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EDITORIAL flavors & fragrances 2013 «The receptionists face lit up when he saw her. Mademoiselle, how may I help? [...] FranÅois, Im longing for it to rain. Yes, Mademoiselle. Well, who do I have to speak to about it? He thought a moment. God, Mademoiselle? Oh dear. She sighed. God and I are not on speaking terms. [...] Valmont [...] stopped one of the waiters and had a word with him, pulling a handkerchief from the breast pocket of his dinner jacket. The waiter wove his way through the crowded room towards Mademoiselle Dorsey. She looked up at him as he delivered the handkerchief and indicated whom it had come from. [...] Sir, she stopped in front of him; her eyes were a curious shade of grey-green, you have given me a hanky. He nodded. Did you by any chance smell it, Mademoiselle? She frowned a little, lifting it to her nose. Her face changed. Rain! [...] Actually, summer rain on a warm pavement. But whos arguing? She inhaled again. You made it rain, she said softly, delighted.» Kathleen Tessaro, The Perfume Collector [1]
Perfumers Can Make It Rain, and They Can Make the Sun Shine, Too. – As the 179 participants of the flavors & fragrances 2013 conference from 22 countries learned about first-hand in Leipzig, September 11th – 13th, 2013, perfumers can resurrect the Scents of Time as David Pybus showed, can bridge cultural as well as social barriers as Sissel Tolaas reported, and they can make one even experience the end of the world (Fig. 1): in his presentation, Etienne de Swardt pre-launched the new scent La Fin du Monde (Etat Libre dOrange, 2013) by Quentin Bisch. Thus, we know not only what the end of the world would look like, but also how it will smell: Like salted popcorn. Yet, perfumers can only transpose their audience into different moods, settings, and surroundings if they have the necessary perfumery raw materials, the right odorants. This, of course, is the job of the fragrance chemist, and the perfumers Fanny Grau and Maurice Roucel (Symrise) highlighted in their talks the importance of selected odorants for the creation of their perfumes (Fig. 2). There was a total of 28 talks covering all aspects of Flavor and Fragrance Chemistry with a focus on novel developments and recent trends. Christian Chapuis (Firmenich) reported an industrial approach to ( )-b-santalol; Caroline Plessis (Mane; Fig. 2) reported on new odorants in the animalic and musky-ambery domain. Serena Bugoni (University of Pavia) introduced a new golden era of ionone chemistry, and Halima Mouhib (RWTH Aachen, Fig. 2) investigated the conformational space of blackcurrant (cassis) odorants. 2014 Verlag Helvetica Chimica Acta AG, Zrich
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Fig. 1. The venue of the flavors & fragrances 2013 conference at Augustusplatz, and the prelaunch of La Fin du Monde in the presentation of Etienne de Swardt
The last three flavors & fragrances conferences each had a respective molecule featured in the logo, and this time it was Cassyrane; its chemistry and molecular transitions to Cashmeran were detailed in the talk of Philip Kraft (Givaudan; Fig. 3). Both Cassyrane (9.1%) and Cashmeran were parts of another fragrance that was prelaunched at the meeting: Eau de Froehliche (E. Kormann, 2013). Cashmeran leads the way to musk odorants, and these were still high on the agenda as featured in the talks of Yue Zou (Givaudan), Oliver Knopff (Firmenich), and Kerstin Schroeder (Symrise). The other ever-popular odor domain is that of ambergris odorants with highly interesting contributions by Anubhav P. S. Narula (IFF, Fig. 3) around the
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Fig. 2. Impressions from the talks of Fanny Grau and Maurice Roucel (Symrise) on the importance of selected odorants in their perfumes, as well as from those of Caroline Plessis (Mane) and Halima Mouhib (RWTH Aachen)
discovery of Trisamber and Amber Xtreme, and Johannes Panten (Symrise; Fig. 3) about a seco-Ambrox structure. A hot topic of Fragrance Chemistry at the moment is also Lilial replacers, for which Martin Schroeder (Givaudan) presented new gunsaturated aldehydes. The corresponding sila-derivatives were part of the talk of Steffen Dçrrich from the working group of Reinhold Tacke (University of Wrzburg), together with other recently synthesized sila odorants. Further highlights were the review of the asymmetric l-menthol process in the last 30 years by Makoto Emura (Takasago), the comprehensive contribution of Andreas
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Fig. 3. Further impressions from the flavors & fragrances 2013 conference in Leipzig, 11th – 13th September 2013, and a snapshot from the Schimmel library in Miltitz.
Herrmann (Firmenich) on thioether profragrances, and the feature on the application of cyclopropanation reactions in Fragrance Chemistry by Fridtjof Schrçder (Givaudan). Catalytic cyclization reactions were the subject of the talk of Elisabet Dun˜ach (University of Nice), and novel oxidation reactions were reported by Christian Stark (University Hamburg). Pierre Chatelain (ChemCom) lectured about the deorphanization of odorant receptors, Andrea Bttner (University Erlangen-Nrnberg) on odorants in physiological context, and Stefan Schulz on the chemical communication in animals and bacteria. New umami-tasting scaffolds were presented by Michael Backes (Symrise).
