Leffingwell & Associates

In The News

Home

Our Products

Download Demos

F&F Companies

F&F Info

F&F Top Ten

Chemoreception

Chirality & Odour

Menthol Info

F&F Patents

F&F Reviews

Perfume Info

Aromatherapy

Food Science

Herbs/Botanical

Molecular Modeling

or Now Purchase online

Flavor-Base 2004 - A major upgrade to the world's most extensive database on flavoring materials and food additives is now available for Windows 95/98/Me/NT/XP & 2000. Flavor-Base 2004 provides extensive flavor & regulatory data relevant to the Flavor, Food, Beverage & Tobacco industries. For more details and demos - Click HERE

Flavor & Fragrance Industry Leaders - See the Top Ten and their Sales Volume. View charts on market segments.
Leffingwell & Associates - February 14, 2002, Canton, GA announced the release of theoretical 3-D Models of selected Human Olfactory receptors and a rapid and simple methodology for determining the putative odorant binding cavity.

Additive-Master 2001- February 8, 2001, Leffingwell & Associates starts shipping the new Additive-Master. This product is a must have for food technologists.

DRAGOCO Research - describes the discovery of 3-mercapto-2-methyl-pentan-1-ol, it's flavour & sensory properties and odor thresholds. A nice report.
DRAGOCO Research - describes the discovery of 2,4,6-Trithiaheptane as a new important natural flavour compound from White Truffle.

FEMA GRAS List No. 19 is Here

For past News visit our Archives For past News visit our Archives

NEW - Download area for Demos
Download Flavor-Base 2001 Demos
 Download "Beverage-Master 2000" Demo for Excel
 Download "Juice-Master 2000" Demo for Exce
 Download "Additive-Master" for Free Trial
 Download "VCF 2000 - Volatile Compounds in Foods" Demo
Download FRM 2001 - Flavor Raw Materials Demo
Download ESO 2000 - Essential oils Demo
Download PMP 98 - Perfumery Materials Demo

  F e a t u r e s

Links to Other Sites

Flavor & Fragrance	Food Science / Law	Chemoreception
Molecular Visualization		Herbs & Botanicals

****** Featured Sites of the Month****** Chirality & Odour Perception - Updated August 2, 2016 (now with over 1,424 enantiomers) The FEMA Flavor Ingredient Library - September 23, 2015 - FEMA has officially launched its online Flavor Ingredient Library, a free and easily accessible resource for researchers, the media and consumers seeking information on substances that are generally recognized as safe (GRAS) for use as flavor ingredients. All the FEMA GRAS lists are available for FREE. Cool without Menthol & Cooler than Menthol and Cooling Compounds as Insect Repellents - Updated July 28, 2016 The Riverside Aromatics - Perfumer & Flavorist Library - David Rowe's articles on Aroma chemicals IOFI Global (Flavourings) Reference List (GRL) - contains all FEMA, EU Flavis and JECFA materials. IOFI Natural Complex (Flavourings) Substances (GRL) - contains all FEMA, FDA and COE materials. Flavor Properties of FEMA GRAS List 26 flavor chemicals - New 2014 Flavor Properties of GRAS List 25 flavor chemicals - Updated August 13, 2011 Society of Flavor Chemists - Nov. 20, 2008 Presentations (Revised Jan. 20, 2009), on New Cooling Compounds and Odds & Trends in the F&F Industry Japanese Food Additives - including Flavors, colors, preservatives, etc. List of Designated Additives including flavorings List of Existing Food Additives List of plant or animal sources of natural flavorings List of food additives generally provided for eating or drinking as foods and which are used as food additives Standards for Use of Food Additives Japan'sSpecifications and Standards for Food Additives Nathalie Manser - Musique & Parfums IOFI Update on Artificial Flavourings - February 27, 2007 Scents of Precious Woods 50 Years of Flavor Chemistry Fragrance & Flavor – Art & Science EPI SuiteTM - Free program for estimating LogP (LogKow), solubility, etc. Cooling Compounds - Dr. Mark Erman's presentation to the Society of Flavor Chemists (December 2003) Refractive Index-Dry Substance (RI-DS) Program - The Corn Refiners Association's RI-DS Program is an Excel-based program for IBM compatible personal computers which allows generation of tables relating dry substance and refractive index for corn syrups, high fructose corn syrup and blends of these products with sucrose. Chirality & Bioactivity: Pharmacology - download as pdf file only European Commision - Current status of "Flavourings" Bo Jensen's Site with a wonderful guide to natural materials Art & Parfum - from Roudnitska International Centre for Aroma Trades Studies Diploma Long Distance Diploma - Program Details

• Menthol - A COOL Site:
  ...........- Menthol - Background & Organoleptic Properties
  ...........- Synthesis of (-)-Menthol from (+)-Citronellal 
  ...........- Synthesis of (-)-Menthol from (+)-Pulegone
  ...........- Synthesis of (-)-Menthol from (-)-Piperitone
  ...........- (-)Menthol Synthesis from (-)-alpha-Phellandrene
  ...........- (-)-Menthol Synthesis from (-)-delta-3-Carene
  ...........- (-)-Menthol Synthesis from (+)-Limonene
  ...........- (-)-Menthol Synthesis from (-)-beta-Pinene
  ...........- H&R (-)-Menthol Synthesis from m-Cresol / Thymol
  ...........- Takasago (-)-Menthol Synthesis from Myrcene
  
• Olfaction - A Review in Progress
• Lycopene - The Ultimate Phytochemical Nutraceutical?
• Carotenoids- Precursors of Important Fragrance & Flavor Constituents -- with special emphasis on products for which these are important
  • Boronia ...........................Rose
    Osmanthus ......................Saffron
    Tea ..................................Tobacco
    Quince
• Odor & Flavor Detection Thresholds of GRAS Flavor Chemicals - Background & Tables

  Molecular Visualization and odor properties of flavor chemicals

  • Alkenols .............................gamma-Lactones
    delta-Lactones ................Burnt Sugar Notes
  • Aldehydes .........................Esters
    Pyrazines

  Stay tuned as much more will be posted in the coming months...

• Smoke Flavor I. -The Flavor of Hardwood Smoke

  Smoke flavor has been used for thousands of years to enhance and modify the flavor of foods as well as to preserve meats- This page presents some of the most important flavor constituents present in smoke flavoring.

• Smoke Flavor II. - Dark Fire-Cured Tobacco

  The GC-MS analysis of a denicotinized super-fluid CO₂ extract of Kentucky FireCured tobacco is presented and the GC profile is compared to similar extracts of Virginia and Burley tobaccos. Over 15% by weight of the denicotinized Fire-cured CO₂ extract consisted of phenolic compounds and of the 107 constituents identified, 44 were phenolics, primarily generated by pyrolysis of lignin from the hardwood smoke. In other words, the phenolics are generated during the fire-curing process in a manner directly analogous to the process of smoking meats.

• Flavor & Fragrance Industry Leaders -Who's #1 ?. You may be surprised! See the Top Ten and their Sales Volume.
  

Visit Perfumer's World and download the Perfumer's Workbook (free) to see the future of computing in formulation creativity.

 - Also Check this out -from BACIS
"Compilations of odour threshold values in air and water" by L.J. van Gemert. Available now: an impressive collection of odour threshold values starting from the early days of olfactory research, including literature references, compiled by L.J. van Gemert, TNO Nutrition and Food Research Institute, Zeist, The Netherlands. More than 1,100 compounds with one or more threshold values in air; More than 1,400 compounds with one or more threshold values in water. A complete list of over 2,500 values in one ring binder.
- from Boelens Aroma Chemical Information Service.