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Progress in Essential Oils: Marjoram 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 marjoram oil.

Synthesis and odor characteristics of some 6,6-dimethylbicyclo [3.1.0] hexane derivatives

It can be generally stated that the odor of the compound group under investigation, containing 8-10 carbon atoms in the molecule, is strongly influenced by the 6,6-dimethylbicyclo[3.10]hexane system which decides their common characteristic camphoric-penetrating odor.

Progress in Essential Oils: Curry Leaf Oil

This month's column discusses the chemical composition of curry leaf oil.

Progress in Essential Oils

Lawrence discusses the composition of carrot oil (Daucus carota L. ssp. carota and Daucus carota L. ssp. sativus from Poland, Lithuania, France and India.

The food industry uses a few essential oils, such as marjoram and thyme, containing a small percentage of 4-thujanol.

Production of the 4-Thujanol Flavoring Agent in Crystal Form

Producing pure and natural (E)-(R)-4-thujanol in abundance with a competitive price is likely to boost the use of 4-thujanol.

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Progress in Essential Oils: Cubeb Oil

This month's column discusses the chemical composition of cubeb oil derived from Piper cubeba L.

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Progress in Essential Oils: Spanish Marjoram Oil

This month's column discusses the chemical composition of Spanish marjoram oil.

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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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Progress in Essential Oils: Grapefruit Oil

This month's issues discusses the chemical composition of grapefruit oil.

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Progress in Essential Oils:Thymol-rich Thymus vulgaris oils – Part 2

We take a closer look at the various constituents of thymol-rich thyme oils hailing from various parts of Iran, as well as Turkey, Czech Republic, Spain and Brazil.

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Progress in Essential Oils: Spanish Oregano Oil

This month's column discusses the chemical composition of Spanish oregano oil.

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Progress in Essential Oils: Sweet Fennel Oil and Extract

In this column, Brian M. Lawrence reviews the composition of sweet fennel oil and extract as found by various researchers. For example, a commercial sample of sweet fennel oil was screened for its anti-platelet activity by Tognolini et al. (2006) and Guerini et al. (2006) using GC-FID and GC/MS. Results are reported herein.

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Progress in Essential Oils: Lemon Verbena Oil

This month's column discusses the chemical composition of lemon verbena oil.

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Progress in Essential Oils: Turmeric Oil, Part 1

Turmeric is well-known as the yellow, aromatic spice used in curry powder and numerous Asian culinary dishes. It is the rhizome of Curcuma longa L., a member of the ginger family. Part one of this two-part column compares the chemical compositions of turmeric oil with Curcuma aromatica.

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Progress in Essential Oils: Thymol-rich Thymus vulgaris oils – Part 1

A derivative of thyme oil, thymol contains antibacterial, anti-inflammatory and antioxidant properties, among others. Part 1 discusses the various constituents of thymol-rich thyme oils.

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Progress in Essential Oils: Juniper Berry Oil

This month's column discusses the chemical composition of juniper berry oil. Some of its common uses include seasoning mixtures in the food industry as flavorings in marinades for meat and fish, as well as in beverages such as tea, beer and brandy

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Progress in Essential Oils: Ylang Ylang and Cananga oil

This month's column discusses the chemical compositions of ylang ylang and cananga oil.

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Progress in Essential Oils: Spanish Sage Oil

Sage has been used as a spice and medicine throughout history with its use, growing in a variety of flavor and fragrance applications. This month, we take a closer look at the chemical constituents of pure and hybrid Spanish sage oils.

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