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Table. The flavors & fragrances Conferences from their Start in 1991 I. II. III. IV. V. VI. VII. VIII.
Canterbury Campus, University of Kent, Canterbury, Kent SCI Headquarters, Belgrave Square, London SCI Headquarters, Belgrave Square, London University of Warwick, Scarman House, Coventry, West Midlands University of Warwick, Scarman House, Coventry, West Midlands Manchester Conference Centre, University of Manchester ( UMIST) Imperial College London, South Kensington Campus, London Leipzig University, Hçrsaalgebude Augustusplatz, Leipzig
1991 1993 1995 1997 2001 2004 2007 2013
In the natural-products section, Sophie Lavoine-Hanneguelle (Charabot) reported on new developments in essential oils and natural extracts, while Emilie Belhassen (University of Nice) presented new insights into the character-determining constituents of vetiver oil and vetiveryl acetate. Furthermore, there was an extensive poster session with many interesting contributions, some of which are also included in this issue. Not every contribution of the conference could be published in the Topical Issues of Chemistry & Biodiversity, but the highlights of the flavors & fragrances 2013 conference are all included. The successful meeting concluded with an excursion to the Schimmel Library in Miltitz, which, in many ways, can be considered the cradle of research in the Flavor and Fragrance industry as Michael Heinz (Bell) pointed out in his introductory remarks. As compiled in the Table, this has already been the VIII. conference of the series that started in 1991 at the Canterbury Campus of the University of Kent, jointly organized by the Society of the Chemical Industry (SCI) and the Royal Society of Chemistry (RSC). With the flavors & fragrances 2013 conference, the Gesellschaft Deutscher Chemiker (GDCh) took over the organization of the meeting, together with the Liebig Vereinigung and EuCheMS, and we hope that many more meetings will follow under these auspices. We hope as well that the articles included in this and the following issue of Chemistry & Biodiversity awaken the interest of those not yet active in Flavor and Fragrance Chemistry, and inspire those already active in this field for further research. We cordially thank M. Volkan Kısakrek and Richard J. Smith of the Verlag Helvetica Chimica Acta for making the Topical Issues of Chemistry & Biodiversity possible. We do hope you enjoy these flavors & fragrances 2013 proceeding issues of Chemistry & Biodiversity! Philip Kraft and Johannes Panten Guest Editors REFERENCES [1] K. Tessaro, The Perfume Collector. A Novel, HarperCollins Publishers, New York, 2013, pp. 301 – 305. Received March 13, 2014
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EDITORIAL flavors & fragrances 2013 «The receptionists face lit up when he saw her. Mademoiselle, how may I help? [...] FranÅois, Im longing for it to rain. Yes, Mademoiselle. Well, who do I have to speak to about it? He thought a moment. God, Mademoiselle? Oh dear. She sighed. God and I are not on speaking terms. [...] Valmont [...] stopped one of the waiters and had a word with him, pulling a handkerchief from the breast pocket of his dinner jacket. The waiter wove his way through the crowded room towards Mademoiselle Dorsey. She looked up at him as he delivered the handkerchief and indicated whom it had come from. [...] Sir, she stopped in front of him; her eyes were a curious shade of grey-green, you have given me a hanky. He nodded. Did you by any chance smell it, Mademoiselle? She frowned a little, lifting it to her nose. Her face changed. Rain! [...] Actually, summer rain on a warm pavement. But whos arguing? She inhaled again. You made it rain, she said softly, delighted.» Kathleen Tessaro, The Perfume Collector [1]
Perfumers Can Make It Rain, and They Can Make the Sun Shine, Too. – As the 179 participants of the flavors & fragrances 2013 conference from 22 countries learned about first-hand in Leipzig, September 11th – 13th, 2013, perfumers can resurrect the Scents of Time as David Pybus showed, can bridge cultural as well as social barriers as Sissel Tolaas reported, and they can make one even experience the end of the world (Fig. 1): in his presentation, Etienne de Swardt pre-launched the new scent La Fin du Monde (Etat Libre dOrange, 2013) by Quentin Bisch. Thus, we know not only what the end of the world would look like, but also how it will smell: Like salted popcorn. Yet, perfumers can only transpose their audience into different moods, settings, and surroundings if they have the necessary perfumery raw materials, the right odorants. This, of course, is the job of the fragrance chemist, and the perfumers Fanny Grau and Maurice Roucel (Symrise) highlighted in their talks the importance of selected odorants for the creation of their perfumes (Fig. 2). There was a total of 28 talks covering all aspects of Flavor and Fragrance Chemistry with a focus on novel developments and recent trends. Christian Chapuis (Firmenich) reported an industrial approach to ( )-b-santalol; Caroline Plessis (Mane; Fig. 2) reported on new odorants in the animalic and musky-ambery domain. Serena Bugoni (University of Pavia) introduced a new golden era of ionone chemistry, and Halima Mouhib (RWTH Aachen, Fig. 2) investigated the conformational space of blackcurrant (cassis) odorants. 2014 Verlag Helvetica Chimica Acta AG, Zrich
