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The LanguaL 2017™ Thesaurus  -  Systematic Display


 Updated 2018-06-12

 

FTCC0260
Descriptor    ESSENTIAL OIL, OLEORESIN OR OTHER FLAVORING SUBSTANCE
Scope note 
Description 
A flavoring substance derived from a natural source by processes such as distillation, expression or extraction. An essential oil is a fragrant, volatile, oily substance insoluble in water. An oleoresin is a combination of essential oils and resins. These two types cover most but not all flavoring substances.
 



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Version 6.4 of the Swiss food composition database.

2022-08-01
The updated Swiss Food Composition Database includes new data from analyses of minerals and vitamins carried out in Switzerland, see the FSVO website.
 
New version of the Swedish Food Agency food database.

2022-05-30
New version of the Swedish Food Agency food database. See the Swedish Food Agency's website.
 
New version 2021/7.0 of the Dutch Food Composition Database (NEVO)

2021-12-17
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FooDB Version 1.0

2021-12-07
FooDB is the world’s largest and most comprehensive resource on food constituents, chemistry and biology. See FooDB version 1.0.