Developing Better Products Through Natural Chemistry

Developing Better Products
through Natural Chemistry

Penta Manufacturing Company is Family Owned and Operated for Over 40 Years.
Here is a partial listing of our Family of Natural Mint Derived ingredients utilized in flavor & fragrance formulations.
For detailed paperwork on all of our items consult our web site at www.pentamfg.com
■■NATURAL 3-OCTANOL ■■NATURAL L-MENTHONE

■■NATURAL ALPHA-PINENE EX MINT ■■NATURAL L-MENTHYL ACETATE
■■NATURAL ANETHOLE ■■NATURAL L-PIPERITONE
■■NATURAL CIS-3-HEXENOL ■■NATURAL MENTHOFURAN
■■NATURAL CIS-3-HEXENYL ACETATE ■■NATURAL METHYL CHAVICOL
■■NATURAL D-PULEGONE ■■NATURAL NEOMENTHOL
■■NATURAL ETHYL AMYL KETONE ■■NATURAL PEPPERMINT OIL DOUBLE
■■NATURAL ISOMENTHONE DISTILLED
■■NATURAL L-CARVONE ■■NATURAL PEPPERMINT SPIRITS USP

■■NATURAL LINALOOL ■■NATURAL SPEARMINT OIL
■■NATURAL LINALYL ACETATE ■■NATURAL DIHYDROCARVONE
■■NATURAL L-LIMONENE ■■NATURAL MENTHOL LIQUID
■■NATURAL L-MENTHOL CRYSTALS
For a complete list of all our natural, natural identical and synthetic ingredients
visit us at www.pentamfg.com
50 Okner Parkway, Livingston, New Jersey 07039-1604

Phone: (973) 740-2300 Fax: (973) 740-1839
E-Mail: sales@pentamfg.com Web: www.pentamfg.com
Penta Manufacturing Company

A Division of Penta International Corporation
PF1904_penta_peppermint-candy_v3.indd 1 5/1/19 11:14 AM

June 2019 | Vol. 44 no. 6
www.PerfumerFlavorist.com
Beyond Cool:
Innovations in Mint
& Oral Care
Hexyl Acetate
Medicine Flavoring
Oral Care Inspired by Fragrance WANT MORE?

Check out our digital edition exclusives!
www.PerfumerFlavorist.com/DE
PF1906_cover.indd 1 5/7/19 8:07 AM

flavors
to
IgnIte
SmIles
We have the ingredients for you to create
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The life science business of Merck

KGaA, Darmstadt, Germany operates as
MilliporeSigma in the U.S. and Canada.
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MS_AD3842EN 2019 - 21874
PF Full Page.indd 1 4/22/19 2:13 PM

CONTENTS VOL. 44 NO. 6 | JUNE 2019
FLAVOR
26 22 Flavor Bites: Hexyl acetate
By John Wright
Combining the attractive characteristics of pear and banana,
this ingredient works well together with several hexyl esters,
including hexyl butyrate and hexanoate.
26 Oral Care – It’s Not Just About the Cavities

By Steve Pringle
Addressing functional oral care flavors means addressing
consumers’ demands to feel good and do good.
40 Synergy of Flavor and Oral Care Innovation for Whole

Mouth Health
34
By Mania Bankova, Catalina Lee and Victoria Yeung
Utilizing novel cool technologies and stable raw materials like
mint oils, flavorists are able to create oral care flavors that
promote oral health and provide a pleasant sensory experience.
46 Sweet Solutions for Medicine Flavorings

By Ryan Daily
As natural flavors and digital technologies push medicine
flavors forward, the flavorist must continue to address
bitterness in base ingredients and create innovative, market-
ready taste solutions.
56 Organoleptic Characteristics of Flavor Materials

By Judith Michalski
This month’s column features discussions on red mandarin
oil HCF, 2,5-dimethylpyrazine, wormwood extract and more.
40 FRAGRANCE
34 Out of the Tube: Expanding Oral Care’s Sensory
Experience
By Eddie Bulliqi
Could a strategic shake-up in flavor development trigger some
surprising effects in other olfactory product categories?
34 [From the Vault] The Mint Note in Perfumery

By John Doyle, 1998
This article will discuss mint raw materials and its use in
perfumery. To the perfumer, anything that smells cool and
fresh would be classified as minty, and anything minty would
46
fall into the mint category, to be used to provide a cool, fresh,
natural, clean top note to perfumes.
Visit perfumerflavorist.com/DE for your Digital Edition.
60 F&F Literature Review: The Intimacy of Our Senses

By Ryan Daily
In this literature review, we examine the closeness of our
senses and how attraction, society and place might play a
role in how we taste and smell.
INGREDIENTS
8 Product Roundup: Mint & Cooling Materials
2 Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1906_TOC-Masthead_fcx.indd 2 5/7/19 8:35 AM

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EDITORIAL
22 Editor in Chief
Managing Editor
Jeb Gleason-Allured | 1-630-344-6069/jallured@allured.com
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 1-847-559-7554/customerservice@perfumerflavorist.com
DESIGN
Design Manager Kim Fry
Senior Graphic Designer Hon Bannapradist
Production Manager Bryan Crowe
60 CORPORATE
Partner & CEO George Fox
Partner & President Janet Ludwig
CFO Rich Winters
Director of Events Maria Prior
Digital Products Director Rose Southard
Executive Assistant Maria Romero
OTHER ALLURED PRODUCTS

Flavorcon
Allured Business Media World Perfumery Congress
1-630-653-2155 • fax 1-630-653-2192 Cosmetics & Toiletries magazine
Cosmetics & Toiletries Bench Reference
336 Gundersen Drive, Suite A
Cosmetics & Toiletries magazine: Portuguese edition
Carol Stream, IL 60188-2403 USA
Global Cosmetic Industry magazine
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INDUSTRY Face & Body Northern California spa expo and conference
Face & Body Southeast spa expo and conference
6 Editor’s Note: Mint: Sweet, Pungent & Cool
10 Industry: News and Analysis

SUBSCRIPTIONS
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4 Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1906_TOC-Masthead_fcx.indd 4 5/7/19 8:35 AM

2,000 PRODUCTS AVAILABLE
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SALES IN 70 COUNTRIES IN
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AN INDUKERN GROUP COMPANY

Editor’s Note
Mint: Sweet, Pungent & Cool
DENIZ ATAMAN
Managing Editor
dataman@allured.com
P&F Magazine
Editorial Advisory Board
M
y earliest memories of mint were of the plants overwhelming
my mother’s herb garden. She’d intentionally plant thyme,
CARLOS BENAÏM
rosemary and dill to flavor our meals, but eventually, mint
Master Perfumer, Vice President
International Flavors and Fragrances always won out, at first curiously nestling into other pots,
until the robust herb stretched its limbs wide enough to evict its herbal
PATRICK DUNPHY, PH.D. neighbors. We’d have bushels of mint sprouting with pride in each pot. I’d
Independent Vanilla and pluck a few leaves on my way to school, long before I could really understand
Flavor Consultant its implications in the mints and toothpaste I’d covet for fresh breath. Later,
when I learned how to cook, mint would brighten up many of my own
MATTHIAS GUENTERT, PH.D. dishes, including a lentil soup passed down from my mother’s mother. And
Independent Flavor and Food
now, I can humbly describe from my own synesthetic point of view, mint is
Consultant
vibrant, sharp and uplifting. Or perhaps, I learned this from many of you
JUDITH MICHALSKI perfumers and flavorists out there?
Senior Flavorist Today, these sensory descriptions of mint are commonplace within the
abelei Flavors flavor and fragrance industry. But since we’re in a niche industry, each
variety has its own description for more specific applications. Sweet spear-
JOHN WRIGHT mint; pungent peppermint; cooling cornmint. This issue, we take a look a
Independent Flavorist and Author
closer look at cornmint essential oil (page 48) and its socioeconomic impact.
JOHN CAVALLO, PH.D. According to a U.S. Grand View Research reporta, cornmint essential oil sales
Senior Vice President of Technology are expected to reach $390 million by 2022, followed by peppermint essential
& Commercial Development, oil ($170 million) and spearmint ($110 million).
Citromax Mint and cooling agents are a pair to be reckoned with in oral care,
which is one of the themes of this issue. The power of menthol is used to
mask off notes of functional ingredients in oral care products (page 40) and
even develop a sense of confidence (page 26); as well as aid in digestion and
even create indulgent flavor profiles when paired with other ingredients like
chocolate, citrus or tea (page 8).
Mint is a proud plant, and why wouldn’t it be? Its aromatic and cooling
properties inspire confidence and refreshment each time we work with it.
Editor’s Note: We’d like to address an I hope you find some “cool” insight within these pages.
error printed in the May 2019 article, With warmth from Brooklyn,
“Authentication of a Flavoring Substance:
The Vanillin Case.” In F-1, Natural
Vanillins should be in green and the US Deniz Ataman
Natural Vanillins should be in grey. You Managing Editor
can find the correct graph in the May
digital edition. We regret the error.” a Value of Essential Oil Market in U.S. from 2012-2022 by Type
6 Editor’s Note Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1906_EdNote_fcx.indd 6 5/7/19 8:21 AM

PHYSCOOL Renowned for its freshness and long-lastingness
®
Neutral taste suitable for any flavour tonality, allows cooling in non-mint flavouring systems
Opens the space to new poly-sensorial experiences
www.mane.com

Product Roundup [Raw Materials, Equipment & Services]
Mint & Cooling Materials
Symcool WS-5
l-Linalool Oxide Symrise AG
Natural Advantage www.symrise.com
www.natadv.com
Symcool WS-5 is one of the strongest cooling agents and offers excellent
Natural Advantage introduces Natural l-Linalool Oxide (FEMA# 3746; cost-in-use in various applications. Symrise’s patented process offers high-
CAS# 1365-19-1). It occurs naturally in green and black teas. purity WS-5, free from bitter notes. In fruit flavors, it adds freshness and
Linalool oxide can be described as camphorous, floral, fruity, spicy, juiciness. In mints, it helps create a round mint flavor with a lasting cooling
tea-like, woody and even minty. It is well known for adding depth and clean sensation.
and sweetness to tea and lemon flavors as well as enhancing woody
notes in red wines. Natural linalool oxide can also be used for mint
top notes due to the fact that it has nice cooling sensations at certain
levels. Recommended use level: 0.05-10 ppm in finished products.
EU and US natural, kosher, non-GMO and vegetarian.
Physcool Nat. 3.0

Mane
p-Mentha-8-thiol-3-one, mixture of cis and www.mane.com
trans, natural, ≥95%, FG
MilliporeSigma New in MANE’s cooling range, Physcool Nat. 3.0 is a natural ingredient which
www.sigmaaldrich.com exhibits a great impact and a long-lasting freshness. Liquid and easy-to-use,
Physcool Nat. 3.0 performs in a wide range of food and drink applications
FEMA# 3177 is berry, tropical, fruity, minty and sulfurous. The sulfu- including oral care, confectionery, beverages as well as in cosmetics.
rous top note is used at very low levels and adds richness to a black
currant or passion fruit. Our product is certified food grade, natural,
halal, kosher and follows the IFRA guidelines.
8 Product Roundup Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1906_Roundup_fcx.indd 8 5/7/19 8:23 AM

Industry
INDUSTRY NEWS
Scent Creations at Your Fingertips With Givaudan’s A.I. Tool Carto
Calice Becker, perfumer and director of the Givaudan Perfumery School, explores Carto, which is designed to help perfumers create formulas and samples of the fragrance.
Givaudan Fragrances has launched its A.I. traditional spreadsheets or olfactive pyramid
powered scent creation tool Carto, as part of its 2020 representations. Following the creation of the scent
digital innovation strategy. with Carto, the system will create a sample of the fra-
“The system allows [perfumers] to bring together grance. Currently, the device is being deployed at the
physicochemical science and technology to maxi- company’s fragrance creative centers and are being
mize the use of our palette of ingredients while integrated into their scent creation processes.
making experimentation simpler and fun,” said Commenting on its creation, Calice Becker,
Maurizio Volpi, president of Givaudan’s fragrance perfumer and director of the Givaudan Perfumery
division. “It brings to life their ideas, inspirations, School said: “I have been part of this exciting project
and creative concepts in a very efficient way while since the beginning, and I have been able to help
taking away the repetitive tasks. The role of the per- shape this tool that I believe contributes to the future
fumer remains at the center of creation, Carto comes of perfumery. It is a true complementary support
as the digital support they can use to enhance their to our work, it allows us to experiment much more
creative work.” than we can today, to dose our formulas in the most
Utilizing a wide touch screen, perfumers can performant way, and we, perfumers, bring the cre-
create their formulas through interacting with ative touch, the one most important part that can’t
Givaudan’s Odour Value Map, as opposed to be replaced by any system.”
Reproduction in English or any other language of all or part of this article is strictly prohibited. © 2019 Allured Business Media.
10 Industry Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1906_Industry_fcx.indd 10 5/7/19 8:37 AM

IFF Global Service Center Opened in Budapest
International Flavors & Fragrances Inc. (IFF) multi-year plan to optimize IFF’s finance operating
has opened a global service center at Mill Park in model. By the end of 2019, the center will have more
Budapest, Hungary. than 100 employees, with the ability to accommo-
“With sustainability a key enabler of our strategy, date more employees as recruiting continues and the
I’m proud to say that Mill Park supports our vision scope of IFF’s services expands.
as a LEED gold certified site,” said Richard O’Leary, “It is gratifying to celebrate the opening of this
CFO of IFF. “Mill Park provides IFF with a sustain- new center,” said O’Leary. “The team has worked
able work environment that is conveniently located hard to get us to this point in our transformation
with easy access to public transportation and excel- journey. I want to thank everyone involved for
lent amenities. I am very excited to see this site grow their efforts. A transformation like this never
and fulfill its potential for both IFF and Budapest.” happens in a vacuum. I would like to acknowledge
In an effort to consolidate key finance processes and thank our many external partners that have
for its worldwide operations, the center is part of a made this possible.”
11

