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Type: Article

Section: Flavor > Ingredients

celery

Progress in Essential Oils: Celery Seed and Leaf Oils

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

pinkpepper

Pink Pepper Fruit and Leaf Oils

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

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.

pepper3

Progress in Essential Oils: Cubeb Oil

This month's column discusses the chemical composition of cubeb oil derived from Piper cubeba L.

grapefruit_mod

Progress in Essential Oils: Grapefruit Oil

This month's issues discusses the chemical composition of grapefruit oil.

marigold2

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.

juniper

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

oregano3

Progress in Essential Oils: Spanish Oregano Oil

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

lemon1

Progress in Essential Oils: Lemon Verbena Oil

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

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

turmeric1

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.

thyme

Progress in Essential Oils:Thymol-rich Thymus vulgaris oils – Part 2

We take a closer look at the various constituents of thymol-rich thyme oils hailing from various parts of Iran, as well as Turkey, Czech Republic, Spain and Brazil.

Davana Oil

Source, chemistry, and application in flavors and fragrances

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Progress in Essential Oils: Lavender Oil

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

Turmeric-root-300

Progress in Essential Oils: Turmeric Oil, Part 1

Turmeric is well-known as the yellow, aromatic spice used in curry powder and numerous Asian culinary dishes. It is the rhizome of Curcuma longa L., a member of the ginger family. Part one of this two-part column compares the chemical compositions of turmeric oil with Curcuma aromatica.

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