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The panel thought that β-caryophyllene would also work well as a part of floral notes or in floral flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column offers a taste of Litsea cubeba oil, farnesene 90% natural, germacrene D 85, natural and more.

Green bell pepper, mushroom, celery, and potato/potato chip among others came up as options for cis-3-hexenal.

Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials

Cyndie Lipka's panel discusses possible applications for a lineup of materials.

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Organoleptic Characteristics of Flavor Materials: September 2016

This month's column features organoleptic discussions of white china tea distillate, mushroom distillate, rose distillate organic, boronia absolute Tasmanian and more.

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Organoleptic Characteristics of Flavor Materials June 2018

This month’s column features discussions on cocoa shell extract, grapefruit oil CP, coffee oil natural and more.

Flavorcon 2023 Master Class moderator and Flavor Reports columnist Cyndie Lipka.

Oqema, Berje, Avant, Excellentia, Bedoukian and Millipore Sigma Flavor Materials Evaluated

Take a look at flavorists' notes on petitgrian oil, phellandrene, ex. dives, phenethyl acetate and more.

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Organoleptic Characteristics of Flavor Materials August 2018

This month’s column features discussions on cubeb oil, carvacrol natural, juniperberry oil, isoamyl salicylate natural and more

In the Kaleidoscope: Celery

Excellent diffusive power and superb odor tenacity make the celery seed oleoresin a distinguished ingredient in perfumery compositions; splendid effects are achieved with very small amounts. One can use oleoresins for flavoring foods depending on “whether an oil rich in volatiles or a milder flavoured product is required”.

Celery and More Phthalide Lactones

Apium graveolens Linn. (Apiaceae) is commonly known as celery.

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

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Grapefruit Flower

The grapefruit, Citrus paradisi Macfad., which is the fruit of a subtropical tree, appears to have an uncertain history. All species of the genus Citrus are thought to be native to Asia and the Malay Archipelago, but the actual origin of grapefruit has been a mystery. Origins, composition, use and more.

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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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Symrise White Grapefruit Whitepaper

Grapefruit make a valuable contribution to the South African economy, for individual consumption as well as for the flavor, fragrance and cosmetics industry worldwide. Learn how Symrise brings its precious taste and scent to the world ...

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Progress in Essential Oils: Grapefruit Oil

This month's issues discusses the chemical composition of grapefruit oil.

Grapefruit: the ‘Forbidden’ Fruit

The most recent addition to the citrus family, the grapefruit was relatively unknown to both Eastern and Western civilizations until its discovery in Barbados in 1750.

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Grapefruit: the 'Forbidden' Fruit

The most recent addition to the citrus family, the grapefruit was relatively unknown to both Eastern and Western civilizations until its discovery in Barbados in 1750. Since then, it has spread to tropical and sub-tropical regions throughout the Western Hemisphere, and is renowned for its distinctive, sweet-sour flavor. Here, the authors review the similarities between the grapefruit and its larger ancestor, the pummelo, and examine grapefruit oil components and their distinct flavor profiles.

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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.

1,1-Dimethoxy-2,2,5-trimethyl-4-hexene: The Grapefruit Acetal

Chemistry and application in fragrance.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

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