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Type: Article
Ingredients
Geraniol
Geraniol is one of the most organoleptically complicated aroma chemicals found on the market today and shows its complex nature by tbe number of geraniol grades offered. The product we refer to as “geraniol” is in reality a mixture of two cis-trans isomers properly named geraniol (trans) and nerol (cis).
Beverage
Flavor Bites: Geraniol
The rose character of geraniol is very bright and fragrant but it also possesses considerable depth, which is especially helpful in flavors.
Ingredients
A thin layer chromatographic method for estimation of geraniol in oils of palmarosa
The experimental data presented above show that geraniol can be estimated quickly by thin layer chromatography and the results conform with those obtained by gas chromatography.
Ingredients
Geraniol-rich essential oil from Monarda Fistulosa L.
At present, adequate information has been developed on the agronomic and oil extraction procedures to enable the initiation of commercial geraniol production using the Morden No. 3 Monarda hybrid. This hybrid grows well under the dryland culture in central Canada. It is winter hardy and of a perennial nature; the oldest plantation is six years old and is still in good production.
Ingredients
Chemical Investigation of Essential Oil of Abutilon Indicum
The plant Abutilon indicum contains 0.15% of essential oil which mainly consists of α-pinene, caryophyllene, caryophyllene-oxide, endesmol, farnesol, borenol, geraniol, geranyl acetate, elemens and 1:8-cineole along with a number of other minor constituents.
Fine Fragrance
Synthesis and Odor Characteristics of Some Cyclopentane Derivatives
In this work we present the synthesis and odor characteristics of some cyclopentane derivatives. Compounds described in this paper can be considered as cyclic analogues of geraniol, citronellol, dihydrocitronellol and their derivatives.
Ingredients
Progress In Essential Oils
Geranium Oil In 1996, Zang et al. analyzed geranium oil of Chinese origin. Although they found that some of the major constituents were citronellol (24.73%), geraniol (8.79%) and linalool (4.16%), the authors misidentified many of the other constituents; however, it is included in this review for completeness. Möllenbeck et al. (1997) analyzed a sample of geranium oil produced in Madagascar. The oil composition was found to be as follows:
Trends
The Juice: Dr. Wolfgang Krause
Krause’s work with geraniol, citral and menthol introduced him to the world of flavor and fragrance where he continues to foster an advocacy for the industry by active participation in the community and education to the trade and public.
Ingredients
Progress in Essential Oils
Brian Lawrence discusses geranium oil, Citronella Oil, Olibanum Oil, Asafoetida Oil
Ingredients
Reseda (Mignonette) in Perfumery
Reseda compounds have been used in extracts, lotions and soaps, Today, reseda is no longer used as a floral fragrance per se, but it remains a valuable note in modern perfumery, as the newer reseda specialties attest.
Ingredients
Progress in Essential Oils
Lawrence discusses the composition of bay oil from Benin and Cuba. He also discusses the composition of western red cedar leaf oil (
Thuja plicata
L.) from Canada, and ambrette seed oil (
Abelmoschus moschatus
Medik.) from Vietnam.
Ingredients
Isomerization of Dihydromyrcene Oxide
In the search for new odorants, the isomerization of dihydromyrcene oxide was explored. A new aldehyde was identified and several of its derivatives were prepared. No doubt, new, interesting C10 molecules till continually be made from the pinenes.
Fine Fragrance
Natural Synthetics
In conclusion, synthetics will continue to dominate the creative ideas of perfumers. These synthetics may come from the classifications:
Ingredients
The history of lavender oil: Disturbing inferences for the future of essential oils
Whether the user industries will think it worth supporting the production of pure essential oils, this writer cannot tell. Where new sources are concerned it will involve taking up the limited output of the early years while the project grows. But if every user leaves this for someone else to do, it is not difficult to predict the degradation and disappearance of oils that are as good and plentiful today as true lavender was fifty years ago.
Ingredients
Chemical technology as a source of synthetic fragrance and flavor materials
Many other examples could be cited but those discussed above serve to make the point that we are part of the dynamic chemical industry where technological obsolescence is built into each new development. The resultant competitive pressure will keep our segment of the industry young and vigorous.
Beverage
New Techniques: the Future of Citrus
Developments in oil processing for citrus flavors and fragrances. Citrus oils are some of the most commonly used flavor and fragrance ingredients. Containing characteristic properties, citrus oils impart fresh, zesty notes to many types of foods, beverages, household cleaning products, toiletries and fragrances.
Ingredients
The Drying of Laurel Leaves
Laurel leaves are collected from Laurus nobilis L., which is an evergreen tree or shrub of the Lauraceae family and grows wild in Greece. In ancient Greece and Rome, its leaves and branchlets were used as garlands to be bestowed upon heroes on festive occasions. In modern times annually more than 250,000 kg of dried leaves (sweet bay) are marketed in U. S.A., U.S.S.R. and other countries as a flavoring material in culinary preparations like soups, fish, and ragouts.
Ingredients
Progress in Essential Oils
Geranium Oil A survey of the early literature reveals that methyl mercaptan was found as a trace component in geranium oil (Peyron 1961). Rajeswara Rao et al. (1992) determined the effect of different fertilization practices on the major constituents of geranium oil produced in Hyderabad (India).
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