Industry
FDA Talks Cannabis Next Steps, Announces Public Hearing
In an FDA press announcement issued April 2, 2019, • The administration will hold a public hearing on
the FDA commissioner, Scott Gottlieb, discussed new May 31, 2019, which will allow stakeholders to
steps that the administration will take to address the share their experiences and challenges with these
use of cannabis and cannabis-derived compounds in products. They will present information and views
products, which includes a potential regulatory pathway related to the safety of the products.
for cannabis-derived cosmetics, foods and beverages. • The FDA will create a high-level internal agency
Following the passing of the Agriculture working group to explore potential pathways for
Improvement Act of 2018 (the 2018 Farm Bill), hemp foods and dietary supplements containing CBD
was removed from the Controlled Substance Act. At to be lawfully marketed. The working group will
the same time, the U.S. Congress preserved the FDA’s consider changes that might be needed and the
current authority to regulate products containing impact the marketing will be on public health.
cannabis or cannabis-derived compounds under the • Frequently asked questions and responses to the
Federal Food, Drug, and Cosmetic Act (FD&C Act) topic will be posted on the FDA’s webpage.
and section 351 of the Public Health Service Act. In • Lastly, the FDA issued several warning letters
doing so, the FDA can continue to enforce the law to to companies marketing CBD products with
protect the public from unsafe products, while also unfounded claims that were aimed at vulner-
providing a potential regulatory pathway for products able populations. Warning letters were sent to
containing cannabis or cannabis-derived compounds. Advanced Spine and Pain LLC (d/b/a Relievus),
In the announcement, Gottlieb outlined a series Nutra Pure LLC and PotNetwork Holdings Inc.
of actions that the administration will take to ensure
safety under its authority. These new steps include:

318-215-1456
www.NatAdv.com
p000_pf1906_natadv_alliaceous.indd 1 4/25/19 2:26 PM

Industry
BASF’s Approach to Aroma Ingredient Innovation
In this exclusive Perfumer & Flavorist interview, Florian Garlichs: BASF’s new innovation
Florian Garlichs, who leads BASF’s Virtual Innovation approach combines our strengths in chemis-
Ecosystem, discusses the program’s latest approach to try with the know-how of flavor and fragrance
driving aroma ingredient development. houses and other strategically relevant partners.
By the end of 2024, the global aroma chemicals Consolidating the capabilities of all partners in one
market is expected to reach $6.57 billion with a innovation ecosystem speeds up the development
CAGR of 6.2%a (to compare, the market was valued of new-to-the-world fragrance ingredients for the
at $3.85 billion in 2015). With this high demand whole industry.
comes challenges in regulatory compliance and R&D This approach is different from the classical
investment risks, among others, while balancing a innovation model in the F&F industry where every
cost and accessibility that is available to a limited party used to provide the necessary resources
number of global players that have these capabilities. by itself. We are convinced that collaboration is
BASF’s Virtual Innovation Ecosystem addresses key in this age and that it is time to create tools
these challenges through a partnership-based for differentiation in the market. We have the
approach using BASF’s large inventory of molecules to necessary capabilities to fulfill our part in these
screen substances for critical molecular parameters. partnerships: In addition to our large chemical
Read on for Garlichs’ interview below. inventory, BASF has more than 10,000 people
working in R&D, an asset we are trying to benefit
Perfumer & Flavorist: Can you describe the from for the development of new aroma ingredi-
innovation process within aroma ingredients at ents by repurposing technologies, molecules and
BASF? What’s an example? ideas from other disciplines and industries for use
in the F&F industry.
a Transparency Market Research: Aroma Chemicals Market

P&F: What are the major chal- are screening the whole palette of
lenges in developing new aroma BASF’s chemicals to find new sub-
ingredients? stances or building blocks for new
The fragrance industry has a growing substances, that meet the require-
need for new aroma ingredients that ments for new aroma ingredients.
offer a more benign regulatory profile, This approach generates a huge
improved price performance ratios and number of candidate molecules.
unique olfactive profiles. This creates Success requires prioritization
room for new ingredients, but innova- and a focus on the most promising
tion in new ingredients is increasingly before even a single gram of the
expensive, challenging and complex. material has to be synthesized by a
“BASF has a large inventory of chemist or smelled by a perfumer.
With 15 years of experience in organic
molecules, for example raw materi- Together with our partners we then
chemistry, Florian Garlichs leads BASF´s
als, intermediates, products and side development program for new aroma further assess and develop the most
streams, which can be used as starting ingredients, the Virtual Innovation Ecosystem. promising candidates within the
materials for cost-effective scalable innovation ecosystem.
aroma ingredients.” New technologies and digitalization are playing
R&D efforts and global registration need time, an increasingly important role. Our vision is to use
personnel resources, a global presence and are these technologies to further change the develop-
cost-intensive. The requirements and hurdles for ment process of aroma ingredients.
regulatory and sustainability profiles are significantly
higher than for existing benchmark materials; new P&F: How do you integrate customers?
materials also have to compete with the prices of We listen to the needs and requirements of the
established materials. New ingredients often require industry. We understand that there is a conflict
capital investment in new production facilities or the between economical and regulatory needs and
adaption of existing facilities. Because of this com- creative freedom. Regulatory pressure reduces the
plexity, only a few companies have the capabilities palette of perfumers and cost pressures increase
required and the financial strength to develop and the need for a better price/performance ratio. At the
launch new aroma ingredients. same time, new, unique ingredients are required to
ensure the freedom of perfumers and to guarantee
P&F: How do you find promising candidates differentiation in the market.
for new aroma ingredients? One key to success is the constant and consistent
BASF has a large inventory of molecules, for input of all stakeholders involved in our innovation
example raw materials, intermediates, products and process. We are deeply convinced that their feedback
side streams, which can be used as starting materi- is needed to ensure a focused approach with a
als for cost-effective scalable aroma ingredients. We strategic fit for our customers.
CPL Aromas Acquires AFF

CPL Aromas has signed an agreement to purchase
Aromatic Flavours and Fragrances’ fragrance busi-
ness, AFF.
The deal also includes AFF’s export fragrance
business, managed by the company’s U.K. division.
Upon completion, the management of all current
AFF fragrance customers will be transferred to CPL
Aromas’ U.K. salles division, supported by the latter
company’s manufacturing facilities in Northamp
tonshire and Dubai.
The acquisition aims to not only strengthen “CPL, like AFF, has its roots in the U.K. and
CPL Aromas’ position in the U.K. and Middle East, strong sales in Dubai,” said CPL Aromas’ CEO Chris
but provide AFF customers with its technologies, Pickthall. “We are excited to be able to offer our new
creative perfumery and strong manufacturing and AFF customers the benefits of CPL’s global perfumery
regulatory support. team and fantastic R&D technologies.”
15

Industry
Sensient Technologies Sees Sales Dip During Q1 2019

Sensient Technologies Corporation has released
its Q1 2019 financial results, reporting total revenue of
$347.5 million—down -2.5% over the previous year.
Color: $143.9 million, -2.2% Growth in the food
& beverage colors business was partially offset by
lower sales in the cosmetic business; the company
attributed the lower operating income to higher raw
material costs, product mix and continued softness
in the global cosmetic makeup market.
Flavors & Fragrances: $183.6 million,
-2.5% Higher revenue in flavors and fragrances Asia Pacific: $28.5 million, -5.8% “I am confident
product lines was offset by lower revenue in certain that our overall results will continue to improve
ingredient product lines. Lower sales and production throughout the year,” said chairman, president and
volumes in certain ingredient product lines were CEO Paul Manning. “We expect continued growth
partially offset by the natural ingredient business, in flavors and natural colors and we expect to over-
which reported higher profits compared to the come the impact of higher input costs as the year
previous year. progresses.”
Inter Parfums Q1 2019 Boosted by Big Brands

Inter Parfums, Inc. has released its Q1 2019
financial results, reporting net sales of $171.8 million
(up 3.8% over the previous year).
European-based product sales: $143.7 million
(-3.8%)
“Our two largest brands performed exceptionally
well in the first quarter. The launch of Montblanc
Explorer was the catalyst behind the brand’s 9.8%
sales gain and is expected to continue to contribute
to sales growth in the second quarter. For Jimmy
Choo, the 25.8% increase in comparable quarter United States-based product sales: $34.5 million
sales reflects the recent launch of the Jimmy Choo (+54.8%)
Floral line and the continued popularity of the “The inclusion of Guess legacy scents was far and
brand’s entire suite of fragrances, including Jimmy away the primary contributor to the 54.8% increase
Choo Man Blue and Jimmy Choo Fever, which in first quarter net sales, as Guess brand sales began
debuted last year in April and September, respec- during the second quarter of 2018,” said Madar.
tively. Coach, our third largest brand, saw a 22.3% “While Anna Sui fragrance sales approximated those
drop in net sales, but factoring in last year’s 242.1% of last year’s first quarter, Oscar de la Renta enjoyed
increase in first quarter brand sales, fueled in part a nice bump in sales due in part due the introduction
by the launch of Coach Floral, the current quarter of Bella Rosa, building upon last year’s launch of
decline is understandable.” Bella Blanca.”
Looking forward, Madar said, “Our distributors He continued: “We have several major launches
are awaiting the imminent release of Lanvin’s A Girl ahead of us, including Authentic by Abercrombie
in Capri later in the year, which is expected to reverse & Fitch and Mermaid by Anna Sui, plus brand
the 18.9% decrease in first quarter Lanvin brand extensions for the Guess 1981 and Seductive collec-
sales. While we have brand extensions and flankers tions. Finally, our new initiatives are progressing,
unveiling for most of our European brands through- with initial Lily Aldridge fragrances making their
out the year, the next major launch is planned for e-commerce debut later this year, and our ultra-deluxe
the fall, and that is a new men’s fragrance pillar for Graff scents unveiling late this year or early next.”
Jimmy Choo.”

PEOPLE NEWS
Lucas Sieuzac Joins Eurofragance

Eurofragance has added a senior fine He will join a team of perfum-
fragrance perfumer: Lucas Sieuzac. ers focused on the Arab Gulf market,
Sieuzac brings more than 25 years expanding upon his knowledge of French
of industry experience to the role, perfumery by creating new works with
with extensive experience in the North Middle Eastern raw materials.
American and European markets. He The perfumer said he was drawn to
has held positions at Florasynth-Paris the company’s “continual contact with
and Grasse, Créations Aromatiques and clients, which is essential for creating
Symrise in Paris, and Cosmo International fragrances tailored to their needs.”
Fragrances in Miami.
Olivia Jan is the Latest Addition to drom’s U.S. Team

Senior perfumer Olivia Jan has joined “Perfumery is the heart of our busi-
drom Fragrances’ team of New York ness and we are thrilled to welcome
perfumers. Olivia Jan to our talented team of
Jan possesses more than 20 years of perfumers who bring our creative phi-
industry experience, working across fine losophy to life,” said Bertrand Lemont,
fragrance, personal care and air care in president of drom USA. “Olivia joins us
both France and the U.S. She began her with tremendous experience in the U.S.
career at Robertet in Grasse and then market and is a skilled expert in the
Paris, moving to that company’s New creation of all-natural fragrances. Her
York office in 2005. enthusiasm, creativity and expertise
Since appointing Jim Krivda to the are a great addition to the drom team
role of vice president, drom USA has and will support our ongoing growth
been expanding its creative team as part of its plan to strategy in the U.S. market.”
grow business in the region.
Tom Ford Honored With The Fragrance Foundation’s Hall of Fame Award
The Fragrance Foundation has announced Tom Ford will be
honored with its Hall of Fame Award at the 2019 Fragrance
Foundation Awards on June 5, 2019, in New York City.
After serving as the creative director for Gucci and Yves
Saint Laurent, Ford started his luxury brand in 2005. Shortly
after the creation of the brand, he created Tom Ford Beauty
and launched its Black Orchid scent in 2006, which went on
to receive separate Fragrance Foundation Awards. In addi-
tion to his work in fashion, Ford also wrote, produced and
directed the Academy Award nominated films A Single Man
and Nocturnal Animals. Previous Hall of Fame recipients
include Donna Karan, Marc Jacobs, Carolina Herrera, Estée
Lauder and others.
“Scent, in its many iterations, is something that I have
always had a strong passion for, and to be recognized for
my work in this industry by the prestigious Fragrance
Foundation, is a true honor,” said Ford.
17

Industry
Laure Moutet Manheimer Receives FCA’s 2019 Eric Bruell Distinguished

Service Award
Fragrance Creators Association (FCA) has named
Laure Moutet Manheimer recipient of the 2019 Eric
Bruell Distinguished Service Award.
Moutet Manheimer has served as owner and
president of JPM Imports Inc.; vice president of sales
at J. Manheimer Inc.; and at Kerry Ingredients &
Flavor over a career spanning four decades. She was
the first woman to serve on the board of directors for
Fragrance Materials Association (predecessor of FCA)
and, to date, is the only woman to receive the associa-
tion’s Lifetime Achievement Award.
She is a board and founding member of the
European Federation of Essential Oils, and was the
first recipient of the Women in Flavor and Fragrance
Commerce Woman of the Year Award.
While accepting the award at the association’s
annual spring dinner at Westmount Country Club
in Woodland Park, New Jersey, Moutet Manheimer management and family life are more compatible.
commented: “To the board of directors, Farah, thank This will be a blessing for women and men alike.
you so much for choosing me to receive this award. And it is also good for companies as well: statistics
You don’t know how much it means to me. To me, already show they are doing better with greater
Eric Bruell was a figure bigger than life when I started diversity in their upper management. So, ladies in
working. He was also one of the people that was upper management, the future path to success is in
generous of his advice and support when my father your hand.”
died. This is the man he was. And here I am, Eric, the “Laure is a fabulous industry trailblazer,” said
proud recipient of the award set up in your honor.” Farah K. Ahmed, president & CEO, Fragrance
She noted that Bloomberg’s Global Equality Index, Creators Association. “She has worked with unend-
which measures how close member states are to ing passion and charisma to promote and protect
gender equality, was a good start to addressing the fragrance and its ability to uplift lives.”
issue of the lack of women in leadership roles. “Laure is one of our industry’s most beloved
“The fact that there is a concerted effort by large leaders,” added Robert Weinstein, Ph.D., chairman
companies and government (at least in Europe) to of the Fragrance Creators board of directors and
increase the number of women in leadership posi- president and CEO of Robertet USA. “I admire her
tions may bring a solution. When enough women many achievements, especially her championing
are up there, they may be able to bring the neces- of young professionals to ensure the future of our
sary changes. They will find a way where both top industry is in good hands.”

