Celebrating twenty years
Flavour and fragrance-focused Firmenich complements DSM’s transition away from traditional chemicals
London-based duo wants this powerful technique to be cheaper and more widely accessible
How did a tree bark from Sri Lanka become one of the essential flavours of the festive season?
Frances Addison on the aromatic compound found in both buttered popcorn and the bearcat’s scent glands, and responsible for the distinctive smell of both
Louise Crane explains how a series of happy accidents led to the discovery of this rose-scented compound, found in rose oil, beer, apple pie and Kentucky bourbon.
Simon Cotton sniffs out the chemistry behind 2-Methylundecanal
© Royal Society of Chemistry Registered charity number: 207890
Site powered by Webvision Cloud