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Fragrant Esters of 3-Cyclohexyl-1-propanol and 3-Cyclohexyl-1-butanol

Preparation and fragrance properties of some esters of 3-cyclohexyl-1-propanol and 3-cyclohexyl-1-butanol are described in this study. The compounds reported in this study possess interesting fragrant properties and may enrich the assortment of synthetic fragrant compounds used in perfumev industry

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Organoleptic Characteristics of Flavor Materials February 2018

This month’s column features discussions on oak concentrate, spearmint absolute, natural y-octalactone, natural nonalactone, 3-mercapto-3-methyl-1-butanol and more.

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Bio-Based Butanol as a Solvent for Essential Oil Extractions

The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).

3-Cyclohexylpropanal and 3-Cyclohexylbutanal as Raw Materials for Fragrant Compounds

This study reports an investigation of the hydrogenation of aromatic rings of these alcohols, leading to the respective 3-cyclohexyl-1-alkanols.

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Meaty Aromas

Characteristic structural unit of sulfur-containing compounds with a basic meat flavor

Fragrant Esters of 3-Cyclohexylbutanoic Acid

Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.

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Progress in Essential Oils: Spike Lavender

This month's column discusses the chemical composition of spike lavender (Lavandula latifolia Medic).

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Synthesizing Mayol from Cuminaldehyde

The authors discuss two distinct preparations of the widely used muguet ingredient from cuminaldehyde.

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F&F Literature Review August 2018

Following is a snapshot of some of the latest research related to fragrance safety and functionality for personal care.

Argentinian Citrus Essential Oils 1992-1996

Over the last two decades several reports have been published on the production of essential oils in Argentina, particularly the citrus oils. Among the citrus oils, lemon is the dominant product.

Naturex 1H Rev Up 12.6%, 13.4% at Constant Exchange Rates

Changes in the group structure contributed an additional gain of 2.4%, mainly from the business of DBS acquired in 2012 whose cranberry-extract based product, Pacran, had strong performance.

Kerry Group PLC 1H Profit Up 12.2%

In its ingredients and flavors business, revenue rose 4.1% to €2.16 billion during the first half, reflecting 2.9% like for like (LFL) growth.

The Worldwide Flavor and Fragrance Industry, 1985-1990

Basic Industry Trends in an Unstable Monetary and Highly Competitive Environment

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Syensqo Q1 2024 Sales Reach €1.6B

See sales report highlights and a comment on the future of Synesqo from CEO Ilham Kadri.

1-(p-Methoxyphenyl)-1-penten-3-one

From Fontarome Chemical, this flavor material provides a buttery odor.

Basic Business Trends In The Worldwide Flavor and Fragrance Industry 1987-1990

Therefore, the consumption of flavors and fragrances is directly dependent on micro- and macro-economic conditions in these flavored and perfumed end-product markets. Growth in these end-product markets dictates the demand for flavor and fragrance materials.

1-Penten-3-ol

This material, from Taste Advantage, works in citrus, mint and tropical flavors.

E.F.E.O.’s 15th Anniversary

Jun 12th, 2017Jun 12th, 2017

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