EVENT COVERAGE
Talking Flavor’s Future at the 11th Annual FlavourTalk
Flavour Horizons, in association with the Round Table Highlights

British Society of Flavorists, held the 11th annual Each of the 28 exhibitors was allocated a
FlavourTalk event on March 13-14, 2019 at the roundtable from which to present their products.
Barbizon Palace Hotel, Amsterdam, The Netherlands. Delegates then moved around these tables in
Whilst the weather was far from kind and Brexit was 20-minute rotations. With a maximum of four
looming large around the corner, this did not seem sessions, giving a maximum possible of 15 presenta-
to dampen the spirits of the 240 delegates, or the 28 tions per delegate, apologies to any exhibitor not
exhibitors, who presented 187 raw materials during visited in the time available!
the round table sessions on day one. The conference In line with the theme of the event being the role
on day two considered the important topic of “Flavor of flavors in healthy living, current dietary and life-
and Health: the role of Flavor in Healthy Living,” style trends were reflected. All things plant rather
whether that be during space travel to Mars, or on than animal-derived, flowers, fruits, herbs and
a more ‘down to earth’ level, for a more health-con- spices predominated, as well as flavor enhancers
scious and aging population. suitable for low sugar, alcohol, fat or vegan/dairy
Commenting after the event, organizers David -free foods and beverages. Those giving extra boost
Baines and Melanie Brown said: “The FlavourTalk to fruitiness, creaminess and freshness aspects were
Amsterdam Exhibition and Conference increases of particular interest.
in popularity each year, with 2019 being the largest
exhibition to date. The feedback from both delegates Citrus, Herbal and Floral
and exhibitors was extremely positive, with flavorists Omega Ingredients’ naturally-derived, sustainably-
and other delegates/food product developers finding sourced and fully traceable KiiNotes were on display,
it a very valuable opportunity for sampling and dis- including its blood orange, Timut pepper (which
cussing a wide range of flavor raw materials under develops a tingle in the mouth and could be used to
one roof. The FlavourTalk conference addressed a mimic alcohol in non-alcoholic beverages, becoming
variety of current flavor-related topics, stimulating very popular in the UK), juniper (an aqueous extract,
discussion and networking among delegates.” particularly suitable for non-alcoholic gin products),
19

Industry
Inca berry, basil (wonderful in chocolate), yuzu, They have noticed a lot of requests for cereal notes,
hibiscus and Spanish saffron. illustrated by rice bran absolute in a milk, as well as
Natural ingredients from Payan & Bertrand cocoa extract (a big item for them). The sweetness
included its Tonka resinoid extra, with a bitter, of ambrette seeds extract liquid was shown with
almond kernel, earthy, coumarine flavor profile, a bite-sized pancake to taste. They now have their
suggested for use in beverages, chocolates, candies, own fields which “helps them to create a more stable
dairy products and ready-cooked meals; verbena market,” according to Laurent Gallet, North Asia
oil, ginger fresh oil extra, myrrh resinoid extra and Managing Director, Robertet. “Everybody wants to
patchouli absolute extra were also on show. be strong in natural, but in order to do this you have
Lionel Hitchen Ltd. showed citrus and floral prod- to invest in the origin,” he said. Also demonstrated
ucts from its flavor ingredients range including lemon, were the zesty, Jambu oleoresin Inc 30% and orange
lime and geranium oils (terpeneless), and fenugreek peel oil colorless mid-season, with Nepal pepper CO2
and pink peppercorn soft extracts, Zatar spice blend, extract and blackcurrant buds absolute featuring in
and fennel, marjoram and oregano oleoresins from fizzy candy.
the herbs and spice extracts range. Oregano infusion Taking inspiration for its impressive table setting
is one of a range of natural infusions catering to this from the Danish well-being concept of hygge, which
current trend in the beverage industry. encourages savoring the simple pleasures, Mane
Lluch focused on yuzu cold pressed, folded lemon introduced cocoa resinoid, with a powerful dark
and grapefruit premium essential oils, emphasizing chocolate note and coffee robusta Laos alcoholic
the seasonality of production and the Spanish origin resinoid, offering roasted coffee, smoky bitterness,
of these premium citrus oils. Fresh ginger essential from certified Laos origin organic coffee. Another
oil premium is sourced from West Africa and “due to nod towards infusions, sweet clover infusion, offers
the rhizomes being ground and distilled as soon as coumarine notes for brown and vanilla aromas for
they are dug from the ground, the full spectrum of drinks and finally, the “very interesting,” natural vinyl
the root’s flavors with the characteristic lemon tone guaiacol, which can be used for any sweet applica-
is retained,” according to Lluch. tion, dairy and beverage, giving phenolic, spicy,
clove-like and smoky sweet notes.
Inspired by Hygge ACS International demonstrated dihydro
Robertet’s theme was “Let’s have a break,” com- jasmone, said to increase the salty taste of may-
plete with a table place setting for each participant. onnaise, which could be a way to reduce the salt
Jerry Stopps, Martyn Warner, Melanie Evans and Steve Pearce showing Omega Ingredients materials.

content in culinary preparations; milk lactone fermentation, can be used in vegan-suitable applica-
which “turns peach flavor into a juicer, fresh-picked tions such as plant-based dairy alternatives and low
version” suitable for yogurts and ice-creams, and sugar or sugar-free beverages.
MVP 50% TEC (methoxy vinyl phenol) which can Besmoke highlighted their proprietary
“deliver a stronger roasted note to enhance the Puresmoke technology for flavor enhancement,
feeling of fresh brewed coffee or a reduce the candy including PureGrill, PureSmoke and the brand
note of coke and broaden the body with natural new, Puremami, which was launched that day to
spicy effect of cloves.” cater to the vegan trend. It is said to give “extraor
Bedoukian’s tropical fruit theme was exempli- dinary flavor enhancement properties at very low
fied by apritone, tropical dienoate and 9-decenoic dose levels.” It can be used to deliver meat notes to
acid + guavanate. Lychees are growing in popular- vegan proteins, aid salt and sugar reduction, create
ity in beverages and also in desserts, apritone gives a creamy profile in vegan milks, boost umami and
a “luscious, juicy natural fruit character excellent mask acidity, according to CEO Huw Griffiths.
for enhancing pit fruit flavors such as apricot and
lychee.” Tropical dienoate is excellent for fresher, Full list of event exhibitors:
juicier pineapple notes and also great for enhancing • ACS International
the ripe, juicy aspects of a variety of tropical fruit • ADM Wild
including mango and passion fruit. Products includ- • Advanced Biotech Europe
ing coconut are on the rise including candy, cookies, • Axxence
cereal and dairy. 9-Decenoic acid + guavanate can be • Bedoukian Research
used to enhance creamy notes of coconut and sweet • Besmoke
dairy flavors. • Biospringer
• Capua
Natural Innovations
• Citrusmade
Created by proprietary fermentation from glucose
• Destilla Flavours & extracts
feedstock, which can help avoid the volatility in the
• Firmenich
availability, quality and pricing of natural com-
• Horner International
pounds, citrus flavors from Isobionics were natural
• IFF LMR Naturals
d-cadinene 95%, natural b-bisabolene 90% and
• Isobionics
natural nootkatone 70%. “We create stability and a
• Lionel Hitchen Ltd
cost price advantage. Our production process uses
• Lluch Essence
renewable materials and has a low carbon/energy
• Mane
footprint,” says the company.
• MCLS Europe
New products from Advanced Biotech include
• Merck KGaA (Sigma Aldrich)
hexyl phenylacetate, citronellyl propionate natural
• Miritz Citrus Intercontinental
and allyl phenylacetate natural which give a variety
• O’Laughlin Corporation
of fruity, honey, floral or green flavors, whilst
• Omega Ingredients
Symrise naturals on show included limettol natural,
• Payan & Bertrand
vinyl guaiacol natural 10% TRI, ethyl decanoate
• Riverside Aromatics
trans, cis-2,4 natural and Symcool natural which
• Robertet
were demonstrated in a variety of different usage
• Symrise
scenarios, including boosting fruitiness and fresh-
• Treatt
ness aspects.
• Ventos
Riverside Aromatics represents Natural Advantage
in Europe, and they demonstrated nine products,
Table top exhibitors:
including one of the few meaty flavors, the brand new
(-)4-methyloctanoic acid, natural offering a lamb fat • Amano
or goaty taste, whilst trans-2-cis-6-nonadienal, natural • British Society of Perfumers
gives cucumber, melon and watermelon flavors. • Beta Analytic
“Natural is very, very important and forms 90% of our • Flavourtech
business,” according to CEO Peter Cannon. • Foster & Brown Research Ltd
Biospringer’s new taste modulators include • ICATS
Springer Precursor, which is a yeast extract giving • Nova Extraction
meaty flavors, whilst Springer Mask 101, derived by
21

Flavor Bites: Hexyl acetate
Combining the attractive characteristics of pear and banana, this
ingredient works well together with several hexyl esters, including
hexyl butyrate and hexanoate.
F
BY JOHN WRIGHT uzzy descriptors are the most frustrating challenge in the
johnwrightflavorist@gmail.com never-ending quest to link consumers’ choice of English
words to raw materials that we can actually identify and
use. Hexyl acetate (FEMA# 2565, CAS# 142-92-7) is very
definitely a fruity note, combining attractive pear and
banana characteristics. This simple description does not even get close
to saying it all. Hexyl acetate has an additional characteristic that is very
hard to define, possibly fresh, possibly juicy, possibly sweet, all somewhat
fuzzy. This ill-defined, but attractive, smorgasbord is shared by several
hexyl esters and they often work very well together. In the interests of
space, we will split them – covering hexyl acetate this month and then
hexyl butyrate and hexanoate next month.
Note that the dose rates given throughout this article are the levels
suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink
beverages or in a simple bouillon.
22 Flavors Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1906_Wright_fcx.indd 22 5/7/19 8:38 AM

Orchard Fruits
Apple: Hexyl acetate, clearly, does not bring
the instant recognition to apple flavors that ethyl
2-methyl butyrate does, but it is a very welcome
adjunct, bringing distinctly greater freshness and
juiciness at around 8,000 ppm.
Apricot and Nectarine: Apricot and nectarine
flavors are not nearly as ester driven as apple flavors,
so the best level of addition is significantly lower,
around 1,500 hundred ppm.
Cherry: A good starting point is 1,000 ppm for
most cherry flavors, but higher levels can work in
profiles dominated by benzaldehyde.
Peach: Noticeably, higher levels are ideal in peach
flavors, with 3,000 ppm ideal for juicy style flavors.
Pear: Here the sky really is the limit. At 10,000
ppm, it works very well, but more caricature styled
flavors can easily use more, sacrificing strict authen-
ticity for extra sweet, juicy notes. Guava: The fruity note of guava flavors can be
Plum: The fruity notes of plum flavors should be quite complex once you get past the dominant cin-
quite complex. Hexyl acetate, at around 1,500 ppm, namates. At 400 ppm of hexyl acetate, it reduces the
plays a key role underlining freshness. tendency to heavy, cloying notes.
Kiwi: One of the main challenges in formulat-
Tropical Fruit Flavors ing kiwi flavors is avoiding too obvious apple notes.
Açai: Açai flavors are a small, but interesting, Hexyl acetate, at around 800 ppm, is very helpful in
category and hexyl acetate can certainly be helpful. A this regard.
reasonable level of addition is 800 ppm. Mango: Authentic mango flavors should not only
Banana: Higher levels work much better in emphasize the obvious mango skin notes but also
banana flavors, obviously working in conjunction the underlying juice notes. At 500 ppm, hexyl acetate
with iso-amyl esters. It works well at 1,500 ppm, but helps in this regard.
higher levels are also attractive and exhibit only a Melon: Cantaloupe melon flavors happily incor-
limited tendency to shift the profile towards pear. porate high levels of hexyl acetate, 2,000 ppm and
Fig: Just a touch of hexyl acetate, as little as 200 more. The fruity notes of watermelon flavors, on
ppm, is enough to add a hint of juiciness to fresh the other hand, are more restrained and are better
fig flavors. served by levels in the region of 500 ppm.
23

Flavor Bites
Papaya: Papaya flavors have some notes in Dairy Flavors

common with guava flavors and the ideal level of Butter, Fresh: Hexyl acetate is a very minor
hexyl acetate is similar, around 500 ppm. ingredient in dairy flavors from a quantitative point
Passionfruit: Juicy notes are especially attractive of view, but it forms an important part of a fruity
in passionfruit flavors because they work so well in complex of ingredients adding fresh top notes. An
combination with the sulfur notes. Quite high levels, ideal level in fresh butter flavors is 100 ppm.
1,500 ppm and above, are worth considering. Cheese, Cheddar: A similar combination of fruity
Pineapple: Pineapple flavors are better served notes is helpful in all cheese flavors. An ideal in
by lower levels, nearer 300 ppm, but slightly higher cheddar style flavors is 100 ppm, but higher levels
levels can be used in flavors with an enhanced can certainly fit in well into blue cheese flavors.
fresh profile. Cream and Fresh Milk: Also, a good starting
Pomegranate: I find the character of real pome- point in fresh milk and cream flavors is 100 ppm.
granates very attractive, although they can be time Milk, Condensed: Condensed milk flavors can
consuming to use in cooking. Unfortunately, many tend towards heaviness and, although 100 ppm
pomegranate flavors lack authenticity because the of hexyl acetate works perfectly well, there is an
fruity notes tend to be dominated by iso-amyl esters. understandable temptation to increase the level to
At 3,000 ppm, hexyl acetate can help propel the 200 ppm.
fruity note in a more realistic direction.
Other Flavors
Berry Flavors Bacon and Ham: Just a hint of fruity character
Blackberry and Raspberry: Hexyl acetate blends lifts the profile of bacon and ham flavors. Hexyl
very effectively with berry notes in both flavor acetate is ideal at 200 ppm.
profiles to increase the perception of freshness at 800 Elderflower: Elderflower flavors are predomi-
ppm. nantly floral, driven by linalool, linalool oxide,
Blackcurrant: All styles of blackcurrant flavors hotrienol and rose oxide but a strong, fresh fruity
can benefit from hexyl acetate additions, ideally at note is very helpful to round out the profile. Hexyl
around 1,200 ppm. acetate can provide this at 2,000 ppm.
Blueberry: Hexyl acetate can help to add juicy Grape, Concord: At 500 ppm, hexyl acetate adds
character and freshness to the dominant floral notes nice freshness to Concord grape flavors, offsetting
in blueberry flavors at 600 ppm. the mustiness.
Cranberry: Fresh cranberry flavors, especially Olive: Olive flavors benefit from a hint of fruit
those serving at top notes in juice drinks, gain extra character and 200 ppm of this ingredient is ideal.
juicy character from the addition of 300 ppm of Rum, Brandy and Whisky: All spirit flavors are
hexyl acetate. lifted by subtle additions of hexyl acetate, typically
Strawberry: One of the temptations in formulat- around 50 ppm, although higher levels, nearer 300
ing strawberry flavors is to rely too heavily on ethyl ppm, are to be preferred in whisky flavors.
esters and the esters of cinnamic acid. Spreading the Seafood: Fruity notes in fish and seafood flavors
net a little wider by adding 1,000 ppm of this raw may seem like a strange idea but they can work,
material can add freshness and realism. especially in crab flavors. Start of generally with
very low levels, but crab flavors can happily absorb
300 ppm.
Tea: Hexyl acetate is also helpful in all tea
flavors. The best level in black tea flavors
is around 100 ppm, but green tea
flavors are better served by
200 ppm.
Tomato, Fresh: Hexyl
acetate is only of very
minor interest in processed
tomato flavors, but it lifts
fresh tomato profiles subtly
at 50 ppm.
24 Flavors Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

World of Flavour & Fragrance
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Stock locations United Kingdom • The Netherlands • China • USA • UAE

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June 5-6 2019 Paris, France

Look forward to seeing you on Booth C18
www.OQEMA.com

26 Flavor Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1906_Pringle_fcx.indd 26 5/7/19 8:47 AM

Oral Care –
It’s Not Just About
the Cavities
Addressing functional oral care flavors means addressing consumers’ demands
to feel good and do good.
BY STEVE PRINGLE, PH.D. – VP Global Mint & Sensatesa Takasago International Corporation
I
n a majority of consumer markets around flavors, which in turn creates a huge challenge to the
the world, oral care products are viewed flavorist. In other areas of flavor creation, with the
as a daily necessity. Oral care routines possible exception of some areas of savory flavor cre-
have become, for the most part, the first ation where the magical “umami” can prove to be the
thing we do when we wake up and the missing ingredient, the target being sought is clear.
last thing we do before we go to sleep. Flavors like vanilla, strawberry and passion fruit are,
The functional aspect of an oral care too all intents and purposes, easy to define for the
product is widely accepted with a plethora majority of people. In fact, on the whole, the target
of oral health related claims seen across for a flavorist is pretty definable in the vast major-
all geographic regions. Claims from the widely ity of flavor and product combinations. In oral care
accepted position of “prevents tooth decay,” to however, the target is very rarely that easy to define.
“sensitivity relief” to even “anti-aging” claims. In
general, consumers accept the fact that oral care
products have clear health benefits. Flavoring Confidence?
One claim that I have never seen made on the Work from Takasago’s Global Consumer Insights
packaging of an oral care product is “improves & Market Research Team (CIMR) has shown that
confidence,” and yet when we look beyond the consumers in all regions when asked, how they feel
obvious functionality of toothpaste and mouthwash, after brushing their teeth rarely respond describing
confidence is a clear benefit of a regular oral care the flavor they have just tasted. Overwhelmingly,
routine. Leaving the mouth with a fresh taste and the responses include “clean,” “refreshed” and “fresh
clean feeling is a critical component of any oral care breath.” Increasingly “confident” is also being used
product. It is this efficacy cue which is so desirable to describe the feeling after brushing or rinsing with
to consumers that results in flavor profiles centered mouthwash. There is very little if any mention of the
around mint and mint derivatives. flavor profile itself, or of the physical attributes of
It is this emotional desire for freshness rather the flavor. Instead, the consumer is looking for the
than a desire for mint that in reality defines oral care intangible benefits that the product flavor brings.
Now, spare a thought then for the oral care flavorist.
a Sensates is a registered trademark of Takasago International Corp They have to create something which, as well as
27

Oral Care – It’s Not Just About the Cavities
F-1. Desired attributes from oral care packaging claims
Source: Takasago’s Ide@Screen Study
F-2.
negotiating all the formulation challenges of active 15 and 65 years old, were asked to choose what are
ingredients, oral care bases, have to create some- important desired attributes from 29 different claims
thing that results in a flavor which isn’t “peppermint” taken from oral care packaging products and con-
but is “clean, fresh and gives confidence.” I’ve tried sumer interviews. Of these 29 claims only four were
many times, but I’ve yet to find a bottle of “confi- related to oral malodor. The remaining claims were
dence” on any shelf in the grocery store that I could more functional claims.
analyze by GC/MS to give me a starting point in for In 11 of the 12 countries, two of the top five
flavor creation. claims chosen by respondents were directly related
The reason behind all of this of course is the to fresh breath. Interestingly, across Europe and
tangible link between fresh breath and the efficacy North America the most desired benefit was “cavity
of an oral care product. Clearly, if the taste during fighting,” but in some of the key Asian markets such
and after brushing or rinsing gives the feeling of as China, Indonesia, South Korea and Thailand, the
clean then your mouth is clean, and the product is key desired benefit was related to oral malodor such
working. It is interesting that, despite this, claims as “breath freshening” and “eliminate bad breath.” In
on oral care products still focus on the functional. fact, of the four claims listed linked to oral malodor
A study performed by Takasago’s Global CIMR only one which directly relates to bad breath was
team has led to a similar conclusion. In a global not in the top 10 desired attributes. That this was
Ide@Screenb study covering 12 countries across all “removes bacteria which causes bad breath” could
regions, 400 consumers per country, aged between indicate that consumers still do not understand that
there is a strong link between bacteria in the oral
b Ide@Screen is a registered trademark of Takasago International Corp microbiome and bad breath.

On a weighted basis, the study showed that two of

the top three benefits were related to removing oral
malodor. These benefits being “breath freshening”
and “removes bad breath” (see F-1).
While the tangible link between fresh breath and If our oral routine is currently
the efficacy of the product is clear, what isn’t always
clear is the emotional effect of having fresh breath to
cemented as something we
the consumer. Further results from Takasago’s Ide@ do the first thing we wake
Screen study show that overwhelmingly consumers
feel clean, refreshed and confident after using an oral up and the last thing before
care product.
Therefore, it is obvious that the flavor of an oral
we go to sleep, then oppor-
care product plays a critical part to the consumer’s tunities exist throughout the
perception of the effectiveness of the product,
however, the overall flavor acceptance is vital to the day for additional oral care
product’s commercial success. Typically, flavors in
oral care products address malodor by masking the
product usage.
undesired smell in the mouth. The odor and taste
of mint are strongly linked to the feeling of clean;
however, flavors could do more to address oral
malodor than cosmetically masking the issue. whitening (see F-3). This connection between beauty
and health benefits is growing in oral care and
follows the overall trend within the beauty segment
Connecting Beauty and Health Benefits of anti-aging seen particularly in skin care and other
Technology delivered from within the flavor beauty products. Addition of more functional actives
system can help to sequester malodor molecules. to oral care products can of course complicate the
Systems such as Takasago’s Transatakc technology challenge to the oral care flavorist. However, what
show that they are highly effective in this, giving is clear is the trend to drive a stronger link between
fresher breath than simply masking, for up to four oral care and beauty by including language in the
hours (see F-2)1. Removing as well as masking product such as “contouring,” “sculpting” and “radi-
malodor can then drive confidence. Perhaps I don’t ance” links heavily to the post experience confident
need to buy that bottle of confidence in the grocery feeling consumers desire.
store and analyze it after all! A stronger connection with beauty products is
Oral care companies understand the link between also seen in some of the trends in flavor develop-
the positive physical impacts of their products and ment. This again presents a challenge as products
the confidence that these products impart. Last look to connect flavor profile with a more beauty ori-
year saw strong growth in the number of oral care entated product. There is still the need to maintain
products being introduced with claims around teeth a clean, fresh flavor but as can be seen in F-4, there
is a rise in non-mint flavor profiles being created in
c Transatak® is a registered Trademark of Takasago International Corp new products.
F-3.

F-4.
Addressing Convenience and Sustainability with products offering greater convenience have had
If our oral routine is currently cemented as some- limited success. This has possibly been due to the
thing we do the first thing we wake up and the last format of the products promoted for convenience
thing before we go to sleep, then opportunities exist being simply scaled down versions of those we use at
throughout the day for additional oral care product home, which end up not really being that convenient!
usage, not least because of the continued wide- In addition, there are a growing number of con-
spread consumption of coffee, tea and soft drinks sumers for whom sustainable behavior is becoming
as well as between meal snacking. We all know that more important. This can manifest itself in con-
brushing or rinsing during our normal day can be sumer behavior in a number of ways. A growing
inconvenient. Attempts to address this obvious gap number of consumers continue to shift away from
New oral care formats such as tablets, powders and foams are driving the category as consumers continue seeking
products surrounding convenience and sustainability.

single use plastic packaging to re-usable packaging to add in other functionality such as whitening or
concepts, which in itself can drive the development anti-bacteria. As new formats are developed, such as
of new formats such as toothpaste tablets that can tablets, powders and foams, it produces challenges
be supplied in refillable and reusable containers. to the flavorist as they also have to build a flavor
There is also interest in formats which reduce the system that can not only working around additional
consumption of water during our oral care routine. active ingredients but also take into account new and
Think about it, personal hygiene takes up around evolving downstream processes which could affect
20% of an average home’s water usage, and our oral flavor efficacy.
care routines take up a significant percentage of In the end, and regardless of the format which the
that usage. consumer chooses, it’s clear that the functionality of
The growth of natural ingredients we see included an oral care product is only a part of the reason we
in new products being introduced to the consumer choose it. We all want to reduce cavities, address
is also a growing trend which has crossed over from gum health concerns and have a clean feeling after
other personal health and food categories. This last using an oral care product, but of increasing impor-
trend creates other challenges itself with the prod- tance are the emotional benefits of comfort and
ucts developed often lacking flavor characteristics confidence that the right oral care flavor can bring.
which give the clean and fresh feeling consumers
really desire to deliver that level of confidence needed.
References:
One of the challenges which the market faces is
coming up with novel product formats which offer 1. Akiko Yamasaki, Charles C Steward, Melis Cakirer, Sushma
convenience, while still providing the key benefits Nachnani, Mike Munroe, Poster Presentation IADR, Iguacu,
Brazil, 2012
consumers are looking for such as anti-cavity
capability, a clean and fresh feeling, and the potential
33

Out of the Tube:
EXPANDING ORAL CARE'S
SENSORY EXPERIENCE
Could a strategic shake-up in flavor development trigger some surprising effects in
other olfactory product categories?
BY EDDIE BULLIQI, fragrance journalist
34 Fragrance Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
PF1906_Bulliqi_fcx.indd 34 5/7/19 8:48 AM

T
he analysis of trickle-down and “will always be a key part of toothpaste … because
trickle-up trends has long been a it is this element that delivers on freshness, cooling
marketing staple in the flavor and and a clean feel.” As olfactory products go, this
fragrance industry; whilst useful steadiness of both flavor architecture and emotional
for explaining the direction of taste interpretation is remarkable. There is perhaps
patterns across the commodity- no other product across the entire F&F field that
luxury spectrum, it is a reductive metaphor that remains so consistent in use, context, hedonic and
limits innovation and disables more nuanced response, for almost every demographic across the
understandings of how flavor preferences circulate entire world. So, it seems, the bond between mint
in consumer lifecycles. This article explores the and toothpaste is unbreakable.
notion that a change in the way toothpaste flavors
are strategized could result in a knock-on sequence Room for Experimentation
affecting flavor demand and diversification in other In prioritizing efficacy over emotional affect,
product forms. it can be argued that the relatively unchallenged
Current valuations predict the global oral care podium of mint’s tingle has inhibited innovation
market to reach $64.1 billion by 2025 based on and opened a diversity gap, overlooking that pur-
2017’s $43.7 billion category revenue and a projected chasing behavior is driven as much by metaphor as
growth rate of around 5% from 2018 – 2025.a Mintel it is by functionality and that freshness, cleanliness
reports that “the quest for pearly white teeth remains and their end-goal of confidence possess flexible
strong in the US as more than two in five (43 expression in culture. That said, a wind change in
percent) of Americans use whitening toothpaste and consumer expectation can be found in contempo-
11 percent say they use whitening strips or kits.” b rary wellness culture that demands the creation
By and large, flavor profiles within the category of added value, often via emotional and cognitive
are extremely stable and have been for the past surprise, from everyday commodities in the search
century, often credited to Claude C. Hopkins’ for calm and joy. Toothpaste may still need to clean
positioning of the menthol tingle in 1915 with to its maximum potential, but it is unlikely that
Pepsodent as evidence of fresh breath.1 Although menthol will be able to meet wellness aspirations
there are regional specificities across global completely on its own.
markets, menthol and mint dominate to such a In a 2017 report on freshness perception,
degree that Roy Downey, director of training and researchers Jérémy Roque, Malika Auvray and
development oral care, Givaudan, believes that they Jérémie Lafraire detailed that “smells like mint,
orange … lemon … and peach were judged to be
a https://www.marketwatch.com/press-release/global-oral-care-market-2018-
the most refreshing aromas … whereas chocolate
industry-analysis-share-growth-sales-trends-supply-forecast-2025-2018-10-03
b
was most commonly listed as the least refreshing”
https://www.mintel.com/press-centre/beauty-and-personal-care/mouthwash-
market-mints-15-growth-in-5-years through meta-analysis concerning studies from
35

Expanding Oral Care’s Sensory Experience
In more diverse markets like China and Korea there has been an influx of oral products offering mood enhancing flavors and/or unique experiences… this has been driven
by the alignment of oral care with the beauty category," explained Helen Cook, oral care marketing manager at Givaudan.
2002-2009.c It is very telling that it was within this expectations across all spheres are becoming more
context that Axe’s Dark Temptation was released sophisticated; another is that the public is becoming
which solidified a growing trope for dessert gour- increasingly mindful of tastes and smells as access
mand as a cipher for fresh-sweet sensuality, now a points to small but meaningful pick-me-ups and
firm placement in 2019 cosmetics, modulating con- daily delights within mundanity, birthing a spirit of
sumer codes for extroversion, allure and the quality questioning and experimentation inspired by well-
of being groomed (which is very closely related to ness, appreciation of craft practices, the experience
cleanlinesss). Downey notes that “fine fragrance economy and the value of creativity through self-
notes can be found in some flavors, and gourmand fashioning.2 Toothpaste, as with every other product
notes are found in many flavors nowadays.” category, sits within this cultural biosphere where
One theory to explain the more fluid dialectics sensory experiences are expected to emotionally
between food, fine fragrance and consumer prod- move in more direct ways than they used to.
ucts can be offered by The New York Times’ Rachel
Felder who holds that “a more refined customer, Flavor Puzzles
even at the mass level, is more open to increas- This is reflected in flashes of daring from oral
ingly elevated fragrances,” suggesting that olfactory care launches in eastern markets in particular.
Helen Cook, oral care marketing manager at
c https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5769326/ Givaudan, highlights that “in more diverse markets

