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Type: Article

Progress in Essential Oils: Basil Oil, Part 2

The present article is part two in a series of two that provides the findings of various researchers on the chemical constituents in basil oil. Part 1 appeared in the May 2014 edition of Perfumer & Flavorist.

Progress in Essential Oils: Basil Oil, Part 1

The present article is part one in a series of two that provides the findings of various researchers on the chemical constituents in basil oil. Part 2 appears in the June 2014 edition.

Analysis of Basil Oils by GC-MS Data Bank

This study has allowed us to separate more than one hundred constituents in various basil essential oils and to identify ten new compounds. The usefulness of a library based not only on mass spectra but also on retention times has been demonstrated.

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Mint Landscape from Field to Flavor

The mint family (Labiatae or Lamiaceae) is composed of many species — including basil, lavender, rosemary, peppermint and spearmint — grown commercially for their essential oils or leaves. This article focuses on agricultural practices employed in the production of peppermint (Mentha x piperita).

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Fragrance Sustainability: Seeking a Sustainable Alternative to Brazilian Rosewood

Linalool enantiomers in the essential oils of aromatic plants from Brazil: Aniba rosaeodora (rosewood), Lippia alba (erva cidreira) and Ocimum basilicum (basil).

Progress in Essential Oils

Brian Lawrence discusses Basil Oil, Cananga Oil, Lovage Oil

Essential Oils: Yesterday, Today and Tomorrow

During the last 30 years, we have witnessed many changes within the essential oils industry. Essential oil production and processing are an important part of the global flavor and fragrance industry. Along with aroma chemicals, they constitute the creative building blocks for virtually all flavors and fragrances.

Ocimene

A versatile floral ingredient, ocimene can be used in a various artificial essential oils, fragrances and household product fragrances.

The food industry uses dried herbs and spices, and their manufacture is also easy.

Spices and Herbs, Ground or Extracts: Can You Taste the Difference of These 3 Ingredients?

Differences and suitability for flavor applications among three ingredient forms.

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Formulating with Citrus: New Developments in Citrus Fragrance Ingredients

The aroma chemical aspects and new discoveries in both natural and synthetic citrus ingredients. Of all the ingredients on the perfumer's palette, surely none are more instantly recognizable to the public than those in the citrus category. Fresh juicy oranges, sulfurous tangy grapefruit, tart puckery lemons and heady sweet limes all bring to mind a host of pleasant associations in which taste and smell play an equal part.

For pistachio kiiNote, the panel also thought of sesame, graham and its wonderful partner…cheesecake or other baked items like banana bread. It might give an interesting twist to chocolate or cocoa.

Flavorist Panel Evaluates Ethyl Isobutyate, Prenyl Mercaptan, Basil Oil and More

Cyndie Lipka and her panelists share their notes in the September 2023 Flavor Materials Report.

Although found only in coffee, furfuryl thioacetate certainly carries roasted, meaty and burnt notes.

Organoleptic Characteristics of Rue Oil, Cardamom Oil, Furfuryl Thioacetate and More

This month’s column discusses rue oil, cardamom oil, furfuryl thioacetate and more.

thyme

Progress in Essential Oils:Thymol-rich Thymus vulgaris oils – Part 2

We take a closer look at the various constituents of thymol-rich thyme oils hailing from various parts of Iran, as well as Turkey, Czech Republic, Spain and Brazil.

In this month’s column, we evaluate ingredients from Van Aroma, a company founded in 2006 and based in Bogor in Indonesia, specialized in essential oils and other natural extracts.

Flavor Reports: British Society of Flavourists Inaugural Column

This month’s column features odor and taste notes on ingredients such as patchouli terpenes, dihydroeugenol and more.

Progress in Essential Oils: Mentha Citrate and Ajowan Oils

This edition discusses the chemical composition of Ajowan oil and Mentha citrata oil.

celery

Progress in Essential Oils: Celery Seed and Leaf Oils

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

Natural Essential Oils: Extraction Processes and Application to Some Major Oils

This discussion offers a brief overview of the different processes used to obtain natural essential oils. The trend of development in natursl essential oils for the near future will be to: —obtain products free of organic solvents —impove the preparation of the plant matter in order to get better yields —develop aromatic molecules through fermentation

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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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