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Type: Article

fresh peppermint leaves and essential oil on the table

Comparative Analysis of Historical Peppermint Oil from Bulgaria and a Commercial Oil of North American Origin

Chemical composition, olfactory analysis and antibacterial activity

An Effective Program for Maturity Prediction Peppermint Oil Crops

Use of the harvest prediction program has led to a greater understanding of the maturity effects on quality and allowed far greater confidence in the ability of the Australian peppermint oil industry to produce consistently high-quality peppermint oil.

Nantong—China’s Peppermint Producing Center

Now Nantong supplies about 30% of China’s peppermint oil and about 1/10 of the worlds total. Some 10,000 hectares of land in the area are devoted to growing peppermint.

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Authentication of Natural Peppermint Oil

This article explores the application of carbon-14 testing as a method to authenticate naturally sourced peppermint oil and screen for adulteration.

Potent Odorants in Peppermint and Cornmint Oils Characterized by GC-O and AEDA

In this study, GC-O and AEDA were used to characterize odorants in peppermint oil Yakima and cornmint oil Chinese.

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Organoleptic Characteristics of Flavor Materials - October 2019

This month’s column features organoleptic discussions on immortelle absolute, a-angelica lactone, 4-thujanol, sage oil dalmatian and more.

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Flavor Creation: Composing Savory Flavors

How to combine low notes, middle notes and top notes for a successful flavor composition. Years ago, I listened to music on a cheap transistor radio. Through its tiny speaker I could hear the basic melody and words to my favorite songs.

Emerging Trends in Soft Drink Flavors

Mintel unveils the latest trends in soft drink flavors, including fruit, herbal and citrus

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Editor's Note: The Art of Natural

This issue, we feature a few articles on the latest research in naturals, from extraction to authentication. We also explore the roles that microorganism and thermal processing play in dairy flavors and how these enzymes can be used to develop tasty vegan flavors

Mint farmers and scientists are working hand in hand to preserve quality and ensure reliable yields and authentic, enjoyable mint flavors are available for generations to come.

Mint Condition from Harvest to Formulation

Innovative technologies and emphasis on sustainability have allowed this herb to continue its impact on product development.

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Forward Thinking: Water Works

From fizzy alcoholic drinks to crystal-infused water, new flavors and functional ingredients, Earth’s natural resource is offering more than just hydration.

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Processing For Natural Flavors: Cucumber, Melon, Watermelon

The importance of accurate species typing, collection, storage and processing in producing FTNF flavors. Consumer demand for appealing, distinctive, yet all-natural products has led flavor ingredients manufacturers to develop new FTNF (from the named food) natural distillates.

As a “close-to-nature” botanical, mint has the versatility to create many complex flavor pairings and has evolved to serve a variety of beverage formats.

Leveraging Mint Beverages to Meet Consumer Positive Nutrition Demands

How to capitalize on consumers seeking beverages that align with their personal wellness goals, while also providing exciting taste experiences.

Processing for Natural Flavors: Cucumber, Melon, Watermelon, Cucurbitaceae,

The importance of accurate species typing, collection, storage and processing in producing FTNF flavors

Water-Soluble Fractions of the Essential Oils

Due to the different solubilities, various essential oil components are disproportionately postitioned into the aqueous phase and, hence, the variable polar components are either reduced or lost. Because of this phenomenon, relatively soluble minor components of the oil can escape completely resulting in an unbalanced odor and flavor profile when compared with that of the original plant. Therefore, the water soluble fraction is of importance to both the quantitative and qualitative outcome of the essential oil production.

Aroma Quality of Lavender Water: a Comparative Study

The objective of this study was to compare the aroma of lavender waters of different species and from different geographic regions by gas chromatography and by sensory analysis.

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Formation and Application of Nanoemulsions for Water Insoluble Substances

This review provides an overview on the current status of nanoemulsions, their preparation and ingredients used and their application as it applies to non-water soluble flavors, colors, functional ingredients and drug delivery.

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How to Select the Right Water Purification System for Your Lab

Whether your company develops natural flavors to meet consumer demand or is formulating the next great scent for personal care products, analytical challenges must be overcome to consistently deliver the right flavor and fragrance profile to your customers.

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