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CHEMISTRY & BIODIVERSITY – Vol. 11 (2014)
Fig. 1. The venue of the flavors & fragrances 2013 conference at Augustusplatz, and the prelaunch of La Fin du Monde in the presentation of Etienne de Swardt
The last three flavors & fragrances conferences each had a respective molecule featured in the logo, and this time it was Cassyrane; its chemistry and molecular transitions to Cashmeran were detailed in the talk of Philip Kraft (Givaudan; Fig. 3). Both Cassyrane (9.1%) and Cashmeran were parts of another fragrance that was prelaunched at the meeting: Eau de Froehliche (E. Kormann, 2013). Cashmeran leads the way to musk odorants, and these were still high on the agenda as featured in the talks of Yue Zou (Givaudan), Oliver Knopff (Firmenich), and Kerstin Schroeder (Symrise). The other ever-popular odor domain is that of ambergris odorants with highly interesting contributions by Anubhav P. S. Narula (IFF, Fig. 3) around the
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Fig. 2. Impressions from the talks of Fanny Grau and Maurice Roucel (Symrise) on the importance of selected odorants in their perfumes, as well as from those of Caroline Plessis (Mane) and Halima Mouhib (RWTH Aachen)
discovery of Trisamber and Amber Xtreme, and Johannes Panten (Symrise; Fig. 3) about a seco-Ambrox structure. A hot topic of Fragrance Chemistry at the moment is also Lilial replacers, for which Martin Schroeder (Givaudan) presented new gunsaturated aldehydes. The corresponding sila-derivatives were part of the talk of Steffen Dçrrich from the working group of Reinhold Tacke (University of Wrzburg), together with other recently synthesized sila odorants. Further highlights were the review of the asymmetric l-menthol process in the last 30 years by Makoto Emura (Takasago), the comprehensive contribution of Andreas
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CHEMISTRY & BIODIVERSITY – Vol. 11 (2014)
Fig. 3. Further impressions from the flavors & fragrances 2013 conference in Leipzig, 11th – 13th September 2013, and a snapshot from the Schimmel library in Miltitz.
Herrmann (Firmenich) on thioether profragrances, and the feature on the application of cyclopropanation reactions in Fragrance Chemistry by Fridtjof Schrçder (Givaudan). Catalytic cyclization reactions were the subject of the talk of Elisabet Dun˜ach (University of Nice), and novel oxidation reactions were reported by Christian Stark (University Hamburg). Pierre Chatelain (ChemCom) lectured about the deorphanization of odorant receptors, Andrea Bttner (University Erlangen-Nrnberg) on odorants in physiological context, and Stefan Schulz on the chemical communication in animals and bacteria. New umami-tasting scaffolds were presented by Michael Backes (Symrise).
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Table. The flavors & fragrances Conferences from their Start in 1991 I. II. III. IV. V. VI. VII. VIII.
Canterbury Campus, University of Kent, Canterbury, Kent SCI Headquarters, Belgrave Square, London SCI Headquarters, Belgrave Square, London University of Warwick, Scarman House, Coventry, West Midlands University of Warwick, Scarman House, Coventry, West Midlands Manchester Conference Centre, University of Manchester ( UMIST) Imperial College London, South Kensington Campus, London Leipzig University, Hçrsaalgebude Augustusplatz, Leipzig
1991 1993 1995 1997 2001 2004 2007 2013
In the natural-products section, Sophie Lavoine-Hanneguelle (Charabot) reported on new developments in essential oils and natural extracts, while Emilie Belhassen (University of Nice) presented new insights into the character-determining constituents of vetiver oil and vetiveryl acetate. Furthermore, there was an extensive poster session with many interesting contributions, some of which are also included in this issue. Not every contribution of the conference could be published in the Topical Issues of Chemistry & Biodiversity, but the highlights of the flavors & fragrances 2013 conference are all included. The successful meeting concluded with an excursion to the Schimmel Library in Miltitz, which, in many ways, can be considered the cradle of research in the Flavor and Fragrance industry as Michael Heinz (Bell) pointed out in his introductory remarks. As compiled in the Table, this has already been the VIII. conference of the series that started in 1991 at the Canterbury Campus of the University of Kent, jointly organized by the Society of the Chemical Industry (SCI) and the Royal Society of Chemistry (RSC). With the flavors & fragrances 2013 conference, the Gesellschaft Deutscher Chemiker (GDCh) took over the organization of the meeting, together with the Liebig Vereinigung and EuCheMS, and we hope that many more meetings will follow under these auspices. We hope as well that the articles included in this and the following issue of Chemistry & Biodiversity awaken the interest of those not yet active in Flavor and Fragrance Chemistry, and inspire those already active in this field for further research. We cordially thank M. Volkan Kısakrek and Richard J. Smith of the Verlag Helvetica Chimica Acta for making the Topical Issues of Chemistry & Biodiversity possible. We do hope you enjoy these flavors & fragrances 2013 proceeding issues of Chemistry & Biodiversity! Philip Kraft and Johannes Panten Guest Editors REFERENCES [1] K. Tessaro, The Perfume Collector. A Novel, HarperCollins Publishers, New York, 2013, pp. 301 – 305. Received March 13, 2014
