U.S. Congress has passed a bill that would Notably, though the new legislation provides
legalize the growth of hemp—a move that will be federal guidelines regarding hemp and CBD, the
felt from formulators’ laboratories to consumers’ ingredient is still subject to the U.S. Food and Drug
vanities and lifestyles. The bill is widely expected to Administration (FDA) and to individual state regula-
be signed into law by the president. (For industry tions. According to Jenelle Kim, Ph.D., cofounder
impacts, see the section below labeled Cosmetic and lead formulator of JBK Wellness Labs, this is
Industry Guidance.) positive and will benefit consumers.
Previously, hemp and CBD oil were only available “While the FDA will still look over everything, one
to U.S. formulators and researchers as an imported thing that consumers need to be aware of during this
substance. The Hemp Farming Act of 2018 allows for time—on the flip side—is that everyone is going to
the legal production of the ingredient, which in turn jump in. What that means, and what we have seen
will make it much easier for formulators to access for many years now, is that a lot of people who are
and create products with. hurrying to get into the industry take a lot of short-
The new bill defines “industrial hemp” as the plant cuts, and that’s really not so great,” said Kim. “The
Cannabis sativa L. and “ ... all derivatives, extracts, hope is that ... the FDA and each state continue to
cannabinoids, isomers, acids, salts and salts of work with the federal law and continue to open up
isomers” containing less than 0.3% THC; this distin- the doors to everyone.”
guishes it from marijuana, which contains a higher
amount of THC and remains a class 1 controlled Moving Forward
substance under the Controlled Substances Act. So, what does this mean for the cosmetic indus-
try? That hemp, an already trending ingredient, is
Regulatory Status not going anywhere, at least according to Kim.
As cosmetic ingredients, hemp and CBD oil have “I’ve been in the skin care and spa industry for
been growing in popularity with consumers as a almost 20 years now ... [hemp] is interesting because
result of the rise of wellness culture and the lowering quite frankly, I’ve never seen an industry grow so
of regulations. quickly in this way, and so strong,” commented Kim.

The hemp and CBD market is growing so quickly these other hemp substances is permitted in personal
that it is expected to reach $22 billion by 2022, care products or any other FDA regulated products.
outstripping the rest of the cannabis markets, The FDA has taken a strong position that CBD’s
combined. Regarding this expected growth, the cannot be used in dietary supplements because use of
Brightfield Group notes that, “All of a sudden, CBD CBD’s in dietary supplements followed the approval of
is everywhere—it is both a trendy new ingredient a New Drug Application in which CBD is the active
in drinks, face creams and pet treats and an answer ingredient. Supplements cannot contain ingredients
to the prayers of so many people suffering from that were approved for drug use prior to use in a
medical conditions ranging from epilepsy to anxiety dietary supplement.
and chronic pain. It rides the waves of so many Use of CBD’s or any of the other materials found in
global food and health trends, as a substitute for hemp as a food additive requires prior FDA approval
opioids, towards more natural health alternatives which must be based upon studies demonstrating
and functional ingredients.” safety at the do no harm level.
Kim is most interested in the claims that will be Use of any of the hemp materials as drugs, like
associated with this expected wave of hemp and the drug approved for epilepsy which contains CBD’s,
CBD-containing products. requires FDA approval based upon extensive studies
“I’m certain that as [hemp] continues to move it’s establishing both safety and efficacy.
going to be a household understanding. That’s going As to cosmetic use, THC’s at low levels have been
to open up a lot of doors because everyone’s going to permitted in cosmetic products under a pre-existing
come searching for it. guidance document issued by the Justice Department
“Because it is such a powerful herb and has so and followed by the FDA. The basis for this guidance
many different properties for the mind and body, and was that there was little risk that the THCs in the
for the skin, there are going to be so many different product would enter the body. Use of other compounds
formulations and products that can be made from found in Hemp in cosmetic products would require
this one ingredient,” said Kim. establishment of safety and these compounds are
The bill will amend the Agricultural Marketing probably not ingredients that would have been studied
Act of 1946. It was passed through U.S. Congress, in the Cosmetic Ingredient Review, so marketers are
and is pending a signature from the president. For on their own to establish safety for these other hemp
more details, visit www.congress.gov. compounds for topical use in cosmetics.
The FDA’s position on the use of these various
Cosmetic Industry Guidance substances - THC and CBDs - can be found on
ICMAD has issued an industry advisory regarding the FDA website by clicking on the following link:
the impacts for cosmetics brands. The key details are https://www.fda.gov/newsevents/publichealthfocus/
quoted in full below: ucm421168.htm
What does that [passage of the bill] mean to the
personal care industry? It does not mean that use of
17

Industry
Here’s the Tea: Mane and Akbar Are Teaming Up for Extracts
Mane has announced a strategic partnership with single origin/single estate portfolio of tastes and
tea trader Akbar Brothers to provide high-end tea aromas with 100% traceability and sustainability,”
and coffee extracts. said president and CEO Jean M. Mane. “With access
The JV entity, Ethical Extracts, will produce to the world’s best teas and most modern extrac-
all-natural premium Ceylon tea extracts, as well tion technology at source, combined with Mane’s
as focusing on specialty coffee. Mane’s Strategic 150 years of expertise in creating world class food
Development Center in Singapore will work in coor- and beverage solutions, this partnership shall
dination with the group’s other development centers foster development of new and innovative natural
to create the products. beverage ingredients that could herald an excit-
“This partnership creates a unique positioning in ing chapter as much for the customers as for both
the beverage segment with an ability to create even Akbar and Mane.”

Kerry Spices It Up With Ariake USA and SEM Acquisitions
Kerry Group has acquired Ariake, the North offers a range of highly specialized extraction tech-
American business of Ariake Japan Co., and nologies and development capabilities. The company
Southeastern Mills North American’s coatings and also acquired SEM, a coatings and seasonings manu-
seasonings business (SEM). facturer in Rome, Georgia. Both acquisitions will
Located in Harrisonburg, Virginia, Ariake USA is complement the company’s existing taste portfolio,
a producer of natural clean label savory taste solu- while further developing its position in the meat and
tions derived from poultry, pork and vegetables and clean label markets.
RIFM and CSIR-CIMAP Work to Standardize Essential Oils Quality

The Research Institute for
Fragrant Materials (RIFM)
has signed a Memorandum of
Understanding (MoU) with the
Central Institute of Medicinal and
Aromatic Plants (CSIR-CIMAP).
The MoU was signed by RIFM
president Jim Romine and Anil
Kumar Tripathi, CSIR-CIMAP
director, during the annual
meeting of the International
Fragrance Association, which
was held in Paris. It will see the
organizations working together
in chemical characterization
of essential oils and develop-
ing quality standards to ensure
sustained availability of natural
fragrant materials and their safety.
As aromatic crops in India rapidly expand, the oils, ensuring their quality and safety. The MoU
country is likely to emerge as a global leader in the signing is the outcome of combined efforts and
production of many essential oils both domesti- collaborative teamwork by Ultra International’s
cally and abroad. The MoU is designed to enhance Sant Sanganeria and Bhuvana Nageshwaran, and
awareness of the producers and exporters of these Michael Carlos, RIFM chair.
19

Industry
Givaudan Enters Negotiations to Acquire Albert Vieille SAS
As part of its 2020 strategy to expand its fragrance disclosed, but Albert Vieille’s business would have
business, Givaudan has entered into talks to acquire brought an estimated e30 million of incremental
French natural ingredient company Albert Vieille SAS. sales to Givaudan’s 2017 financial results on a pro-
“Albert Vieille will bring to Givaudan the exper- forma basis. Givaudan plans to fund the transaction
tise to further develop and vertically integrate our from existing resources and the deal is expected to
natural capabilities,” said Maurizio Volpi, president close in the first quarter of 2019.
of Givaudan’s fragrance division. “We will combine “Acquiring Albert Vieille will fit nicely with our
our existing know-how with those of Albert Vieille to 2020 strategy to enrich Givaudan’s palette with novel
meet the needs of our customers who are facing an in-house natural ingredients that our perfumers will
increasing demand from consumers for more natural use to offer best quality and creative solutions to our
and sustainable fragranced products.” customers,” said Gilles Andrier, CEO of Givaudan.
Since 1920, Albert Vieille has specialized in “This acquisition will also allow us to enter the market
natural fragrance ingredients that are used in for- of essential oils for aromatherapy, which will contrib-
mulations for perfumes and aromatherapy products. ute to our 2020 strategy for ‘health and well-being.’ It
Headquartered close to Grasse, France, the company is another step in reinforcing our presence in Grasse,
globally sources their raw materials and employs where the perfumery know-how has recently been
more than 50 people. Terms of the deal will not be awarded World Heritage Status by UNESCO.”

PEOPLE NEWS
Eurofragance Appoints GM and VP of Sales for US Markets

Eurofragance has appointed Leandro
Nonino to the role of general manager
and vice president of sales for the United
States region.
In this position, Nonino will help
define the marketing and sales strat-
egy for the region and implement a
three-year plan in line with the com-
pany’s 2020 objectives. He will also
be responsible for consolidating the
integration between Fragrance Design,
a U.S. subsidiary in Atlanta, GA, and
the larger Eurofragance structure.
Nonino joins the company after previ-
ous sales, marketing and business
development positions with companies
like Firmenich, Evolva SA and Ginkgo
Bioworks, Inc.
21

Industry
Emilie Copperman Awarded Prix François Coty

Emilie Copperman, master perfumer with
Symrise Paris, was awarded the Prix François
Coty.
Copperman took home the Lalique trophy,
La Vitesse, recognizing “the extraordinary
character of the laureate and her creative
work.” She has more than 20 years of experi-
ence creating perfumes for luxury and niche
brands and is particularly passionate about
woody scents.
“We congratulate Emilie on the Prize. It
emphasizes her outstanding talent as perfumer
that is recognized by the industry. She inspires
her colleagues with her own creative work
and she created many winning fragrances for
Symrise, making her a key factor for our fra-
grance’s success,” said Ricardo Omori, senior
VP global fine fragrance at Symrise. launched the year prior to the award; a jury selects
François Coty Association president Véronique the honoree based on an anonymous smelling and
Coty presented the award during a ceremony held evaluation of the perfume.
at Château D’Atargny, former home of the founder “I feel very honored to receive this highly
of the Prix François Coty. The organization is coveted prize within the perfumery industry,” said
dedicated to highlighting the character of perfum- Copperman. “To me, it comes as a precious token
ery’s nobility and chooses one laureate each year for my creative work as perfumer. It will inspire
for the Prix François Coty. Perfumers qualify if me to continue my fragrant path for a better living
they have created a fragrance of “certain renown” through scent.”
Symrise Extends Executive Board Members’ Contracts

Symrise AG’s supervisory board has confirmed in
advance the extension of the contracts of executive
board members Heinrich Schaper and Jean-Yves
Parisot. Both have been members of the manage-
ment committee since 2016.
Schaper’s contract has been extended in advance
to 2022. He has worked for Symrise, and its pre-
decessor, for more than forty years, and has served
as president of the flavor segment. He began his
professional career as a sales manager for flavors in
1978 and has held various management roles in the
United States and the EAME region.
Heinrich Schaper, president of the Jean-Yves Parisot, president of the
Parisot has headed the nutrition segment since flavor segment nutrition segment
2016. Prior to Symrise AG’s acquisition of Diana, he
headed the Diana Group’s food division for five years. in Heinrich Schaper and Jean-Yves Parisot,” said
Parisot has held leadership positions with global Thomas Rabe, chairman of the supervisory board.
chemical, pharmaceuticals and biotech companies, “We are therefore delighted to be able to provide
and began his career at Pfizer. His contract has been advance confirmation of their positions. The
extended in advance until 2024. continuous and dynamic development of the busi-
“Our management team has two extraord ness has thereby been secured for the employees,
inarily experienced and distinguished managers customers and shareholders of Symrise.”

