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Type: Article

Section: Fragrance > Ingredients

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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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The Meyer Lemon Story

The history, botany and chemical analysis of Meyer lemons.

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New Citrus Alternative: Discover Lemon Myrtle

Discover the unique flavour and taste of Lemon Myrtle from Australian Native Products. Elevate your products with this vibrant citrus alternative. Explore more

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A revolution in fragrance: Lemon Myrtle – the new citrus

Lemon Myrtle - With a sophisticated aroma and naturally occurring citral, this versatile ingredient offers benefits from antimicrobial to mood enhancement. Read about this fresh, sustainable 'new citrus' capturing hearts worldwide!

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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.

A New Method of Separation of Citral from Lemongrass Oil

Although many methods are known for the separation of citral from lemongrass (Cymbopogen flexuosus) oil, like fractional distillation, adduct formation and regeneration, the purity and the yield of citral as separated are not satisfactory. A new method for separation of citral in pure form and in near quantitative yield uses the column chromatographic technique. This method may also be adapted for large scale separation of citral and hence can be of commercial importance.

HPLC-NMR — a Powerful Tool for the Identification of Non-Volatiles in Lemon Peel Oils

Citrus peel oils are of great importance for the flavor and fragrance industry because they are widely used in perfumes, beverages, food and cosmetic products. Many publications cover the analysis of the volatile substances of peel oils.

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Flavor Bites: Perfumers and Flavorists

Although there are distinct differences in the responsibilities and duties of perfumers and flavorists, these two occupations share many similarities and can learn much from each other

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

Mango flavors are far and away the most obvious home for diphenyl ether.

Flavor Bites: Diphenyl Ether

The odor of this underused material is aggressively pungent but strongly reminiscent in dilution of mango skins.

U.S. Market of Flavors & Fragrances

The U.S. flavor and fragrance industry occupies a very important place on the world scene (probably between 25% and 30% world market share). There is much confusion, misinterpretation and misunderstanding concerning its real market size and trends, which is due to an inadequate definition of terms and also to bad research and research methods.

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2021 Flavor & Fragrance Leaders & Newsmakers

Executives from several leading F&F companies provide an in-depth look at the last year and trends to come.

Organoleptic Characteristics of Flavor Materials

1-Tetradecanal (synonym: myristaldehyde; aldehyde C-14, myristic), spearmint oleoresin and 2-Ethyl-2-hexenal.

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2016 Flavor & Fragrance Leaderboard

An exclusive look at the top companies' financial reports, sustainability strategies, R&D initiatives, M&A activity and more.

Perfume and Flavor Synthetics

A model for research and academic-industrial cooperation. Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fields of basic research.

Perfumer & Flavorist--Year One

With this issue we complete the first year of publication of Perfumer & Flavorist. We will take this opportunity to report to our subscribers regarding the aims of this publication as well as the future plans.

Flavors and Fragrances as Functional Ingredients

Flavors and fragrances have a shared heritage, a common raw material base (natural products) and common technologies (extraction and distillation). Until recently, however, the flavor and fragrance industries were moving in different directions. Now there is a coming together, with common challenges. Now we talk about “functional ingredients,” as opposed to flavors and fragrances.

Digitally Released Aroma and the Flavorist

In this technology, an aroma, dispersed in a specially selected solvent system, is adsorbed on a chemically inert carrier material, again selected for its compatibility within the total system, and released in a stream of carrier gas at an electronically controlled moment for a brief and precisely controllable time span through an outlet ergonomically designed to lead it to the consumer’s nose with minimal spill-over to the environment.

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