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Type: Article

The Oxidative Stability and Retention of Limonene-based Model Flavor Plated on Amorphous Silica and Other Selected Carriers

Evaluating effectiveness of amorphous silicas as flavor carriers, versus traditional flavor carriers.

The Oxidative Stability and Retention of a Limonene-Based Model Flavor Plated on Amorphous Silica and Other Selected Carriers

The results of this study demonstrate that amorphous silicas evaluated in this study are more effective flavor carriers in the plating process compared to the traditional flavor carriers. More studies are in progress to better predict the type and degree of flavor interactions with silica of different particle sizes and surface chemistries.

Organoleptic Characteristics of Flavor Materials: February 2015

Odor, taste and suggested applications for Honey Treattarome, natural cocoa extract, methylphenylacetate, natural passion fruit Hinotes and more.

Progress in Essential Oils

Brian Lawrence discusses dill oil, dill extract, Lavandula stoechas Oil, Verbena, Lemon Verbena, Ajowan Oil, Tolu Balsam Oil

Progress in Essential Oils

Cinnamomum camphora oils, jasmin oil and its extracts, and dwarf pine oil.

Enantiomeric Odor Differences and Gas Chromatographic Properties of Flavors and Fragrances.

Enantiomers of flavors and fragrances show characteristic differences in odor and taste; thus, the enantiomer composition is an important property that should be determined by analytical resolution on a chiral stationary phase in gas chromatography.

Skin Benefits of Sacrosantol: A Reconstituted Sandalwood Oil Based on Natural and Biotechnology-derived Ingredients

Part 1 of 2: This study compares Sacrosantol to naturally produced sandalwood oil as a viable alternative regarding the sustainability, cost-efficiency and purported benefits.

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Pink Pepper Fruit and Leaf Oils

This month's column discusses the chemical composition of pink pepper fruit and leaf oils.

Berje Pf2302 Lead

The Next Generation of Buchu Oil Production

For over 300 years, South African buchu has remained a vital component of the flavor and fragrance industry. New innovations in irrigation and fire-prevention have allowed the crop to flourish once more, ushering in the next generation of buchu.

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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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Beyond the Peel: Analysis of Pink Grapefruit Juice

There is very little differences between the peel oils of orange and grapefruit. Both of them contain pinenes and limonene as their major constituents and have very similar analytical profiles. Pink grapefruit juice’s characterizing components proved to show a few analytical surprises.

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F&F Literature Review: Value-Added Materials

What do 1,3-propanediol and flavor have in common? And how are skin sensitization assessments evolving past animal-free testing? Find out the latest in value-added materials.

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Flavor Bites: Para-mentha-8-thiol-3-one acetate

Though similar to para-mentha-8-thiol-3-one in odor profile, para-mentha-8-thiol-3-one acetate is more heat stable and is less prone to H2S loss on storage.

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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.

Axel Schnuch, University of Goettingen

Allergy Prevalence in Fragrance

Despite self-regulation, the fragrance industry still faces continual public health pressure from regulators and other stakeholders seeking to ensure that its products do not cause allergic reactions. A workshop by the International Fragrance Association discusses these issues.

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F&F Literature Review August 2018

Following is a snapshot of some of the latest research related to fragrance safety and functionality for personal care.

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Progress in Essential Oils: Turmeric Oil, Part 1

Turmeric is well-known as the yellow, aromatic spice used in curry powder and numerous Asian culinary dishes. It is the rhizome of Curcuma longa L., a member of the ginger family. Part one of this two-part column compares the chemical compositions of turmeric oil with Curcuma aromatica.

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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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