Firmenich Fine Fragrance Adds 9 Perfumers
Nine perfumers have joined Firmenich’s Fine • Alexandra Monet—A graduate of ISIPCA, with 18
Fragrance Centers of Excellence in Paris and years of experience at drom,
New York. • Julien Plos—A graduate of ISIPCA, with over 12
“Our leadership in fine fragrance is anchored in years of experience at leading consumer goods
the passion, creativity and innovation of our perfum- companies including Gillette, P&G and Coty,
ers, including 10 masters, who represent the greatest • Erwan Raguenes—A graduate of the Grasse
heights of artistry in their field,” said Armand de Institute of Perfumery and University of
Villoutreys, president, perfumery and ingredients. Montpellier, with 8 years of experience at fra-
“I look forward to seeing how our new perfumers, grance houses including Galimard,
guided by our masters, will make their mark in the • Coralie Spicher—A graduate from the Ecole
world of perfumery.” Superieure du Parfum with a degree in biochem-
Selected “for their passion, creative excellence and istry from the University of Geneva,
ambition to push the boundaries of perfumery,” the • and Aimee Virtucio—A graduate of Rutgers
additions include: University in chemistry, with 11 years of experi-
ence at IFF.
• Ane Ayo—A graduate of the Grasse Institute of
Perfumery, with 5 years of experience at drom,
“We are thrilled to welcome these exciting
• Nicolas Bonneville—A graduate of ISIPCA, with
talents into the Firmenich family,” says Jerry
12 years of experience at Takasago and Fragrance
Vittoria, head of fine fragrance worldwide. “Their
Resources,
new creative perspectives and technical capabili-
• Jeanne-Marie Faugier—A graduate of ISIPCA,
ties are invaluable as we continue to define the
with more than 30 years of experience across
next era of fine fragrance.”
numerous international fragrance houses,
• Alexis Grugeon—A graduate of the Ecole
Superieure du Parfum in Paris, joining Firmenich
from Mane,
23

Industry
MARKET NEWS
Sip on These 2019 Beverage Trend Predictions from Imbibe

Just in time for the new year.
Beverage development company
Imbibe has released its list of the
top beverage trends for 2019, which
include popular flavors, ingredients
and claims.
From classic tastes to emerging
coffee trends, consumers are looking
for their beverages to provide unique
and inspired experiences. One of the
key drivers will continue to be flavor.
Consumers are looking for:
• Nostalgic flavors. As consumer
look for ways to combat stress,
they will seek out products that
provide comfort and bring them
back to a moment. Flavors like s’mores, birthday
• Personalized functional beverages. Functional
cake, cookie dough and cereal milk are classic
coffee, probiotic-rich and superfood-infused
nostalgic flavors and have been used in beverages,
beverages are just some of the hyper-personalized
protein shakes and cocktails. Seasonal flavors like
functional beverages that consumers are demand-
pumpkin spice, maple, eggnog and caramel apple
ing. Consumers will demand products that
are also popular as limited time offerings (LTOs).
benefit their energy level, cognitive functions,
• Globally inspired tastes. Citing an annual
beauty, weight loss and gut health. Superfoods
growth of 20% between 2013 and 2017, ethnic
like turmeric, medicinal mushrooms, schisandra,
flavors are expected to continue growing. Spicy
ashwagandha and goji berries will appear in more
flavors like cardamom, ginger, cayenne, jalapeño,
product launches, while colorful ingredients like
chili, and habañero will be popular in indulgent
blue algae, beet, matcha and purple tea will be
beverages, cocktails, coffees, teas and juices; while
sought out for their aesthetic and functional value.
yuzu, Meyer lemon, blood orange and guava will
• Plant-based drinks. As more consumers look
gain momentum in 2019.
for healthier, more functional products, they are
• Beverages with a bit of texture. In addition
opting for more plant-based beverages. According
to flavor, consumers are increasingly looking
to an NPD Group report, plant-based product
for products with texture. According to Innova
claims grew at a CAGR of 62% worldwide from
Market Insight, sensory claims on foods and
2013 to 2017 and 86% of people buying plant-
beverage increased 16% from 2013 to 2017. While
based products are also meat eaters. The growth
carbonation will continue to be the preferred
in the flexitarian lifestyle is spurred by the percep-
format for many drinks, whipped and nitrogen
tion that plant-based products are better-for-you
infused beverage will gain more attention.
and more sustainable than the animal-based
• Flash-brewed coffee. Move over cold brew, flash-
counterparts. The non-dairy milk category is
brewed coffee is the latest emerging coffee trend.
the largest plant-based category, including soy,
Made by brewing hot coffee in an oxygen-free
coconut, oat, chickpea and sesame seed milks.
environment with approximately 60% of the water
normally used, the brewing method results in a
The overall trend of healthier beverages and more
crisper, full-flavored drink.
sustainable products have led to increasing interest
in specific claim in products. Consumers are looking
In addition to flavors, consumers are also becom-
for products with:
ing more cognizant of the ingredients that are being
used in their product and looking for the ingredients • Sugar reduction claims. One way consumers
to provide them with more benefits. Consumers are are trying to live healthier lifestyles is by reduc-
looking for: ing their sugar intake. According to Mintel, 86%

of consumers are limiting the amount of sugar • Sustainability claims. Spurred by social media
in their diet. Though consumers want to cut the and activism, the sustainability movement has
sugars, they want to keep the same taste. Since generated awareness of issues related to global
consumers want the same sweet flavor with less warming and food waste. This has made consum-
sugar, many brands are turning to sweeteners like ers question the products that they purchased and
stevia and monk fruit. the waste that they are producing. According to
• Clean labels. According to Innova Market a Unilever survey of 20,000 consumers, one-third
Insights, clean label claims like no artificial flavors, prefer products that help reduce their environ-
colors, preservatives or sweeteners, non-GMO and mental footprint, while Mintel studies suggest
natural were up 30% from 2013-2017. With this consumers will pay more for products with
increased trend, brands will continue to formu- sustainable claims. Products with eco-friendly
lated and reformulate products to meet clean and packaging and sustainability claims will continue
natural standards, while paying close attention to to grow in 2019.
origin stories to promote transparency.
2019 Fresh Takes: 5 Flavor Trends to Watch Out For

Bitter and veggie flavors are just a
couple of the trends to look out for in
2019, according to a trend report by
Sterling-Rice Group (SRG).
Identifying flavors, ingredients
and technological advancements (AI
and others), the report highlights
trends that are emerging in dining
and product development. Drawing
insight from over 175 food experts,
sociologists, chefs, nutritionists and
other trend seekers, SRG believes
these are some trends to be on the
lookout for in 2019:
Bitter is better. As consumers
have been avoiding sugar in all its
forms, they have been searching out
bitter flavors. Menu references to
bitter have increased 22% in the past
four years and are expected to grow over 18% in the and FlavorWiki are using machine learning to
next four. support new product and menu development, in
Rooted cuisine. The plant-based trend continues, an effort to respond timely to changing consumer
as veggie-centric dishes with ingredients like cassava, preferences.
Japanese yams, parsnips, jicama and classic white “The thread that ties all the new flavors, ingredi-
potatoes become more commonplace. ents and market forces together is how our desire to
Pass me the butter. Once shun for its fat content, improve all aspects of the human experience is pro-
butters are on the rise and are now seen in over 64% foundly influencing the foods we will be eating well
of restaurant menus. into 2019,” explained Liz Moskow, culinary director
Lettuce. In conjunction with the vegetarian/vegan at SRG. “We are also seeing extreme diet protocols
and flexitarian lifestyles, lettuce is seeing growth. from keto to paleo and more, giving consumers per-
Outside of salads, it has appeared in exotic smoothie mission to eat things that were previously considered
blends and other products. bad for you. This gives full-fat dairy and other foods
A dash of data for dinner. Companies like a seat at the table.”
Spoonshot, Foodpairing, Analytical Flavor Systems
25

Industry
Year of the Hibiscus: Firmenich Names Flavor of 2019
Firmenich has named hibiscus its “Flavor of the flower ingredient, while Firmenich trend experts
Year,” following growing interest in the ingredient have found hibiscus in enchiladas and dried hibiscus
and its use in food and beverage applications. garlic chip menu items.
“Hibiscus is a beautiful and tasty choice for “Hibiscus is more than just a flower extract. It
2019; it’s natural, floral, and slightly tangy, and does have a strong floral aroma, with a woody-astrin-
we know our customers will be delighted by this gent character, but at the same time there is a subtle
selection,” said Emmanuel Butstraen, president of and delicate fruity undertone, even a hint of green,
flavors for Firmenich. like freshly cut mint leaves,” said Fausto Carriles,
senior Firmenich flavorist in Latin America. “It is
Not Just for Beverages very versatile for beverages: it can be consumed cold
According to Firmenich and Mintel insight, the in summer and also can be a great flavor modifier for
worldwide launches of hibiscus in food and beverage winter hot fruit punches. Hibiscus is used all around
products have increased 300% since 2012. Hibiscus the world in many cultures, from the simple street
flavors are being sought after as an alternative beverages up to sophisticated culinary sauces.”
to sugary products and for their potential health
benefits. Among the top product categories include Connectivity and Comfort
yogurt, beer, tea and chocolate. Most market activity Consumers are not only turning to floral flavors
has occurred in the United States, Brazil, Mexico and for perceived health benefits but also for their aes-
Denmark, while European countries like Spain and thetic appeal. This is also reflected in Pantone’s Color
Italy are showing faster growth rates. of the Year, Living Coral, which according to Pantone
“Flavored water has become mainstream, with it “embraces us with warmth and nourishment to
traditional flavors such as lemon, lime and berry provide comfort and buoyancy in our continually
having led the way. But now, as people continue to shifting environment.
demand healthier beverages, we expect the demand “We see a lot of mirroring this year between
for more niche flavors such as hibiscus that have Pantone’s Color of the Year and our Flavor of the
historical and cultural associations with health to Year,” said Mikel Cirkus, global director of strategic
also rise,” said Jeff Schmoyer, VP of global consumer foresight. “This speaks to the increasing intercon
insights at Firmenich. nectedness of our worlds, and the blurring of
Floral ingredients have long been associated boundaries demarcating where trends actually
with beverage and tea applications but have also begin. It makes sense that what consumers gravitate
appeared in a number of savory dishes. In Mexican towards is a reflection of the world around them, so
cuisine, many traditional ceviche recipes call for a here is to a beautiful and delicious 2019!”

