Search Perfumer & Flavorist: Page 3

52 Results

pf_CBD_lead_72619

CBD: The Compound, the FDA and the Path Forward

A general overview of the background, current legal status and path forward surrounding the use of CBD in products intended for human consumption.

Essential Oil Chemistry & Pharmacology: the actions of aromatic compounds in the body

Jun 13th, 2015Jun 14th, 2015

Automated Liquid Handlers for Flavor Sample Compounding

We have found that the use of an automatic flavor sample processor has been of great benefit to our lahoratory in speeding the creating of flavor samples, and providing more accurate measurements.

New compounds with small rings in essential oils

Despite the continuing discovery of new synthetic fragrance raw materials, essential oils still remain the other half of the foundation of perfumery. Consequently, the analysis of essential oils is still very much of interest, as is illustrated by the excellent series of articles by Lawrence in this journal. We now wish to report a number of products containing small (three-, four-, and five-membered) rings, most of which are found for the first time in essential oils. These products were isolated by chemical group separation, liquid and gas chromatography, whereupon the structures were determined by mass, infrared and NMR spectroscopy. All structures were confirmed by synthesis. The essential oils used were obtained from regular commercial sources.

Cedarwood And Derivatives In Perfume Compounds, Part II

In the previous article on cedarwood (Perfumer & Flavorist magazine, May/June 2001), we discussed different cedarwood oil types and various cedarwood derivatives. In this article, we will look at the use of cedarwood and its derivatives, as well as specialties in various types of fragrances.

Aroma Compounds of Mango and Papaya from Cameroon

Solid phase microextraction analyses of these important fruits—Mangifera indica L. and Carica papaya L.

Heterocyclic Compounds in Flavors and Fragrances Part Ill. Pyridine and Derivatives

During the last two decades the role of heterocyclic compounds in food flavors has been reviewed by several authors (18, 78, 79, 117-122). While furans (66), pyrroles (68), thiophenes (61), thiazoles (62, 63, 120), oxazoles (65, 57), Iactones (64), pyrazines (55, 56) and their reduced systems were periodically treated, surprisingly, pyridines which are among the most widely distributed volatile flavor compounds have not been described in detail (69). Therefore, the purpose of this review is to fill this gap.

Emission factors of Jasmine Conscious absolute is 87% lower than that of conventional absolute obtained by extraction with hexane.

Jasmine Absolute With Antioxidant Compounds—Thanks To Renewable Solvent Extraction Process

The new extraction technique allows for higher yields of jasmine absolute using renewable and biodegradable solvents.

VIDEO: 150 Different Compounds Create the Smell Of Bacon

The American Chemical Society and the blog Compound Interest have put together a video to show that 150 chemicals help to create cooked bacon’s tasty smell.

Wilkinson Sword Cooling Compounds: From the Beginning to Now

A chronological review of research into the cooling and therapeutic effects of these types of materials.

New Aroma Compounds from Chirons Isolated from Plant Materials

This article presents the results of our recent work on the synthesis of novel, optically active odor compounds from chirons isolated from some plant materials. The chirons used were as follows: (+ )-limonene, (+)-α-pinene, (+)-3-carene, (+)-longifolene and (+)-ricinoleic acid

Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol

This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.

Woody Notes in Perfumery Part II: Sandalwood Compounds and Aroma Chemicals

In this article we shall look at various sandalwood-type fragrance compounds, discuss the dermatological aspects of their components, and review several aroma chemicals possessing sandalwood-type odors.

Acetals and Ketals of 3β, 4β-caranediol-New Odoriferous Compounds from (+)-3-carene

In summary, it is noteworthy that the odor characteristics of acetals and ketals of bicyclic terpenic diols have been absent in the literature. Our discovery of interesting odors of ketals of (+)-3β,4β-caranediol indicates further potential possibilities of synthesis of new odoriferous compounds in the series of bicyclic terpenic diols.

Contribution to the study of Eriocephalus punctulactus essential oil: Il. Azulenic compounds

Essence of Eriocephalus punctulactus is obtained by steam distillation of the blue flowers of a bush which grows at 3000 meters on the slopes of the Lesotho mountains in South Africa. Two other species of Eriocephalus--umbellatus and africanus—are known for their essences from flowers and leaves.

Food Volatilomics and Sensomics Group hosts Challenges in Food Flavour and Volatile Compounds Analysis

Sep 22nd, 2022Sep 23rd, 2022

Page 3 of 3