Raw Materials:
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Raw Materials
New in Raw Materials (page 39 of 46)
Aug 23, 2006 | 02:50 PM CDT
The Spice Trail: Nutmeg
By: Daemmon Reeve, Treatt plc
Origins, cultivation and processing. Nutmeg and its sister spice, mace, come from the nutmeg tree (Myristica fragrans). This evergreen tree is native to the Molucca (or Banda) Islands in East Indonesia — known as the “Spice Islands” — and elsewhere in Indonesia.
Aug 23, 2006 | 02:44 PM CDT
Market outlook: Organic Essential Oils
By: Andrew Walter, Earthoil Plantatoins Ltd.
An evolving sector’s benefits, legislation and use in the flavor and fragrance industry. How can the present and future prospects of organic natural products be judged, and can they become important contributors to the total market — either now, or in the future? Organic essential oils — like organic vegetables and fruit — often are regarded as an oddity.
Aug 23, 2006 | 02:24 PM CDT
Learning from nature: High-Impact Aroma Chemistry
By: David Brassington, Oxford Chemicals, Ltd; and …
The challenges and opportunities of sourcing high-impact aroma chemicals from nature. As part of a long-term program to source more natural high-impact aroma chemistries (HIAC), Oxford Chemicals Ltd. (OCL) and the Center for Bioactive Chemistry, Durham University, have been collaborating on the bioproduction of sulfur-containing volatiles. Robert Edwards (Durham University) and David Brassington (OCL) examine some of the technical challenges and opportunities of sourcing HIACs from nature.
Jul 26, 2006 | 04:52 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of coffee extract (French roast), Treattarome roasted bell pepper and more.
Jul 26, 2006 | 04:38 PM CDT
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of carrot oil (Daucus carota L. ssp. carota and Daucus carota L. ssp. sativus from Poland, Lithuania, France and India.
Jul 26, 2006 | 03:46 PM CDT
Divanillin: Novel Taste-Active Component of Fermented Vanilla Beans
By: Ian Gatfield, Ingo Reib, Gerhard Krammer, Clau…
The elucidation of the fate of the vanillin during the traditional curing process. The transition of the elegant blossom of the vanilla orchid into the green vanilla bean and the subsequent conversion of this into the traditionally cured brown vanilla bean have captivated generations of scientists.
Jun 21, 2006 | 03:49 PM CDT
Progress in Essential Oils
By: Brian M. Lawrence
Lawrence discusses the composition of Mandarin Oil from Venezuala, Cicily, Italy, Kenya and Brazil. He also discusses Mandarins Oils chirality. Lastly, he examines Spike Lavender Oil from Iran and Spain.
Jun 21, 2006 | 03:48 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Blood Orange, Lemon Isolate and more.
Jun 21, 2006 | 03:40 PM CDT
Flavor compounds: Meaty Aromas, Part II
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
Progress In Essential Oils
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.