RESEARCH NEWS
How Fast Can Mammals Detect Scent? New Study Confirms Results
One-tenth of a second is the time it takes to dis- each mouse’s nose, which allowed the researchers
tinguish one odor over another, according to recent to trigger brain receptors or groups of receptors
research conducted on mice. involved with olfaction. The mice were then chal-
“Much like human brains only need a few musical lenged with different concentration of smells, while
notes to name a particular song once a memory of it researchers controlled the receptors that were
is formed, our findings demonstrate that a mouse’s activated.
sense of smell needs only a few nerve signals to At the conclusion of the test, the team found that
determine the kind of scent,” said senior study inves- early interruptions in sensing smell (less than 50 mil-
tigator and neurobiologist Dmitry Rinberg, Ph.D. liseconds) reduced odor identification scores to near
In a study published in the journal of Nature chance. However, reward scores greatly improved
Communications, researchers at the NYU School when the mouse’s sense of smell was interrupted at
of Medicine have found that mice only need odor- any point after 50 milliseconds but fell off after 100
ants to reach a few signaling proteins to detect and milliseconds. Previous research had estimated that
distinguish a smell. Additionally, the researchers animals take as long as 600 milliseconds for all olfac-
found that an animals’ ability to tell odors apart was tory brain receptors to become fully activated.
the same no matter how strong the scent was. “Our study lays the groundwork for a new theory
To test how quickly mammals smell, mice were about how mammals, including humans, smell: one
trained to lick a straw to receive water if they smelt that is more streamlined than previously thought,”
an odorant. Light-activated fibers were attached to said Rinberg.
27

Industry
Color Impacts Taste Confirms Penn State Research

Color your taste buds. Penn State research
has found that color can impact the taste of food
and beverage, confirming previous studies on the
subject matter.
“The color of a beverage can impact how we think
it should taste,” said John E. Hayes, associate profes-
sor of food science and director, Sensory Evaluation
Center for Penn State. “For example, yellow is com-
monly associated with drinks that are more sour, like
lemonade, whereas red is associated with drinks that
are more sweet, like sports drinks.
Manipulating Flavor With Color

In findings published online in Food Quality and
Preference, Penn State researchers set out to see if and asked them to taste and choose a color for each.
the color of a food or beverage can impact its taste. Participants matched the correct color and taste 59%
Additionally, the researchers wanted to determine of the time, significantly higher than the random
why people enjoy bitter tasting foods and beverages chance rate of 25%.
and if there were differences between different bitter
compounds. If there are different types of bitter tastes, Understanding Bitter Tastes
it could then explain why someone might like the bit- After demonstrating that color can impact taste,
terness of coffee but not the bitterness of chocolate. the researcher tested whether people can distin-
“Bitterness can indicate toxicity, but people still guish between three different bitter tastes - caffeine,
enjoy coffee, chocolate and IPA-style beers,” said quinine and the hop extract tetralone. The team of
Molly J. Higgins, doctoral candidate in food sciences. researchers then repeated the experiment with a new
“Why do people like some bitter compounds but group of participants and assigned unique colors to
not others? the bitter chemicals. After four sessions, participants
To test their hypothesis, the researchers needed could not match the colors to their corresponding
to see whether they could teach people to associ- bitter compounds any better than expected chance.
ate specific tastes with specific colors. The team “This finding could indicate that some people
created solutions that tasted bitter, sweet, sour or learn color-taste associations well, while others
savory, and then paired each one with a unique might be more resistant to changes or new color-
color. To avoid preconceived color-taste pairing, they taste associations,” said Higgins. “This might have
avoided pairing yellow with sour or red with sweet. implications in the food industry if a company were
Following the pairings, researchers had participants to launch a new flavored product with a color. Some
taste the colored liquids over four different sessions consumers might not learn or accept a new color and
and then gave the participants uncolored solutions flavor pairing as well as others.”
Events
More events are posted at www.PerfumerFlavorist.com/events. Filter events by topic and region; submit event announcements;
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2019
February 5–7—FEMA Winter Regulatory & Policy March 13–14—Flavourtalks Amsterdam; Amsterdam,
Conference; Alexandria, VA; www.femaflavor.org/events Netherlands; www.flavourhorizons.com
February 7—BSP/SCS Joint Meeting; London, UK; June 5–6—14th SIMPPAR; Paris, France; www.simppar.fr
www.bsp.org.uk/events October 15–16—SFC Flavor Symposium; Princeton, NJ;
March 5–9—Natural Products Expo; Anaheim, CA; www.naffs.org
www.expowest.com/en/home.html November 11–12—Flavorcon; Cincinnati, OH; www.flavorcon.com

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Flavor Bites: trans-2 Hexenol
Featuring a distinct apple characteristic, the ingredient
provides a green profile without a trace of the usual leafy
notes and contibutes to a finished flavor's authenticity.
M
ost of the leafy, hexenol-related, family of green notes are
BY JOHN WRIGHT
firmly divorced from the category of recognition skeleton
johnwrightflavorist@gmail.com
components. Their complex variations around the leafy
green theme mean that they often form a quite separate
and complex mixture of secondary notes within flavors.
trans-2-Hexenol (FEMA# 2560, CAS# 6728-26-3) is an exception in that it
has a distinctly recognizable apple character. It would be quite difficult to
create an apple flavor without trans-2-hexenol.
The fact that trans-2-hexenol has a green profile without any trace of the
usual leafy notes makes it a great addition to many green note complexes.
The contribution of this green apple note will vary depending on the fin-
ished flavor, but it is frequently a great contributor to authenticity.
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.
Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2019 Allured Business Media.
30 Flavors Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1902_Wright_fcx.indd 30 1/11/19 8:34 AM

Orchard Fruits Orange: The best level of trans-2-hexenol in
Apple: trans-2-Hexenol is part of the recognition orange flavors also depends on the degree of juice
skeleton of all apple flavors. The fact that it is also a character. A good level is 100 ppm, but higher addi-
green note might suggest that it would be used more tions are possible.
in fresh apple flavors than in cooked apple flavors,
but this is not really the case. A good starting point is Tropical Fruits
5,000 ppm in all categories of apple flavors. Banana: For all types of banana flavors, 300 ppm
Apricot: Much lower levels are optimal in apricot of trans-2-hexenol can be added without giving a
flavors, simply adding a hint of juicy freshness to the hint of an unripe, green profile.
green complex. The ideal level is 200 ppm. Guava: The effect of this ingredient in guava
Cherry: Cherry flavors vary considerably in flavors is similar, offsetting the heavier notes and
profile, but trans-2-hexenol is at home in all of them. adding juiciness. A reasonable level is 200 ppm.
The levels vary but 400 ppm is a good starting point. Kiwi: With kiwi flavors, we are in very different
Peach: In peach flavors, 400 ppm also works well, territory. trans-2-Hexenol is by far the most impor-
adding to the fresh character and rounding it out tant green note in the fruit in nature, and it could be
nicely. argued that simply replacing ethyl 2-methyl butyrate
Pear: A typical level of this raw material in pear by ethyl butyrate would turn an apple flavor into a
flavors is 300 ppm, but higher levels can be used suc- kiwi flavor. This is an exaggeration, but trans-2-hex-
cessfully to create unique effects without the obvious enol is clearly part of the recognition skeleton of kiwi
danger of tipping the profile into apple. flavors. An effective level of addition is 2,000 ppm.
Plum: Plum flavors can easily become unpleas- Mango: For mango flavors, 200 ppm of this
antly heavy and trans-2-hexenol brightens the chemical adds subtle freshness and juice character
character at levels in the region of 500 ppm. to all styles.
Pineapple: The ideal level of addition in pineap-
ple flavors depends very much on the profile. A good
Citrus Flavors starting point is 50 ppm.
Grapefruit: It is quite possible to use this ingre-
Watermelon: Green notes such as melonal are
dient in peely grapefruit flavors, but it really comes
central to the recognition skeleton of watermelon
into its own in juicy profiles. The optimal level of
flavors, but they can easily come across as very thin
addition is 200 ppm in grapefruit juice flavors.
and harsh. At 200 ppm of trans-2-hexenol,
Lemon and Lime: The same comments apply to
it helps fill them out and adds a
fresh lemon and lime flavors, but the ideal level is
juicy character.
a little lower, nearer 100 ppm.
31

Flavor Bites
Berry Flavors Strawberry: trans-2-Hexenol is not an essential

Blackberry: trans-2-Hexenol plays a secondary component of strawberry flavors, but it can be very
role in all berry flavors but provides a very useful foil helpful, especially in flavors containing high levels of
to the leafy green notes. A good level is 400 ppm in cis-3-hexenol. High levels do not work very well, and
most styles of blackberry flavor, especially where the 100 ppm is a good starting point.
ripe musky note is noticeable.
Blackcurrant: A good level is 400 ppm in black- Nut Flavors
currant flavors and works equally well in fresh and Almond and Pistachio: This ingredient pairs
jammy flavors. very well with the benzaldehyde in almond and
Blueberry: The dominant floral notes in blueberry pistachio flavors. A good level is 400 ppm in
and bilberry flavors can accommodate higher levels authentic style flavors, but higher levels can be
of this raw material. Levels at 800 ppm and even used if the benzaldehyde level is enhanced, which
higher work perfectly well. it often is.
Raspberry: Lower levels, around 200 ppm, are Hazelnut: The role of trans-2-hexenol in hazel-
better in raspberry flavors and soften the raw edge of nut and praline flavors is quite different. A modest
the other green notes. addition, in the region of 50 ppm, softens the higher
32 Flavors Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

unsaturated aldehydes and ketones that can be domi- up to 1,000 ppm can be very effective. Surprisingly,
nant and give an overly dry effect. similar levels are also quite attractive in cooked
Peanut: The same effect comes into play in tomato profiles.
peanut flavors, but the ideal level of addition is a
little higher, nearer 100 ppm. Other Flavors
Walnut: Walnut flavors are also in the same cat- Butter: At best, trans-2-hexenol is only a very
egory but can suffer even more from dryness. Levels minor contributor to dairy flavors, but a very modest
up to 200 ppm are effective. addition, around 50 ppm, can be helpful in fresh
butter flavors.
Savory Flavors Cucumber: At 100 ppm, it can help round out the
Beef and Chicken: Beef and chicken flavors rather stark profile of raw cucumber flavors and add
normally contain significant levels of fatty notes, subtle depth.
including higher unsaturated aldehydes such Grape: trans-2-Hexenol is extremely useful in all
as trans-2-nonenal. At levels of 100 ppm, trans- grape flavors. It works equally well in Concord grape
2-hexenol tempers the effect of these ingredients and white Muscat types even though these flavors are
and adds realism. at opposite end of the spectrum. It is very effective at
Cilantro: Higher unsaturated aldehydes such as 1,000 ppm.
trans-2-dodecenal also play a part in cilantro flavors Honey: Honey flavors cover a very wide range of
and around 300 ppm of this chemical has a notice- different profiles. trans-2-Hexenol has an interesting
able softening and rounding effect. effect in all of them from 50 ppm and up but works
Fish and Seafood: Realistic cooked fish and particularly well in clover honey flavors.
seafood flavors can be quite challenging to create. Rhubarb: Rhubarb flavors are usually dominated
For all types of fish flavors, 100 ppm of trans-2-hex- by methyl phenyl carbinyl acetate to an extent that
enol is very useful. Higher levels, 200 ppm and up, makes them seem somewhat removed from nature.
work better in seafood flavors, especially if a fried trans-2-Hexenol tempers this effect and brings the
effect is required. profile back a little towards reality. An ideal level is
Onion, Spring: cis-3-Hexenol is often central to 300 ppm.
spring onion and chive flavors, but trans-2-hexenol Tea: This ingredient is almost equally at home
can play a useful secondary freshening role at levels in black tea and green tea flavors. The best level
around 500 ppm. depends on the profile. It can be higher in green
Tomato: The same comments can be applied to tea flavors, at around 500 ppm, than in black tea
fresh tomato flavors and levels of this raw material flavors, where 100 ppm is preferred.
33

