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Type: Article

Section: Flavor

Progress in Essential Oils

Lawrence discusses the composition of bay oil from Benin and Cuba. He also discusses the composition of western red cedar leaf oil (Thuja plicata L.) from Canada, and ambrette seed oil (Abelmoschus moschatus Medik.) from Vietnam.

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.

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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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: Spanish Oregano Oil

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

Progress in Essential Oils: Turmeric Oil

This article examines the composition and distillation methods of turmeric oil, including both the leaf and flower components.

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Progress in Essential Oils: Lemon Verbena Oil

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

Progress in Essential Oils: Yarrow Oil, Spikenard Oil, and Dwarf Pine and Mountain Pine Oils

This month's column discusses the chemical compositions of yarrow oil, spikenard oil, and dwarf pine and mountain pine oils

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Progress in Essential Oils: Turmeric Oil, Part 2

Part two of this two-part column compares the chemical compositions of turmeric oil and Curcuma longa.

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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: 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: Lavender Oil

Brian Lawrence, consultant, explores lavender oil composition in this issue.

Davana Oil

Source, chemistry, and application in flavors and fragrances

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