More on oils adulteration

[Guest guest]

By coincidence, I just had an email in that directly relates to my

email about the dangers of using essential oils in food.

 

This guy is a REAL expert with over 30 years experience in the oils

trade and a lot of that in compounding flavours for the big food

manufacturers. What he does not know about essential oils is not

worth knowing. Anyone who was at our IATA conference in Canada a few

years back will recall how Arthur instantly spotted a beautiful

smelling, but modified, sample of lemon oil. He then told us the

reason why it smelt so good was because it had been boosted with

citral ex litsea cubeba. Still natural, but that could just as well

have been cheap 'lab grade' synthetic citral.

 

Would I use any citrus oil in cooking unless I knew exactly where it

came from, not likely.

 

Martin-see below

--------------------

Subject:

Re: re oils

Tue, 25 Jan 2005 09:51:10 -0000

 

" martin " <info

 

Just a note of caution about Mandarin. If it smells very bright,

unless it contains green mandarin it usually means it has been got

at. Dimethyl Anthranilate and Acetaldehyde are added.

 

Regards,

Arthur.

[Guest guest]

Hi Martin

 

> Would I use any citrus oil in cooking unless I knew exactly where it

> came from, not likely.

 

I've wanted to know about this for a long time. Some of the providore

stores in Australia carry flavour oils - I've only seen them in citrus

flavours.

 

Does anyone here know what would constitute a lemon, orange or lime

" flavour " oil? Sorry I don't have one so I can't tell what difference there

would be between one of these and an essential oil. But when I saw them a

few years back they seemed to be one and the same thing.

 

Vicki