Cyndie Lipka | Perfumer & Flavorist

the US-based panel sampled ten ingredients used in flavor applications.

Flavor Reports: US Edition (May 25)

Our United States panel of flavorists sampled ingredients such as isobutyl propionate, isobutyl caproate and more.

Golden flower: Jamboe of Indonesia

Golden flower: Jamboe of Indonesia

Jamboe (Spilanthes acmella) natural extract for anti-aging skin care, oral care, and flavouring products.

Bell Flavor & Fragrances principal flavorist, Cyndie Lipka teamed up with certified flavorist Michael Morrison to moderate the second session of Flavorcon 2024's Master Class.

Flavor Reports Flavorcon 2024 Master Class Edition

The impressions gathered are from attendees at the Master Class moderated by principal flavorist Cyndie Lipka and flavorist Michael Morrison.

Calamansi can be eaten in any stage of maturation, and I would expect that the characteristics change during ripening much like the mandarin does.

How A Flavorist Adjusts to Fluctuations in the Citrus Industry

A self-proclaimed citrus groupie shares workarounds for ingredient shortages as a flavorist.

Peanut kiiNote might be worth looking at for fried flavors, and roasted garlic, onion or roast beef.

Flavorist Panel Evaluates cis-4-Heptenal, Peanut kiiNote, cis-3-Hexenyl Acetate and Other Materials

Principal flavorist Cyndie Lipka's panel evaluates 10 materials

Green bell pepper, mushroom, celery, and potato/potato chip among others came up as options for cis-3-hexenal.

Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials

Cyndie Lipka's panel discusses possible applications for a lineup of materials.

The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.

Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More

Discover the possible applications for a list of new materials evaluated by our panel.

Chefs have put lavender dairybased applications to great success as well. Lavender—it’s not just for chocolate anymore.

Lavender’s Evolving Role in Flavor Applications

Discover the ingredient’s evolution in F&F and how it has become a rising star in sweet and savory culinary menus.

The panel likes maltyl isobutyrate for sweet brown flavors such as French vanilla, brown or cooked sugar, maple, butterscotch, caramel, coffee, molasses, chocolate and malt.

Flavorist Panel Evaluates Neryl Propionate, 3-Mercaptohexyl Acetate and More Materials

See the latest roundup of organoleptic characteristics of flavor materials.

2-Acetyl-2-thiazoline screams corn, and in all forms—cooked, roasted, popped and in chip profiles, as there seems to be a salty aspect to this, as well!

Organoleptic Characteristics of Flavor Materials: January 2023

This month’s column explores the versatility of heliotropyl acetone, propyl levulinate, propyl caproate, natural and more.

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.