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Donald A. Withycombe

International Flavors & Fragrances, Inc.

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Featured researches published by Donald A. Withycombe.

Analysis of Foods and Beverages#R##N#Headspace techniques | 1978

ISOLATION OF TRACE VOLATILE CONSTITUENTS OF HYDROLYZED VEGETABLE PROTEIN VIA POROUS POLYMER ENTRAINMENT

Donald A. Withycombe; Braja D. Mookherjee; Anne Hruza

Three porous polymer adsorbents were evaluated for use in obtaining volatile headspace isolates from hydrolyzed vegetable protein. Detailed GC-MS analyses were performed on Tenax-GC, Chromosorb 10 5, and Porapak Q isolates resulting in the identification of 77 volatile constituents, 64 of which have not previously been reported in HVP. Tenax-GC was found to produce the most organoleptically characteristic isolate even though a greater number of constituents were identified from the Porapak Q isolate than from either the Chromosorb 105 or Tenax-GC isolates.

Archive | 1982

Liquid or solid fabric softener composition comprising microencapsulated fragrance suspension and process for preparing same

Marina A. Munteanu; Christine Cseko; Edward S. Oltarzewski; Jerome I. Lindauer; Donald A. Withycombe

Archive | 1981

Cologne consisting of microcapsule suspension

Marina A. Munteanu; Christine Cseko; Edward S. Oltarzewski; Jerome I. Lindauer; Donald A. Withycombe

Archive | 1986

Method of causing the reduction of physiological and/or subjective reactivity to stress in humans being subjected to stress conditions

Craig B. Warren; Marina A. Munteanu; Gary E. Schwartz; Carlos Benaim; Henry G. Walter; Ronald S. Leight; Donald A. Withycombe; Braja D. Mookherjee; Robert W. Trenkle

Archive | 1987