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174 Results
Type: Article
Trends
Scents of Citrus
A look at the recent launches in citrus-inspired fragrances.
Beverage
Citrus essential oils
The recent trend toward natural ingredients in foods should increase the use of natural citrus oils and aqueous essences, They provide a wide range of flavors and solubility characteristics for use in foods, cosmetics, and cleansers and can he declared as natural ingredients on the label.
Ingredients
The Citrus Trail
Even within the flavor and fragrance industry itself, there is often a certain amount of confusion surrounding lime and its derivative, lime essential oil.
Flavor
Citrus Solutions
How shifting global production, new technologies and markets, and emerging customer needs are changing the citrus landscape.
Beverage
Citrus Innovations
A survey of recent patent activity unveils advances in shelf stability, solubility, citral derivatives and bitter blockers
Ingredients
China: The Citrus Revolution
The state of mandarin, navel orange, pumelo, tangerine and orange.
Ingredients
The Citrus Trail
Key limes do not come from the Florida Keys. Even within the flavor and fragrance industry itself, there is often a certain amount of confusion surrounding lime and its derivative, lime essential oil. The confusion stems largely from the fact that there are actually two different types of lime, which are most often used in essential oil production — the Persian lime (Citrus latifolia) and the Key lime (Citrus aurantifolia).
Ingredients
Perspectives on Citrus
The presence of citrus notes in the life of a perfumer.
Ingredients
Focus on Citrus
WFFC UK event hosts citrus experts.
Ingredients
β-Damascone in Orchard, Berry and Other Fruit Flavors
β-Damascone has an interesting cedar twist along with a superb damson character.
Beverage
Distillation Systems for Citrus Separations
Pope Scientific offers Wiped-Film Still technology to separate heatsensitive citrus oils, flavors and related substances.
Ingredients
Citrus focus: A Cultivated Zest
Known as golden apples centuries ago, lemons were once regarded as luxuries, traded for precious items in marketplaces around the world. Today, with over 3 million tonnes produced each year — the equivalent of approximately 21,000 million individual lemons — this fruit is as popular as it has ever been.
Ingredients
The Passion Fruit Core: 2-Methyl-4-propyl-1,3-oxathine
Chemistry and applications in fragrance and flavor
Regulatory & Research
Quantitative Relationships Between Structure and the Fruity Odor of Esters
This article describes the evaluation of three QSAR approacbes (CoMFA, Hansch and Principal Component Analysis) which were used to investigate the correlation between chemical structure and the fruitiness of esters. It includes the first published study of the use of comparative molecular field analysis (CoMFA) in the formulation of a structure-odor relationship.
Ingredients
Butyric Acid in Dairy, Fruit, Savory, Brown and Other Flavors
Despite this pungent profile, butyric acid is capable of working in a very wide range of flavors.
Ingredients
Ethyl Iso-Valerate in Tropical, Berry, Fruit and Other Flavors
Ethyl iso-valerate makes it a great partner for a number of related esters, especially ethyl butyrate, ethyl 2-methyl butyrate and ethyl hexanoate.
Flavorcon Coverage
2-Pentyl furan in Savory, Brown, Fruit and Other Flavors
John Wright discusses the nuances of 2-pentyl furan in the October 2023 issue.
Trends
New in Niche: White-Space Citrus
Why are current trends in niche perfumery placing citrus notes at the forefront of innovation?
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