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Section: Flavor

Progress in Essential Oils

Cinnamomum camphora oils, jasmin oil and its extracts, and dwarf pine oil.

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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: Spanish Marjoram Oil

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

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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: Lemon Verbena Oil

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

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Progress in Essential Oils: Sweet Fennel Oil and Extract

In this column, Brian M. Lawrence reviews the composition of sweet fennel oil and extract as found by various researchers. For example, a commercial sample of sweet fennel oil was screened for its anti-platelet activity by Tognolini et al. (2006) and Guerini et al. (2006) using GC-FID and GC/MS. Results are reported herein.

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Progress in Essential Oils: Thymol-rich Thymus vulgaris oils – Part 1

A derivative of thyme oil, thymol contains antibacterial, anti-inflammatory and antioxidant properties, among others. Part 1 discusses the various constituents of thymol-rich thyme oils.

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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 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: 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: Tagetes Oil

This month's column discusses the chemical components of tagetes oil.

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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Natural Advantage's p-Menthen-8-thiol

The natural ingredient can be used for grapefruit juice, orange juice, passion fruit, mango, peach and other sulfurous top-noted tropical fruits.

1-Penten-3-ol

This material, from Taste Advantage, works in citrus, mint and tropical flavors.

Synthesis of some substituted pyrazines and their olfactive properties

What we did was to synthesize these interesting compounds; separate and purify each isomer; and characterize each stmcture using GLC, MS, IR techniques, and NMR spectroscopy. The most significant aspect of this investigation was to demonstrate the interesting character they possess and to demonstrate their low odor threshold. These chemicals, afthough expensive, are reasonable in cost vs. level used because of their very low odor threshold. Furthermore, they possess the unique property of synergism.

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[Podcast] Perfume as Art With The Institute for Art & Olfaction

In the first Two Sense podcast, Perfumer & Flavorist sat down with the founder and director of the Institute for Art & Olfaction and discussed the art of perfume and scent's role in society.

The flavor of cured vanilla beans contains a complex mixture of aroma and taste compounds.

Vanilla Bean Extraction: Old Procedures Needing a Makeover

Part 2 of 2: Vanilla ranges and possible method improvements.

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Natural Advantage's Natural 8-Thiomenthone

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