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Section: Flavor > Ingredients

Multidimensional Analysis of Gas Chromatographic Data, Application to the Differentiation of Clove Bud and Clove Stem Essential Oils from Madagascar

The differentiation of clove bud from clove stem oils produced in Madagascar seems to be possible using the content of less than 15 components, for each year of production. The influence of climatic conditions plays an important role on the chemical composition of these oils and more data are needed to realize a differentiation independent of the year of production or to detect an adulteration of clove bud oil with clove stem oil.

Aroma Constituents of Blackcurrant Buds (Ribes nigrum L.)

The classic use of blackcurrant bud absolute is to reinforce and modify natural or artificial blackcurrant flavors. It has also found applications in fragrances, especially in the scenting of lipsticks.

In this month’s column, we evaluate ingredients from Van Aroma, a company founded in 2006 and based in Bogor in Indonesia, specialized in essential oils and other natural extracts.

Flavor Reports: British Society of Flavourists Inaugural Column

This month’s column features odor and taste notes on ingredients such as patchouli terpenes, dihydroeugenol and more.

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From Clove to Creamy: Natural Vanillin from Clove

Indesso Natural Vanillin: Authentic. Sustainable. Sensory Excellence.

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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: 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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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.

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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: 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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