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Type: Article

Section: Fragrance

pinkpepper

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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Grapefruit: the 'Forbidden' Fruit

The most recent addition to the citrus family, the grapefruit was relatively unknown to both Eastern and Western civilizations until its discovery in Barbados in 1750. Since then, it has spread to tropical and sub-tropical regions throughout the Western Hemisphere, and is renowned for its distinctive, sweet-sour flavor. Here, the authors review the similarities between the grapefruit and its larger ancestor, the pummelo, and examine grapefruit oil components and their distinct flavor profiles.

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Lemon Essential Oil: World Production, Extraction Methods and Trading

Looking into the future, it appears not so difficult to predict that worldwide consumption of lemon oil should be showing a further growth rate during the next ten years or so. Whether the industries will be able to supply the growing market in appropriate volumes and accessible prices, is something that remains to be seen.

Coumarin In Plants And Fruits: Implication In Perfumery

Is there a risk for perfumers and flavorists to use coumarin in their formulations? The purpose of this article is to give users adequate information to answer to this question.

Quantitative Relationships Between Structure and the Fruity Odor of Esters

This article describes the evaluation of three QSAR approacbes (CoMFA, Hansch and Principal Component Analysis) which were used to investigate the correlation between chemical structure and the fruitiness of esters. It includes the first published study of the use of comparative molecular field analysis (CoMFA) in the formulation of a structure-odor relationship.

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F&F Literature Review: Natural Progression in Extraction, Production and Research

A brief look at the literature gives some indication of health and wellness drivers, including natural extraction, production and modification processes; authentication techniques; and even biometric efficacy research.

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Traditional and Supercritical CO2 Extraction of the Volatiles from Narcissus poeticus L.

Quantitative and qualitative comparison of yield from the two extraction techniques.

Coumarin in Plants and Fruits: Implication in Perfumery

Is there a risk for perfumers and flavorists to use coumarin in their formulations? The purpose of this article is to give users adequate information to answer to this question.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

Brown Oil Extractor

A new commercial method for the production of citrus essential oils in Florida.

New Solvents for Extraction

New solvents based on Hydrofluorocarbon-134a and a new technology to optimize their remarkable properties in the extraction of plant materials offer significant environmental advantages and health and safety benefits over traditional processes for the production of very high quality natural fragrant oils and flavor extracts.

Continuous Process for Oakmoss Extraction

Oakmoss (Evernia prunastri L. Ach.), along with other tree mosses, is among the most voluminous botanicals which are solvent extracted for use in perfumes. These extracts are manufactured with heavy labor costs. Large quantities of solvent have to be circulated and evaporated. This requires high energy costs. Therefore, there is a place for a quicker continuous automated process.

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Endpoint. Extraction Matters in F&F Development

Unadulterated oils and optimized extracts.

Resin Acid in Tree Moss Extract

Lichens are symbiotic organisms of fungi and algae. The biological significance of lichens and their metabolites has been reviewed by Huneck, who even stated that “good perfumes require lichen extracts.”

Carbon Dioxide Extracted Ingredients for Fragrances

Technical and Commercial Developments in Perfumery Materials. Since the turn of the century, we have taken giant steps forward in the synthesis of aroma chemicals. Now, new low temperature technology is being used to improve the extraction of some old, well established, popular natural products, the essential oils. This new low temperature extraction technique employs carbon dioxide.

CitrusOil RecoveryDuringJuice Extraction

In this article, the FMC oil recovery system and a review of the currently applied processing technology will be discussed

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

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Extracts: A Classic Approach to Modern Needs

As the list of consumer demands grows, extracts have become an essential part of the flavorist’s palette.

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