Expanding Oral Care’s Sensory Experience
like China and Korea there has been an influx of traditional clove-flavored Botot in France or Japan’s
oral products offering mood enhancing flavors and/ Breath Palette Curry toothpaste, there has not been
or unique experiences … From a trend perspective, a big change in flavor development strategy within
floral flavors are making waves … this has been oral care for almost a century and, if these bubbling
driven by the alignment of oral care with the beauty experiments take hold in worldwide tastes, it could
category,” whilst in the same conversation Downey have a huge impact on products above it in hierar-
underlines that “a good example of this is the local chy for influencing how people think about fresh,
Patanjali and Unilever’s Ayush brand in India. clean and confidence. Menthol-mint-coolness has
The flavors are based on the taste of Ayurvedic been a commodity anchor for these latter concepts
medicine. In China, flavors that are based on TCM from which food and fragrance have sometimes
(Traditional Chinese Medicine) are finding their intersected; if the whole world started using
way into not only local brands but the giants like jasmine-flavored toothpaste, then the meaning of
Unilever, P&G and Colgate, too.” jasmine in scent and the emotional significance of
These market movements cannot be explained jasmine tea may also change.
by the traditional trickle-down process but only by
larger paradigm shifts in how we engage with the Importance of Flavors in Aseptic Environments
senses based on society’s macro-trend for human- Another way to look at it is that the significance
ism – it is more like a puzzle that dictates when of oral care flavors will grow in a world that is
one piece moves then the whole board must follow, predicted to have fewer smells and tastes than today.
piece by piece. What is so exciting about the cat- Sportsperson and journalist Christopher Bergland
egory is that, whilst you may have products like the shrewdly identifies that:

The odor-free online experience of visit- memories and will therefore be laden with greater
ing Amazon, Netflix, Spotify, iTunes … has power in determining which olfactory stimuli
replaced the enriched olfactory experience of correlate to which concepts (such as fresh, clean
going to the shopping mall, movie theaters and confidence). Given the room for experimenta-
… vintage bookstores … What impact will tion in oral care flavors, houses and brands need
the lack of smell memories associated with to take more risks in their marketing studies and
specific time and place in our day-to-day lives confidence in their trends intelligence if they want
driven by odor-free internet experiences have to be the ones to discover the next big conceptual
on our hippocampal projections to the anterior driver of cleanliness that could have a domino
olfactory nucleus and long-term memories? effect on food, beverage and scent preferences into
With more and more time spent socializing via the next century.
the internet and shopping online, we are being
exposed to fewer novel scents in different
References
locations. Inevitably, with less and less time
spent mingling in public spaces or frequenting 1. How Marketers Convinced Us That We All Need Mint To
brick-and-mortar stores, the parts of our olfac- Fix Our Bad Breath. Joseph Stromberg - https://www.vox.
tory system that encode what-when-and-where com/2014/12/1/7309499/mint-fresh-breath
odor memories aren’t being enriched with as 2. Mass-market Perfumes Developed By High-priced Noses.
much olfactory and spatiotemporal stimulus Rachel Felder - https://www.nytimes.com/2014/06/12/fashion/
as in yesteryear.3 mass-market-perfumes-developed-by-high-priced-noses.html
3. The Neuroscience Of Smell Memories Linked To Place and

If his indications are correct, then the flavor Time. Christopher Bergland - https://www.psychologytoday.
experiences we still have in the future will com- com/us/blog/the-athletes-way/201807/the-neuroscience-smell-
prise a higher percentage of our total olfactory memories-linked-place-and-time
39

Synergizing
and
Innovation for
Whole Mouth Health
Utilizing novel cool technologies and stable raw materials like mint oils,
flavorists are able to create oral care flavors that promote oral health and
provide a pleasant sensory experience.
BY MANIA BANKOVA, Manager Flavors and Fragrances Technology; Catalina Lee, Worldwide Director
Flavors and Fragrances; Victoria Yeung, Scientist Flavor Technology, Colgate Palmolive
PF1906_Lee_fcx.indd 40 5/7/19 8:51 AM

H
ave you ever wondered what
your mouthfeel experience
would be if you brushed
your teeth with unflavored
Through understanding of
toothpaste? There are a consumer expectations,
few descriptors to mention:
bitter, astringent, metallic, creative formulation using
salty, numbing. Oral care is
a distinctive space for flavor
stable raw materials, includ-
creation and science, where innovation for clinically ing various novel cooling
proven benefits and enjoyable olfactive experience
merge together to excite the consumers with technologies, creators would
compelling dental health products.
be able to develop suitable
Flavor as a Driver of Dental Health flavors to overcome the
Regiment Compliance challenges of the new oral
Toothpaste is formulated to deliver oral care
benefits ranging from prevention of caries and fight- care technology.
ing plaque, to breath freshness and relief of dentin
hypersensitivity. The efficacy of the dentifrice is
extremely important, because it is tightly linked to
increased consumer desire for improved oral health occur through stimulation of the trigeminal nerves
and well-being. Along with efficacy, taste is another of the oral cavity, for example metallic and astrin-
important attribute of oral care products because it gent. Metallic sensation arises from placing different
is directly linked to consumer preference, usage and metals or their salts in the mouth that trigger stimu-
purchase. Consumers are looking for toothpaste lation due to small changes in electrical potential.
functionality to target specific oral care problems Astringency is defined as “Drying of the mouth,
and maintain dental hygiene, but flavor is the first roughing of oral tissues and pucker or drawing
touch point of their experience. Flavor has the sensation felt in the cheeks and muscles of the face.”4
power to signal the benefits and activate desire for The mechanism of astringency involves binding;
regular use of the product. Formulations with pleas- for example, polyphenols to salivary proteins and
ing and delightful taste drive consumer exposure mucins (slippery constituents of saliva), causing
to novel products, strengthen the emotional con- them to aggregate or precipitate, thus robbing the
nection with them and ensure regimen compliance. saliva of its ability to coat and lubricate oral tissues.
This translates into enhanced therapeutic value and To support whole mouth health, a toothpaste
efficacy for the user. formulation might contain multiple excipients that
work in synergy and complement each other. An
excellent example of such novel “holistic” tooth-
Flavor Creation Challenges of Novel Oral paste is the most recent introduction of advanced
Care Products fluoride toothpaste with Dual Zinc plus Arginine
Taste is the sensory response to the fluid environ- therapeutic active. Through the unique combination
ment in the mouth.1 It is mediated by groups of taste of zinc oxide, zinc citrate and a multifaceted amino
receptor cells clustered in layered balls known as acid, it delivers clinically proven reduction of dental
taste buds. Hair-like extensions of the taste receptor plaque and gingivitis, suppresses tartar build up by
cells protrude into a central pore at the top of the inhibiting crystallization, freshens breath through
taste bud. The pore makes contact with the fluid combination of its antimicrobial properties and
environment in the mouth and the taste molecules neutralizes volatile sulfur compounds. These benefits
interact with these extensions at/or near the opening. strongly support today’s consumer desire for whole
This causes chemical changes within the sensory mouth health. However, the dentifrice base presents
cell that result in neural impulses being transmitted taste challenges due mainly to the presence of zinc
via different nerves to the brain where the signal containing excipients as they impart undesirable
is decoded and taste is perceived. Besides the five off-notes. Zinc-containing molecules interfere with
main classes of taste, a variety of chemically-induced the normal performance of the human taste system
sensations can be perceived in the oral cavity.2-3 by binding to the taste receptor proteins. In doing so,
These are described as chemesthetic sensations and zinc can alter taste and inhibit chemesthetic stimuli
41
PF1906_Lee_fcx.indd 41 5/7/19 8:51 AM

Synergy of Flavor and Oral Care Innovation for Whole Mouth Health
Features such as ingredient stability for the toothpaste shelf life, masking the taste and mouth sensation of the base, taste with global appeal, and signaling familiarity and
connection with the brand all encompass consumer appeal for whole mouth health.
of flavor ingredients added to the oral care formula- interact with flavor molecules. It can decompose
tion. Zinc can also bind to salivary proteins, which ester or organic carbonates through hydrolysis or
may alter in a negative way the ability of saliva to form condensation products with aldehydes. Such
lubricate the oral mucosa, which imparts the sensa- chemical changes impact overall flavor quality and
tion of astringency. Additionally, zinc oxide and zinc affect taste consistency during the shelf life of the
citrate impart a metallic sensation. product. Another important aspect to consider
Good taste is delivered through good quality, in flavor creation for a dentifrice formulation
high performing flavors. In a complex multicom- intended to reach people throughout the world, is
ponent system, another important factor to be to ensure appealing taste that pleases the global
considered is flavor stability. The presence of func- consumers, signals benefits and ensures brand
tional groups such as carbonyl, ester and hydroxyl loyalty. Therefore, developing flavors for a novel
groups in the flavor molecules determines their oral care formulation that is highly efficacious
possible chemical reactivity. Even a flavor compo- but has taste challenging excipients like Dual Zinc
sition that is stable on its own can be susceptible plus Arginine, it is essential to consider a multidi-
to chemical changes due to interactions with the mensional approach with focuses on: ingredient
dentifrice molecules. For example, arginine amino stability for the toothpaste shelf life, masking the
and guanidino functional groups can possibly taste and mouth sensation of the base, taste with
PF1906_Lee_fcx.indd 42 5/7/19 8:51 AM

More than Oral Care: Mint Flavors in Foods and Beverages
BY: RYAN DAILY, Assistant Editor
T
hough mint is largely associated with oral care snack bar space, brands are offering mint flavored products in
applications in the flavor world, consumers are a variety of formats. Smashmallow offers a mint chocolate chip
seeking out mint flavors in a range of product marshmallow and rice crispy treat, while Nuts ‘N More has a
categories. Whether a mint flavor is in a beverage, mint chocolate chip peanut butter spread and BarkThins offers a
snack or confection, consumers are looking for products that dark chocolate peppermint pretzel snack with sea salt.
provide unique sensations and relate to their ethics. In the confectionery space, mint faces both opportunities
One of the growing areas for mint flavors has been the and challenges. For chocolates, mint is being sought after for
RTD beverage space, primarily waters and teas. Sparkling its cooling sensation and has appeared in a variety of products.
water brand Voss offers a lime mint flavor of its beverage, In 2018, M&M announced that Crunchy Mint will join its rosters
while Hint offers a peppermint flavored water in sparkling and of flavors, after winning its 2018 Flavor Vote contest. Similarly,
regular options. Kit Kat announced that it will release a mint and dark chocolate
Sustainability initiatives and branding have stirred up the bar by December 2019. However, in the gums, mints and breath
tea space as well. Honest Tea, Teavana and Mighty Leaf each freshener market, the segment is facing a downward trend.
promote its sustainability efforts, appealing to eco-conscious According to a Mintel market reporta, the market is expected
consumers. Mint tea flavors themselves might not change to see a 14% decrease in sales by 2023. Despite this decline,
dramatically, but the way a brand interacts with its consumer will. a large number of brands are trying to jumpstart growth by
Rising with the trend of the “on-the-go consumer,” mint creating sugarless gums and products that capitalize on growing
flavors are also freshening up the snack space with a range natural and organic trends. Brands like Trident, Orbit, Eclipse,
of RTE snack bars. Usually paired with chocolate, mint Extra, Ice Breakers and many others offer a range of sugar-free,
has appeared in a variety of protein, diet and snack bars. mint flavored products. With brands reformulating reduced sugar
Cliff Bar offers a cool mint chocolate protein bar, and Kind or sugar-free products, this provides an opportunity for flavorists
has a dark chocolate almond mint bar. In the vegan snack to combine innovations in mint and sweet solutions.
bar segment, Good! Snacks offers a plant-based, vegan
chocolate mint protein bar, and No Cow provides a mint ahttps://store.mintel.com/us-gum-mints-and-breath-fresheners-
cacao chip bar formulated with natural flavors. Outside the market-research-report
43
PF1906_Lee_fcx.indd 43 5/7/19 8:51 AM

Synergy of Flavor and Oral Care Innovation for Whole Mouth Health
A quality mint oil (peppermint, spearmint or cornmint), other flavor ingredients and a novel cooling material, or combination with sensates, is the perfect recipe for an
effective oral care flavor.
global appeal, and signaling familiarity and con- molecules – degradation and formation of reaction
nection with the brand. The main objective is to compounds. Complementary olfactive evaluations
drive appeal and compliance to regiment to ensure determine taste acceptability. Thus, combining
that therapeutic benefits are delivered as part of instrumental analysis and sensory expertise, we
a daily oral care routine to help achieve whole can identify potential candidates for flavor cre-
mouth health. ation. The scientific approach to flavor stability
is essential to prove the hydrolysis of esters and
Flavor Innovation to the Rescue organocarbonates and Shiff base formation for
Creating flavors for such novel therapeutic Dual carbonyl containing molecules due to the presence
Zinc plus Arginine dentifrice composition involves of the amino acid. Due to these changes in the
integration of many different flavor materials at chemistry of the flavor ingredients, we lose tonali-
various levels that could have numerous possible ties that can alter the sensory experience in the
combinations. It is important to study the stabil- mouth and mask astringency.
ity of these ingredients to assess their potential Through understanding of consumer expec-
use in the creative process. Analytical techniques tations, creative formulation using stable raw
like gas chromatography with flame ionization or materials, including various novel cooling tech-
mass spectrometry detection are used to character- nologies, creators would be able to develop suitable
ize changes in the chemical profile of the flavor flavors to overcome the challenges of the new oral
PF1906_Lee_fcx.indd 44 5/7/19 8:51 AM

care technology. Good quality of mint oils – pep- comprising stable essential oils and individual
permint, spearmint and cornmint — along with ingredients, among them novel cooling technolo-
other flavor ingredients and a well-balanced addi- gies. Through good understanding of the taste
tion of a novel cooling materials or combination profile of the therapeutic ingredients, we are able
with sensates, for example capsicum is a perfect to artfully use this palette to design flavors for such
recipe for a good performing flavor. The optimized novel toothpaste that not only cover the unpleasant
balance between specially selected mint oils and taste of the base but also meet the expectations of
menthol delivers powerful well-rounded initial the current global consumers. These novel flavors
cooling effect that successfully masks the upfront are able to suppress the astringency and metal-
astringency and metallic taste. Incorporating new lic taste of the therapeutic excipients and create
chemistatic technology prolongs cooling after mouth sensation of freshness and clean feeling
brushing up to 50 min. The right combination of - drivers for consumer liking. These tailor-made
various novel and existing cooling technologies flavors support a very favorable image of the new
enhances the cooling sensation to deliver greater therapeutic segment of the oral care brand and
intensity and continuation up to 60 min. Thus, drive preference. These are essential prerequisites
pleasant mouth feel is delivered by matching off- for compliance to regimen use and delivering the
notes duration and flavor longevity. benefits of whole mouth health.
For consumers, taste liking translates into appeal
and desire to use the product. As a result, therapeutic References:
benefits would be delivered. Therefore, the pleasing
taste would drive consumer compliance to the novel 1. HT Lawless, H Heymann, Physiological and psychological
foundations of sensory functions in Sensory Evaluation of
formulation and enhance whole mouth benefits.
Food, Springer-Verlag Publisher, New York, pp. 19-56 (2010).
Conclusions 2. BG Green, HT Lawless HT, The psychophysics of

somatosensory chemoreception in the nose and mouth in Smell
A new oral care therapeutic multi-benefit and Taste in Health and Disease, Getchell TV, Bartoshuk ML,
technology like Dual Zinc plus Arginine presents Doty RL, Show JB, eds. Raven, New York, pp. 235-253 (1991).
significant challenges for flavor creation: presence
3. HT Lawless, C. Lee, The common chemical sense in food flavor
of strong base off-notes and instability of some
in Flavor Science, Sensible Principles and Techniques, Acree
flavor materials. The fundamental research that is TE, Teranishi R, eds. American Chemical Society, Washington,
conducted enables us to identify the materials that pp. 23-66 (1994).
are chemically unstable and changed or lost their
4. CB Lee, HT Lawless, Time-course of astringent sensations,
taste profile in formulation. Based on this in-depth
Chemical Senses 16 225–238 (1991)
knowledge, we build the palette for flavor creation
45
PF1906_Lee_fcx.indd 45 5/7/19 8:51 AM

