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3,247 Results
Flavor
Organoleptic Characteristics of Flavor Materials: June 2015
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. This edition features vanilla absolute, nonanoic acid, 2-methyl-2-pentenoic acid, 2-heptanone and more.
Ingredients
Ingredient Profile: Hexyl 2-Methyl-3 or 4-Pentenoate
Application in berry, pear, tropical and other flavors
Ingredients
Organoleptic Characteristics of Flavor Materials: November December 2006
Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.
Ingredients
Organoleptic Characteristics of Flavor Materials: April 2016
This month's article features organoleptic discussions on toasted mate, cocoa absolute, ethyl-2-methyl-3-pentenoate and more.
Ingredients
Flavor Bites: 2-Phenylacetic Acid
Fruit, nut, savory, alcoholic and other flavor uses.
Ingredients
Flavor Bites: 2-Methyl Butyric Acid
Use in berry, fruit, brown, fermented and savory flavors
Ingredients
T2-Hexenoic Acid
From Fontarome, this kosher flavor material can be used in a variety of applications.
Sweet Applications
Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone
Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.
Ingredients
UPDATE: CSA Roundtable Product Lists
The product lists for tomorrow's Chemical Sources Association Roundtable at the Sheraton Newark Airport Hotel have been released.
Ingredients
Caproic Acid
Sourced in Southeast Asia, this Acme-Hardesty Co. material has many dairy applications among its uses.
Sweet Applications
Cheese Acids
Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.
Ingredients
Unsaturated Aliphatic Acids
Chemistry and application in flavor
Sweet Applications
Flavor Bites: Hexanoic Acid
Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.
Ingredients
Flavor Bites: Octanoic Acid
Characterized by a cheesy aroma, this ingredient pairs seamlessly with a variety of non-dairy flavors.
August
OAMIC's Tiglic acid
Home
Mane Launches Acidity Masking Program
Sense Capture Acidity masks the acidity perception created by certain industrial processes.
Ingredients
Flavor Bites: iso-Butyric Acid
Exhibiting a complex character, iso-butyric acid is effective in a wide range of fruit and non-fruit flavors, particularly those outside of the dairy category.
Sweet Applications
Bedoukian Research's 9-Decenoic Acid
9-decenoic acid enhances waxy notes in cheese flavors and is an ideal addition to butter flavors, in addition to other nuances and dairy flavors.
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