Cyndie Lipka | Perfumer & Flavorist

TOURNAIRE packaging protects the most sensitive materials since 1833

TOURNAIRE packaging protects the most sensitive materials since 1833

For nearly two centuries, Tournaire and its American subsidiary, Elemental Container, have helped the perfume and aroma industries from local sources around the world to store and ship all liquid or solid aromatic products with total peace of mind.

Methyl n-acetylanthranilate is found in honey, so the panel thought of dessert applications, such as baklava, dough, almond paste, browned butter, general bakery and other toasted, sweet brown flavors.

Organoleptic Characteristics of Flavor Materials

See the panel's thoughts on an array of materials for the December 2022 issue.

Herbs like dill, basil, lemongrass and sage were also mentioned when the panel thought of geraniol.

Organoleptic Characteristics of Flavor Materials

This month’s column features valeric acid, savory oil, orange terpenes and more.

The most noted aspect of massoia lactone was the coconut impact. So, imagine all things coconut, including piña colada, coconut macaroons and those Girl Scout cookies we all love.

Organoleptic Characteristics of Flavor Materials

This month’s column offers a taste of massoia lactone, acetyl propionyl, whiskey fusel oil and more.

Although found only in coffee, furfuryl thioacetate certainly carries roasted, meaty and burnt notes.

Organoleptic Characteristics of Flavor Materials

This month’s column discusses rue oil, cardamom oil, furfuryl thioacetate and more.

Methyl heptadienone conveys cinnamic presence and would happily find a home in bakery flavors such as coffee cake or cinnamon bun.

Organoleptic Characteristics of Flavor Materials

This month’s column takes a look at farnesyl acetate, bran absolute, palmarosa oil and more.

(e)-5-Octenal is also known as pomelo aldehyde, so it’s not a huge surprise that this would help in citrus rind and other peels such as apple, pear and perhaps green grape.

Organoleptic Characteristics of Flavor Materials

This month’s column features δ-hexalactone, amyris essential oil and more.

The panel thought that β-caryophyllene would also work well as a part of floral notes or in floral flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column offers a taste of Litsea cubeba oil, farnesene 90% natural, germacrene D 85, natural and more.

Whiskey lactone is an obvious choice for coconut (especially the toasted kind) and other creamy, mild nut profiles.

Organoleptic Characteristics of Flavor Materials

This month’s column takes a bite out of whiskey lactone, genet absolute, citronellyl tiglate and more.

Partial to gin, the moderator suggests that orange flower Tunisia CO2 extract would add depth and interest to a black currant, a banana and especially a gin flavor.

Organoleptic Characteristics of Flavor Materials

The month’s column features discussions on 1-ethoxyethyl acetate, prenyl acetate, trans-2-methyl-2-butenal and more.

This month’s column features discussions on methyl-2-nonenoate, natural, ethyl cyclohexylcarboxylate and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on methyl-2-nonenoate, natural, ethyl cyclohexylcarboxylate and more.