Sweet Solutions
forMedicine
Flavoring
As natural flavors and digital technologies push flavoring for medication
forward, the flavorist must continue to address bitterness in base
ingredients and create innovative, market-ready taste solutions.
BY RYAN DAILY, Assistant Editor, Perfumer & Flavorist
PF1906_Daily_fcx.indd 46 5/7/19 8:55 AM

W
hen I had a cold as a “Everything starts with the consumer, so under-
child, my mother would standing the consumer and product proposition
almost always turn to the is paramount to any successful launch including
medicine drawer, pour a bit flavor type, sensations and product form,” said
of Dimetapp out and watch Kavin Morgan, global health care flavor section head
as I slowly sipped it. I still for Procter & Gamble (P&G). “A key driver before
remember the taste today starting any flavor development work in medicinal
– the sweet, almost sharp, candy grape flavor and products is the base chassis information and under-
the syrupy texture. The flavor was a guilty pleasure, standing ingredient impact flavor profile, such as
reminding me of Jolly Ranchers or Welchs’ grape drug actives and solubilizers to be employed.”
soda. Right around my early teens, I remember
trying the medicine again and that the flavor was
different–it was less sweet and more bitter. At the
time, I didn’t know why this sweet-tasting medicine
suddenly changed, and unaware of the industries
responsible for developing flavorful medicines
based on a myriad of consumer preferences.
In the flavor industry, the story of medication
flavors is often seldom told, as most of the atten-
Medicine flavorings
tion is given to the food and beverage segments. come with an extra
responsibility – the
However, medication flavors have a unique story
to tell. Not only are medications formulated to be
easier to consume, the medicine flavoring market
might also just be ripe for expansion. flavors must work with
According to a Global Market Insights reporta,
the over-the-counter (OTC) drug market is set to
the medicine to help a
exceed $185 billion by 2025, led by growth and the
diversification in fever, headache, flu, cold and other
consumer feel better.
medicines across age demographics. One of the
largest segments of the OTC market; the cold, cough
and flu segment, should witness substantial growth
over the forecasted period. For perspective, the
global savory snacks market is expected to reach $96 With the consumer in mind, the flavorist’s first
billion by 2023, the global RTD tea and coffee market major challenge in creating medication flavors is
is expected to reach $116.13 billion by 2024, accord- understanding the base ingredients and its flavor
ing to separate Research and Markets reportsb-c. attributes. Active pharmaceutical ingredients (API) of
While flavors aren’t used in the same levels between medicines are often bitter, as most are derived from
medicines and other segments, like the snack and plants. Ibuprofen and quinine (an ingredient used in
beverage markets, there seems to be an opportunity malaria and babesiosis treatments) are bitter and are
here for flavors to flourish. often sugar-coated to address taste.1 The primary API
of most cough suppressant and OTC cold and cough
From the Base Up medicine is dextromethorphan (DXM or DM), which
When creating a flavor for any application, the has a bitter taste.2 Other medications like penicillin-
consumer needs to be at the forefront of the project. type antibiotics, antihistamine and decongestants are
For medication flavors, there is extra pressure. also particularly foul tasting.3
Whether a medicine is for a nine-year-old with a In addition to the bitter taste of these base
cold and runny nose or an adult suffering from a ingredients, bitter perception changes from age to
headache, the consumer is relying on the medicine’s age group. Children are much more bitter-sensitive,
efficacy to help relieve symptoms. Different demo- as most adults have been conditioned to tolerate and/
graphics also want different things. A child might or enjoy many bitter tastes (coffee, dark chocolate,
want their medicine to taste like candy, while an beer, etc.). According to a study that appeared in the
adult might sacrifice taste for fast-acting relief. 2007 issue of Pediatric Drugsd, medication adher-
ence rate varies widely from 10-89% of children with
a https://www.gminsights.com/pressrelease/over-the-counter-otc-drugs-market chronic illnesses. One study showed that medication
b https://www.researchandmarkets.com/research/jdj8v7/global_96?w=5
c https://worldteanews.com/tea-industry-news-and-features/global-rtd-to-exceed-
d https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5345910/
100-billion
47

Sweet Solutions for Creating Medicine Flavors
More than 90% of pediatricians reported a drug’s taste or palpability provided a barrier to treatment adherence.
adherence rates for juvenile rheumatoid arthritis, package composition and level, with further chal-
posttransplant therapy, cancer and epilepsy had med- lenges in natural based products,” said Morgan. “A
ication adherence rate between 50-60%.4 Outside of secondary point of attack is using complimentary
chronic illnesses, simply treating a common cold can flavor type when compatible with the product design
be a challenge for any parent with a small child. One and consumer need. Finally, the advancement of
of the main reasons for medication non-compliance novel bitter masking technologies allows for new
across the board comes down to taste. In a Clinical routes to overcome this challenge.”
Therapeutics studye, more than 90% pediatricians For pills and tablets, the applications have the
reported that a drug’s taste or palpability provided a advantage of masking or encapsulation of bitter
barrier to treatment adherence. tastes, which do a great deal to address the palpabil-
ity of the product. However, liquid formulations are
Rooting Out Bitterness more complicated, often including a sweetener and
Through an understanding of the consumer and compounded flavor in an effort to combat the bitter
a medicine’s base ingredients, the flavorist can then taste of the active ingredients. However, sweeten-
tackle the bitterness head-on. ers have their own unique challenges. Sweeteners
“In general, you can attack the bitterness hurdle can create overly palatable products and lead to
in several ways. The primary lever is the sweetener, over-consumption if the drug is not properly admin-
istered. The medical and dental communities have
e https://www.ncbi.nlm.nih.gov/pubmed/19108801 also pushed for the use of noncaloric, noncariogenic

sweeteners (like saccharin, aspartame, acesulfame While encapsulation, spray-drying and polymer
K, cyclamate), in an effort to avoid potential dental coating are common ways of addressing bitter
disease.5 However, these ingredients have a bitter flavors, these aren’t the only methods. Hot-melt
component and at a high level can produce a metal- extrusion (HMW) can provide a bitter-blocking
lic aftertaste. Ultimately, the product development solution that doesn’t require organic solvents. In
cycle will decide which sweetener is the best use and this process, the mixture is filled in a hopper, mixed
tradeoffs will be made. and melted by an extruder and then processed with
When base ingredients and sweeteners are a heating process under intense mixing to create
considered, the flavorist can then work on creating a taste-masked extrudate.7 In addition to HMW,
the actual flavor. For children’s medicine, a classic complexation is another process that is used to mask
trend is to get the flavor close to the taste of candy or bitter drugs. During the process, cyclodextrins are
something sweet. Berry, grape, bubble gum, among used to form inclusion complexes with the drug
many other sweet flavors, have been classic flavors molecules. Inclusion complexes depend on the drug
and appeared in a range of medicine product catego- properties, equilibrium kinetics, processes involved
ries. Mint and menthol flavors provide a fresh and and other factors. Bitterness is blocked through
functional approach to many cough suppressants cyclodextrins’ ability to inhibit the contact of the
and medicines. However, the issue of creating overly bitter drug molecule with a taste bud.8
appealing medication flavors is raised again. In 2016,
the release of Adzenys; a chewable, candy-flavored Medicine Flavorings on the Market
amphetamine, raised the concern of many psychia- While it isn’t a straight one-to-one comparison,
trists and that it can lead to over medicating and many of the same trends in other flavor and food
ADHD drug abuse.6 While the flavorist might only segments can be seen in the medicine flavor market,
deal with one aspect of the overall product develop- largely natural flavors and personalization.
ment cycle, it is important to think of the influence “From a flavor type standpoint, trends such as
up- and downstream of the flavor. natural and organic are changing the way we think
49

Sweet Solutions for Creating Medicine Flavors
With the consumer in mind, the flavorist’s first major challenge in creating medication flavors is understanding the base ingredients and its flavor attributes.
and create, which can offer new and interesting consumers, Little Remedies is a brand that features
challenges,” said Morgan. “These types of scenarios a range of cough, cold, fever and other medicines
provide an opportunity to push the typical flavor designed for children. For coughs and colds, the
creation paradigms.” brand offers a honey cough syrup and a honey-
Like the beverage and snack markets, the OTC flavored sore throat lollipop, formulated with honey
drug market is experiencing its own natural boon, and natural flavor and sucrose respectively.
especially in the cold and cough medicine segment. On the personalization front, digital innova-
One leader this space is Nature’s Way Umcka tion is leading the way in creating customizable
Coldcare with its line of cough relief syrups and and unique medicine flavor solutions. Arguably,
chewable medicines for children and adults. Its line the leader in this category is Flavorx. Started by
of cough syrups includes cherry, berry, elderberry, Kenny Kramm as a way to help his daughter who
orange, sugar-free grape and menthol flavors, each suffered from continual seizures, a blood-clotting
formulated with natural flavors. Another leader, disorder and cerebral palsy take her medicine,
Zarbee’s, offers a range of children and adult throat Flavorx provides a pediatric flavoring system that
relief medicine, vitamins and immune support aids. allows for prescriptions to be flavored with one of
Its Complete Nighttime Cough Syrup + Immune the company’s copyrighted flavoring recipes that are
and Immune Support Syrup in either black elder- formulated without sugar, dye, gluten or casein.9-
berry and honey, are formulated with natural 10 Parents can utilize a Flavorx app to browse
flavors. Focusing specifically on the smallest of all the catalog of flavors and find a pharmacy that

provides the Flavorx service. Currently, the system 2. Samprasit, Wipada, et al. “Preparation and Evaluation of Taste-
Masked Dextromethorphan Oral Disintegrating Tablet.” Taylor
is used in more than 46,000 chains and pharma-
& Francis, 13 Dec. 2010, www.tandfonline.com/doi/abs/10.3109/
cists worldwide and has flavored over 100 million 10837450.2010.535828.
prescriptions and OTC medications.
3. Collins, Sonya. “Hard to Swallow: Why Does Medicine Taste So
Bad?” WebMD, WebMD, 2 Apr. 2018, www.webmd.com/drug-
The Importance of Medicine Flavorings medication/news/20180403/hard-to-swallow-why-does-medicine-
While beverage and snack flavors often take the taste-so-bad.
limelight in the flavor industry, medicine flavors 4. Matsui, Doreen. “Current Issues in Pediatric Medication
have an important story to tell. Like most appli- Adherence.” Paediatric Drugs, U.S. National Library of
cations, as in medication flavors, the flavorist is Medicine, 2007, www.ncbi.nlm.nih.gov/pubmed/17927300.
responsible for delivering a pleasant experience. 5. Mennella, Julie A, et al. “The Bad Taste of Medicines: Overview
Medicine flavorings come with an extra responsibil- of Basic Research on Bitter Taste.” Clinical Therapeutics, U.S.
ity – the flavors must work with the medicine to National Library of Medicine, Aug. 2013, www.ncbi.nlm.nih.
gov/pmc/articles/PMC3772669/#R2.
help a consumer feel better. Whether its aches, a
nasty cold or a sudden headache, medicines and its 6. Keshavan, Meghana. “A New ADHD Drug Is so Easy to Take,
flavors play a vital role in helping people of all ages It’s Stirring Alarms.” STAT, STAT, 23 May 2016, www.statnews.
com/2016/05/23/adhd-drug-concerns/.
in some of their worst moments.
7. “TASTE-MASKING - Pharmaceutical Taste-Masking
References: Technologies.” Drug Development and Delivery, 2015, drug-dev.
com/taste-masking-pharmaceutical-taste-masking-technologies/.
1. Gnanarajan, G., et al. “SYNTHESIS AND
8. ibid.
CHARACTERISATION OF IBUPROFEN, KETOPROFEN
PRODRUG FOR TASTE MASKING USING b- 9. Buchanan, Leigh. “The Heart of a Company.” Inc.com, Inc., 1
CYCLODEXTRIN.” International Journal of Pharmaceutical June 2003, www.inc.com/magazine/20030601/25521.html.
Scienes and Research, ijpsr.com/bft-article/synthesis-and-
10. “FLAVORx | About Us.” FLAVORx Pharmacies, www.flavorx.
characterisation-of-ibuprofen-ketoprofen-prodrug-for-taste-
com/pharmacies/about/.
masking-using-%CE%B2-cyclodextrin/?view=fulltext.
51

Flavorcon 2019
Brings Global Flavor
to Cincinnati
Following a record-breaking year, Flavorcon returns to the Midwest on Nov.
11-12, 2019 at the Duke Energy Convention Center for two days of technical
insight, trend and market analysis for the flavor, food and beverage industries.
* Photos courtesy of Peter Wynn Thompson
PF1906_Flavorcon Preview_fcx.indd 52 5/7/19 8:56 AM

