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Progress in Essential Oils: Cinnamon Bark Oil and Extract, and Helichrysum Oil

In his regularly featured column, consultant Brian Lawrence reviews the findings of a number of researchers on the constituents in various essential oils. This month, he highlights two oils: cinnamon bark oil and extract, and helichrysum oil.

Organoleptic Characteristics of Flavor Materials

Butyl 2-methyl butyrate, ethyl 2-acetyl-3-phenyl propionate, para vinyl phenol and more.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

Cinnamyl Isovalerate

Avant Organics' Cinnamyl Isovalerate

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Flavor Bites: Cinnamyl Alcohol

A combination of balsamic honey notes with unique floral nuances, cinnamyl alcohol adds depth and complexity to a variety of brown and fruit flavors.

Ethyl propionate can be used in a wide range of fruit flavors.

Flavor Bites: Ethyl propionate

Ethyl propionate can be used successfully at lower levels in many flavor categories.

Penta International Corp

Penta International Corp.'s cis-3 Hexenyl Propionate

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Hangzhou Grascent's Allyl Cyclohexyl Propionate

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Cinnamyl acetate EU natural – potential from high quality natural ingredients [sample request]

At Techvina, we're passionate about providing the highest quality natural ingredients. Our production process of Cinnamyl Acetate Natural from Cassia Oil uses a modern fractional distillation system that provides the highest recovery efficiency.

The panel likes maltyl isobutyrate for sweet brown flavors such as French vanilla, brown or cooked sugar, maple, butterscotch, caramel, coffee, molasses, chocolate and malt.

Flavorist Panel Evaluates Neryl Propionate, 3-Mercaptohexyl Acetate and More Materials

See the latest roundup of organoleptic characteristics of flavor materials.

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