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Ingredients
Progress in Essential Oils: Celery Seed and Leaf Oils
This month's column discusses the chemical compositions of celery seed leaf and oil.
Ingredients
Essential Oil Volume Includes Reviews of Basil, Mandarin, Nutmeg Oils +65 Other Materials
In-depth volume's latest edition
Ingredients
Essential Reference on Essential Oils
Essential Oils, Volume 8: 2005–2007
contains a cumulative record of information and data on the composition and origin of commercially important essential oils
Ingredients
Progress in Essential Oils: Curry Leaf Oil
This month's column discusses the chemical composition of curry leaf oil.
Ingredients
Pink Pepper Fruit and Leaf Oils
This month's column discusses the chemical composition of pink pepper fruit and leaf oils.
Ingredients
Progress in Essential Oils: Calmus Oil, Triploid Rhizome-Leaf Oils and More
Calamus oil, triploid rhizome-leaf oils, diploid rhizome oils and
Nigella sativa
oil.
Fragrance
Progress in Essential Oils: Citron Oil, Pimento Leaf and Berry Oil
This month, Brian Lawrence discusses the composition of citron oil, pimento leaf and berry oil.
Beverage
Leaf essential oils of three different varieties of Citrus reticulate Blanco growing in Egypt
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.
Ingredients
The Chemical Composition of the Leaf Essential Oils from 110 Citrus Species, Cultivars, Hybrids and Varieties of Chinese Origin
We carried out systematic analytical studies on the composition of the leaf oils from 110 citrus species, varieties, hybrids and cultivars of Chinese origin in order to look for new resources for essential oils and provide the systematic chemical-composition data of the leaf oils for the taxonomy of citrus plants.
Ingredients
In the Kaleidoscope: Celery
Excellent diffusive power and superb odor tenacity make the celery seed oleoresin a distinguished ingredient in perfumery compositions; splendid effects are achieved with very small amounts. One can use oleoresins for flavoring foods depending on “whether an oil rich in volatiles or a milder flavoured product is required”.
Savory Applications
Celery Volatiles Enhance Chicken Soup
Researchers from Ochanomizu University (Tokyo) and the Technical Research Center at T. Hasegawa Co. have found that volatile extracts from celery can enhance the umami and sweet properties of chicken broth.
Ingredients
Celery and More Phthalide Lactones
Apium graveolens Linn. (Apiaceae) is commonly known as celery.
Ingredients
Diana Food Expands with Organic Cultured Celery Powder
This launch represents an organic solution for natural meat curing currently available on the United States market.
Ingredients
Organoleptic Characteristics of Flavor Materials: October 2017
This month's column features organoleptic discussions on chipotle pepper distillate, oak extract American, Black Korakundah tea extract and more.
Regulatory & Research
New EU Celery, Mustard and Fish Gelatin Labeling Rules
The European Flavour & Fragrance Association (EFFA) (Brussels, Belgium) has issued an information letter discussing changes in the European Commission's labeling requirements for foodstuffs containing certain celery and mustard-derived materials, as well as fish gelatin.
Ingredients
Tea Black Leaf Absolute
Useful in flavor and fragrance, this ingredient from Payan Bertrand offers floral, fruity effects.
Ingredients
Cover Story: Leaf Alcohol Preparation
cis-Hex-3-en-1-ol and trans-hex-3-en-1ol are called leaf alcohols, though their aromas resemble freshly cut grass. Perfumers define their aroma more precisely: cis-hex-3-en-1-ol has powerful and intensely green grassy odor.1 Traces of cis-hex-3-en-1-ol are used in refreshing top notes in delicate floral fragrance types such as muguet and lilac; in addition, the alcohol is often used alongside geranium oil, galbanum, oakmoss, lavender and mint oils.
Ingredients
Indian Curry Leaf
A member of the natural order of Rutaceae, Murraya Koeniglii (Linn) Spreng, the "Indian curry tree" is a pretty, small shrub or tree up to 6 m in height and 15 to 40 cm in diameter. For years, Murraya koenigii in addition to its therapeutic values, has enjoyed a unique status as a flavoring principle in Indian cuisine.
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