Recent in Flavor (page 14 of 50)

Patent Pick: Salt of the Sea

In a seasoned quest for salt flavor alternatives, this new "salt of the sea" invention looks to chitosan, typically found in the exoskeletons of crustaceans, as a new salt source.

Trimethyl Pyrazine

This raw material's roasted character seems most obviously compatible with cocoa, but its extends to virtually all “cooked” flavors. The dose rates given throughout this article are the levels suggested for use in flavors that are intended to be dosed at 0.05% in a ready-to-drink beverage or simple bouillon.

Organoleptic Characteristics of Flavor Materials: Nov 2014

Elderflower absolute, orange oil Spain, laurel leaf oil and mimosa absolute, French FLG.


This ingredient is one of the most useful hay notes, adding depth and succulence.

Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

Organoleptic Characteristics of Flavor Materials: July 2014

This edition features vanillin acetate, blue (German) chamomile oil, Labdanum resinoide alcool and more.

Organoleptic Characteristics of Flavor Materials: September 2014

2-Octanone, ethyl phenylacetate, isophorone and more.

The Phoenix Arises

An analysis of what makes English ‘Black Mitcham’ peppermint oil captivating.

Hungarian Beauty— Fragrances in the Wild East

A rich fragrance heritage disrupted by political upheavals reinvents itself amidst a price-sensitive consumer environment.


This versatile ingredient is useful in cucumber and fruit flavor profile where a more subtle cucumber note is desirable.

Organoleptic Characteristics of Flavor Materials: June 2014

In this monthly review of the organoleptic characte­ristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-methyl-3-tetrahydrofuranthiol (cis and trans) and rum CO2 extract, to oil lemon Meyer (cold-pressed).

Organoleptic Characteristics of Flavor Materials: May 2014

Juniper berry extract, carob beans oleoresin, oil blood orange Italian 5-fold, hyssop oil, 4-acetyl-2-methyl pyrimidine and more.

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