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Recent in Flavor (page 13 of 50)
Has the pay gap changed between genders in food science?
"Loaded with flavor" is a phrase the inventors at Pepsico meant literally when they developed this aerogel invention. It is capable of carrying high flavor loads, helped by supercritical CO2.
Think parsley is merely a sprig of green on the greater dinner plate of humanity? Think again. These inventors, from Takasago, have taken note of its antioxidant effects and are using it to suppress flavor degradation.
Proposed genetically modified organism (GMO) labeling legislation has been a hot topic among Washington lawmakers lately as a number of bills addressing the issue continue to gain ground.
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.
2/29/2016 | John Wright
γ-Decalactone is instantly recognizable as characteristic of peach, and clearly is the most important character recognition driver for this flavor profile.
2/29/2016 | Judith Michalski, Senior Flavorist, abelei flavors
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.
Suppliers from this issue include Natural Advantage and Sigma Aldrich featuring their latest raw materials.
2/26/2016 | Brian M. Lawrence, Consultant
Turmeric is well-known as the yellow, aromatic spice used in curry powder and numerous Asian culinary dishes. It is the rhizome of Curcuma longa L., a member of the ginger family. Part one of this two-part column compares the chemical compositions of turmeric oil with Curcuma aromatica.
This month's column features valencene, 2-heptanone natural, thialdine and more.
2/26/2016 | John Wright
5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.
2/25/2016 | Judith Michalski, Senior Flavorist, abelei flavors
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. This edition features discussions on honey distillate organic, saffron resinoid, anisyl acetate natural, osmanthus absolute and more.