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11 Results
Section: Flavor > Pharmaceuticals
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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.
Nov 20th, 2015
Progress in Essential Oils
This month's column discusses the chemical composition of orange oil.
Dec 17th, 2008
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Authentication of Natural Peppermint Oil
This article explores the application of carbon-14 testing as a method to authenticate naturally sourced peppermint oil and screen for adulteration.
Feb 28th, 2019
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Berjé Buys for Cognac Oils
Berjé Inc. announced the acquisition of a main distributor of cognac oils.
Feb 16th, 2016
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The State of Citrus Oils, 2019-2020
The long-awaited return of a buyer’s market.
Dec 9th, 2019
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2018 The Year in Review: Citrus Oils: Availability and Markets
What do the lemon, grapefruit, lime, orange and mandarin oil markets look like? This article discusses global availability and developing an effective and adaptable purchasing strategy.
Nov 30th, 2018
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Bio-Based Butanol as a Solvent for Essential Oil Extractions
The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).
Feb 28th, 2019
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Coffee Flavors Chill Out
As Millennials and iGeners look for more flavorful coffee beverages, flavorists are adapting to market drivers and delivering bolder, colder and more natural coffee flavors.
Jan 28th, 2019
vanillabeanPF_850
Part 1: The Microstructure of and Compartmentation in the Ripe Vanilla Bean
This paper is the first in a two-part series on vanilla curing. This installment considers the vanilla bean tissue microstructure and cellular compartmentation of key enzymes and chemical actives in relation to their potential for vanillin and flavor formation in the ripe bean.
Jun 25th, 2013
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Spent Coffee Grounds: A Medium for Sustainable Change
By extracting these key residual volatile aroma compounds from food-grade spent grounds, it is possible to yield high-quality, sustainable flavoring products for use in a range of sweet and savory, coffee and non-coffee related applications
Nov 7th, 2019
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Symrise Collection Adds A Splash of Tea and Coffee to Dairy Applications
The collection of ingredients not only imparts the flavor but provides masking benefits for astringent or sour notes.
Dec 10th, 2018
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