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Type: Article

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.

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.

Essential Oils and Aroma Chemicals from Eucalyptus Globulus Labill.

Eucalyptus globulus Labill., which is used in Spain for cellulose and paper production, is grown under an integrated reforestation program. In addition to its importance in the pulp and paper industry, the leaves of E. globulus are used to produce an important essential oil from which 1,8-cineole is isolated. Essential oils can also be obtained from the flowers and fruits of this same tree. Commercial amounts of a resinoid absolute are also obtained from the leaves.

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Flavor Characterization of Different Varieties of Vanilla Beans

The objective of the work described in this article is the aroma characterization of vanilla beans from different geographical locations with a view to developing a database of information to be used as an indication of geographical origin and bean quality.

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An Analytical Workflow for Pumpernickel Bread Varieties

GCxGC-TOFMS and ChromaTOF® Tile Software combine for an efficient, supervised statistical analysis. See how subtle variations in recipe can change the aroma profile of pumpernickel bread.

Florida Tangerine Peel Oil – The Changing Cultivar Landscape

Citrus fruits have been a valuable and prized flavor and fragrance ingredient for thousands of years. The ability of citrus to easily crossbreed has provided us with a large family of different fruits, many with very unique and interesting organoleptic properties.

Florida Tangerine Peel Oil – The Changing Cultivar Landscape

Citrus fruits have been a valuable and prized flavor and fragrance ingredient for thousands of years. The ability of citrus to easily crossbreed has provided us with a large family of different fruits, many with very unique and interesting organoleptic properties.

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Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

Thyme Varieties From Different Geographical Origins

Comparison of Thyme Varieties from Different Geographical Origins

LECO’s new Pegasus BTX promises ultimate sensitivity and revamped ion path integrity. See how this advanced upgrade in the world of GC-TOFMS illuminates even the lowest-level chemical differentiators of dried thyme samples were sourced from four different

A New Variant of the DieIs-Alder Reaction and Its Use in the Synthesis of Fragrance Materials

Nowadays, the fragrance ingredients market is dominated by synthetic materials which offer a reliable source of inexpensive building blocks for the creative perfumer.

One Size Doesn't Fit All: Varying Factors of Success in Small-, Medium- and Large-sized Fragrance Manufacturers

Part 1 of 3: Benchmarking the fragrance industry—examining current trends and future growth

juniper

Progress in Essential Oils: Juniper Berry Oil

This month's column discusses the chemical composition of juniper berry oil. Some of its common uses include seasoning mixtures in the food industry as flavorings in marinades for meat and fish, as well as in beverages such as tea, beer and brandy

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.

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.

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.

rosewood

Progress in Essential Oils: Rosewood or Bois-de-Rose Oil

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

Bulgarian Zdravetz Oil

Some of the components of an essential oil have opened the way to the discovery of new groups of compounds with unusual chemical behavior. Our subject, zdravetz (Geranium macrorrhizum L,), belongs to the Geraniaceae family, which abounds in aromatic plants including the genus Pelargonium. It originates from South Africa and is widespread along the Mediterranean coast. Large quantities of pelargonium oil, incorrectly known as “geranium oil,” are produced from different varieties of Pelargonium roseum L. Of the genus Geranium, only zdravetz is used in Bulgaria for production of essential oil and aromatic extracts.

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Progress in Essential Oils: Bitter Fennel Oil and Extract

In this edition, Brian Lawrence discusses the composition of bitter fennel oil and extract.

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