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PF1708_JW_honey425

Flavor Bites: Ethyl phenyl acetate

Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.

Flavor Bites: alpha-Methylbenzyl acetate

This ingredient has multiple monikers and a similarly complex aroma character.

Organoleptic Characteristics of Flavor Materials: May 2005

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Dairy Enhancer VO1342, Ginger Oil, IsoButyl Phenyl Acetate and more.

Savita International

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Flavor Bites: Cinnamyl Acetate

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.

Organoleptic Characteristics of Flavor Materials: October 2006

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Oleoresin Vanilla Bourbon Twentyfold, Treattarome Cantaloupe Melon and more.

Natural Synthetics

In conclusion, synthetics will continue to dominate the creative ideas of perfumers. These synthetics may come from the classifications:

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Some Aspects Of Qualitative Structure-Odor Relationships

Qualitative odor-structure relationships have been applied for more than a century. The results of these studies are mostly the consequence (outcome) of the application of common sense gathered by experience. Two main features characterize the molecular structures of odorant molecules: “electronicity” (electronic charge distribution over a molecule) and “stereocity” (volume, shape and profile of a molecule).

Organoleptic Characteristics of Flavor Materials

Butyl 2-methyl butyrate, ethyl 2-acetyl-3-phenyl propionate, para vinyl phenol and more.

Ingredients Division Formed by PPF

Materials from three major supplying units.

Organoleptic Characteristics of Flavor Materials: March April 2006

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Absolute Boronia Flowers, Absolute Boronia Leaf, Brouts Absolute and more.

Perfumer's Notebook: Stability of Fragrance Profile

An essential feature of any well compounded fragrance is its property of maintaining a constant profile during its exposure. This applies to fragrances applied to the skin, as with colognes or perfumes, or exhibited on the surface of toilet soaps. Marked change in profile during exposure may occur through lack of attention to relative evaporation rates of the perfume components. The rate at which a substance evaporates is, of course, a direct function of its vapor pressure, i.e. its tendency to change from liquid or solid to a gas.

Reflections of a Retired Flavorist Before He Forgets: Cocoa

In keeping with today’s irrational demand for natural products and the even more ridiculous activity of our industry, supplying these in ever mom concentrated form, the use of natural amino acids and sugars to obtain a natural reacted end-product plus added pure vanilla, cocoa distillate or extract, and traces of essential oils (such as Bois de Rose for its Iinalool content ) results in quite satisfactory, less expensive and more concentrated “natural coca or chocolate flavors.

Some Aspects of Qualitative Structure-Odor Relationships

Qualitative odor-structure relationships have been applied for more than a century. The results of these studies are mostly the consequence (outcome) of the application of common sense gathered by experience.

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Perfume and Flavor Synthetics

Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fi elds of basic research.

Spray Drying of Food Flavors. Ill. Optimum Infeed Concentrations for the Retention of Artificial Flavors

The practical aspects of this work are that each flavor encapsulating material will exhibit an optimum concentration for flavor retention. The optimum concentrations determined in our study may not necessarily be the same as in a production facility. This would have to be determined using actual production equipment. If the retention is limited by the ability to atomize, this factor is equipment dependent. It does appear worthwhile to make this determination, however.

New and Unique Flavor Material Roundup

A summary of ingredients presented as part of the British Society of Flavourists’ Table Talk event.

Natural Ethyl Phenylacetate

A honeylike cocoa flavor material from Natural Advantage.

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