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Progress In Essential Oils

Pepper oil; caraway herb, seed and root oils; cinnamon leaf oil; patchouli oil

The flavor and fragrance industry uses many classes of chemicals, including a number that otherwise are encountered only rarely outside of organic chemistry textbooks. A good example is Schiff bases, named for their discoverer, German chemist Hugo Schiff (1834-1915). A Schiff base, along with by-product water, is formed by reaction of an aldehyde with a primary amine.

Progress In Essential Oils

Lime Oil A commercially available distilled oil of lime was the subject of analysis by Inoma et al. (1989). The composition of the oil was found to be as follows:

Progress in Essential Oils

Lawrence discusses the composition of Juniper berry oil and extract from Greece, Serbia, Montenegro, Poland and Sardinia. Additionally, he covers santolina oil from Turkey and India. Finally, Lawrence explores the composition of angelica seed oil from France and Canada.

Progress in Essential Oils

Lawrence discusses the composition of Caraway oil from Austria and India. Additionally, Lawrence covers Litsea cubeba oil from Thailand, China, Vietnam and India.

Progress in Essential Oils

Bergamont oil.

Flavor Bites: Propenyl Guaethol

With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.

Challenge Precedent Question Tradition

As an alternative, I thought it might he interesting to share my observations of some of yesterday’s fragrance industry precepts which have become today’s myths from my perspective as a professional consultant who for six years ran a conglomeration of companies ranging from motion picture distribution to fast-food franchising. And from the perspective of one who had a very able teacher and understanding father who has always espoused the dictum— challenge precedent, question tradition.

Technology and the Perfumer

Instrumentation. Today, however, we are faced with perfuming the myriad of products which flow from the minds of creative marketing. We now view technology as a God-send, a collaborator, a friend in need and sometimes a scapegoat.

Quality in a Perfume

The sooner the perfumer starts using all the other disciplines available, including and especially those of the manufacturer, the more success and the more quality will be put into each creation. So going back to the original preposition of the perfume and quality, the answer lies in the two words--total involvement.

Spice Notes in Perfumery

It can be said in a general sense that anything we add for flavor or fragrance value could be construed as a spice. This study examines many of the more common spices that one would find on a good supermarket spice rack as well as some that are relatively obscure.

Soft Drink Flavor Preferences

In this global age, it is crucial for the flavor chemist, the food technologist and the marketer to understand taste diversities and transnational likes and dislikes, I believe such a complex study should be tackled through analysis of the various global beverage segments.

Aroma Chemical Profile: Indole

Indole’s long history of use in our industry results in a familiarity that allows many of us to consider it just another aroma chemical. Its early identification in jasmine flowers (along with benzyl acetate) has developed a tradition of its use in floral compositions.

Cognitive Aspects of Perfumery

I would like to talk about perfumers as examples of individuals with expertise, and illustrate the differences between novices (nonperfumers) and experts (perfumers) in the context of odor perceptions.

Biogenesis of a Perfume

The main idea in perfumery is not to make a perfume you or your collaborators would like, but rather to make a successful perfume. Remember Louis Amic’s quote using a poker machine as imagery for a perfume’s five elements; name, fragrance, bottle, distribution and financial support.

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