Oleoresins, tinctures and extracts

  • D. A. Moyler


When preparing or choosing a natural ingredient for incorporation into a food or beverage product, some initial thought about its form or the isolation method used to obtain the flavour principles can save considerable time at later stages of the development of consumer products. This simple principle applies whether preparing vegetables in the kitchen before making a sauce or choosing one of a spectrum of ginger extracts for making a flavouring suitable for ginger ale. This chapter illustrates the principles of extraction in the food industry from a practical not a theoretical view point. Illustrative examples of actual problems are explained.


Ginger Extract Short Path Distillation Cinnamon Bark Tobacco Flavour Vanilla Bean 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    N. Shaath and P. Griffin, Frontier of flavor, in Developments in Food Science, Vol. 17 ed. G. Charalambous, Elsevier, Amsterdam (1988) pp. 89–108.Google Scholar
  2. 2.
    Analytical Methods Committee of Chemical Society, Essential Oils Subcommittee, The Analyst (London) 109 (1984) 1343.Google Scholar
  3. 3.
    Universal Flavors Limited, Templar Essential Oils, part I. CO 2 Extract Applications,Bilton Road, Bletchley, MK1 1HP, UK (1989)Google Scholar
  4. 4.
    Analytical Methods Committee, The Analyst (London) 113 (1987) 1125.Google Scholar
  5. 5.
    Pfizer-C.A.L., Technical Data Sheet-Celery Seed Oil, C.A.L. Grasse, France (1986).Google Scholar
  6. 6.
    D.A. Moyler, in Developments in Food Science, Vol. 24 ed. G. Charalambous, Elsevier, Amsterdam (1989) pp. 263–80.Google Scholar
  7. 7.
    D.A. Moyler and H.B. Heath, Flavors and fragrances world perspective, in Developments in Food Science, Vol. 18, eds. B.M. Lawrence, B.D. Mookherjee and B.J. Willis, Elsevier, Amsterdam (1988) pp. 41–64.Google Scholar
  8. 8.
    B.M. Lawrence, Perfumer and Flavorist 10 (1985) 1.Google Scholar
  9. 9.
    D. McHale, W.A. Laurie and J.B. Sheridan, Flavour and Fragrance J. 4 (1989) 9.CrossRefGoogle Scholar
  10. 10.
    H.B. Heath, in Source Book of Flavors, AVI (1982).Google Scholar
  11. 11.
    D.A. Moyler, R.M. Browning and M.A. Stephens, in Proceedings ICEOFF, Vienna/Austria (1992) pp. 51–100.Google Scholar
  12. 12.
    D.A. Moyler, in Proceedings ICEOFF,New Delhi, India (1989) Abstract 84.Google Scholar
  13. 13.
    J.P. Calame and R. Steiner, in Theory and Practice in Supercritical Fluid Technology, eds. M. Hirata and T. Ishikawa, Tokyo Metropolitan Univ. (1987) 277–318.Google Scholar
  14. 14.
    S.N. Naik, H. Lentz and R.C. Maheshwari, Fluid Phase Equilibria 49 (1989) 115.CrossRefGoogle Scholar
  15. 15.
    S.N. Naik, R.C. Maheshwari and A.K. Gupta, in Proceedings ICEOFFNew Delhi, India (1989) Abstract 202.Google Scholar
  16. 16.
    J.A. Pickett, J. Coates and F.R. Sharpe, Chem. Ind. (1975) 7.Google Scholar
  17. 17.
    P.A.P. Liddle and P. de Smedt, Parfum Cosmet Arome (1981) 42.Google Scholar
  18. 18.
    A.H. Rose, ed., Alcoholic Beverages, Economic Microbiology, Vol. 1 Academic Press (1977).Google Scholar
  19. 19.
    Felton Worldwide Limited, Templar Oils, part VIII. Vanilla Extracts,Felton, Bilton Road, Bletchley, MK1 1HP (1989).Google Scholar
  20. 20.
    Gebruder Wollenhaupt, Real Vanilla, Vanille Import-Export GmBH, 2057 Reinbek, Hamburg W.G. (undated).Google Scholar
  21. 21.
    B.E.M.A. British Essence Manufacture Assoc., Guidelines on Allowable Solvent Residues in Foods and Natural Flavouring Definition,BEMA, 6 Catherine Street, London, WE2B 5JJ.Google Scholar
  22. 22.
    Felton Worldwide Limited, Templar Oils, part III, Molecular Distillation,Felton, Bilton Road, Bletchley, MK1 1HP, U.K.(1989).Google Scholar
  23. 23.
    D.A. Moyler, Chem. Ind. 18 (1988) 660.Google Scholar
  24. 24.
    D.A. Moyler, in Distilled Beverage Flavour, eds. J.R. Piggott and A. Paterson Ellis Horwood (1988).Google Scholar
  25. 25.
    D.A. Moyler, in Theory and Practice in Supercritical Fluid Technology, eds. M. Hirata and T. Ishikawa, Tokyo Metropolitan Univ. (1987) 319–341.Google Scholar
  26. 26.
    D.S.J. Gardner, Chem. Ind. (London) 12 (1982) 402.Google Scholar
  27. 27.
    D.A. Moyler, Perfumer and Flavorist 9 (1984) 109.Google Scholar
  28. 28.
    H. Brogle, Chem. Ind. 12 (1982) 385.Google Scholar
  29. 29.
    K.U. Sankar, J. Food Sci. Agric. 48 (1989) 48.CrossRefGoogle Scholar
  30. 30.
    N. Gopalakrishnan, P.P.V. Shanti and C.D. Narayanan, J. Food Sci. Agric. 39 (1988) 3.Google Scholar
  31. 31.
    C.C. Chen, M.C. Kuo and C.T. Ho, J. Agric, Food Chem. 34 (1986) 477.CrossRefGoogle Scholar
  32. 32.
    C.C. Chen and C.T. Ho, J. Agric. Food Chem. 36 (1988) 322.CrossRefGoogle Scholar
  33. 33.
    D.A. Moyler, in Extraction of Natural Products using Near-Critical Solvents, eds. M.B. King and T.R. Bott, Blackie, Glasgow (1993) pp. 140–183.CrossRefGoogle Scholar

Copyright information

© Chapman & Hall 1991

Authors and Affiliations

  • D. A. Moyler

There are no affiliations available

Personalised recommendations