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Section: Fragrance > Ingredients

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Progress in Essential Oils: Sweet Fennel Oil and Extract

In this column, Brian M. Lawrence reviews the composition of sweet fennel oil and extract as found by various researchers. For example, a commercial sample of sweet fennel oil was screened for its anti-platelet activity by Tognolini et al. (2006) and Guerini et al. (2006) using GC-FID and GC/MS. Results are reported herein.

Rooibos tea extract

Frutarom’s rooibos tea extract is a dark brown FEMA GRAS liquid with good water solubility, and uplifting tea notes with an underlying sweetness.

Brown Oil Extractor

A new commercial method for the production of citrus essential oils in Florida.

Natural Moss Extracts

Biolandes offers three natural moss extracts that comply with IFRA’s 43rd amendment and have a long-lasting effect.

New Solvents for Extraction

New solvents based on Hydrofluorocarbon-134a and a new technology to optimize their remarkable properties in the extraction of plant materials offer significant environmental advantages and health and safety benefits over traditional processes for the production of very high quality natural fragrant oils and flavor extracts.

The product is born of a collaboration between the Albert Vieille teams and the perfumers at Givaudan.

Albert Vieille Extends Pink Peppercorn Line with CO₂ Extracts

The product is a collaboration between the Albert Vieille teams and the perfumers at Givaudan.

Continuous Process for Oakmoss Extraction

Oakmoss (Evernia prunastri L. Ach.), along with other tree mosses, is among the most voluminous botanicals which are solvent extracted for use in perfumes. These extracts are manufactured with heavy labor costs. Large quantities of solvent have to be circulated and evaporated. This requires high energy costs. Therefore, there is a place for a quicker continuous automated process.

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Endpoint. Extraction Matters in F&F Development

Unadulterated oils and optimized extracts.

CitrusOil RecoveryDuringJuice Extraction

In this article, the FMC oil recovery system and a review of the currently applied processing technology will be discussed

Resin Acid in Tree Moss Extract

Lichens are symbiotic organisms of fungi and algae. The biological significance of lichens and their metabolites has been reviewed by Huneck, who even stated that “good perfumes require lichen extracts.”

Leco Pf2206 Lead

Hydrogen vs. Helium: Extra Speed, No Sacrifices

The quality of essential oils can degrade or change over time, so fast and reliable analytical screening is critical for quality control. By switching from helium to hydrogen, your lab can save time and money without sacrificing results.

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Extracts: A Classic Approach to Modern Needs

As the list of consumer demands grows, extracts have become an essential part of the flavorist’s palette.

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Patent Pick: Enzyme-treated Vanilla Extract

Patent Picks are chosen by the editors from publicly available sources. Today's highlight describes an enzymatic method to treat vanilla extract for mature fragrance notes.

Carbon Dioxide Extracted Ingredients for Fragrances

Technical and Commercial Developments in Perfumery Materials. Since the turn of the century, we have taken giant steps forward in the synthesis of aroma chemicals. Now, new low temperature technology is being used to improve the extraction of some old, well established, popular natural products, the essential oils. This new low temperature extraction technique employs carbon dioxide.

Ginkgo Bioworks Optimizing Rose Extract

Material produced via engineered biology.

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Symrise Extends CFO’s Contract Ahead of Schedule

With the extension, CFO Olaf Klinger will continue to manage the company’s finances for another five years, through January 2024.

“[Supercritical fluid extraction] perfectly answers the clean label requests of the market: natural, 100% from the named source, process solvent-free,” says Firmenich’s Pierre Chauchadis.

The Modern Way: Supercritical Fluid Extraction

Sustainable, affordable and delivering high-quality products, supercritical fluid extraction is a method for the ages.

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.

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