Search Perfumer & Flavorist: Page 2

26 Results

Type: Article

pf_jud_lead_32619

Organoleptic Characteristics of Flavor Materials - April 2019

This month’s column features discussions on spike lavender oil organic, 3-methylthio-1-hexanol, piperonal natural and more.

oregano3

Progress in Essential Oils: Spanish Oregano Oil

This month's column discusses the chemical composition of Spanish oregano oil.

As one of the most popular and expensive oils of the 19th century, violet oil’s compounds could be isolated into three major ionones. It was found that depending on the synthetic route, mixtures of the ionones in different ratios were formed, each of which had unique fragrance profiles.

Patenting Non-Naturally Occurring Fragrance Compounds

What does the patent literature tell us about innovation in the area of non-naturally occurring fragrance compounds? This short article provides some recent examples of U.S. patents that have claimed “new, useful and non-obvious” non-naturally occurring fragrance compounds or compositions.

PF1711_lawrence_425

Progress in Essential Oils: Thymol-rich Thymus vulgaris oils – Part 1

A derivative of thyme oil, thymol contains antibacterial, anti-inflammatory and antioxidant properties, among others. Part 1 discusses the various constituents of thymol-rich thyme oils.

silverfur

Progress in Essential Oils: Silver Fir or Abies alba oil

This month's column discusses the chemical composition of silver fir oil.

PF1710_BLawrence_425

Progress in Essential Oils: Spanish Sage Oil

Sage has been used as a spice and medicine throughout history with its use, growing in a variety of flavor and fragrance applications. This month, we take a closer look at the chemical constituents of pure and hybrid Spanish sage oils.

pf_dp_natural_nl

Defining Natural in Flavor Substances

How can the flavor industry overcome the challenges, legislations and regulations of configuring the naturalness of flavor substances?

vanilla17

A Natural and a Pod: Commonalities in Vanilla and Tea Processing

Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.

Page 2 of 2