*Editor’s note: This Flavorcon preview reflects
the conference schedule as of May 2, 2019. Sign up
for the Flavorcon newsletter at www.Flavorcon.com
D
for the latest program updates.
espite the numerous challenges

and obstacles facing the flavor
business; volatile prices,
authentication issues and an
ever-changing consumer (to
name a few), the industry itself
is healthy and growing. According to a Markets and
Markets reporta, the food flavors market, which
include beverages, is expected to reach $17.10
billion by 2023, growing at a CAGR of 4.8% between
2018-2023. Consumers continue to demand more
natural tastes and ingredients that align with
The two-day event will include a conference, master class sessions, an exhibition hall with 40+
their values surrounding wellness, convenience booths and numerous networking opportunities.
and sustainability. With this growth in mind, the
flavor industry will gather on Nov. 11-12, 2019, in
hall. We’re looking forward to bringing the industry
Cincinnati, Ohio to explore the future of flavor and
together again this year.”
how to create value moving into 2020.
Presented by Perfumer & Flavorist magazine,
Flavorcon is a global, interactive conference and Capturing the Clean and Natural Consumer
expo designed for flavorists, scientists, product Kicking off the conversation on consumer
developers and consumer packaged goods companies demands and trends, Dave Pirazzini, senior manager
in the flavor creation and food and beverage indus- of innovation for REBBL, will discuss how to keep
tries. During the two-day event, flavor professionals pace with the busy product landscape and deliver
and product developers will hear from leading great, clean-tasting products. During his keynote
voices in the industry about the ingredients, markets presentation, he will share his experience with
and trends that are impacting the flavor industry. REBBL and how the brand innovates using clean
Speakers from across the supply chain will present product development principles. Additionally, he will
their insight and unique solutions to pressing issues demonstrate the importance of a brand’s mission,
facing flavor and food development today. In addi- value and ethics in delivering products that resonate
tion to a robust conference speaker schedule, the with consumers.
event will feature an expo hall with over 40 flavor Directly following this presentation, the conversa-
exhibitors, each showing the latest innovative ingre- tion will turn to how the flavor industry can fully
dients and services. Returning for its second year, utilize the value behind naturals. Steve Pringle,
the Flavorcon Innovation Stage will bring bite-size VP global mint & Sensates group for Takasago
educational sessions on a range of topics related to International Corp will explore how sustainable and
the main themes and topics of the conference. renewable areas can create value for the flavor and
Deniz Ataman, conference director, Flavorcon, food industries. As consumers look for products that
said, “The flavor, food and beverage industries are resonate with their ethics, Pringle will examine how
constantly evolving, and we’ve designed each event the two industries can fully capitalize on the natural
to reflect key issues driving business. With the help movement and authentically engage consumers.
of our esteemed advisors, this year’s program will While most of the clean and natural flavor
address hot topics like alternative proteins and dairy, focus has been on the food and beverage indus-
cannabis and clean label, among others, through tries, health care products have also embraced the
educational presentations and the first-ever, master- natural trend. On the topic of health care flavors,
class sessions. Kavin Morgan, global health care flavor section
The flavor industry is built on personal and head for Procter & Gamble, will present on the
professional relationships, and Flavorcon is an challenges and opportunities of creating flavors for
ideal event to facilitate these interactions through health care and oral care applications. During his
education, networking events and the bustling expo presentation, he will outline ways to address bitter
base ingredients and how to utilize flavor materials
a https://www.marketsandmarkets.com/PressReleases/food-flavors.asp
to create irresistible taste experiences.
53

Flavorcon 2019 Brings Global Flavor to Cincinnati
Another area that is often not seen for its healthy global dairy flavorist for ADM nutrition, will discuss
or clean attributes is the confectionery segment, the flavor challenges and opportunities in creating
which is now finding innovative ways to embrace flavors for plant proteins. During his masterclass
“better-for-you” trends. On day two of Flavorcon, presentation, Nadathur will examine how to address
Maria Bast, senior marketing director for Perfetti off-flavors, flavor loss and product functionality in
Van Melle, and Matthew Beam, director of R&D protein products. Additionally, he will discuss how
for Perfetti Van Melle, will share the challenges of to counteract off-flavors with maskers, which can
incorporating better-for-you trends into confection- ultimately enhance the product’s taste and consumer
ery brands. The duo will discuss their strategy in appeal. Samples will be used to convey the topics
incorporating clean and natural attributes for the discussed in the session.
Airhead candy brand and how to engage a loyal
consumer base through reformulation. From Fermented Dining to Fine Wine
As consumers increasingly look for products While non-dairy and clean tastes have revolution-
that appeal to all their senses, the scent behind a ized the flavor and food industries, many classic
flavor or product has become more important and tastes from fermented flavors to alcoholic beverages
a consumer driver in itself. During her masterclass are still popular.
session on day two, Marie Wright, VP and chief Elizabeth McCall, assistant master blender,
global flavorist for ADM, will examine products that Woodford Reserve, will discuss how Woodford
are flavored with fragrance notes and why consum- Reserve develops the over 200 flavors in its profile
ers gravitate to them as an angle to understand flavor as closing keynote on day one. Her presenta-
creation in more depth. tion, “Exploring the Flavors of Woodford Reserve
Bourbon,” will explore the unique flavors created
Non-dairy, Non-meat Flavors 2.0 throughout the distillery’s production process, along
Within the natural and better-for-you trend, one with a food pairing exercise.
of the largest growth areas is the alternative protein To discuss the world of wine, renowned flavorist
and dairy markets. To start the conversation on this John Wright will host a masterclass on wine and
segment, Praveen Upreti, corporate R&D cheese flavor. During this workshop session, he will examine
advisor: dairy specialist for Nestle, will discuss how to how location, the grape and the winemaker, among
create flavors for alternative dairy cheeses on day one others, influence the complex flavor profile of wine.
of Flavorcon. During his presentation, he will compare Additionally, Wright will examine the specific chemi-
traditional dairy cheeses and alternative dairy cheeses cals present in wines and explore how the segment
and how flavors can address the taste gap. has changed over the past 50 years.
Continuing the conversation on creating flavors Moving from the wine glass to the dinner plate,
for plant-based products, Sudarshan Nadathur, chief the presentation directly following Wright’s will
discuss fermentation in fine dining.
In “A Conversation on the Creation of
Flavor,” David Zilber, director of fer-
mentation of Restaurant Noma, and
Jeff Gordinier, food and drinks editor
for Esquire, will share their insight
into fermentation and fine dining. The
conversation will discuss the develop-
ment of new tastes via fermentation
through the fine dining lens.
Despite being relatively new to the
food and flavor markets, cannabis
and CBD flavors might be the new
normal for many consumers looking
for products with wellness attributes.
During “The Cannabis Conundrum:
To Chase or Erase,” a panel comprised
of Jennifer Corso; lead scientist of
research and development for Banyan
Scientific and Darwin Brands, Tony
Moore; chief innovation officer and
The two-day event will include a conference, an exhibition hall with 40+ booths and numerous networking opportunities. chief flavorist for Flavor Producers,

Jon Fernandez; senior VP and co-founder of
Altus Labs, and Sean Arnold, senior VP of
production and product development for Altus
Made, will discuss the nuances of the cannabis
market. Discussion points will surround the
duplication of aromatic flavor profiles of specific
strains/blends, masking cannabis aromas and
flavors and more.
Capping off the two-day event, Flavorcon
will finish by toasting craft beer flavors. During
“Crafting New Flavors in Beer Using Traditional
Ingredients,” Travis Houston, sensory specialist
at Rhinegeist Brewery, will discuss the history of
brewing and the emergence of craft beer flavors
in the United States. Houston will explore the
centuries-old technique of brewing and how
it can create an array of flavors through four
Deniz Ataman, conference director, says, “The flavor industry is built on personal and professional relationships,
ingredients: water, malt, hops and yeast. and Flavorcon is an ideal event to facilitate these interactions through education, networking events and the
bustling expo hall. We’re looking forward to bringing the industry together again this year.”
Fresh Innovation Takes Center Stage
The main conference isn’t the only place Moving from flavors to the flavorist, the focus
for flavor insight. Returning to Flavorcon, the of the first presentation on day two will examine
Innovation Stage will present bite-size insight and the next generation of flavor leaders. Bryn Thomas,
education on the tradeshow floor. Topics will sur- application technologist for Givaudan, will discuss
round everything from natural flavor innovation to how the F&F industry can create educational oppor-
popular flavor ingredients. tunities and welcome students and new graduates
During “Taste Difference of Regionally Specific into the business.
Mint Oils,” Richard Pisano, Jr., president of Citrus Switching to the latest in natural innovation, the
and Allied Essences Ltd., will discuss the distinct taste next presentation will take a global look at flavor
and analytical difference of peppermint oils from development. Tao Feng, professor at Shanghai
two different sources. In his presentation, he will Institute of Technology and researcher at Shanghai
examine Mentha piperita oil from the Yakima Valley Flavor Research Institute, will discuss creating
in Washington State and Mentha piperita oil from the clean-label flavors for China. During his presenta-
Willamette Valley in Oregon and compare its qualities. tion, he will discuss the preparation and application
of a number of key Chinese ingredients,
including Xinjiang pomegranate, Zhejiang
finger citron, Yunnan black truffle and
Jiangxi and Chongqing citrus.
To discuss the obstacles facing
flavors for plant-based products, Nadji
Rekhif, senior flavor specialist for Nestle
Development Center, will share his
insight. During his presentation, Rekhif
will address the two biggest challenges in
plant proteins: off-flavors and the interac-
tion between flavors and protein.
See you in Cincinnati!

Registration is now open! Visit www.
Flavorcon.com to register and sign up for
the mailing list to stay up to date on the
latest event news.
Interested in booking a booth? Space
Flavorcon’s Innovation Stage will feature 15-20 minute demo presentations on a range of flavor-related is limited. Contact Paige Crist, pcrist@
topics. Taking place in the Expo Hall, attendees are offered an interactive experience to learn and taste the allured.com, to find out more.
latest innovations within flavor, food and beverage.
55

Organoleptic Characteristics
of Flavor Materials
This month’s column features discussions on red mandarin
oil, 2,5-dimethylpyrazine, wormwood extract and more.
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 Flavor Chemist, T. Hasegawa USA Inc.
• 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.
PF1906_Michalski_fcx.indd 56 5/7/19 9:00 AM

Black ceylon tea, pure jungle essence Origanum oil
Supplier: Mane Supplier: Excellentia
GRAS, CAS# 68916-73-4, Camellia sinensis, natural FEMA# 2828, CAS# 8007-11-2, Thymus capitatus,
Odor: @ 100%. Floral, tea, tobaccolike and leafy. natural
Taste: @ 0.1%. Brown, tea, floral and astringent. Odor: @ 1%. Green, herbal, slightly cooling, thyme,
Possible applications: This highly characteristic slightly petroleumlike and spicy.
essence will be appreciated in almost all tea fla- Taste: @ 5 ppm. Fresh, green, bitter, spicy and thyme.
vors, especially those intended for beverages. Taste: @ 10 ppm. Fresh, bitter, green, oily, herbal
Other areas where it could also be used are in and slightly tarlike.
dried fruits like raisin, apricot and date. Possible applications: With its fresh, herbal notes
Mane: www.mane.com this essential oil will add character and depth to
savory seasoning blends for salad dressing, pizza,
Coffee arabica, pure jungle essence pasta sauce, soup and meat to name a few. It
Supplier: Mane might also be considered for black licorice flavors
GRAS, CAS# 8001-67-0, Coffea arabica, natural as well as those for herbal, monkish liqueurs.
Odor: @ 100%. Coffee, ashy, brown, burnt and Excellentia: www.excellentiainternational.com
slightly sweet.
Taste: @ 0.05%. Brown, roasted, coffee, slightly ashy Red mandarin oil
and bitter. Supplier: FMI
Possible applications: Coffee and other dark brown FEMA# 2657, CAS# 8008-31-9, Citrus reticulata
flavors like mocha, dark chocolate, burnt sugar, blanco var. mandarin, natural
toffee and roasted beef, chicken and pork are all Odor: @ 100%. Citrus, orangelike, peely and sweet
good destinations for this material. with a hint of grape.
Taste: @ 2 ppm. Sweet, citrus and juicy.
Wormwood extract natural Taste: @ 5 ppm. Sweet, subtly juicy, citrus, peely, ter-
Supplier: Advanced Biotech peney and slightly fishy.
FEMA# 3115, CAS# 8008-93-3, Artemisia absinthium, Possible applications: This product will be a boon at
natural low levels in citrus flavors including mandarin,
Odor: @ 100%. Woody, brown, slightly floral, brown orange, grapefruit, yuzu, marmalade and tropi-
and fruity. cals like mango, pineapple and lychee.
Taste: @ 0.05%. Bitter. FMI: www.flavormaterials.com
Possible applications: The profile of this extract will
stand along with other bittering agents like gen-
tian, cinchona and sucrose octaaceate to add that
note to bitters, tonic, grapefruit, coffee, chocolate
and the like.
Advanced Biotech: www.adv-bio.com
Orange peel solid extract natural

Supplier: Advanced Biotech
FEMA# 2824, CAS# 8028-48-6, Citrus sinensis, natural
Odor: @ 100%. Brown, cooked, terpeney and
marmaladelike.
Taste: @ 0.1%. Bitter, astringent and
slightly terpeney.
Possible applications: Cooked citrus
flavors like orange and grape-
fruit marmalades as well
as fruitcake flavors will be
enhanced by this material. It can also
produce interesting effects in citrus
flavors for alcoholic beverages.
57

Organoleptic Characteristics of Flavor Materials
Green mandarin oil HCF 2,5-Dimethylpyrazine

Supplier: FMI Source: Advanced Biotech
FEMA# 2657, CAS# 8008-31-9, Citrus reticulata FEMA# 4125, CAS# 123-32-0
blanco var. mandarin, natural Natural occurrence: Beer, beef, cocoa, coffee, kohl-
Odor: @ 1%. Citrus, peely, musty, mandarin, rich rabi, shrimp, pork and rum.
and slightly grapelike. Odor: @ 1%. Musty, nutty, earthy and cocoalike.
Taste: @ 2 ppm. Fresh, juicy, citrus, mandarin Taste: @ 10 ppm. Musty, nutty and cocoalike.
and oily. Taste: @ 20 ppm. Cocoalike, brown, nutty, musty
Taste: @ 5 ppm. Mandarin, fresh, juicy, waxy and and slightly toasted.
candylike. Possible applications: This pyrazine will be most
Possible applications: Primarily citrus flavors will at home in brown flavors like cocoa, chocolate,
benefit from this material including lime, grape- mocha, burnt sugar, nut, caramel and “baked”
fruit, orange, yuzu and of course, mandarin. type flavors.
It will also add interesting notes to blueberry, Advanced Biotech: www.adv-bio.com
grape, wine, cognac and even melon.
FMI: www.flavormaterials.com 2-Heptanethiol natural, 0.1% in PG
Source: Advanced Biotech
trans-2-Heptenyl acetate natural, 10% in EtOH FEMA# 4128, CAS# 628-00-2
Source: Alfrebro Natural occurrence: Rambutan and bell pepper.
FEMA# 4125, CAS# 16939-73-4 Odor: @ 0.001%. Tropical, green, sulfurous, rubber-
Natural occurrence: Yellow passion fruit. like, musty and slightly mustardlike.
Odor: @ 1%. Waxy, green, earthy, fruity and slightly Taste: @ 0.005 ppm. Juicy, tropical and cruciferous.
vegetablelike. Taste: @ 0.01 ppm. Juicy, tropical, sulfurous and
Taste: @ 5 ppm. Green, fresh, waxy, apple/pearlike overripe.
and slightly earthy. Possible applications: This interesting molecule will
Taste: @ 10 ppm. Fruity, apple/pearlike, waxy fit nicely into fruits like passion fruit, white and
and green. concord grapes, lychee, rambutan and durian
Possible applications: Although this chemical has as well as white wine. Other flavor types to mull
been found only in yellow passion fruit, its fruity, over are cruciferous vegetables like Brussel
green profile will definitely enhance fruits like sprouts and cabbage, green onion and bell pepper.
apple, pear, quince, pineapple, watermelon, can-
taloupe, honeydew and kiwi as well as cognac
and jicama.
Alfrebro: www.alfrebro.com

