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New in Synthetic (page 13 of 18)
Oct 20, 2008 | 01:31 PM CDT
From the Experts: Overcoming Escalating Flavor Raw Material Costs
By: Aaron Graham, Griffith Laboratories USA
The benefits of strategies such as multi-platform flavors, country of origin material sourcing and process optimization
Escalating energy and material costs are a major challenge facing flavor manufacturers, and one that is forcing the industry to find new methods to adjust. The last few years have seen record cost increases in a large number of ingredients commonly used in the flavor industry, particularly those derived from corn, soy and wheat, and petroleum-based products. (See F-1.) As the global demand for energy grows, spurred by China and India, the food versus energy decision is likely to maintain these elevated prices.
Sep 12, 2008 | 02:39 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Cinnamon Bark Oil, Ginger Oleoresin and more.
Jul 18, 2008 | 11:46 AM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Geranic Acid, Blue Ester Natural and more.
Jul 18, 2008 | 11:37 AM CDT
Cover Story: Leaf Alcohol Preparation
By: Eliska Leitmannova and Libor Cerveny, Institut…
cis-Hex-3-en-1-ol and trans-hex-3-en-1ol are called leaf alcohols, though their aromas resemble freshly cut grass. Perfumers define their aroma more precisely: cis-hex-3-en-1-ol has powerful and intensely green grassy odor.1 Traces of cis-hex-3-en-1-ol are used in refreshing top notes in delicate floral fragrance types such as muguet and lilac; in addition, the alcohol is often used alongside geranium oil, galbanum, oakmoss, lavender and mint oils.
Jun 19, 2008 | 04:11 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Basmati Brown Rice Distillate, Ethyl 4-Pentenoate and more.
May 14, 2008 | 04:23 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Buchu Soft Extract, Grapefruit Aldehydes and more.
Apr 22, 2008 | 11:11 AM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Propyl Acetate, Dodecanal Dimethyl Acetal and more.
Mar 19, 2008 | 04:15 PM CDT
GC and Sensory Techniques Coupled in Caramel Flavor Analysis
By: Isabelle Pons, Jean-Noel Jaubert, Jean Morel, …
Aromatic caramel is a complex mixture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste.
Mar 17, 2008 | 05:06 PM CDT
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Ethiopian Berbere Spice Mix Oleoresin, Molasses Distillate and more.
Feb 20, 2008 | 03:44 PM CST
Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Odor and taste characteristics and possible applications of Nutmeg Absolute-NA-1021 (Robertet), Vanilla Extract 10 fold (Virginia Dare) and more.