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Recent in Flavor (page 4 of 81)
Organoleptic Characteristics of Flavor Materials - May 2019
Apr 29, 2019 | Judith Michalski, Senior Flavorist, abelei flavors
This month’s column features discussions on cognac oil white, dimethyl sulfoxide, trimethyl pyrazine, 2-ethyl-6-methylpyrazine and more.
Flavor Bites: Cinnamyl Acetate
Apr 29, 2019 | John Wright
While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.
Fresh Vanilla Scents With Mane's Vanilla Pure Jungle Essence
Apr 29, 2019
Obtained through supercritical gas extraction, the raw material captures the aspects of fresh ripe vanilla with an added spicy background.
Shanghai Buychemi Trade Co., Ltd.'s 4-Methyl-5-beta-hydroxyethyl thiazole
Apr 29, 2019
This synthetic ingredient has a thiazole, chemical odor, which can be used in a range of meat, bean and milk flavors.
MilliporeSigma's Vanillin acetate, ≥98%, FG
Apr 29, 2019
This certified food grade, halal and kosher ingredient features sweet, powdery, vanilla, creamy and beany characteristics.
Natural Advantage's Anisyl Formate
Apr 29, 2019
This sweet, fruity and vanillalike ingredient can be used in chocolate, honey, peach, tea and vanilla applications.
Natural Flavor Innovation From Around the Globe at Flavorcon 2019
Apr 26, 2019
At Flavorcon 2019, Tao Feng, professor at Shanghai Institute of Technology, will discuss some of the ingredients that are innovating natural flavors in China.
Preparing the Next Generation of Flavorists at Flavorcon 2019
Apr 25, 2019
At Flavorcon 2019, Bryn Thomas, application technologist for Givaudan, will discuss the opportunities in the F&F industry that await students and new graduates.
A Hint of Regional Mint Tastes at Flavorcon 2019
Apr 23, 2019
At Flavorcon 2019, Richard Pisano, Jr. will discuss the flavor characteristics of regionally specific mint oils and why different regions play a role in mint's taste.
[video] Building a Taste Genome with Monell's Flavor Quiz
Apr 22, 2019 | Deniz Ataman, managing editor, Perfumer & Flavorist
What's the link between ancestry and region with our sense of taste and smell? Danielle R. Reed, Ph.D. associate director, of the Monell Chemical Senses Center, explains a new web-based platform to learn more about this unique relationship.
Fermented Flavors and Fine Dining Discussed at Flavorcon 2019
Apr 19, 2019
David Zilber, director of fermentation for Restaurant Noma, and Jeff Gordinier, food and drinks editor for Esquire, will hold a conversation on fermented flavors and fine dining at Flavorcon 2019.
Talking Flavor's Future at the 11th Annual FlavourTalk
Apr 18, 2019
At the 11th annual FlavourTalk event, flavor professionals gathered to taste and smell the latest ingredients and discuss the role of flavors in healthy living.
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