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Type: Article

Organoleptic Characteristics of Flavor Materials

Celebrating 20 years of organoleptic evaluations and welcoming a new voice; also features the following: 3-heptanone (Synonym: Ethyl Butyl Ketone),3-hexanol, 2-iso Propyl Phenol, 1-(methylthio)-2-Butanone and more.

Progress in Essential Oils

Progress in Essential Oils

Brian Lawrence discusses Artemisia annua Oil, Scotch Spearmint Oil, Spanish Oregano Oil

Herbs like dill, basil, lemongrass and sage were also mentioned when the panel thought of geraniol.

Organoleptic Characteristics of Flavor Materials

This month’s column features valeric acid, savory oil, orange terpenes and more.

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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.

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A Review of the Production of Green Notes

Green notes are present in a wide variety of fresh leaves, vegetables and fruits. These compounds are responsible for a so-called green odor, green aroma, fresh note or green note.

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Progress in Essential Oils: Turmeric Oil, Part 2

Part two of this two-part column compares the chemical compositions of turmeric oil and Curcuma longa.

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Progress in Essential Oils: Spike Lavender

This month's column discusses the chemical composition of spike lavender (Lavandula latifolia Medic).

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Endpoint. Seeing Past the Amber Glass

What do you think the consumer envisions in a product touted as natural? That using it will make them healthier, wholesome and bring them closer to nature? Or that nature’s extracts hold secrets to longevity and enlightenment?

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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.

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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.

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Flavorcon 2018 Hosts Global Tastemakers in Atlantic City

The global flavor, food and beverage event brought together more than 550 attendees to discuss insights into ingredients, formulations, product development and consumer and market trends.

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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.

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Progress in Essential Oils: Silver Fir or Abies alba oil

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

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Progress in Essential Oils: Myrica Gale

Adored by beavers, once found in beers of north western Germany during the Middle Ages and used as an effective insect repellant or a perfumery ingredient, myrica gale oil's constituents can shed new light to formulators on other ways it can be used in F&F.

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Endpoint: Look Both Ways

A yearly recap of F&F’s research highlights and what’s to come for 2018.

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Minimizing Flavor Deterioration

Flavor deterioration during storage is of interest to both the food and flavor industries. While there are numerous studies on flavor deterioration in foods, little has been published on the deterioration of food flavorings, especially when in the liquid form.

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Progress in Essential Oils: Celery Seed and Leaf Oils

This month's column discusses the chemical compositions of celery seed leaf and oil.

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