Search Perfumer & Flavorist

513 Results

Type: Article

lemon1

Progress in Essential Oils: Lemon Verbena Oil

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

pf_lemon_thumb_83118

Lemon Essential Oil: World Production, Extraction Methods and Trading

Looking into the future, it appears not so difficult to predict that worldwide consumption of lemon oil should be showing a further growth rate during the next ten years or so. Whether the industries will be able to supply the growing market in appropriate volumes and accessible prices, is something that remains to be seen.

Stability of Citral-Containing and Citralless Lemon Oils in Flavor Emulsions and Beverages

The storage stability of lemon oil treated to remove citral has not been reported. This investigation was conducted to compare the stabilities of citral-containing and citralless lemon emulsions (EC and ECL) and beverages (BC and BCL) during storage at different temperatures by both gas chromatographic and sensory analyses.

HPLC-NMR — a Powerful Tool for the Identification of Non-Volatiles in Lemon Peel Oils

Citrus peel oils are of great importance for the flavor and fragrance industry because they are widely used in perfumes, beverages, food and cosmetic products. Many publications cover the analysis of the volatile substances of peel oils.

A New Method of Separation of Citral from Lemongrass Oil

Although many methods are known for the separation of citral from lemongrass (Cymbopogen flexuosus) oil, like fractional distillation, adduct formation and regeneration, the purity and the yield of citral as separated are not satisfactory. A new method for separation of citral in pure form and in near quantitative yield uses the column chromatographic technique. This method may also be adapted for large scale separation of citral and hence can be of commercial importance.

Progress in Essential Oils

Brian Lawrence discusses lemon oil, Cangerana Oil, Tejpat Oil, Kanuka Oil

Progress in Essential Oils

This edition features the chemical compositions of tarragon oil and lemon verbena oil.

Progress in Essential Oils

Lemon-scented tea tree oil, cypress oil and Mexican oregano oil.

Progress In Essential Oils

Lemon Oil
In 1982, Kekelidze et al. analyzed the peel oil of the Novogruzinski cultivar of lemon produced in Georgia (at that time part of USSR). They found that this local oil contained the following constituents:

Progress in Essential Oils

Lawrence discusses the composition of Lemon oil from West Africa, Egypt, Japan, Italy, Greece, Venezuela, India and its chirality. Lawrence also discusses jamrosa oil from India.

Progress in Essential Oils

Lawrence discusses the composition of melissa or lemon balm oil from Slovak Republic, Cuba, Turkey, Greece and Serbia. In addition, he examines the composition of laurel leaf oil from Italy, Turkey and Spain.

Progress in Essential Oils

Erigeron, or fleabane, oil; java citronella oil; and melissa, or lemon balm, oil

Coriander seed

Progress in Essential Oils: Coriander Seed Oil and Extract

This edition features the chemical composition of coriander seed oil and extract, and lemon thyme oil.

Progress in Essential Oils

Brian Lawrence discusses dill oil, dill extract, Lavandula stoechas Oil, Verbena, Lemon Verbena, Ajowan Oil, Tolu Balsam Oil

pf_orange_lead_112818

2018 The Year in Review: Citrus Oils: Availability and Markets

What do the lemon, grapefruit, lime, orange and mandarin oil markets look like? This article discusses global availability and developing an effective and adaptable purchasing strategy.

Organoleptic Characteristics of Flavor Materials: December 2011

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such Bergamot oil from juice emulsion, light fraction of lemon oil, orange oil Guinea and more

Organoleptic Characteristics of Flavor Materials: April 2006

Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Ambrette Seed Oil, Lemon Carbonyls, Caprylic Acid and more.

Organoleptic Characteristics of Flavor Materials: June 2014

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-methyl-3-tetrahydrofuranthiol (cis and trans) and rum CO2 extract, to oil lemon Meyer (cold-pressed).

Page 1 of 29