A hybrid mint plant characterized by an essential oil composition profile, methods of cultivating the hybrid mint plant, and methods of producing an essential oil composition with the essential oil composition profile using the hybrid mint plant are disclosed.

A method for modifying the composition of essential oils to be used as such or as ingredients for flavour and fragrance formulations, the process using carbon dioxide and suitable solvents in combination with specific supports; Flavours and fragrances containing ingredients produced by the method and applications using the flavours and fragrances.

A two stage system for extraction of oil from whole citrus fruit is provided. The first stage is known in the art and includes a first plurality of toothed rollers which convey citrus as the teeth penetrate and rupture oil glands. The oil passes into a first water pan. A novel second stage uses a second plurality of toothed rollers to continue the penetration and rupturing of oil glands. The second plurality of rollers are positioned in an isolated second pan to partially submerge the citrus. A middle phase liquor with extremely low oil concentration is transferred into said second pan to initiate desorption of oil from the citrus. The desorption technique in one embodiment increases yield by 4% or more. This technique is expected to increase yield even more as the recovery by the first stage is reduced.

The present invention relates to the field of perfumery, that is, the art or process of making a fragrant substance be it natural or synthetic.

The present invention discloses a method of obtaining a better reconstituted essential oil NNO+ comprising the steps of: a) adding the reconstituted essential oil with distilled water; b) refluxing the mixture of step (a); c) resting the mixture of step (b); d) separation of essential oil and water from the mixture of step (c); e) allowing the solution of step (d) to stand for maturation of the reconstituted essential oil NNO+.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

Compositions which are fragrant and contain at least a member set culled from a library of compositions, each being comprised of sub-combinations of selected terpenes. Fragrances that mimic that of various states of organic and synthetic aromatics including products, processes and those from non-combusted plant products, among other things, uniquitous products, processes, medicinals, and related moieties leverage databases of all known terpene groupings are offered for consideration, and have been provided, according to the instant teachings.

A two stage system for extraction of oil from whole citrus fruit is provided. The first stage is known in the art and includes a first plurality of toothed rollers which convey citrus as the teeth penetrate and rupture oil glands. The oil passes into a first water pan. A novel second stage uses a second plurality of toothed rollers to continue the penetration and rupturing of oil glands. The second plurality of rollers are positioned in an isolated second pan to partially submerge the citrus. A middle phase liquor with extremely low oil concentration is transferred into said second pan to initiate desorption of oil from the citrus. The desorption technique in one embodiment increases yield by 4% or more. This technique is expected to increase yield even more as the recovery by the first stage is reduced.

The invention relates to an adsorption system (10) for accumulating flavoring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavoring substance-containing fluid which can be conducted through the working chamber as a mobile phase for attaching flavoring substances, wherein the flavoring substance-containing fluid is a food item from the group of beer-containing staple and/or luxury food items, beer wort, hops, hop extract, malt water, malt beer, malt wort and brewery-specific ingredients and products and/or is obtained by means of a dealcoholizing device from an ethanol-containing food item from the group of beer-containing staple and/or luxury food items, wherein a ratio of an average cross-sectional thickness to the total length of the at least one working chamber (12) is at most 0.3. The invention also relates to a method for operating such an adsorption system (10), a flavoring substance concentrate and a deflavored permeate which can be and/or are obtained by means of such an adsorption system (10) and/or by means of such a method from a flavoring substance-containing fluid, as well as to a beer which can be or is obtained by mixing an at least partially dealcoholized and/or fermentation-halted beer having such a flavoring substance concentrate.

The invention relates to an adsorption system (10) for accumulating flavoring substances, comprising at least one working chamber (12) in which at least one sorption agent is provided as a stationary phase and can be subjected to a flavoring substance-containing fluid which can be conducted through the working chamber as a mobile phase for attaching flavoring substances, wherein a ratio of an average cross-sectional thickness to the total length of the at least one working chamber (12) is at most 0.3. The invention also relates to a method for operating such an adsorption system (10).

The present invention relates to a new high-throughput process for reducing impurities in essential oils and extracts (in particular for fragrances, fragrance ingredients, flavours and cosmetic ingredients) under mild conditions. Undesirable natural components such as waxes, but also synthetic materials such as agrochemicals and other environmental pollutants are reduced by using at least one selective nanofiltration membrane. In addition, the present invention relates to a method for reducing coloured components in essential oils to obtain a less coloured or even colourless essential oil, while achieving high re-colouration stability over time. Further, the odour quality is maintained or increased through reduction of undesirable olfactory substances to achieve a purified and higher quality oil.