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Section: Flavor

The Chemical and Sensory Evaluation of Edible Oleoresins

Edible oleoresins are natural isolates obtained by extracting plant material with suitable solvents and recovering of the solvent, mostly by evaporation. The residue is called the oleoresin. The organoleptic quality of the edible oleoresins will be discussed in more detail.

Coriander Seed Oil

From Ultra International, this flavor material has applications in baked goods, condiments and more.

US Essential Oil and Oleoresin Market: $588.4 m

"US Essential Oils and Oleoresins Markets," a new analysis from Frost & Sullivan, reports that the market's revenues reached $588.4 million in 2006.

Heterocyclic Trace Components in the Essential Oil of Coriander

The essential oil of coriander is obtained from the dried fruits of the plant Coriandrum sativum L, belonging to the family Apiaceae. It is marked by a very high percentage of linalool (approximately 70%), but the olfactory note of this monoterpene tertiary alcohol—when isolated by distillation—is quite different from the one of the purely synthetic counterpart. The special sensory effects of coriander oil have therefore always stirred the attention of flavorists and perfumers all over the world.

On the Isolation of Oleoresin Black Pepper by Steam Distillation-Cum-Solvent Extraction and Tailoring of Oleoresin

Using these raw materials--the solvent extractive, supernatant fraction, distilled pepper oil, monocyclic terpenes, piperine factor and diluent--the industry constructs oleoresins of wide variety tailored for many different applications.

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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: 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.

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.

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: 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.

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Progress in Essential Oils: Lavender Oil

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

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: 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 2

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

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