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Section: Flavor

Essential Oils and Microwave Extracts of Cultivated Plants

We have used these two methods to treat different cultivated plants: five Umbelliferae, one Compositae and seven Labiatae. There is a double purpose for this approach. First, we want to determine the advantages and disadvantages of this technique in terms of research. Secondly, we intend to make appropriate comparisons between microwave extracts and essential oils coming from the aerial part of these plants.

Chemical and Sensory Evaluation of Three Sage Oils

This article discusses the chemical composition of these three Salvia oils from various parts of the world, and describes the odor qualities of the oils and the olfactive properties of some characteristic compounds.

Gas chromatography as an industrial process operation—application to essential oils

Chromatography now belongs to the group of industrial processes of separation, This is proven by its successful application to many mixtures, including high boiling and thermolabile compounds. The process is easy and rapid to start up. This process makes possible a significant reduction in processing costs for many specialty chemicals and intermediates as well as the production of new compounds.

Plant equipment for the production of essential oils and aroma chemicals

The flood of information from the literature and the widespread use of advanced analytical instruments have stimulate d the organic chemist to synthesize not only these products occurring in nature but many other useful and interesting homologues.

Enantiomeric Distribution of Oxygenated Monoterpenes in Some Mentha Essential Oils

In this research we analyzed chiral oxgenated monoterpenes, which are the predominant and most valuable monoterpenes in Mentha oils.This technique enables us to determine the enantiomeric purities of other components in the oils, such as monoterpene hydrocarbons and sesquiterpenes

Mint Oils: Potential for Standardizing Profiles with Natural Flavoring Substances

This article explores the potential for adding mint fractions and isolated components from all of the mint species, as well as from sources of natural flavoring substances available from alternate routes.

Mentha viridis lavanduliodora Sacco Essential Oils: State of the Art

With regards to mint oil chemical composition, discovery and selection of new land races or chemotypes of Mentha species bring forth novel and unique flavor profiles. These are unique model systems for the study of essential oil biosynthetic pathway regulation and can be applied commercially, fulfilling some special market requirements.

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Bio-Based Butanol as a Solvent for Essential Oil Extractions

The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).

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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Mane's Key Lime Rectified Essential Oil Furocoumarin Reduced, M_0062298

The Detailed Analysis of Essential Oils Leads to the Understanding of their Properties

Essential oils are valuable natural products used as raw materials in many fields, including perfumes, cosmetics, aromatherapy and phytotherapy, spices, and nutrition.

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How are Pets, Millennials and Essential Oils Shaping F&F?

This year's Women in Flavor and Fragrance Commerce (WFFC) Fall Seminar featured an array of speakers discussing the flourishing pet care market, as well as holistic health and the rising influence of millennials.

FDA Makes Companies Cut Partially Hydrogenated Oils from Food

The FDA has set a compliance period of three years.

Volubility Behaviour and Fractionation of Essential Oils in Dense Carbon Dioxide

The extraction with dense gas proves to be a true alternative to the conventional procedures. To obtain essential oils or aroma substances which are used in perfume industries, in the pharmaceutical sector or in the food and human nutrition field, carbon dioxide offers itself as an extractant which is physiologically unobjectionable and leaves the obtained products free of solvents.

Cascarilla Bark Essential Oil of El Salvador: New Source and Standard

The oil is relatively new to the modern commercial perfume and flavor marketplace. Today, the highly desired and sought after cascarilla bark essential oil is used for flavoring aperitifs, liquors, beverages, confections and fine perfumery.

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Elevate Your Creations with Techvina's Vietnamese Organic Cassia Oil

Elevate your culinary and fragrance creations with organic cassia oil. With a legacy of excellence and sustainable practices, Techvina offers premium USDA, Canada, and Europe certified organic cassia oil and its natural isolates to enhance your flavors.

Florida Tangerine Peel Oil – The Changing Cultivar Landscape

Citrus fruits have been a valuable and prized flavor and fragrance ingredient for thousands of years. The ability of citrus to easily crossbreed has provided us with a large family of different fruits, many with very unique and interesting organoleptic properties.

With this range of microencapsulated essential oil powders, the company hopes to open a new chapter in nutraceutical flavor, fragrance, and ingredient applications.

Botanical Innovation Introduces Botanical’s Breath Microencapsulated Essential Oils

With this range of microencapsulated essential oil powders, the company hopes to open a new chapter in nutraceutical flavor, fragrance, and ingredient applications.

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