Search Perfumer & Flavorist

14 Results
Flavor Bites: cis-3-Hexenyl Formate
In search of ideal green notes.
Jul 31st, 2012
Citronellyl Formate
Fresh, floral and reminiscent of rose petals, this ingredient adds color to flavors.
Jul 29th, 2013
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Natural Advantage's Anisyl Formate
This sweet, fruity and vanillalike ingredient can be used in chocolate, honey, peach, tea and vanilla applications.
Apr 29th, 2019
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Newest Manufactured Product Propyl Levulinate
With applications in baked goods, beverages and frozen dairy products our high-quality propyl levulinate is manufactured to give your next formulation a pleasantly sweet caramellic flavor.
Dec 7th, 2016
Avantorganics
Anisyl Formate from Avant Organics
Oct 21st, 2024
Propyl Mercaptan
From Natural Advantage, propyl mercaptan's onion flavor works well in savory applications.
Sep 26th, 2011
Passion Fruit
Natural Advantage's Natural 2-Methyl-4-Propyl-1,3-Oxathiane
Apr 3rd, 2023
BioPG has applications in foods and flavors, as well as beauty and personal care, such as deodorant sticks and toothpaste.
Orlen PoĊ‚udnie x BASF Tout Success of Renewable BioPG Propylene Glycol Plant
Per the manufacturer, BioPG has a 60% smaller carbon footprint than conventional fossil-based propylene glycol, while retaining the same product quality.
May 16th, 2023
Flavor Bites: 2-Methyl-4-propyl-1,3-oxathiane
Use in tropical, citrus, berry and other fruit flavors
Mar 21st, 2011
Passion Fruit
Natural Advantage's 2-Methyl-4-propyl-1,3-oxathiane
Jan 1st, 2022
Effect of Moisture Content on Flavor Formation in a Propylene Glycol-based Model System in a Microwave Oven
The basis of this study was that propylene glycol could be used in microwave ovens as a browning/flavor agent.
Apr 6th, 2016
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Natural Advantage's 2-Methyl-4-propyl-1,3-oxathiane
Mar 29th, 2021
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The Passion Fruit Core: 2-Methyl-4-propyl-1,3-oxathine
Chemistry and applications in fragrance and flavor
May 23rd, 2011
Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol
This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.
Apr 7th, 2016
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