Taking a leaf from coffee shops’ direct sale of sustainable beans, and following
on from fragrance consumers’ interest in material origin and DIY blending,
imagine the next wave of niche perfumery.
BY EDDIE BULLIQI, fragrance journalist
34 Fragrance Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1902_Bulliqi_fcx.indd 34 1/14/19 9:06 AM

offee is so engrained in our daily cul- explored in this article is that it’s not really the bean
tural routines that it’s hard to imagine itself that’s driving people into cafés and encouraging
a world in which the drink is not a sales of domestic coffee machines but the cultural
beloved essential for so many millions. promise of what coffee will give you – its experience,
Whilst the USA is often associated its values and its aspirations based on a history of
with chronic coffee drinkers (64% of luxury, intellect and leisure – and that the perfume
Americans consume at least a cup a industry has the opportunity to reposition its offer-
day), it only figures 26th in international ing to more closely resemble coffee culture and
consumption, averaging 4.2kg per capita per year normalize olfactory pick-me-ups as indispensable
(which equates to roughly two cups a day for the and easily accessible agents for a performance boost,
average American head)a, b. Figures processed by comfort and socializing.
the International Coffee Organization from 2017
pit Finland as the world’s top coffee consumer with Historically Cool
just over 12kg per capita per year (over five cups a
The highly charged historical ideologies surround-
day). Places two to eight are all occupied by northern
ing coffee have undoubtedly been intensified by the
European countries, with North America debuting at
arts and crafts revival of the mid 2010s (spawning
number 10, showcasing Canada’s 6.2kg a year average
an explosive renewal of low-budget, high-intensity,
personal intake (just under three cups a day)c.
highly skilled processes applied to food and drink,
furniture, ceramics and anything that’s constructed
Black Hearts with the hands) in which unique markings and
The immense popularity of coffee is not due variations imbued with personal stories are revered
exclusively to its stimulation of the central nervous over the shadowy, shiny, flawless mechanics of pop-
system - McCafé’s Feelin’ Good Summer Survey culture megabrandsf. Within this framework, the
2018, reported by Business Wire, highlighted the coffee environment intersects hedonism with health
emotional potency the coffee experience carries for consciousness, venture capitalists with novelists, and
many drinkers. According to the 1,000 American snobby connoisseurship with down-to-earth realism.
adults interviewed, almost half (47%) turn to coffee
to get a better start to their day, with more than a f https://mymodernmet.com/arts-and-crafts-movement-revival/
third (34%) of respondents saying they would priori-

tize drinking coffee over brushing their teeth if they
only had 10 minutes to get ready in the morningd.
More than two in five (43%) of Americans would
grab an iced or cold coffee if they needed a ‘pick-me-
up,’ and 40% of respondents believe summer would
be incomplete without iced or cold coffee (pool days
won over 54% of the crowd and ice cream trucks
44%). It is a sound assumption that most of these
associations were prompted from latte flavor profiles,
the milk-dominant drink featuring pronounced
caramel and creamy taste layers that is the favorite
of 44 of the 50 states (with only New Mexico and
Hawaii preferring tea)e.
How did coffee come to occupy such an essen-
tial and stirring place in people’s hearts and on
their office desks? Is coffee the only product that
can achieve what coffee-drinkers seek to satisfy or
are there other categories of experience that could
quench the emotional roots of coffee? The principle
a https://www.foodandwine.com/news/americans-drinking-more-coffee-ever
b https://www.telegraph.co.uk/travel/maps-and-graphics/countries-that-drink-the-
most-coffee/
c Ibid.
d https://www.businesswire.com/news/home/20180816005100/en/Americans-Spill-
Beans-Feel-Good-McCafé’s-Feelin’
e https://assets.entrepreneur.com/images/misc/1538581487_SQ-Coffee-Report-2018-
Dismas Smith, a Seattle-based barista, suggests that “fourth wave could be
updated-as-of-9.27.jpg?width=1000&_ga=2.123191497.398837590.1544812590-
seen as [an understanding of] coffee’s scientific aspects. We would talk more
1750085426.1534204172 in-depth about precise knowledge of soil, coffee plants, coffee beans.”
35

A New Scent Culture
The highly charged historical ideologies surrounding coffee have undoubtedly been intensified by the arts and crafts revival of the mid 2010s.
The drink has long-been connoted with sub- Guardian writer Adam J Smith believes that “even
cultures and luxury at the same time. The origin today, coffee is connected with fashionable sophis-
of coffee largely remains a disputed legend, but it tication. As a cultural icon, the coffee house stands
is often proposed that Ethiopia, where the plant alone in a broadly imagined hinterland, somewhere
is native, was the first region to harvest beans for between the stuffy cloisters and libraries of the uni-
consumptiong. Journalist Katie Kilkenny notes that versity academy and the hipster corners of London’s
“the earliest coffee shops came in the mid-16th- Shoreditchi.” The “nostalgic – almost subconscious
century Ottoman Empire … Over the course of the [yearning for] the coffee culture of a bygone era” that
1500s, rulers and religious leaders denounced coffee Smith refers to is reflected in contemporary coffee
as a poor influence that could lead to gambling and shop nomenclature, with new shop names grouped
improper sexual relations,” continuing, around trade/industry/socialism, drugs, Victorian
homages, and honor, according to A Taxonomy of
“Thanks to a trade boom throughout the London Hipster Coffee-Shop Names produced by
1650s that left the British populace with more data consultancy Information Is Beautifulj, k.
disposable income, 17th-century Britain
became history’s next haven for coffee shops … Designing Promises
The shops quickly became a hub for political
Whilst the fragrance industry focused on con-
discussion and debate at a time when dis-
noisseurship programs in the 70s, teaching raw
sidents were concerned about the state of the
materials and the basics of scent construction from
nation following the death of Lord General
public baseline knowledge of almost zero, the coffee
Oliver Cromwell, and during the Restoration
industry focused on consumer experience instead,
of Charles II. They were called ‘penny univer-
promising that it would do so much more for you
sities:’ just one penny, the saying suggested,
than you expected. The history of modern coffee is
would buy a cup of joe and the stimulating
intellectual discussion that accompanied ith.”
i https://amp.theguardian.com/commentisfree/2015/jun/30/hipster-coffee-shops-
300-years
g http://www.ncausa.org/about-coffee/history-of-coffee j Ibid.
h https://psmag.com/.amp/economics/history-of-coffee-shop-as-symbol-for- k https://informationisbeautiful.net/visualizations/a-taxonomy-of-hipster-coffee-
gentrification. shop-names/

termed in “waves:” if the first wave was represented
by the vacuum packaging and dehydrated coffee
concentrate (instant coffee) of the early twentieth
century, then the second wave was epitomized by
Starbucks, seeking to bring “good” coffee to the
masses and encourage consumers to “come to a
space to enjoy the ritual of coffee,” according to
writer Chérmelle Edwardsl,m.Today’s third wave is
“all about making the consumer feel special. Part of
that is customer service, but another part is sharing
the story behind the cup. This story is one created by
producers, importers, roasters, and baristas,” offers
coffee specialist Julio Guevaran.
Greater moves towards

a social-based slow
perfume movement
could provide new
growth areas for the
fragrance industry.
Starting from a comfortable space to relax and

spend time in, to knowledgeable staff attempting to
impart a sense of craft and learned expertise to your
daily, the architecture and interior design of post-
2000 coffee houses could be said to have pre-empted
2018’s push towards holistic wellness by promot-
ing a sense of mindfulness in store and promising
access to ideas and feelings that are arguably out
of reach or out of mind in millennial society. Third
wave coffee repositioned the coffee product as an
experience that elevates introspection, creativity,
self-fashioning, opportunity and, ultimately, enlight-
enment. What coffee got right from the beginning
was to curate big ideas around small sensory delights
– conjuring up hopes, dreams, ambitions and reflec-
tions through aesthetic prompts that would convince
the average drinker that buying a cup of joe would
help them, however incrementally, in the first steps
towards their dreams. It was never really about the
coffee per se, but about what the coffee pledged it
would achieve.
l https://www.craftbeveragejobs.com/the-history-of-first-second-and-third-wave-
coffee-22315/
m https://www.theguardian.com/commentisfree/2014/aug/26/coffee-revolution-pay-
more-manifesto
n https://www.perfectdailygrind.com/2017/04/third-wave-coffee-different-specialty/
37

A New Scent Culture
Same plant, different consumer culture. Or is it? While coffee culture promotes ethical, sustainable and fair-trade sourcing practices, and simultaneously
creating an enriching gastronomical experience, fragrance culture rides the same wavelength by reaching a similar consumer who is interested in ingredient
provenance, sensory enrichment and overall wellbeing.
The promises are built into shop designs with significance that “the idea behind ‘let’s grab a cup of
cues that promote imaginative thinking, problem- coffee’ is not the ‘cup of coffee,’ it’s the let’s” cannot
solving and a sense that coffee “gets the job done” be underestimatedo. There is no reason that it has
- inspirational author quotes written in chalk on to be coffee dominating these domains – coffee is
blackboard walls; vintage wallpaper; old sepia being used as a sensory stimulus for a form of “slow
instant photographs; grainy wood and exposed joy” in the same way that “slow beauty” argued it
brickwork; untreated metal and cabinets filled with reinvented the philosophy of beauty routines by
oddities and curiosities; board games and chess encouraging me-time rituals to promote calm and
tables; pop art murals; customer feedback journals; grounding.
worn leather couches; even short story dispens- There is currently a gap for slow perfume in the
ers and invitations to poetry readings and techno marketplace. Greater moves towards a social-based
nights. Modern coffee culture is lifestyle marketing slow perfume movement could provide new growth
at its finest and most discrete, crafting headspaces areas for the fragrance industry and also spearhead
that reclaim history’s craft traditions for old-school a reimagining of perfume from a predominantly
hands-on practice and earnest intentions peppered personal statement akin to fashion to an activity
with offerings for self-love – your identity and future and hobby that gets people together and gets them
matters in the coffee shop because coffee is there to talking. Rather than the perfume itself being consid-
let you daydream about how to be a better person, ered a creative artifact, perfume could be used as a
to more closely connect with others, to connect background, or blackboard, for smellers to generate
with the moment, and connect with the people and creative ideas. Could all of these people who are
environment and plants that made it. hanging out in coffee shops around the world every
day be hanging out in multi-sensory workspaces
Space for Social Scent instead, buying scent prompts (as well as drinks and
food) to cocoon on difficult days or aid the process of
The values listed above can be grouped under
novel-writing?
today’s broader ideology for pro-social sensitiv-
ity and exchange determining creative value. For o https://www.thecrimson.com/column/the-hipster-paradox/article/2015/10/27/
Harvard Crimson writer Hanaa Masalmeh the coffee-shop-social-space/

A New Scent Culture
The history of modern coffee is termed in “waves:” if the first wave was represented by the vacuum packaging and dehydrated coffee concentrate (instant coffee) of the
early 20th century, then the second wave was epitomized by Starbucks, seeking to bring “good” coffee to the masses and encourage consumers to “come to a space to
enjoy the ritual of coffee,” according to writer Chérmelle Edwards.
Even though niche fragrance operations tried to soil, coffee plants, coffee beans…p” This framework
slow down the perfume sales process, niche shops present avenues for perfumery, too. Taking a leaf
are still not places you hang around in and sit down from coffee shops’ direct sale of sustainable beans,
for hours. A coffee shop for perfume may sound and following on from fragrance consumers’ inter-
like an overly simple idea but so did Starbucks in est in material origin and DIY blending, imagine a
1971. Need a boost? Bergamot hairspray. Need to fourth wave of niche perfumery – an olfactory bar,
relax? Lavender face towel. Want to chat? Rose oil. not only selling scent shots and scent-inspired drinks
The conceptual fuel driving sales for pumpkin spice in an informal setting in which customers can sit
lattes at Christmas and iced americanos in summer working, relaxing, and eating for the day, but also
is essentially the same as those for scent. Instead offering resins, pastes, herbs and fresh flowers in
of yoga studios selling espressos before morning partnership with florists and foragers for at-home
classes, pump in cardamom through the air system; distillation using amateur distillation machines.
instead of a mint tea after lunchtime meditation, use Strategies like this would reinvigorate a scent
incense sticks during the session. industry often disenfranchising for many and could
The existence of a fourth wave of coffee culture ground a new attitude towards scent uses that cultur-
is contested; yet Dismas Smith, a Seattle-based ally repositions it, alongside coffee, as an agent for
barista, suggests that “fourth wave could be seen as personal change, available to everyone.
[an understanding of] coffee’s scientific aspects. We
p https://www.perfectdailygrind.com/2017/04/third-wave-coffee-different-specialty/
would talk more in-depth about precise knowledge of

An Overview of its Essential Oils & Sources
The authors take a closer look at the socioeconomic impact of jasmine oil
production on the livelihoods of farming communities in Egypt and India.
42 Ingredients Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1902_IFEAT_Jasmine_fcx.indd 42 1/11/19 8:37 AM

