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Section: Fragrance > Ingredients
Aroma Chemicals and Citrus Oils
Natural citrus oils cannot be reconstituted (substituted) by compounding aroma chemicals for three reasons: (1) Citrus oils are complex mixtures, up to 300 chemicals of which many are unknown. (2) If they are known, many are not commercially available. (3) Individual constituents with asymmetric carbon atoms, mostly are optically active, A lot of aroma chemicals are not. On the other hand, aroma chemicals with citrusy odors deserve their own place for compounds in functional perfumery, mainly for stability reasons.
Apr 6th, 2016
Progress in Essential Oils
Brian Lawrence discusses Artemisia annua Oil, Scotch Spearmint Oil, Spanish Oregano Oil
Apr 6th, 2016
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Progress in Essential Oils: Ylang Ylang and Cananga oil
This month's column discusses the chemical compositions of ylang ylang and cananga oil.
Nov 2nd, 2016
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Beyond Muguet
We describe herewith the important milestones in the evolution of the lily of the valley odorant family, as well as recent advances towards the creation of a portfolio of sustainable and biodegradable captive ingredients.
Mar 22nd, 2018
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.
May 27th, 2017
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A Natural and a Pod: Commonalities in Vanilla and Tea Processing
Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.
Jan 11th, 2017
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