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2,894 Results
Ingredients
Organoleptic Characteristics of Flavor Materials: June 2012
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2-Methylthio-3,5 or 6-methyl pyrazine, Galbanum oil, P&N EE-6993, cis-5-Octen-1-ol and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Celebrating 20 years of organoleptic evaluations and welcoming a new voice; also features the following: 3-heptanone (Synonym: Ethyl Butyl Ketone),3-hexanol, 2-iso Propyl Phenol, 1-(methylthio)-2-Butanone and more.
Savory Applications
Hormel Foods Releases Two New Flavors of Bacon
The bacon is part of Hormel's Black Label line.
Trends
Pringles Introduces Three New Holiday Flavors
Feedback from consumers seems to be that of intrigue more than anything else.
Ingredients
Organoleptic Characteristics of Flavor Materials: November December 2002
Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Michalski, 2-Acetyl-3-Methyl Pyrazine, Cyclotene: Methyl Cyclopentenolone or Maple Lactone, Linalool Oxide (cis- and trans- Isomers) and more.
Ingredients
Organoleptic Characteristics of Flavor Materials: January February 2004
Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2-Methyl Tetrahydro Furan-3-one, Coffee Furanone, 2-Methyl-4-Propyl-1, 3-Oxathiane,Maracuya Compound, 3-Phenyl Propyl Propionate
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on beetroot, cinnamon oleoresin, juniper and more.
Ingredients
Aroma Properties of Some Oxazoles
The aroma characteristics of these oxazoles suggest that they may be more important to the background of heated foodstuffs rather than “character” impact compounds. They may be of greater use in fresh foods or perfume application.
Trends
A Bunch of Crunch for 2017
Flavor is no longer the only trend-setter in town. Texture has begun to gain speed as a marketing claim, appearing on 15% of Europe's new food releases' packaging in the past year.
Ingredients
Aroma Properties of Some Alkylthiazoles
The wide range of aroma characteristics of these alkylthiazoles suggests that they may be of greater use in processed foods or perfume application.
Ingredients
Organoleptic Characteristics of Whiskey Lactone, Genet Absolute and More
This month’s column takes a bite out of whiskey lactone, genet absolute, citronellyl tiglate and more.
Ingredients
Organoleptic Characteristics of Flavor Materials June 2018
This month’s column features discussions on cocoa shell extract, grapefruit oil CP, coffee oil natural and more.
Ingredients
Organoleptic Characteristics of Flavor Materials January 2018
This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.
Beverage
Flavor Bites: Hexanal
The majority of uses of hexanal are in the obvious fruit flavor realm, but it can also be helpful in other categories, particularly nut flavors.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column features organoleptic discussions on 2-Butanone, Ethyl levulinate, Methyl salicylate and more.
Ingredients
Organoleptic Characteristics of Flavor Materials- November 2019
This month’s column features discussions on inca berry, habanero pepper essence, 2-butyl-2-octenal and more.
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.
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