*A portion of this report was published from the
International Federation of Essential Oils and Aroma
Trades (IFEAT) socio economic report. A Sip of Jasmine Flavors
While florals like rose, hibiscus and jasmine have
been popular scents for centuries, the trend of functional
asmine absolute is widely used botanical products has opened an opportunity for floral
in perfumery and fragrances for flavors to flourish. According to a Technavio market
cosmetics and toiletries to impart reporta, the global floral flavors market is expected to
unique floral scents. In traditional grow at a CAGR of 10% during the period of 2018-2022,
holistic medicine and in aromatherapy with EMEA and American market leading the growth.
jasmine is considered one of the most One area that has embraced the use of jasmine
effective products to relieve stress, anxiety, flavors is the beverage industry. In the infused water
nervous tension, depression and exhaustion. It segment, Blossom Water offers a plum jasmine infused
can be used also as an antiseptic (also anti-viral) water created with natural jasmine extract and Zenful
and as an anti-inflammatory agent. Classic French offers a naturally flavored jasmine and blackberry
fragrances owe much of their existence to jasmine infused mineral water. For jasmine teas, Tazo offers an
(e.g. Mitsouko, Chanel N°5, Shalimar, Arpège, Joy, organic jasmine green tea, while Numi Tea has a bottled
Femme, Miss Dior, L’Air du Temps, Cabochard,
organic green tea and jasmine beverage. Jasmine teas
Madame Rochas, Calèche, Fidji, Chamade, First,
also benefit from functional and health halos associated
Opium, Coco, Samsara)
with them. Jasmine teas have been linked to numerous
Jasmine does not yield an oil by steam distilla-
tion, i.e. jasmine essential oil, as defined by ISO
health benefits such as prevention of gastrointestinal
3218 “Essential oils. Principles of nomenclature,” disorders, relieving stress, prevention of cancer, control
does not exist as a commercial product. The most of diabetes and boosting the immunity system.
common extraction method, representing more than
a https://www.businesswire.com/news/home/20180303005031/en/Global-
98% of jasmine production worldwide, involves
Floral-Flavors-Market---Health-Benefits
a two-step method where hexane is first used to
extract “jasmine concrete” (a solid, waxy-buttery
product made of oil and wax) from the blossoms
while recovering the hexane for further extraction
cycles. The concrete is ultimately either commercial- these extracts are mainly intended to be used in
ized as is (for further processing by the buyer) or aromatherapy applications, but also offer different
converted by the jasmine concrete producer into organoleptic facets of great interest in fine fra-
“jasmine absolute,” a liquid oil free of waxes. This is grance or flavor applications.
performed by washing the concrete numerous times According to Kerala Agriculture University, more
with ethanol (at negative temperatures) to allow the than 80 species of the Jasminum genus are found in
soluble fraction on the concrete to dissolve into the India, however, there are four main species mainly
ethanol, while preventing the flaking wax from doing used in perfumery and fragrances: Jasminum
so and easily removing it by filtration. The ethanol- grandiflorum and Jasminum sambac and to a much
absolute solution is then distilled to separate one lesser production extent, Jasminum asteroides and
from the other. Jasminum auriculatum. Due to their importance and
A good quality extract can also be obtained by volumes, only the grandiflorum and sambac species
supercritical carbon dioxide extraction, but this are the subject of this report.
is performed after a hexane extraction in lieu and
place of the ethanol step of the previous process. Jasminum grandiflorum
Jasmine extract solutions in e.g. di-propylene The two main producers of Jasminum grandiflo-
glycol or isopropyl mirystate are incorrectly called rum concrete are India and Egypt. Together they
“jasmine oil.” Also remarkable is the existence of account for about 95% of the market share. In India,
jasmine extracts which are 100% certified organic, the estimated production of concrete in 2014 was
therefore not produced with the use of a petroleum/ about 5.5 to 6 tons. While Egypt may have produced
synthetic/mineral solvent (i.e. hexane or other), as many as 4.5 tons in 2014. In Egypt’s case, these
43

Jasmine: An Overview of its Essential Oils & Sources
figures have come down from 11 tons/year in the 105-150 hectares and are supporting approximately
mid-1970s.1 Other contenders are Morocco and 5,000 flower pickers. The network of dependent
China. Trials have been attempted in South Africa family members and businesses (family workers,
without conclusive results.2 transporters cooperatives, middlemen, etc.) probably
In India, although cultivated throughout pen- accounts for some 30,000 people.5
insular India in varying degrees, the extracts are
produced predominantly in the Coimbatore district Production and Processing Characteristics
of Tamil Nadu state where the flowers are grown In India, the season lasts from June to December
under contract primarily for extraction purposes. and the flower harvest volumes are parabolic with a
Anecdotic quantities are produced for religious and peak in August/September. In practice, the plant has
wedding functions. Approximately 90% of grandiflo- a productive life from the 3rd to the 10th year and
rum flowers of the Coimbatore district are used for can yield about 5- 6 tons of flowers per hectare per
extraction purposes but only 10%-15% of the total year. The concrete yield from flowers ranges from
grandiflorum cultivation in the state of Tamil Nadu is 0.27% to 0.3%.
estimated to be used for extraction and almost none In Egypt, the period of production is typically
from those of other states. Government estimates of from June to October but may be extended from
total grandiflorum acreage under cultivation in Tamil end-May to early-December if production is con-
Nadu alone is about 7,000 acres. 3-4 sidered short for the projected market demand.
In Egypt, 99% of jasmine plantations are located The plant has a productive life of over 25 years, but
in the Nile delta, around the village of Shoubra well-groomed farms generally replace a plantation
Beloula El-Sakhaweya (commune of Kutur, province every 12-15 years mostly because of drop-out bushes
of Gharbeya). The remaining plantations occur in which impact the acreage productivity. A single
the Fayoum area. In recent years, jasmine planta- hectare of land can produce between 9.5-14.2 tons
tions in Egypt have covered an area varying between of blossoms per year (4-6 tons per feddan/year, i.e.

4,200 m2) depending on extension of picking season
and weather hygrometry and/or wetting of blossoms
by farmers. Each ton of blossoms gives 2.6 kg of Jasmine Scent Science
concrete (0.26% yield) as an average over a season.
Dry blossoms (not wetted by dew or intentionally Widely believed to have calming properties,
by the picker) yield as much as 3.1 kg/ton concrete. scientific research is confirming what was long thought
Egyptian concrete yields between 55% and 61% to be true – jasmine is more than a pleasant scent.
of jasmine absolute. The by-product of jasmine In an article published in the Journal of Health
absolute – i.e. jasmine wax – has a market in the Research in April 2013b, the effects of jasmine on brain
cosmetics, candles and wood furnishing polish treat- wave activities and emotions were explored. To see if
ment. The processing of the Jasminum grandiflorum jasmine extracts had functional properties, researchers
takes place mainly at farm/district level. invited 20 healthy volunteers to participate in the
study. During the study, the volunteers were asked to
Social and Economic Characteristics smell a jasmine oil. Using an electroencephalogram
In India, picking activity of the flowers is done (EEG), researchers recorded the area of the brain that
manually. On average 3 to 4 kg of flowers for extrac- responded to the scent. The results of the study showed
tion are picked a day in 5 hours, while for flower that the beta wave power of the anterior center and
market sale it could extend to 7 – 8 hours a day. the left posterior region of the brain increased. In the
Usually, all family members work in this activity. test, participants noted increased positive emotions
Jasmine (both grandiflorum and sambac) are impor- including the feeling of well-being and freshness, while
tant commercial crops in their areas of cultivation. drowsy feelings significantly decreased.
Being hardy and drought-resistant crops, they are
typically grown in the drier regions (irrigation is b https://www.researchgate.net/publication/236235613
mostly limited to critical periods in the cultivation

cycle). Due to the labor-intensive nature of the crop,
the average size of a jasmine farm is less than half an
acre. Hence, they are grown primarily by small and In Egypt, picking activity of the flowers is also
marginal farmers of these regions. done manually, every day of the season, between
Correspondingly (both due to the hardy nature of 3:00 and 10:00 a.m. On average 3 to 4 kg of flowers
the crops as well as the limited financial capabilities are picked, a day, in 5-6 hours. Some individuals
of the farmers), very few inputs of either fertilizers are capable of collecting up to 12 kg in the same
or pesticides are used in a scientific manner and time. Usually, all family members work in this
any such application is limited to traditional prac- activity with an emphasis on women who obtain a
tices. Jasmine is also preferred by these farmers consequential revenue from this activity which they
as they provide income (even if variable) over can spend on their future dowry (if unwedded),
an extended period of time. Also, the established children’s education, house spending. This revenue
demand and corresponding trade (that is relatively goes untaxed as per Egyptian law. The steady income
efficient and free-market) in these flowers reduce over a seven-month period is much appreciated
risks that are otherwise inherent to such a perish- by farmers as it is unique when compared with
able product. traditional crops that procure revenue only upon
45

Defining an area of around 16,000 acres in India, production involves around 20,000 farmers, where each farmer has in average around 0.5 – 1 acre.
a single (i.e. spot) harvest (e.g. wheat, rice, corn). rapidly to reach a stable and reasonable market
Moreover, jasmine contracts involve in most cases size. Sambac concretes and absolutes used to be
different degrees of pre-financing for the farmers produced and consumed in India before it became
from the factories helping to strengthen a sustain- increasingly popular in the global F&F industry.
able economic substrate. Jasmine provides the The estimated production in 2014 was about 3 to
highest consistent return of all crops in Egypt. Cost 3.5 tons of concrete. The current annual demand
of cultivation/ha/year is around US $6,500 (includ- of Jasminum sambac concrete is believed to be
ing harvesting costs). In winter, farmers intercrop around three tons. While India is the primary
lettuce, peas, or clover with jasmine plantations origin, China is, to a much less extent, another
thus adding to their revenue. Jasmine is the second source for this product.
revenue entry of Egypt’s national aromatic raw Jasminum sambac is cultivated throughout
materials turnover with some $6.5 million in value, peninsular India and to a smaller extent in the
where 100% of the production is exported provid- Gangetic plains. However, most of the cultivation
ing a hard currency source to the country and a and all the extraction is undertaken in the state of
unique opportunity for farmers to obtain directly Tamil Nadu. Government estimates of total sambac
the dividends of their efforts without governmental acreage under cultivation in Tamil Nadu alone is
interference (i.e. in the form of regulated market, almost 16,000 acres.3,4 It should be noted that in the
imposed market pathways, taxes, etc.). districts of Madurai; Virudhunagar, Theni; Dindigul
and Sivaganga have been granted a Geographical
Jasminum sambac Indication Mark for the Jasminum sambac flowers
Despite being relatively new to the international grown there. Egypt, though not a producer today
market, the demand for this product has grown of jasminum sambac, used to be an important

producer in the 1970s. As the botanical is still of four to five people in the family. There are around
present in the country, Egypt could well reactivate 80,000 to 100,000 people involved in the picking
its production at any time.6-7 activity. Harvest times could extend to more than
eight hours a day, and harvesting ability can vary
Production and Processing Characteristics from 0.25 – 1.25 kg per hour depending on flower-
In India, the season lasts from March to October, ing density and individual experience. One hectare
or longer in case of a mild winter, while the flow- produces around six metric tons of flowers per year.
ering is in flushes. In practice, the plant has a Cost of cultivation average could be around US$
productive life from the 3rd to the 8th year and can 4,000 per year per hectare (including harvesting
yield about 4 - 5 tons of flowers per hectare per year. costs, which are the biggest ones).
The concrete yield from flowers is between 0.12% Jasmine (both grandiflorum and sambac) are
to 0.13%. About 5% of Tamil Nadu’s total flower important commercial crops in their areas of cultiva-
harvest used to be the share of the perfumery indus- tion. Being hardy and drought-resistant crops, they
try when the demand was mostly domestic, but with are typically grown in the drier regions (irrigation
increasing global demand this share is now closer is mostly limited to critical periods in the cultiva-
to 10%. The same as with Jasmine grandiflorum, the tion cycle). Over 20,000 farmers in India cultivate
processing of Jasminum sambac takes place mainly jasmine as it provides income (even if variable) over
at farm/district level. an extended period of time. Usually, the whole family
works in the farm with an average of four to five
Social and Economic Characteristics people in the family so there are around 80,000 to
Defining an area of around 16,000 acres, produc- 100,000 people involved in the picking activity.
tion involves around 20,000 farmers, where each Jasmine plantations in Egypt cover an area
farmer has in average around 0.5 – 1 acre. Usually varying between 105-150 hectares and are sup-
the whole family works in the farm with an average porting approximately 5,000 flower pickers. Some
47

