Create a free Perfumer & Flavorist account to continue reading

Organoleptic Characteristics of Flavor Materials: Dec 2014

Dec 3rd, 2014

Judith Michalski

pf_cocoa_thumb_121817

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from natural cocoa distillate and cocoa extract in propylene glycol, through ethanethioic acid, S-(2-methyl-3-furanyl) ester and Peru balsam oil rectified.

For example, nat. cocoa dist. extract (35% vol), from Kerry Group, is suggested for cocoa and chocolate flavors, especially those for beverages. Its very characteristic profile also will enhance mocha, red velvet, coffee and malt.

Specifically, materials discussed include: cocoa extract in PG and pyrazine complex (natural) from Robertet; clementine oil and chamomile oil Roman from Ventos; 2(3),5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine from Charkit; α-bisabolol and Peru balsam oil rectified from Elixens; vanilla absolute CO₂from Charabot; and ethanethioic acid, S-(2-methyl-3-furanyl) ester from Treatt.

Click to download the complete article.

7 Up Lime Lemon Hero Photo

7UP Puts Lime Front and Center in Flavor-Focused Brand Overhaul

The strategy is notable for how explicitly it identifies a single citrus note as the brand’s signature.

The sweet, balsamic elements of natural vanillin ex vanilla beans would complement all vanilla profiles, from creamy French vanilla to beany vanilla Madagascar type, while it would provide additional complexity to variety of brown flavors, like caramel and chocolate.

From Vanillin to Pyrazines: A Deep Dive into Natural Aroma Ingredients Shaping Modern Flavor Design

Sulfurous, tropical, nutty, roasted, floral and other tonalities.

Notably, 41% of Gen Z and 40% of millennial non-drinkers say they feel comfortable in social situations without alcohol while others are drinking; this sentiment is also shared by 48% of Gen X and 66% of baby boomer abstainers.

Beyond the Buzz: How Sensory Advancement Is Redefining the Low/No Alcohol Revolution

The future belongs to brands that can demonstrate value to consumers that complex flavor is the experience, not an afterthought.

Rose Meets Honey: Why 2-Phenyl Ethanol Is a Flavor Staple

From fermented to berry flavors, this material drives authenticity and complexity.

Rather than simply replicating traditional alcoholic drinks, flavor development is increasingly focused on creating layered, contemporary profiles that deliver complexity, refreshment and sensory depth without relying on alcohol itself.

The New Rules of Flavor in Low- and No-Alcohol Drinks

RTD and spirits-style applications are being reinvented with layered, contemporary profiles.

For flavorists and product developers working across milk, cheese, yogurt and plant-based alternatives, navigating this landscape requires balancing strict functional demands with a non-negotiable prerequisite: taste remains the primary driver of consumer purchase decisions.

Formulating the Future of Dairy: 4 Essential Mandates for Product Developers and Flavorists

PLUS: New Dairy Flavor (and Fragrance) Tools.

Canned cocktails are just one manifestation of the shakeup reinventing RTD beverage alcohol.

From Spritz to Sizzle: Flavor-Forward Innovation Reshapes the RTD Alcohol Boom [Forward Thinking]

Flavor-forward innovation is shaping the RTD landscape, spanning spritzes, tea cocktails, nostalgic hard sodas, elevated RTS formats, tequila drinks, and next-gen beer and flavored malt beverages.

Most healthier-formulation projects fail not on nutrition but on sensory outcome, because the ingredients being reduced were doing far more sensory work than their labels suggest.

The Reformulation Paradox: Making Food Healthier Without Losing the Taste

Cutting sugar, salt and fat is the straightforward part. Rebuilding the sensory experience that keeps consumers coming back is where reformulation succeeds or fails, and where the role of the flavor house is quietly changing.

Bringing more than three decades of global leadership experience in the food, beverage and health sectors, Shewchuk will oversee Kalsec's global commercial strategy, customer experience and growth initiatives across the Americas, EMEA and APAC.

Kalsec Names Greg Shewchuk Chief Commercial Officer to Drive Global Growth

Kalsec is strengthening its commercial organization while expanding innovation support for beverage manufacturers in an increasingly competitive market.

The EFEO 2027 board gathered with various other attendees.

[PHOTOS] EFEO Meeting Report: Essential Oils Industry Rallies Ahead of 2029 Regulatory Deadline

'[R]etaining this next generation will depend on continuing to position flavor science as a field where individuals can combine scientific excellence with creativity and real-world impact, shaping how consumers experience food in ways that improve both health and sustainability,' says John Savage, IOFI president and president and CEO of Taste at Kerry.

Leading Through Change: Kerry's John Savage on IOFI, the Future of Flavor and More

"The industry must continue pushing for international coherence, but also remain operationally agile in the face of divergence."