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Type: Article
Ingredients
Progress in Essential Oils
Alaska yellow cedar leaf oil, Ceylon citronella oil and Spanish oregano oil
Ingredients
Progress in Essential Oils: Celery Seed and Leaf Oils
This month's column discusses the chemical compositions of celery seed leaf and oil.
Ingredients
Progress in Essential Oils: Curry Leaf Oil
This month's column discusses the chemical composition of curry leaf oil.
Ingredients
Pink Pepper Fruit and Leaf Oils
This month's column discusses the chemical composition of pink pepper fruit and leaf oils.
Ingredients
Progress in Essential Oils: Calmus Oil, Triploid Rhizome-Leaf Oils and More
Calamus oil, triploid rhizome-leaf oils, diploid rhizome oils and
Nigella sativa
oil.
Fragrance
Progress in Essential Oils: Citron Oil, Pimento Leaf and Berry Oil
This month, Brian Lawrence discusses the composition of citron oil, pimento leaf and berry oil.
Beverage
Leaf essential oils of three different varieties of Citrus reticulate Blanco growing in Egypt
Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977. This work was undertaken for the purpose of exploring new sources of citrus oils which may be useful as food flavors and in the fragrance industry. The study deals with the analysis of leaf essential oils of three different varieties of C. reticulata Blanco which flourish in Egypt.
Ingredients
The Chemical Composition of the Leaf Essential Oils from 110 Citrus Species, Cultivars, Hybrids and Varieties of Chinese Origin
We carried out systematic analytical studies on the composition of the leaf oils from 110 citrus species, varieties, hybrids and cultivars of Chinese origin in order to look for new resources for essential oils and provide the systematic chemical-composition data of the leaf oils for the taxonomy of citrus plants.
Ingredients
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.
Ingredients
Eucalyptol
Eucalyptol shares with eugenol the rare distinction of being one of two large-volume aroma chemicals whose supply is totally natural.
Ingredients
Woody Notes in Perfumery: Cedarwood and Cedarwood Derivatives Part I
Cedarwood is an important perfume material in the woody odor tonality.
Ingredients
Cedarwood And Derivatives In Perfume Compounds, Part II
In the previous article on cedarwood (
Perfumer & Flavorist
magazine, May/June 2001), we discussed different cedarwood oil types and various cedarwood derivatives. In this article, we will look at the use of cedarwood and its derivatives, as well as specialties in various types of fragrances.
Ingredients
Majestic Cedars
A worldwide exploration of the trees that give us one of fragrance's most valuable and versatile ingredients.
Ingredients
Cedarwood and Derivatives in Perfume Compounds, Part II
In the previous article on cedarwood (Perfumer & Flavorist magazine, May/June 2001), we discussed different cedarwood oil types and various cedarwood derivatives. In this article, we will look at the use of cedarwood and its derivatives, as well as specialties in various types of fragrances.
Ingredients
The Olfactory Power of Japanese Cedar
A cultural history of a rare and fleeting essential oil.
Ingredients
Cover Story: Leaf Alcohol Preparation
cis-Hex-3-en-1-ol and trans-hex-3-en-1ol are called leaf alcohols, though their aromas resemble freshly cut grass. Perfumers define their aroma more precisely: cis-hex-3-en-1-ol has powerful and intensely green grassy odor.1 Traces of cis-hex-3-en-1-ol are used in refreshing top notes in delicate floral fragrance types such as muguet and lilac; in addition, the alcohol is often used alongside geranium oil, galbanum, oakmoss, lavender and mint oils.
Ingredients
Indian Curry Leaf
A member of the natural order of Rutaceae, Murraya Koeniglii (Linn) Spreng, the "Indian curry tree" is a pretty, small shrub or tree up to 6 m in height and 15 to 40 cm in diameter. For years, Murraya koenigii in addition to its therapeutic values, has enjoyed a unique status as a flavoring principle in Indian cuisine.
Ingredients
Leaf Alcohol
Leaf alcohol and its derivatives are a symbol of the “green revolution in flavors and fragrances that developed in our industry during the 1960’s.” Its commercial introduction changed the nature of flavors and fragrances and resulted in the wide spread use of n-hexenyl based materials, Today, more than 40 structurally related aroma chemicals are being utilized in our industry and all at relatively low formula percentages.
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