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Darjeeling Tea

Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tea and root extracts, vanillin, acetal, natural, ginger oil, darjeeling tea and more.

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Back to its Roots: Ginger Flavor & Trends

Used in culinary and medicinal applications for centuries, ginger has found an audience with contemporary consumers, who search for sophisticated and functional flavors in beverages and even pet food.

Roots: the earliest history of the essential oil industry

Modern technology, from the time of Robert Boyle (1627-91), father of modern chemistry, is relatively familiar. But the fifteen centuries from the first century A.D. until Boyle, when many of the first efforts were made to develop the science and tools used today, tell a story that if unfamiliar, though fascinating. Many personalities, ideas, and cultures played a unique part in the birth and youth of modern sciences upon which we now draw for familiar products.

The quality of Valencia orange peel oil as related to rootstock

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.

The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.

Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More

Discover the possible applications for a list of new materials evaluated by our panel.

Green bell pepper, mushroom, celery, and potato/potato chip among others came up as options for cis-3-hexenal.

Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials

Cyndie Lipka's panel discusses possible applications for a lineup of materials.

Organoleptic Characteristics of Flavor Materials: August, 2014

Ginger oil fresh, 3,7-dimethyl-6-octenoic acid, natural, benzyl formate and more.

Flavorist Panel Evaluates Bornyl Acetate, Valerian Root Oil, Magnolia Flower Oil and Other Materials

Principal flavorist Cyndie Lipka and her panel review materials from Vigon, Bedoukian, Excellentia, MilliporeSigma and Treatt/Endeavour.

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Following the Spice Trail: Ginger

Ginger is one of the world’s most popular spices. Its usage is wide and varied, ranging from a culinary flavoring for both sweet and savory foods and beverages to a medicinal agent for numerous ailments. Here, Daemmon Reeve of Treatt plc examines the origins, cultivation and usage of this odd, knobby plant* and reviews its role as an essential oil for the flavor and fragrance industry.

This month’s column features discussions on rose oil, sesame isolate, neroli oil and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on rose oil, sesame isolate, neroli oil and more.

Many of this month’s ingredients feature sweet, spicy and warm notes.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on spearmint oil, osmanthus absolute and more.

Firmenich's flavors of the year: yuzu and ginger. Photo: Firmenich.

Firmenich's Flavors of the Year 2021

The two flavors for 2021 include a super-root, ginger, and a super-fruit, yuzu.

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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.

Progress in Essential Oils: Spanish Marjoram Oil, Lesser Galangal Oil and Wormwood Oil

This edition discusses the chemical composition of Spanish marjoram oil, lesser galangal oil and wormwood oil.

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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: Tagetes Oil

This month's column discusses the chemical components of tagetes 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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Progress in Essential Oils: Long Pepper Oil

The present article is a survey of literature evaluating the constituents of Piper longum L., or long pepper, fruit oil. In one case, early researchers found the oil was devoid of monoterpene compounds and rich in sesquiterpenes, with b-caryophyllene being the major hydrocarbon. Lawrence (1978) and others also examined the composition of P. longum, the findings from which are discussed here.

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