Search Perfumer & Flavorist

2,932 Results

Comax Releases Wine-Beer Flavor Collection

Comax Flavors created the non-alcoholic "Wine-Beer" flavor collection, which features Muscat Grape, Madeira Wine and Muscato Wine flavors crafted specifically for beer.

Flavorist Panel Evaluates Bornyl Acetate, Valerian Root Oil, Magnolia Flower Oil and Other Materials

Principal flavorist Cyndie Lipka and her panel review materials from Vigon, Bedoukian, Excellentia, MilliporeSigma and Treatt/Endeavour.

Butterscotch can make good use of furaneol, with usage levels ranging from 1,000 ppm to 3,000 ppm.

Furaneol in Brown, Nut & Other Flavors

The first half (covering furaneol in fruit flavors) can be found in Perfumer & Flavorist+'s February 2024 issue.

caramel

Flavor Bites: 5-Methyl Furfural

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.

Bacon flavors can be achieved with ten ppm of 2,6-dimethyl pyridine to give a burnt note.

Flavor Bites: 2,6-Dimethyl Pyridine in Savory, Nut, Brown and other Flavors

Learn about the diverse range of applications for 2, 6-dimethyl pyridine.

caramel4

Flavor Bites: 5-Methyl Furfural

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.

This ingredient is extremely effective in honey flavors and works well in all different floral categories. Three hundred ppm is generally a decent starting point.

2,6,6-Trimethyl cyclohex-2-ene-1,4-dione in Berry, Orchard, Savory, Brown, Citrus, Nut and Other Flavors

This chemical, which is often referred to as keto iso-phorone, is found very widely indeed in nature and invariably makes a positive contribution.

pf_ham_lead_122117

Flavor Bites: trans-2-Octenal

With a powerful fatty character paired with just a hint of a fruity green apple note, this material works well in a variety of savory, dairy, nut and fruit flavors, as well as tea.

pf_fb_lead_112117

Flavor Bites: 2-Ethyl 3-Methyl Pyrazine

This chemical combines outstanding strength, a profile pleasantly free from off-notes, and a little more heat stability than the more commonly used series of dimethyl pyrazines.

nuts

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.

pf_flavor_lead_81518

Flavor Bites: Anisyl Alcohol

Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.

pf_sun_lead_112117

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.

PF1708_JM_coffeeflavor_425

Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.

Peanut kiiNote might be worth looking at for fried flavors, and roasted garlic, onion or roast beef.

Flavorist Panel Evaluates cis-4-Heptenal, Peanut kiiNote, cis-3-Hexenyl Acetate and Other Materials

Principal flavorist Cyndie Lipka's panel evaluates 10 materials

pf_judy_lead_81418

Organoleptic Characteristics of Flavor Materials September 2018

This month’s column features discussions on chamomile oil blue, rose absolute, seaweed absolute, cuminaldehyde, ethyl-3-methyl 2-oxo-pentanoate and more.

pf_flavor_lead_12418

Flavor Bites: Zingerone

Raspberry ketone is found in various levels ranging from around 10 ppb up to about 4 ppm and has a specifically raspberry aroma with subtle balsamic nuances. Combined with zingerone, it creates a synergistic effect that allows for more modest levels of raspberry ketone.

malt2

Flavor Bites: iso-Valeraldehyde

A quintessential malt flavor, iso-Valeraldehyde, offers a significant lift to many heated and non-heated flavors.

pf_wright_lead12819

Flavor Bites: trans-2 Hexenol

Featuring a distinct apple characteristic, the ingredient provides a green profile without a trace of the usual leafy notes and contributes to a finished flavor's authenticity.

Page 1 of 163