In Egypt, 99% of jasmine plantations are located in the Nile delta, around the village of Shoubra Beloula El-Sakhaweya (commune of Kutur, province of Gharbeya). The
remaining plantations occur in the Fayoum area.
other 30,000 people; family workers, transporters 2. Hashem, M., 2010. Aromatic Jewels of Egypt. The Art and
Passion of Essential Oils Creation. In: IFEAT International
cooperatives, middlemen, are also participating in
Conference 2010. Marrakech, 26 – 30 September 2010.
the jasmine business. Usually, all family members
work in this activity with an emphasis on women 3. Palaniswamy, R. S., 2005. The Indian Floral Extracts Industry.
who obtain a consequential revenue from this In: IFEAT International Conference 2005. Cochin, India 16 – 20
October 2005. London: IFEAT.
activity which they can spend on their future dowry
(if unwedded), children’s education, house spend- 3. Palaniswamy, R. S., 2012. The Indian Floral Extracts Industry.
ing. This revenue goes untaxed as per Egyptian law. In: IFEAT International Conference 2012. Singapore, 4 – 8
November 2012. London: IFEAT.
Jasmine provides the highest consistent return of
all crops in Egypt and is the second revenue entry 3. Fakhry, H. A., 2004. Egypt: The essential oil breadbasket of
of Egypt’s national aromatic raw materials turnover the Mediterranean. In: IFEAT International Conference 2004.
Lisbon, Portugal October 2004. London: IFEAT.
with some $6.5 million in value. Approximately
100% of the production is exported providing a hard 4. Palaniswamy, R. S., 2005. The Indian Floral Extracts Industry.
currency source to the country. In: IFEAT International Conference 2005. Cochin, India 16 – 20
October 2005. London: IFEAT.
References: 4. Palaniswamy, R. S., 2012. The Indian Floral Extracts Industry.

In: IFEAT International Conference 2012. Singapore, 4 – 8
1. Fakhry, H. A., 2014. Egyptian essential oils under revolution? November 2012. London: IFEAT.
In: IFEAT International Conference 2014. Rome, Italy
September 204. London: IFEAT.

SAVE THE DATE
FLAVOR EXPO & CONFERENCE
November 11-12, 2019

Duke Energy Convention Center
Cincinnati, Ohio
www.Flavorcon.com Presented by: Produced by:
Flavorcon19_SaveDate.indd 1 11/9/18 3:26 PM

THE BUZZ
BEHIND CBD
Derived from hemp, cannabidiol (CBD), is a growing segment within the cannabis category
known for its wellness claims in food, beverages and cosmetics, but it’s not without its
legal implications in an evolving regulatory landscape.
BY DENIZ ATAMAN, Managing Editor, Perfumer & Flavorist
W
ith the recent passing of the Hemp formulators within the wellness sector. According
Farming Bill Act of 2018 by U.S. to the bill, hemp containing less than .3% of the
Congress, industrial hemp will be psychoactive compound, THC, is legal to produce.
legalized provided the President As recreational use of cannabis and hemp prod-
signs it into law. Its legalization ucts continue to grow, the interest in CBD-infused
opens up avenues for hemp and cannabidiol (CBD) products grows with it. By 2020, the hemp and CBD
PF1902_Ataman_CBD_fcx.indd 50 1/11/19 8:35 AM

category are expected to be a $1 billion marketa.
Known for its non-psychoactive properties and
calming claims, CBD’s use in cosmetics and foods
Marijuana and Hemp:
in the United States and Europe are still an area of Same Family, Different Plants
cloudy legislation by federal governments. While
the FDA prohibits CBD in food and beverages due Both in the cannabis family, marijuana and hemp
to its medicinal properties, the federal organization are two separate plants that require different growing
approved a CBD-based medicine to treat epilepsy conditions. The most significant difference between the
in June 2018. In Europe, CBD is considered a novel two are the level of chemical compounds (cannabinoids)
ingredient for food and beverages, and health claims contained in each plant.
on the label are restricted, making it difficult for On a chemical level, marijuana contains high amounts
formulators to address any benefits on the label. of the psycho-active compound, tetrahydrocannabinol
(THC); whereas hemp’s THC level contains trace amounts,
Functional Benefits and Consumer Demand but has higher levels of the non-psychoactive compound,
Due to the shifting regulatory landscape of hemp cannabidiol (CBD).
and marijuana-derived products, businesses are
encouraged to exercise caution in promoting health
claimsb. According to Mintel’s report on the CBD
category, social media is the leading platform to CBD, with its non-psychoactive properties, veers
market CBD products and promote benefits. On away from recreational use and into the medicinal
Instagram, the hashtags CBD, cannabis and hemp category. Hemp-derived CBD is coveted for its anti-
have 4.5 million, 15.4 million and 2.5 million posts anxiety and anti-inflammatory properties. While
respectively, with posts focusing heavily on wellness THC binds to cannabinoid receptors to trigger
claims that alleviate pain and anxiety. Due to legisla- psychoactive properties, CBD indirectly influences
tive restrictions, companies are relying more on receptors that affect how the body responds to pain
positive stories from consumers surrounding CBD and anxiety. Cannabidiol, the non-psychoactive mol-
wellness claims. ecule is extracted from leaves, resins and flowers. It’s
According to the National Institute of Drug found in non-alcoholic wine, water, beer, kombucha,
Abuse, CBD’s wellness aspects are wide-ranging, and cold brew coffee; as well as beauty products,
treating general aches and pains from fibromyal- pet care, sport creams; and now in the anti-seizure
gia, Parkinson’s, arthritis, tumors, anxiety, cancer, medicine, Epidiolex, which was recently approved
Alzheimer’s and stroke. Target CBD consumers by the Food and Drug Administration (FDA).
include millennials, gen Z and the elderly who are According to the USDA, one in eight Americans (45
moving away from painkillers. million) depend on the medication.
The February 2018 issue of Perfumer & Flavorist The demand for functional beverages is evident
looked at how the edibles market was expanding the in the companies that are either acquir-
way consumers experience flavor. Aside from its ing start-up CBD brands or formulating
psychoactive properties, the unique flavor and on their own. The most popular categories
aroma combinations from cannabis’ terpenes within RTD are enhanced waters, coffee and
offer a sensory experience for consumers. tea, soda and juice, and beer. Beverage
According to Forbes, the cannabis market is powerhouses like Heineken, Coca-
expected to reach $57 billion by 2027, and 40% Cola, Constellation Brands, Molson
of that growth will come from CBD according to the Coors Brewing have taken steps
Hemp Gazettec. Recreational use in the US will lead towards developing cannabis and CBD-
sales, with California, Massachusetts and infused beverages. But the stakes are
Canada influencing international laws high, and until federal and state legislative
to increase access to medical cannabis. frameworks are solidified, manufacturing
Across the Atlantic, Europe’s $1.3 to market is cooled.
trillion budget in health-care spend- While legislation surrounding hemp in
ing has potential to open food, beverages and cosmetics continue to
up medicinal use. evolve, educating consumers on the range of can-
nabis ingredients is an ongoing effort by brands
in operating in legal markets. As legislation frame-
a Brightfield Research Group works are clarified, P&F will take a closer look at
b Mintel Report, CBD What is the Hype All About?
c LegalCannabis Industry Poised For Big Growth,
flavor formulation challenges and innovations within
In North America And Around The World the RTD and food categories.
51
PF1902_Ataman_CBD_fcx.indd 51 1/11/19 8:35 AM

As Millennials and iGeners look for more flavorful
coffee beverages, flavorists are adapting to market
drivers and delivering bolder, colder and more
natural coffee flavors.
PF1902_Daily_fcx.indd 52 1/11/19 8:36 AM

T
oday, more people are drinking coffee Cold and Convenient
than ever before. According to a One of the largest changes to coffee beverages has
National Coffee Association survey a, been the emergence and proliferation of RTD bever-
64% of Americans drink at least one ages in a range of flavors and formats. The global
cup of coffee a day in 2018, up from RTD coffee market was valued at $9.68 billion in 2018
62% in 2017. Though more people are and is expected to grow at a CAGR of 4.5% between
indulging in coffee flavors, the standard the years until 2023, according to a Research and
diner house cup of coffee is becoming Markets reportb. One of the largest contributors to
a thing of the past. From cold brew its growth is its accessible nature and support by
to simply cold coffee, consumers consumer packaged goods (CPG) companies.
are swapping the coffee cup for a convenient and Growth in the RTD coffee highlights a larger trend
flavorful RTD or cold coffee beverage. across the category. Consumers are increasingly
“The essence of RTD products lies in the ability looking for iced, cold or chilled varieties of coffees.
to emulate the coffeehouse experience,” said According to the Mintel Global New Products
Jeff Nichols, VP of coffee at Flavor & Fragrance Databasec, 19% of global new coffee launches were
Specialties. “Both the Millennial and iGeneration iced or RTD, up from 16% in 2015. The U.S. market
consumers are frequent patrons of coffeehouses is the leader in demand for these products with 56%
which offer a variety of coffee beverages and of new RTD coffee launches, an increase from 38%
flavors. A major challenge with RTD products the year prior. Leading the growth in the category
is how to keep up with coffeehouse trends and has been iGen and Millennial consumers who experi-
the ever-changing variety of flavors and products ment with coffee flavors and don’t adhere to specific
they offer. RTD flavors have the constant pressure coffee drinking rituals – the warm black cup of coffee
to expand beyond the typical profiles of vanilla,
caramel and mocha.” b https://www.prnewswire.com/news-releases/global-ready-to-drink-rtd-
coffee-market-2018---2023-market-is-expected-to-be-valued-at-usd-9-68-
billion-300650932.html
a https://dailycoffeenews.com/2018/03/21/current-coffee-consumer-trends-inside-the- c http://www.mintel.com/press-centre/food-and-drink/brewed-for-success-iced-coffee-
ncas-2018-report accounts-for-one-in-five-global-coffee-launches
Is heat the next innovation in RTD canned coffee? Popular in Japan since the 1970s, warm canned coffee has emerged in U.S. market with brands like Hotshot.
53

Coffee Flavors Chill Out
"According to our custom research, 86% of Millennials like to experiment with new flavors for coffee." - Jeff Nichols, VP of coffee at Flavor and Fragrance Specialties.
first thing in the morning. Roughly 68% of U.S. Starbucks’s Cascara Latte, Kona Red’s Hawaiian
consumers between the ages of 18-34 drink single- Coffee Fruit Juice and has branched out into RTD
serve RTD coffees (bottles or cans), compared to 43% teas and sparkling beverage categories.
of total U.S. adults.
The largest driver for all coffee purchase remains Creating the Coffeehouse Experience
its flavor. According to a Comax Flavor studyd, 73%
For the flavorist, RTD and cold coffee beverages
of respondents cited it as their number one reason
provide a unique set of challenges. The usual starting
for purchasing a coffee beverage. Of the people
point is developing a descriptive analysis and bench-
surveyed, 64% indulged in decadent coffee flavors
marking goals, both on the coffee bean base and the
like mocha, while seasonal flavors such as pumpkin,
target flavor. This will provide the backbone to create
spiced and caramel options were consumed by 43%
a coffee beverage flavor.
of people surveyed. In addition to these traditional
“The first step is identifying those flavor attributes
and seasonal coffee flavors, the RTD market has
that require a level of masking to condition the base
been experimenting with fruity flavors. Normally
to an appropriate level for flavoring. Next is creating
used in teas, cascara has become more frequent in
a flavor that enhances and complements the coffee
coffee beverages and often imparts sweet and fruity
base to mimic the barista-created profile,” said
notes. The ingredient has appeared in products like
Nichols. “Every heat process and package, whether it
is glass or can, creates a unique set of challenges that
d https://www.preparedfoods.com/articles/119944-comax-flavors-coffee-consumers
must be addressed in the development cycle.”