F&F Literature Review
THE INTIMACY OF
OUR SENSES
In this literature review, we examine the closeness of our senses and how
attraction, society and place might play a role in how we taste and smell.
PF1906_LitReview_Daily_fcx.indd 60 5/7/19 9:02 AM

O
ur senses have long been linked
with intimacy. Historically,
olfaction has been associated
with closeness, attraction and
romance. In numerous early While sensory scientists and
films, the image of a woman
gingerly applying a scent, before
researchers will continue to
heading out on a date or a night find these connections to
out, was commonplace – this intimate moment
reappeared again and again in the marketing of our senses, flavorists and
numerous fine fragrances. While scents are thought
of in romantic terms, our sense of taste appeals to
perfumers are left with the
a different form of intimacy. Around the globe, the important job of creating
idea of a homecooked meal; whether its potpie,
a plate of mujaddara or a bowl of Brazilian bobó these intimate moments in
de camarão, strikes to mind images of home and
security – of family closeness and shared moments.
everyday products”
For this month’s literature review, we examine
this closeness and the science behind it. Like most
research, we look to the animal kingdom, mice spe-
cifically, for answers and examine how environment, between choosing a partner, odor preference and
gender and social behavior relate to our senses. genetic similarities. While other mammals evolved
to have a robust olfactory system, human evolution
Chemistry of Attraction placed less importance on our sense of smell and
For most of the animal kingdom, scent is a crucial more on sight and our ability to think logically. In
part of survival. Not only does it help detect poisons the olfactory spectrum, humans are in the middle
and safe to eat foods, but for many, it also influ- with roughly 1,000 OR genes,1 while African ele-
ences what they look for in a mate. Researchers are phants are at the high end with approximately 2,000
now trying to hone in on the specifics, exploring the OR genes2 and modern toothed whales are at the low
chemical components on what drives attraction. end with no discernable sense of smell and a low OR
Per research conducted by the University of gene count.3 However, other researchc has shown
Veterinary Medicine of Viennaa, scientists have with training that humans can smell just as well, if
investigated the pheromones excreted by male house not better, as their canine counterparts.
mice to understand its link with attraction. Previous
research showed that mice mark their territories A Social Scent
with urine, which contains a variety of pheromones While there are numerous studies linking attrac-
(volatile and non-volatile chemical signals). During tion and scent, research is also investigating the
the research, the team found that male mice more malleability of our senses and how our environment
than double the excretion of major urinary proteins and the presence of others might play a role in
(MUPs) after they acquire a territory and become olfactory development.
socially dominant. Researchers analyzed the urine Per a study titled “Sex separation induces differ-
and found that dominant males differentially ences in the olfactory sensory receptor repertoires of
upregulated the excretion of particular MUPs, male and female mice” in Nature Communications
including the pheromone MUP20 (darcin), and a journald, researchers examined how separating
volatile pheromone that influences female reproduc- mice by gender impacted their olfactory genes and
tive physiology and behavior. ultimately their sense of smell. To test this, the
While humans don’t excrete MUPs because its researchers housed mice from weaning until six
gene is a non-functional pseudogene (dead), nor months of age in either one of three groups – a group
do humans use this method for finding a partner of all males, a group of all females and one combined
(thankfully), the role of scent and attraction isn’t with males and females. Since male and female mice
completely lost. According to a Hormones and emit unique odor profiles, the researchers predicted
Behavior studyb, evidence suggests a correlation that distinct olfactory experiences would develop
a c https://www.npr.org/sections/health-shots/2017/06/08/531744473/learn-to-sniff-
https://www.eurekalert.org/pub_releases/2019-03/uovm-pas030819.php
bhttps://www.sciencedirect.com/science/article/pii/ like-a-dog-and-experience-the-world-in-a-new-way
d https://www.eurekalert.org/pub_releases/2018-12/uow-rfg121818.php
S0018506X04002491?via%3Dihub
61

F&F Literature Review: The Intimacy of Our Senses
in the group of separated mice, which would be separation resulted in changes to the OR expression
reflected in the mice’s overall olfactory gene expres- in the MOE. The sex-separated mice saw a 4.4%
sion and its olfactory sensory neurons (OSNs). difference in ORs, as opposed to a 1.1% differ-
Similarly, the male and female combined group ence from the combined male and female group.
would likely have similar olfactory experiences and While more research needs to be done to show how
should display fewer differences in the OSN subtypes environments and the presence of others can impact
and gene expression. olfaction, the researchers believe this can help
Following the experiment, the mice were explain the genetic difference in human’s receptors.
removed from the cage and main olfactory epi- “Human males and females smell different, too.
thelium (MOE), vomeronasal organ (VNO) and Men give off odors from testosterone metabolites, for
olfactory bulb (OB) tissue samples were removed example,” said Stephen Santoro, assistant professor
and flash-frozen for analysis. During the analysis, in the department of zoology and physiology at the
the researcher examined the overall gene expression University of Wyoming. “There are genetic differences
for differences and the number of olfactory recep- in being able to detect this. Some people would say
tors (OR). They found that in the MOE, 3.4% of the smell is good, while others find it unpleasant or
all genes were differentially expressed between the cannot detect it at all. These differences in perception
separated male and separated female groups, while are related to genetic differences in people’s recep-
the combined female/male group only showed a tors. Some researchers speculate that these kinds of
.28% difference between male and female. Similarly, molecules might function as pheromones in humans.”

Taste and Place Creating Shared Moments
While environment seems to play a crucial role In many ways, studies like these and others
in the development of our sense of olfaction, our confirm what we already suspect about our senses:
sense of taste is often associated with places: a quiet that they are deeply connected to our being. Not
nook to read and sip coffee, a dining room table at only do tastes and scents provide texture to our life,
Thanksgiving or a patio porch on a hot summer day they offer a way to communicate nonverbally with
with lemonade on the ready. others and provide us with important information
In a study published in the JNeurosce, researchers about our surroundings. While sensory scientists
examined the relationship between taste and place in and researchers will continue to find these connec-
mice. To study this relationship, researchers created tions to our senses, flavorists and perfumers are left
a test with five adult male rats. They implanted a with the important job of creating these intimate
microdrive array in the right dorsal hippocampal moments in everyday products– using their knowl-
region (the region of the brain involved with spatial edge of tastes and scents to deepen our experience
learning and memory) of the mice and an intra to the world around us.
oral cannula that allowed precise delivery of taste
solution onto the rat’s tongue. Following the implan- References:
tation surgery and recovery, the rats performed daily
recording sessions in which the rats were exposed 1. Bernays, Elizabeth, and Reginald Chapman. “Olfactory
to pseudo-randomized sequences of taste stimuli Receptor.” Encyclopædia Britannica, Encyclopædia Britannica,
Inc., 20 Feb. 2014, www.britannica.com/science/olfactory-receptor.
(sweet, salty, neutral and bitter). Each recording
session had tastes delivered in a random order and 2. Feltman, Rachel. “New Study Finds That Elephants Evolved
timing as rats explored the behavioral chamber. the Most Discerning Nose of Any Mammal.” The Washington
Upon conclusions and analysis of the tests, the Post, WP Company, 22 July 2014, www.washingtonpost.com/
national/health-science/new-study-finds-that-elephants-evolved-
researchers found 20% of the hippocampal neurons
the-most-discerning-nose-of-any-mammal/2014/07/22/8b715a1e-
were responsive to the palatability of taste stimuli. 11b1-11e4-8936-26932bcfd6ed_story.html?noredirect=on&utm_
Additionally, place cells only responded to taste in the term=.1d8681b895ee.
location where the taste were delivered. This study
3. Kishida, Takushi, et al. “Aquatic Adaptation and the Evolution
suggests the hippocampus works with existing mental
of Smell and Taste in Whales.” Zoological Letters, BioMed
maps and information about the reward and hazards Central, 13 Feb. 2015, zoologicalletters.biomedcentral.com/
derived from food found in particular locations. articles/10.1186/s40851-014-0002-z.
e https://www.eurekalert.org/pub_releases/2019-02/sfn-scr021219.php
63

Worldwide Sources
INDIA UNITED KINGDOM
Ad Index
Advertiser Web site Page
Aurochemicals www.aurochemicals.com 29
Axxence Aromatic GmbH www.axxence.com 9
Beta Analytic www.betalabservices.com 31
Bio-Botanica, Inc. www.bio-botanica.com 37
Flavorcon www.flavorcon.com 33, 49
Fleurchem, Inc. www.fleurchem.com 35
Hangzhou Grascent Co., Ltd. www.grascent.com 11
Indukern www.indukern-ffingredients.com 5
John Wright www.johnwright.com 23
Mane www.mane.com 7
MilliporeSigma sigma-aldrich.com/flavors-fragrances C2
Natural Advantage www.natadv.com 13
OQEMA/Lansdowne Chemicals Plc www.oqema.com/en 25
Penta Manufacturing Co. www.pentamfg.com C4
Shanghai Buychemi Information Technology Co. www.buychemi.com 59
Symrise www.symrise.com 1
Vigon International, Inc. www.vigon.com 3
World Perfumery Congress www.worldperfumerycongress.com 39
Xiamen Bestally Biotechnology Co., Ltd www.bestally.com.cn C3
64 Worldwide Sources Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com
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Developing Better Products
through Natural Chemistry
Penta Manufacturing Company is Family Owned and Operated for Over 40 Years.
Here is a partial listing of our Family of Natural Mint Derived ingredients utilized in flavor & fragrance formulations.
For detailed paperwork on all of our items consult our web site at www.pentamfg.com
■■NATURAL 3-OCTANOL ■■NATURAL L-MENTHONE

■■NATURAL ALPHA-PINENE EX MINT ■■NATURAL L-MENTHYL ACETATE
■■NATURAL ANETHOLE ■■NATURAL L-PIPERITONE
■■NATURAL CIS-3-HEXENOL ■■NATURAL MENTHOFURAN
■■NATURAL CIS-3-HEXENYL ACETATE ■■NATURAL METHYL CHAVICOL
■■NATURAL D-PULEGONE ■■NATURAL NEOMENTHOL
■■NATURAL ETHYL AMYL KETONE ■■NATURAL PEPPERMINT OIL DOUBLE
■■NATURAL ISOMENTHONE DISTILLED
■■NATURAL L-CARVONE ■■NATURAL PEPPERMINT SPIRITS USP

■■NATURAL LINALOOL ■■NATURAL SPEARMINT OIL
■■NATURAL LINALYL ACETATE ■■NATURAL DIHYDROCARVONE
■■NATURAL L-LIMONENE ■■NATURAL MENTHOL LIQUID
■■NATURAL L-MENTHOL CRYSTALS
For a complete list of all our natural, natural identical and synthetic ingredients
visit us at www.pentamfg.com
50 Okner Parkway, Livingston, New Jersey 07039-1604

Phone: (973) 740-2300 Fax: (973) 740-1839
E-Mail: sales@pentamfg.com Web: www.pentamfg.com
Penta Manufacturing Company

A Division of Penta International Corporation
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■■NATURAL 3-OCTANOL ■■NATURAL L-MENTHONE

■■NATURAL L-CARVONE ■■NATURAL PEPPERMINT SPIRITS USP

50 Okner Parkway, Livingston, New Jersey 07039-1604

Penta Manufacturing Company

PF1904_penta_peppermint-candy_v3.indd 1 5/1/19 11:14 AM

Oral Care Inspired by Fragrance WANT MORE?

PF1906_cover.indd 1 5/7/19 8:07 AM

The life science business of Merck

PF Full Page.indd 1 4/22/19 2:13 PM

26 Oral Care – It’s Not Just About the Cavities

40 Synergy of Flavor and Oral Care Innovation for Whole

46 Sweet Solutions for Medicine Flavorings

56 Organoleptic Characteristics of Flavor Materials

34 [From the Vault] The Mint Note in Perfumery

60 F&F Literature Review: The Intimacy of Our Senses

PF1906_TOC-Masthead_fcx.indd 2 5/7/19 8:35 AM

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

Untitled-1 2 1/12/18 5:14 PM

OTHER ALLURED PRODUCTS

6 Editor’s Note: Mint: Sweet, Pungent & Cool

10 Industry: News and Analysis

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

PF1906_TOC-Masthead_fcx.indd 4 5/7/19 8:35 AM

AN INDUKERN GROUP COMPANY

PF Full Page.indd 1 4/22/19 2:12 PM

Mint: Sweet, Pungent & Cool

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

PF1906_EdNote_fcx.indd 6 5/7/19 8:21 AM

PF Full Page.indd 1 4/22/19 2:12 PM

Mint & Cooling Materials

Physcool Nat. 3.0

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

PF1906_Roundup_fcx.indd 8 5/7/19 8:23 AM

Scent Creations at Your Fingertips With Givaudan’s A.I. Tool Carto

10 Industry Vol. 44 • June 2019 | Perfumer & Flavorist www.PerfumerFlavorist.com

PF1906_Industry_fcx.indd 10 5/7/19 8:37 AM

PF1906_Industry_fcx.indd 11 5/7/19 8:37 AM

FDA Talks Cannabis Next Steps, Announces Public Hearing

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

PF1906_Industry_fcx.indd 12 5/7/19 8:37 AM

p000_pf1906_natadv_alliaceous.indd 1 4/25/19 2:26 PM

BASF’s Approach to Aroma Ingredient Innovation

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

PF1906_Industry_fcx.indd 14 5/7/19 8:37 AM

CPL Aromas Acquires AFF

PF1906_Industry_fcx.indd 15 5/7/19 8:37 AM

Sensient Technologies Sees Sales Dip During Q1 2019

Inter Parfums Q1 2019 Boosted by Big Brands

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

PF1906_Industry_fcx.indd 16 5/7/19 8:37 AM

Lucas Sieuzac Joins Eurofragance

Olivia Jan is the Latest Addition to drom’s U.S. Team

PF1906_Industry_fcx.indd 17 5/7/19 8:37 AM

Laure Moutet Manheimer Receives FCA’s 2019 Eric Bruell Distinguished

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

PF1906_Industry_fcx.indd 18 5/7/19 8:37 AM

Talking Flavor’s Future at the 11th Annual FlavourTalk