Most Popular in:
New in Raw Materials (page 23 of 29)
Jun 21, 2006 | 03:48 PM CDT
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Blood Orange, Lemon Isolate and more.
Jun 21, 2006 | 03:40 PM CDT
By: Hongyu Tian, Baoguo Sun, Mingquan Huang and Yu…
Syntheses and odor characteristics of 1-alkylthio-2-butanethiols, 1-alkylthio-2-butanols and their derivatives. We previously have proposed a presumption that most meaty flavor compounds have a common characteristic structural unit that contains sulfur or oxygen heteroatoms on the adjacent two carbon atoms (one of the heteroatoms should be a sulfur atom).
Jun 06, 2006 | 03:48 PM CDT
By: Brian M. Lawrence
Bergamot Oil A number of years ago, Frey (1988) used the selective ion monitoring function of GC/MS to detect the addition of synthetic linalool and linalyl acetate by determining their impurities (dihydrolinalool and dihydrolinalyl acetate). He found that the addition of as little as 2% synthetic linalool and linalyl acetate to genuine bergamot oil could be detected.
Jun 06, 2006 | 03:21 PM CDT
By: Donald Roberts and Anne Plotto
The essential oil from peppermint, Mentha x piperita L., is one of the most widely used oils by the flavor industry for mint flavoring. However, abundant literature and experts’ observations report the varying composition and organoleptic profiles of peppermint oils according to the region of production, climatic variation and harvest date.1-3
Jun 06, 2006 | 03:17 PM CDT
By: Leopold Jirovetz,Gerhard Buchbauer, Manochehr …
Essential oils and extracts of Mentha spicata have long been of high importance in food-product, perfumery and cosmetic applications due to their intense, pleasant, clear-fresh odor. In addition to this species of the Labiatae family, Mentha piperita L. (peppermint) and Mentha arvensis L. (cornmint) are also used extensively.8
Jun 06, 2006 | 03:05 PM CDT
By: Tincuta Veriotti, Megan McGuigan and Richard S…
Dramatic reductions in characterization and analysis times for essential oils were achieved using high speed gas chromatography (HSGC) and time-of-flight mass spectrometry (TOFMS). High-speed separations were achieved with relatively short capillary separation columns operated with high carrier-gas flow rates and fast temperature programming. Unique features of TOFMS include high spectral acquisition rates and spectral continuity (constant ion-abundance ratios across chromatographic peak profile).
Jun 06, 2006 | 03:00 PM CDT
By: Michael Zviely, Reuven Giger, Elias Abushkara,…
The confusion in the interpretation of some aroma chemicals’ molecular structures causes confusion among the users of these products. Several important cases, including keto-enol tautomerisation of alpha-diketones, isomerisation of alpha-angelica lactone, and the exact substitution pattern of pyrazines, will be discussed. The analytical methods used to unravel the correct molecular structures were GC, GCMS and 15N-NMR spectroscopy, and particularly polarization-transfer for sensitivity enhancement (INEPT), and 2D-correlation techniques.
Jun 06, 2006 | 08:18 AM CDT
By: Brian M. Lawrence
Laurel Leaf Oil In 1997, Fiorini et al. compared the composition of flower, leaf, stem bark and stem wood oils of Laurus nobilis using GC and GC/MS. The results of this comparative study can be found in Table I.
Jun 06, 2006 | 07:51 AM CDT
By: David Rowe
In Part 1, “More Fizz for your Buck”, the role of high impact aroma chemicals as character impact materials in foodstuffs was described.1 In that article, a simple 16-segment flavor wheel was used as the theme to link the materials.
Jun 06, 2006 | 07:47 AM CDT
By: Daemmon Reeve, RC Treatt, and David Arthur
In the second installment of articles looking at the origins and development of fruits and their flavoring derivatives, Daemmon Reeve and David Arthur investigate mandarins and tangerines. Today, there are literally hundreds of commercially recognized varieties of mandarin and tangerine in existence worldwide.