While an analysis of the desired flavor will provide sourcing pose a different set of problems for the
insight into what chemical components are in the larger coffee industry. In Sept. 2018, the price
flavor, the benchmarking of the coffee bean used of arabica coffee fell below $1 per pound, a
in the base is also crucial. Coffee beans come from 12-year low. Since most arabica coffee is picked
all around the world, each variety with its unique by hand, countries like Colombia saw the cost
chemistry and flavor profile. Having a benchmark of of production increase beyond the coffee sales
the coffee base will give insight into what needs to be price. To provide temporary relief of the price
added or subtracted to get the flavor to its target. drop, Starbucks invested $20 million to farmers
When it comes to developing the targeted flavor, who produce its beane, while Nespresso and Blue
the approach will differ based on whether it’s for a Marble Microinsurance piloted a weather insur-
black or sweetened coffee beverage. Black coffee is ance program for small coffee farmers in central
the most challenging base to flavor, as it normally Colombia in Oct. 2018f. As the RTD and cold coffee
lacks any sweetness and creaminess and has a very markets heat-up, flavor companies and consumer
strong bitter flavor note. This means, for black coffee brands will need to continue to invest to ensure
bases, the flavor must provide not only masking but quality and raw material supplies.
desired sweetness, creaminess and mouthfeel. Since
the flavors are performing multiple tasks, flavor
formulations can become quite complex.
Challenges With Natural and Clean Label Every heat process

Similar to other segments of the food and bev- and package, whether
erage industry, the RTD and cold coffee segment
are experiencing the same kind of demands from it is glass or can,
consumers – largely a move away from artificially
flavored to naturally flavored products. creates a unique set of
According to Flavor & Fragrance Specialties sta-
tistics, artificial flavors constitute more than 95% challenges that must
of the flavored coffee market. However, in the past
year alone, the company has seen more requests
be addressed in the
for natural flavors than the entire previous decade.
This demand for natural provides three distinct
development cycle.
barriers and challenges to creating coffee flavors,
which include:
1. Limited tool chest. Due to the inherent chal-
lenges in creating coffee flavors, flavorists must
Bringing the Heat Back
have a robust palette to address the different While natural flavors will continue to grow in
flavor variables of beverages. With natural demand, so too will unique product formats. One of
flavors, the use of essential aroma chemicals is the newest categories of coffee beverages includes
limited. This can impede the ability to replicate sparkling and soda coffee beverages. A leader in
market flavors. the coffee soda market is Matchless. Capturing the
2. Clean labels. As marketers chase the cleaner refreshing qualities of soda, the beverage is for-
label, this provides challenges to flavor formu- mulated with non-GMO ingredients and is subtly
lation. In addition to the demand for natural flavored with orange. Other brands have tried similar
flavors, consumers want products with fewer citrus brews, Slingshot Coffee Co.’s offers a citrus
ingredients and easy-to-read labels. These vanilla cream soda coffee and Keeper has a citrus
changes are spurred by consumers who are coffee soda. In the cold brew segment, Stumptown
looking for products that resonate with their offers its sparkling coffee beverage in original, honey
health, wellness and ethical viewpoint. lemon and ginger citrus flavors, while Chameleon
3. Price point. A typical natural and artificially Cold Brew offers its beverages in black, ginger, citrus
flavored ground coffee would be approximately and spiced vanilla flavors.
$0.35 per pound, with a similar natural option
rising to nearly $1.00 per pound. e https://dailycoffeenews.com/2018/09/25/starbucks-committing-20-million-to-
farmer-assistance-amid-price-crisis/
f https://www.prnewswire.com/news-releases/nespresso-and-blue-marble-
In addition to challenges with marketing and microinsurance-launch-pilot-weather-index-insurance-program-for-smallholder-
labels, issues surrounding arabica coffee beans coffee-farmers-in-colombia-300720571.html
55

Coffee Flavors Chill Out
In addition to challenges with marketing and labels, issues surrounding arabica coffee beans sourcing pose a different set of problems for the larger coffee industry.
In Sept. 2018, the price of arabica coffee fell below $1 per pound, a 12-year low.
In an ironic turn, canned coffee is slowly what I call ‘coffee flavor blending,’” said Nichols.
embracing its warm side. Popular in Japan, heated “They engage in exploration of new flavor options
RTD canned coffee has only recently made the beyond what is readily available in these settings by
move to the west. In 1972, Japanese Pokka Coffee combining flavored coffee with flavored creamers
introduced a hot and cold drink vending machine, to create their own unique profiles. Each of these
which allowed consumers to enjoy their beverage new product forms creates more coffee awareness
warm or cold.1 In the United States, Hotshot is and ultimately opens up new pathways to increase
attempting to bring the warm side of RTD coffee flavored coffee sales.”
to conference rooms and offices through its line of Whether it comes in a can or purchased at a
products. Available in black coffee, French vanilla coffeehouse, the idea of the morning “cup of coffee”
and hot chocolate, the coffee is heated in a “hot has evolved. As younger consumers embrace more
fridge,” which keeps the beverage warm until you flavorful options, the flavor expectation has moved
are ready to drink. This provides an additional from the diner’s cup of black coffee to the coffee-
challenge to flavor creation as the product starts house creations with the added whipped cream, bits
off in a room temperature state and then heated of salted caramel and keen attention to presentation.
before consuming. As the younger generation leads the demand for
flavorful coffee beverages, they might also stumble
A Flavorful Future upon the next big taste trend.
“According to our custom research, 86% of

Millennials like to experiment with new flavors for References:
coffee. In addition, many have taken matters into 1. “Pokka SG - Corporate Profile.” POKKA SG | About Us, www.
their own hands with coffee products for the at pokka.com.sg/index.php/about-us/.
home/office setting. These drinkers regularly perform

Save the Date
June 2-4, 2020
Miami Beach Convention Center
Miami, FL, USA
www.WorldPerfumeryCongress.com
WPC 2020_SaveTheDate.indd 1 1/9/19 4:09 PM

Organoleptic Characteristics
of Flavor Materials
This month’s column features discussions on tangerine
essence oil, 2-octyl-2-dodecenal, 2-hexyl-2-decenal,
lime essence oil and more.
I want to thank Prinova for their hospitality in hosting this session.
BY JUDITH MICHALSKI
Senior Flavorist, abelei flavors;
jmichalski@abelei.com
Organoleptic Evaluation Panelists

• Gerard Mosciano, Consulting Flavorist
• Deborah Barber, Senior Flavorist, FONA
• Cyndie Lipka, Master Flavorist, Prinova
• Tom Gibson, Director, Flavor Architect, Flavor First Flavors
• Robert Pan, Senior Flavorist, T. Hasegawa
• Alpa Roman, Senior Flavorist, Flavor & Fragrance Specialties
• Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
• Aparna Oak, Director of Flavor Innovation, Imbibe
Reproduction
Reproduction in English
in English or any
or any other
other languageofofallallororpart
language part of
of this article
articleisisstrictly
strictlyprohibited.
prohibited.©©
2019 Allured
2016 Business
Allured Media.
Business Media.
PF1902_Michalski_fcx.indd 58 1/11/19 8:38 AM

Tangerine essence oil in mushroom flavors may help add to their
Supplier: Citrus and Allied Essences Ltd. characteristic earthy quality.
FEMA# 3041, CAS# 68607-01-2, Citrus reticulata, Sigma-Aldrich: www.sigmaaldrich.com
natural
Odor: @ 100%. Peely, citrus, sweet, fresh, orange
and aldehydic. Geranium bourbon oil, organic
Taste: @ 10 ppm. Sweet, juicy, tangerine and Supplier: Berje
orangelike. FEMA# 2508, CAS# 8000-46-2, Pelargonium graveo-
Taste: @20 ppm. Aldehydic, citrus, tangerine, lens, natural
orangelike and pulpy. Odor: @ 100%. Green, floral, waxy, rosy and slightly
Possible applications: All citrus and their blends are peppery.
great application for this oil as well as peach, Taste: @ 5 ppm. Floral, woody, rosy, sweet and
apricot and some tropicals like mango and papaya. slightly citrus.
Citrus and Allied Essences Ltd.: Taste: @ 10 ppm. Floral, green, rosy, sweet, waxy and
www.citrusandallied.com perfumey.
Possible applications: Floral flavors and fruit flavors
which have rosy notes are very good targets for
Schinus molle oil this product, including rose, hibiscus, tea, citrus,
Supplier: Berje blueberry, peach, blackberry, raspberry, carrot,
FEMA# 3018, CAS# 68917-52-2, Schinus molle, lychee, peach, apricot, plum and rhubarb.
natural Berje: www.berjeinc.com
Odor: @ 100%. Terpeney, green, peppery, slightly
limelike and piney.
Taste: @ 2 ppm. Fresh, slightly piney and peppery 2-Hexyl-2-decenal
with a spicy tingle. Supplier: Sigma-Aldrich
Taste: @ 4 ppm. Piney, sweet, slightly limelike, ter- FEMA# 4786, CAS# 13893-39-5
peney and herbal with a peppery tingle. Found in nature but not specified.
Possible applications: The fresh, terpeney notes Odor: @ 1%. Waxy, aldehydic and slightly animal
of this product will add zing to spice flavors, fatlike.
especially black pepper and fruit flavors like Taste: @ 2 ppm. Waxy, bitter, oxidized oil and fatty.
lime, bergamot, pineapple, mango and kiwi. Taste: @ 5 ppm. Creamy, waxy, rancid, soapy and
Other flavors where it will be appreciated are in animal fatlike.
mint, gin, cola and root and ginger beers. Possible applications: Used judiciously, this compo-
Berje: www.berjeinc.com nent will contribute fatty/oily notes to nuts like
pecan and peanut butter flavors. It can also be
used for animal fat replacers like lard and tallow.
2-Octyl-2-dodecenal Sigma-Aldrich: www.sigmaaldrich.com
Supplier: Sigma-Aldrich
FEMA# 4785, CAS# 25234-33-7
Not yet found in nature.
Odor: @ 1%. Waxy, earthy, citruslike, oily and
animal fatlike.
Taste: @ 2 ppm. Waxy, green, slightly soapy,
oxidized fat and aldehydic.
Taste: @ 5 ppm. Aldehydic, fatty, drying,
mouth-coating and mushroomlike.
Possible applications: This recently
FEMA-ed material will add peel notes
in citrus flavors and fatty notes in meat
flavors like lamb, beef and chicken. A touch
59

