Flavor > Savory Applications | Perfumer & Flavorist

Low levels of davana oil opened Cyndie Lipka’s eyes to new options such as tea (black, oolong and red), tamarind, wine, dark chocolate, brown sugar, Szechuan and ancho pepper, Worcestershire and tomato.

Flavorist Panel Evaluates 9-Decenal, Davana Oil, Mate Absolute and More Materials

The panel also evaluates Phenethyl Acetate, 1,3E,5Z-Undecatriene, Ethyl Phenylacetate, d-Cadinene, Sesame CO2 Extract and Blackberry KIInote.

Decanoic acid, sometimes called capric acid (rather confusingly, given caproic and caprylic acids), is used at varying levels in butter flavors, ranging from 500 ppm up to as high as 5,000 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

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TasteNrich®: Your Solution for Umami and Sodium Enhancement

While 2020 saw a rise in plant-based products’ innovation and launches, the taste, texture and price shortfalls when compared with conventional products meant that plant-based businesses fell short of outperforming conventional producers.

Savory Solutions And Flavoring Alternative Proteins

Product development challenges, mouthfeel enhancement and the future of expectations for plant-based.

According to author Alex Woo, there are four strategies to make things saltier without adding more table salt.

How To Best Utilize Salty, Umami And Kokumi Modulators

Understanding various methods to utilizing flavor modulators in formulations.

Smell technology has evolved beyond simple fans to sophisticated systems that emit multiple scents in quick succession, designed to evoke a sense of place.

Technology and the Next Generation of Flavor

How new technology might disrupt traditional fragrance and flavor creation.

Networked Dosing and Filling Systems Increase Efficiency and Quality

Networked Dosing and Filling Systems Increase Efficiency and Quality

Automation technology for the perfume and flavor industry.

Laura Mayberry was promoted to associate director of sweet technology

T. Hasegawa USA Celebrates Two Associate Director Promotions

T. Hasegawa announces that senior flavor chemists Lauren Mayberry and Toshifumi Nozawa have been promoted to associate director positions.

Ray Lampe will also create some new flavor pairings that would be ideal for consumers and even share some of his latest rubs.

Inside Dry Rubs and Modern BBQ Flavors

Attendees will get a taste of how the barbecue scene has evolved and the current trends with the help of Ray Lampe.

Kerry's Tastesense technology is said to support the development of sweetness closer to sugar and well beyond 3⁰ Brix sucrose sweetness equivalence, with optimized flavor, better mouthfeel and reduced off-notes.

3 Flavor Ingredient Technology Debuts

The global food flavors market is projected to reach $21.3 billion by 2027 according to Markets and Markets.

Argeville flavorist Fanny Jacot-Blais.

Argeville Flavorist Fanny Jacot-Blais Shares Industry Journey and Advice to Newcomers

The flavorist also shares the best part of her job and how the industry has evolved.

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.

Ethyl hexanoate is much more prominent in plum and prune flavors. One thousand ppm is very effective in plum flavors but 500 ppm works better for prune.

Ethyl Hexanoate in Tropical, Berry, Orchard, Fermented and Other Flavors

Independent flavorist John Wright discusses the possible applications for ethyl hexanoate.

Mint, other herbs and botanicals are breathing new life into culinary dishes, confections, dairy products, baked goods and beverages.

5 Unexpected Mint Pairing Combinations in Culinary Flavors

Push the envelope on traditional flavor combinations and culinary applications with mint and spices.