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Flavors and Fragrances from the Forests Technology Program
Program Leader: F.B. Samiano

The use of odorous substances and essential oils either for pleasure, medicinal or therapeutic purposes plays a big part in our history. The interests and innovations on utilizing different aromatic materials have evolved into a now renowned flavors and fragrances industry.

Over the years, the flavor and fragrances industry has proven to be one of the very profitable niche markets. In 2018, its global market value amounted to around US$ 20 Billion and is projected to reach more than US$30 Billion by 2025. Among the leading countries that contributed to market include Europe, Africa, Middle East, North America, Asia-Pacific and South America, while interesting emerging markets are in China, India, Russia and Central America. The five leading global companies for flavors and fragrances are the following: a) Givaudan, a Swiss multinational manufacturer; b) Firmenich, also a private Swiss company; c) International Flavours and Fragrances, Inc., an American corporation; d) Symrise, a producer based in Germany; and e) Takasago, an international producer headquartered in Japan. The forests, both timber and non-timber, provide a multitude of flavors and fragrances. Among these include gums, resins and oils which are commercially-important non timber forest products (NTFPs) that have wide range of uses for industrial and biochemicals - flavors and fragrances in particular. Tannins which can also be extracted from barks, leaves and wood are used to enhance flavors of some beverages like wine, beer, fruit juice and teas.

Forests flavors and fragrances have diverse applications that are significant to people’s day-to-day lives such as personal care products (soaps, hand sprays, toothpaste, perfumes, etc.) household care products (room sprays, dishwashing liquids, cleansers, disinfectants, etc.), healthcare and aromatherapy products (essential oils, massage oils, salves, balm, liniments, lotions, etc.) and food & beverages (herbs, spices, wine, beer, tea, etc.).

The fragrances/scents and flavors will be extracted from natural sources such as (1) Eucalyptus species: Eucalyptus camaldulensis Dehnh. and Eucalyptus tereticornis Sm.; (2) Corymbia citriodora (Hook.) K. D. Hill & L. A. S.; (3) Canarium species: Canarium luzonicum (Blume) A. Gray and Canarium ovatum Engl. (4) Cinnamon species: Cinnamomum burmannii (Nees & T. Nees) Blume syn. C. mindanaense Elm. and Cinnamomum mercadoi Vidal (5) Pandan species: Pandanus simplex (syn. Pandanus utilissimus Elmer), Pandanus odorifer (syn. Pandanus odoratissimus Linn.), Pandanus amaryllifolius and Pandanus tectorius Parkinson ex Du Roi; (6) Pittosporum pentandrum (Blanco) Merr. (Mamalis), (7) Leptospermum polygalifolium Salisb. (Malasulasi) and other industrial tree plantation species.