Organoleptic Characteristics of Flavor Materials
Lime essence oil

Supplier: Citrus and Allied Essences Ltd.
FEMA# 2632, CAS# 115-95-7, citrus
aurantifolis Swingle, natural
Odor: @ 100%. Fresh, distilled lime,
floral, terpeney, juicy and tart.
Taste: @ 10 ppm. Distilled lime, juicy,
terpeney and fresh.
Taste: @ 20 ppm. Distilled lime, fresh, waxy
and slightly oily.
Possible applications: Most flavors that are lime-
based will be enhanced by this oil including
citrus blends, cola, ginger ale and alcoholic
flavors like margaritas and Moscow mules.
Citrus and Allied Essences Ltd.: 2,5-Dimethyl-3(2H)-furanone
www.citrusandallied.com Source: Sigma-Aldrich
FEMA# 4101, CAS# 14400-67-0
Natural occurrence: Bread, coffee and mango.
Linalool oxide Synonym: Mango furanone.
Supplier: Natural Advantage Odor: @ 1%. Sweet, caramellic, slightly nutty,
FEMA# 3746, CAS# 1365-19-1, natural cooked, toasted and musty.
Natural occurrence: Apple, blackberry, cloudberry, Taste: @ 10 ppm. Sweet, toasted brown, caramellic
davana, gin, grape, papaya, tea and wormwood. and burnt sugar.
Odor: @ 1%. Earthy, cooling, herbal, sweet and Taste: @ 20 ppm. Nutty, brown, toasted, caramellic
slightly floral. and burnt.
Taste: @ 5 ppm. Bitter, herbal, slightly cooling, Possible applications: The profiles of nut flavors like
earthy and tealike. walnut, pecan, cashew, hazelnut, macadamia and
Taste: @ 10 ppm. Bitter, herbal slightly oily, musty coconut as well as brown flavors like chocolate,
and slightly floral. maple, caramel, butterscotch and brittle will be
Possible applications: Although it won’t be playing broadened by the addition of this furanone. It
a leading role, this compound will add earthy, will also contribute to the ‘jamminess’ of cooked
herbal support to black tea flavors as well as fruits like strawberry and apple butter.
patchouli, blueberry, blackberry, clary sage, Sigma-Aldrich: www.sigmaaldrich.com
clove and lime.
Natural Advantage: www.natadv.com
5-Ethyl-2,3-dimethylpyrazine
Source: Myrazine LLC
Methoxymelonal FEMA# 4434, CAS# 15707-34-3, EU natural
Supplier: Sigma-Aldrich Natural occurrence: Cocoa, coconut, coffee, lamb fat,
FEMA# 4745, CAS# 62439-41-2 malt, bell pepper, pork, potato chip, sesame seed
Not yet found in nature. oil and wild rice.
Odor: @ 100%. Sweet, waxy, floral, green, fatty, Odor: @ 1%. Musty, dirty, raw, nutty, earthy and
fruity and melonlike. green with a whiff of the barn.
Taste: @ 1 ppm. Fresh, green, waxy, cucumber/mel- Taste: @ 1 ppm. Nutty, cocoa, warm, toasted, grainy,
onlike and rindy. tobaccolike and musty.
Taste: @ 2 ppm. Sweet, green, melon/cucumberlike, Taste: @ 2 ppm. Nut shellike, must, raw, peanut but-
fruity and waxy. terlike, toasted and cocoalike.
Possible applications: The fresh, green waxy notes of Possible applications: This pyrazine will contrib-
this aldehyde will fit very nicely in fruit flavors ute to most brown flavors including nut flavors
like watermelon, honeydew, apple, pear and veg- like peanut and hazelnut, chocolate, cocoa, cof-
etable flavors as well, including cucumber, green fee and mocha as well as toasted notes in grains,
pepper and green tomato. bread crust and other baked goods.
Sigma-Aldrich: www.sigmaaldrich.com Myrazine LLC: www.myrazine.com


Worldwide Sources
INDIA UNITED KINGDOM
Ad Index
Advertiser Web site Page
Aurochemicals www.aurochemicals.com 39
Bedoukian Research, Inc. www.bedoukian.com 15
Berjé, Inc. www.berjeinc.com C3
Beta Analytic www.betalabservices.com 41
Cilione Srl www.cilione.com 21
Flavor Materials International www.flavormaterials.com 47
Flavorcon www.flavorcon.com 49
Fleurchem, Inc. www.fleurchem.com 8
Hangzhou Grascent Co., Ltd. www.grascent.com 45
Indukern www.indukern-ffingredients.com 5
John Wright www.johnwright.com 33
MilliporeSigma sigma-aldrich.com/flavors-fragrances C2
Natural Advantage www.natadv.com 7
OQEMA/Lansdowne Chemicals Plc www.oqema.com/en 29
Penta Manufacturing Co. www.pentamfg.com C4
Symrise www.symrise.com 1
Treatt PLC www.treatt.com 37
Vigon International, Inc. www.vigon.com 3
World Perfumery Congress WPC.perfumerflavorist.com 57
61
PF1902_WWS/Ad Index_1st.indd 61 1/11/19 8:40 AM

Recovering
The following literature examines how researchers and physicians are attempting
to treat anosmia through nasal implants, gene therapy and honey applications.
62 F&F Literature Review Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1902_LitReview_fcx.indd 62 1/11/19 8:38 AM

osing any one of the five senses can be expressing a protein that is critical in the detection
a traumatic, life-altering event. A sense of and perception of odors through gene therapy, the
smell not only provides us with emotional researchers found that the number and length of
context and memorable moments, but it is cilia and the responses of olfactory sensory neurons
an essential evolutionary tool. It can detect increased. Additionally, the researchers were able to
dangerous natural gases, restore the connection between sensory neurons and
rotten and unsafe food and the the olfactory bulb. These results were similar regard-
loss of it can signal the onset of less of the age of the mice and researchers believe
dementia. So, what happens when a sense of smell is that this treatment can be translated for humans.
impaired and what can be done to recover it?
Currently, there is no cure for anosmia, a lost
sense of smell, but recent sensory research is finding
clues to possible solutions. In this literature review,
we examine recent research in olfactory recovery for While perfumers and
a whiff of what’s possible in the future. fragrance brands will con-
A Shocking Way to Restore Smell? tinue to create products for
According to the National Institute on Deafness consumers to enjoy, sensory
and Other Communication Disorder statisticsa, 1-2%
of the North America population report problems researchers will work to
with their sense of smell. Physicians now believe that
they have found a treatment for anosmia and the
further understand the
process might be a bit shocking. importance of a sense smell
In a report in the International Forum of Allergy
& Rhinology b, physicians at Massachusetts Eye and and how to protect it.
Ear provide a proof of concept for a nasal implant
that can induce sense of smell recovery. In the
report, researchers describe the endoscopic proce-
dures to position electrodes in the sinus cavities of
five patients with an intact ability to smell. Of the A Sweet Solution
five patients implanted with the electrodes, three While the idea of taking a pill to address a
of them described the sensation of smell, including physical ailment goes back to the late 1800s, ancient
onion, antiseptic, sour and fruity scents. civilizations and societies had their own form of
“Our work shows that smell restoration tech- medicine – usually blending plants and animal
nology is an idea worth studying further,” said by-products with ceremonial intention to address
corresponding author Eric Holbrook, MD, chief of aches and pains.1 A Stone Age painting from over
rhinology at Mass. Eye and Ear and associate profes- 8,000 years ago showed that people used honey or
sor of otolaryngology at Harvard Medical School. bee products to treat a disorder.2 Now in the 21st
“The development of cochlear implants, for example, century, researchers in Qatar are looking at honey
didn’t really accelerate until someone placed an for its ability to treat the loss of smell.
electrode in the cochlea of a patient and found that Per a case report in the Journal of Otolaryngologyd,
the patient heard a frequency of some type.” researchers at the Weill Cornell Medicine believe that
using natural honey intranasally might be a solution
Tweaking Genes to anosmia. In the report case, physicians were treat-
ing a 74-year-old Asian man who suffered complete
While some believe the future of olfactory recov-
anosmia, following a severe head and nose trauma.
ery is electric, others believe it might lay within the
After the patient experienced a reduction in quality
realm of gene therapy and genetic research.
of life, doctors treated him with intranasal steroid
In a study published in the Journal of
and anti-histamine tablets with no results. Following
Neurosciencec, a team of researchers discovered a
a suggestion from the patient’s family physician,
method to recover olfactory systems in mice. By
the team explored if an intranasal application with
ahttps://www.nidcd.nih.gov/health/statistics/quick-statistics-taste-smell
natural honey would work.
bhttps://www.eurekalert.org/pub_releases/2018-11/meae-esi112618.php
chttps://www.eurekalert.org/pub_releases/2018-07/sfn-gtr072518.php dhttps://medcraveonline.com/JOENTR/JOENTR-10-00333.pdf
63

Recovering A Senses of Smell
After receiving signed consent, the physicians taste and olfactory disorders. While perfumers and
devised a way to administer the honey to the nose fragrance brands will continue to create products for
and sinuses. The patient was instructed to admin- consumers to enjoy, sensory researchers will work to
ister the honey through a 20 ml gauge syringe in further understand the importance of a sense smell
a modified praying position, where the cranium is and how to protect it. Ultimately, they are working to
touching the ground and the mental protuberance of ensure that tomorrow smells just as good as today –
the mandible is touching the sternum. The patient if not a bit better.
was also notified of the burning sensation of the
honey as it ran over the nasal and sinuses mucosal References:
epithelial surfaces. At the two-week follow-up, the
patient noted improved moods and less depressed 1. “The History of Prescription Drugs.” Good Medicine, Bad
Behavior: Drug Diversion in America, The DEA Museum, www.
thoughts and reported no problem with his sense of
goodmedicinebadbehavior.org/explore/history_of_prescription_
taste or smell during eating and drinking. drugs.html.
2. Samarghandian, Saeed, et al. “Honey and Health: A Review of

Sniffing Out the Future Recent Clinical Research.” Current Neurology and Neuroscience
Coincidentally, February is the month of Anosmia Reports., U.S. National Library of Medicine, www.ncbi.nlm.nih.
Awareness Day (Feb. 27), a day where smell and taste gov/pmc/articles/PMC5424551/.
centers like The Monell Center and charities like

Fifth Sense raise awareness for anosmia and other
64 F&F Literature Review Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

Untitled-4 1 6/29/17 8:35 AM
Developing Better Products
through Natural Chemistry
Penta Manufacturing Company is Family Owned and Operated for Over 40 Years.
Welcomes
FLAVORTALK AMSTERDAM 2019
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■ FEMA 2020 ALLYL ANTHRANILATE ■ FEMA 3925 CIS-3-HEXENYL ANTHRANILATE
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visit us at our www.pentamfg.com
Penta Manufacturing Company

A Division of Penta International Corporation
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E-Mail: sales@pentamfg.com Web: www.pentamfg.com
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Penta Manufacturing Company

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Jasmine Socioeconomic Report

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Easily search for the organoleptic property

Visit us at FlavourTalk’s Raw

The life science business of Merck KGaA, Darmstadt, Germany

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30 Flavor Bites: trans-2-Hexanol

50 The Buzz Behind CBD

52 Coffee Flavors Chill Out

58 Organoleptic Characteristics of Flavor Materials

62 Lit Review. Recovering a Sense of Smell

62 [Podcast] A Whiff of Scent Science With Nancy Rawson

2 Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

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VIGON HAS MORE CAPABILITIES. Visit vigon.com/capabilities to

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30 Digital Products Director

INGREDIENTS OTHER ALLURED PRODUCTS

8 Product Roundup: Coffee and Tea Allured Business Media

11 Industry: News, Events and Analysis E-mail: customerservice@perfumerflavorist.com

4 Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

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AN INDUKERN GROUP COMPANY

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6 Editor’s Note Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1902_EdNote_fcx.indd 6 1/11/19 8:32 AM

p000_pf1902_natadv_qualitea.indd 1 1/3/19 10:50 AM

Coffee and Tea

2. Mango furanone, natural, ≥98%, FG

3. Hexyl cinnamic aldehyde

8 Product Roundup Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1902_Roundup_fcx.indd 8 1/11/19 8:39 AM

BY RYAN DAILY, Assistant Editor, Perfumer & Flavorist

PF1902_Tea_fcx.indd 9 1/11/19 8:39 AM

10 Flavor Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1902_Tea_fcx.indd 10 1/11/19 8:39 AM

Symrise Takes Home Gold in German Sustainability Award

Jean Niel Opens Production Facilities, Development Center in Bangkok

PF1902_Industry_fcx.indd 11 1/11/19 8:33 AM

IFF Recognized by Euronext Vigeo World 120 Index

Californian Lawmakers Stomp Out Youth Access to Flavored Smoking Products

12 Industry Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1902_Industry_fcx.indd 12 1/11/19 8:33 AM

Natural Advantage Launches

PF1902_Industry_fcx.indd 13 1/11/19 8:33 AM

Givaudan Launches Innovation ‘Optimizer’

Iberchem Opens Indian Creative Center

14 Industry Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1902_Industry_fcx.indd 14 1/11/19 8:33 AM

Hemp Expected to Be Legalized in US, Sparking Market Growth

16 Industry Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

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18 Industry Vol. 44 • February 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1902_Industry_fcx.indd 18 1/11/19 8:33 AM

RIFM and CSIR-CIMAP Work to Standardize Essential Oils Quality

PF1902_Industry_fcx.indd 19 1/11/19 8:33 AM

Givaudan Enters Negotiations to Acquire Albert Vieille SAS