Raw Materials Sponsored by
A short symposium was held by the Essential Oil Association on the problems affecting manufacturers and their supplies of both natural and synthetic raw materials. Four reports were given on various aspects of this subject and are summarized below:
Our subject is the future supplies of natural raw materials for the essential oil industry. We might divide these raw materials roughly into three groups: 1) those that serve as raw materials in the production of isolates, competing head-on with synthetics and including citronella, lemongrass, menthol, and clove leaf; 2) those that can be replaced by synthetic oils, such as anis, rose, fir needle, geranium, citrus oils, sandalwood mint oils, and floral extractives; 3) those that are not threatened by replacements–at least for the present– including cedarwood, eucalyptus, guaiaewood, lavandin, ocotea, petitgrain, patchouli, vetivert, and ylang.
The transformation of Norda is nearly complete, and it is now poised to challenge the very largest international leaders in the flavor and fragrance industry.
The very interesting and unique combination of a strong historical position in aroma chemicals together with a very old and top quality processor of natural materials gives the Naarden organization an unparalleled range of products to use internally, as well as to market to the worldwide industry.
Only in the past few decades has the chemical industry begun to recognize turpentine as a wonderfully versatile raw material for enhancing product salability, and sometimes adding expensive and exotic effects. At present, chemical uses consume about ten times as much turpentine as all other uses combined.
The recent trend toward natural ingredients in foods should increase the use of natural citrus oils and aqueous essences, They provide a wide range of flavors and solubility characteristics for use in foods, cosmetics, and cleansers and can he declared as natural ingredients on the label.
A new commercial method for the production of citrus essential oils in Florida.
Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977. This work was undertaken for the purpose of exploring new sources of citrus oils which may be useful as food flavors and in the fragrance industry. The study deals with the analysis of leaf essential oils of three different varieties of C. reticulata Blanco which flourish in Egypt.
The aldehyde and ester content of citrus oils have long been considered important indicators of flavor and aroma, and rootstocks can have an influence on this important quality of an orange oil. However, the limited amount of data accumulated regarding the influence of rootstock on oil quality and yield indicate the need for further study and research to include other varieties and rootstocks of citrus.
On January 3 and 4, 1980, the Phytochemical Society of Europe presented an international symposium on spices. The program contained the following presentations: