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Effects of Structural Modifications on the Odour of Jasmone Analogues

The odour of 2-alkylcyclopentanones can be radically affected by substituents on the first or second carbon atoms of the side chain, substituents further along the chain having a much lesser effect on the odour character. It is postulated that these effects could be rationalised in terms of obstruction of the carbonyl group by a substituent on the first carbon of the side chain or disruption of the side chain conformation by one on the second position

Progress in Essential Oils: Yarrow Oil, Spikenard Oil, and Dwarf Pine and Mountain Pine Oils

This month's column discusses the chemical compositions of yarrow oil, spikenard oil, and dwarf pine and mountain pine oils

The Influence of Methyl Group Substitution on the Odour of Aliphatic Nitriles

The interesting odour properties of methyl substituted nitriles, coupled with the typical stability/safety properties of nitriles suggest that they will become valuable perfumery materials.

Odor Experience as an Affective State: Effects of Odor Pleasantness on Cognition

A summary of research conducted for the Fragrance Research Fund. This research is designed to investigate the effects of pleasant and unpleasant odors on a variety of cognitive-behavioral responses.

Tournaire

Tournaire’s extra-large opening O220

Organophosphorus and Organochlorine Pesticide Residues in Italian Citrus Oils

The present work summarizes the results of the qualitative and quantitative analyses of organophosphorus and organochlorine pesticides in Italian citrus oils produced from 1983 to 1992.

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OQEMA's OQENILE

Market outlook: Organic Essential Oils

An evolving sector’s benefits, legislation and use in the flavor and fragrance industry. How can the present and future prospects of organic natural products be judged, and can they become important contributors to the total market — either now, or in the future? Organic essential oils — like organic vegetables and fruit — often are regarded as an oddity.

Although found only in coffee, furfuryl thioacetate certainly carries roasted, meaty and burnt notes.

Organoleptic Characteristics of Rue Oil, Cardamom Oil, Furfuryl Thioacetate and More

This month’s column discusses rue oil, cardamom oil, furfuryl thioacetate and more.

Time to expand your flavor vocabulary while exploring Flavorcon's wonderland of taste solutions and technologies at Harrah's Resort & Casino.

Flavorcon 2024 Kicks Off Next Week — Time to Schedule Your Out of Office

Flavor wonderland awaits! Now let's get you prepared for Flavorcon's return to Atlantic City.

Tournaire

Tournaire's extra-large opening O220

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Organoleptic Characteristics of Flavor Materials October 2018

This month’s column features discussions on blood orange essence oil, Timur pepper pure JE CO2 extract, tea tree oil, trans-5-octenal (pomelo aldehyde) and more.

Organoleptic Characteristics of Flavor Materials: October 2005

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Clary sage oil, coffee extract, 2-ethyl-3,5(6)-dimethyl pyrazine and many more.

Organoleptic Characteristics of Flavor Materials: October 2011

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as g-Butyrolactone, g-heptalactone, d-nonalactone and more

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Organoleptic Characteristics of Flavor Materials: October 2015

Michalski discusses the flavor characteristics and applications of a variety of ingredients, including mimosa absolute, caraway oleoresin and rum ether.

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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.

Organoleptic Characteristics of Flavor Materials: October 2006

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Oleoresin Vanilla Bourbon Twentyfold, Treattarome Cantaloupe Melon and more.

Organoleptic Characteristics of Flavor Materials: October 2012

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Hexanal propylene glycol acetal, Mixed ionones, natural, 50% in ethanol, Cocoa extract F08738 and more.

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