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Recent in Flavor (page 30 of 34)

Monell Scientists Find Inactive Taste Genes Cause Male Sterility

The proteins critical for male fertility in lab mice were TAS1R3, a component of both the sweet and umami (amino acid) taste receptors, and GNAT3, a molecule needed to convert the oral taste receptor signal into a nerve cell response.

Wixon Introduces Zesty Sauce Seasonings

New offerings include Backwoods Beef Stick Ketchup, Bacon Ketchup, Bacon, Mushroom & Swiss Cheese and Bombay Curry Ketchup.

Organoleptic Characteristics of Flavor Materials

2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine, 2-Methyltetrahydrofuran-3-thiol acetate, 3-(2-Methyl-3-furylthio)-2-butanone, Szechuan pepper and more.

Part 1: The Microstructure of and Compartmentation in the Ripe Vanilla Bean

This paper is the first in a two-part series on vanilla curing. This installment considers the vanilla bean tissue microstructure and cellular compartmentation of key enzymes and chemical actives in relation to their potential for vanillin and flavor formation in the ripe bean.


This cocoa bean component is key in chocolate, coffee and more.

FEMA Expert Panel Removes Flavoring from FEMA GRAS List

Additionally, the European Union has removed 3-acetyl-2,5-dimethylthiophene from the Union List of flavoring substances approved for use in or on food in Europe.

Fruit-flavored Yogurt Dominates Market; Flavors Get Sophisticated

Majority of the world prefers fruit flavors in yogurts; split-pot concept is boosting flavor sophistication.

Wixon Offers On-Trend Seasonings for Protein

New products include Bourbon Street Meatball Seasoning, Brazilian Meatball Seasoning, Cajun Fah-Yuh Sausage Seasoning and more.

Organoleptic Characteristics of Flavor Materials

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials, ranging from plum extract to apple essence 2500-fold, GS type 22125.

What, Exactly, is Novel?

As an industry, how do we encourage and protect innovation? Renessenz's Steve Pringle discusses the difficulties of innovation protections in this article, determining what should be protected and more.

2-Furyl Methyl Ketone

2-Furyl methyl ketone works well in a wide range of brown, nutty, fermented and savory profiles, but also is very helpful well outside these categories. Here, columnist John Wright reviews several applications for it, including in fruit flavors.

VIDEO: Euromonitor Examines the Move towards Natural Flavors and More

Lianne van den Bos, senior research analyst at Euromonitor, explains that innovation in natural products should be the next target for companies looking to be ahead of the curve.

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