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Type: Article

Section: Flavor

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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.

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The Passion Fruit Core: 2-Methyl-4-propyl-1,3-oxathine

Chemistry and applications in fragrance and flavor

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Comparative Investigations of the Essential Oil and Volatiles of Spearmint

The objective of this work is to identify the fragrance compounds of this oil and its SPME-headspace by means of gas chromatographic- spectroscopic (GC and GC/MS using different polar and chiral phases) and olfactoric methods (GC-sniffing technique and olfactory correlations) to find out the importance of each single constituent with their specific odor attributes, responsible for the characteristic and pleasant spearmint aroma for the first time.

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India: The Crossroads of Flavor and Fragrance

There are eight magical ingredients that enhance both, traditional Indian cuisine and perfume. Angad Rai, master Indian specialty chef, Trident Bandra-Kurla-Mumbai, and Krishan Mohan, perfumer, share their creations and the role these ingredients play in each.

Allyl Fragrance and Flavor Ingredients -- from Floral-Rosy to Green Onion

Diverse, high-impact effects of allyl

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.

Leaf Alcohol

Leaf alcohol and its derivatives are a symbol of the “green revolution in flavors and fragrances that developed in our industry during the 1960’s.” Its commercial introduction changed the nature of flavors and fragrances and resulted in the wide spread use of n-hexenyl based materials, Today, more than 40 structurally related aroma chemicals are being utilized in our industry and all at relatively low formula percentages.

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Pink Pepper Fruit and Leaf Oils

This month's column discusses the chemical composition of pink pepper fruit and leaf oils.

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Progress in Essential Oils: Celery Seed and Leaf Oils

This month's column discusses the chemical compositions of celery seed leaf and oil.

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Citrus materials: Composition of Myrtle Leaf Orange

An in-depth analysis of endocarp composition of this interesting traditional Italian/Sicilian/Calabrian material. Myrtle leaf orange is known as chinotto in Italy and chinois in France, presumably because the fruit originated in China.

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.

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.

Green Vanilla Bean Quality

Understanding the parameters of the vanilla bean brings about potential for control, management and flexibility in process operation and in the quality of the final product

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Beyond "Green"

As sustainability has become a buzzword, consumers have grown more aware of issues such as climate change, and so corporations have been compelled to release sustainability reports marking progress toward specific goals. Naturally, cost-management and profitability are also important factors.

Most of the vanillin in the market comes from chemical synthesis, with approximately 85% produced from Guaiacol (petrochemical products), while the rest are from lignin and eugenol.

Clove Oil Derivatives: The Case of U.S. Natural Vanillin Authentication

Uncovering the nuances of vanillin sourcing and natural vanillin ex clove authentication.

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Endpoint: A Discussion on Natural

What are “natural flavors?” Honey, maple, cocoa, lemon and mint come to mind. But what are they, fundamentally?

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Greener Alternatives for Formulation

Eco-friendly Sigma-Aldrich® brand aroma chemicals available for your formulations.

Q&A: Going Green with Chemistry

How to implement and measure the impacts of green chemistry in F&F.

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