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Ingredients
Cucumber
Sensient’s Cucumber C2358 (PG) is a yellow-green liquid with characteristic green notes.
Ingredients
Processing For Natural Flavors: Cucumber, Melon, Watermelon
The importance of accurate species typing, collection, storage and processing in producing FTNF flavors. Consumer demand for appealing, distinctive, yet all-natural products has led flavor ingredients manufacturers to develop new FTNF (from the named food) natural distillates.
Ingredients
Processing for Natural Flavors: Cucumber, Melon, Watermelon, Cucurbitaceae,
The importance of accurate species typing, collection, storage and processing in producing FTNF flavors
Trends
Firmenich Names 2017 Flavor of the Year
And the winner is...Cucumber. Firmenich announces this green and refreshing ingredient as its 2017 Flavor of the Year.
Ingredients
cis-6-Nonenol
This versatile ingredient is useful in cucumber and fruit flavor profile where a more subtle cucumber note is desirable.
Beverage
Health-Ade Kombucha Launches Spicy RTD Beverage
Health-Ade Kombucha has released a jalapeño, kiwi and cucumber flavor of its kombucha RTD beverage line, which blends cool and spicy sensations.
Ingredients
Flavor Bites: trans-2, cis-6 Nonadienal
With a powerful green, cucumber aroma, trans-2, cis-6 nonadienal can add a fresh character to a range of flavor applications.
Oral Care
Boka and Grillo’s Pickles Collaborate to Launch Cucumber Dill Toothpaste
The product was announced in advance of National Pickle Day, November 14.
Ingredients
Organoleptic Characteristics of Flavor Materials
Chamomile essence, cocoa essence, concentrated cucumber essence, concentrated lemongrass essence, concentrated rosemary essence, hibiscus concentrate and more
Ingredients
Organoleptic Characteristics of Flavor Materials: November 2015
This article explores a variety of flavor profiles and applications such as methyl cis-5-octenoate (synonym: guavanate), geranium oil, terpeneless, green ginger oil and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of: Cinnamon Bark Oil, Furfuryl Mercaptan and Guaiacol.
Ingredients
Organoleptic Characteristics of Flavor Materials: December 2012
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 9-Decen-2-one, 3-Hydroxy-3-methyl-2,4-nonanedione, 5-Methyl-2-thiophenecarboxaldehyde and more.
Ingredients
Organoleptic Characteristics of Flavor Materials: October 2013
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Acetaldehyde ethyl cis-3-hexenyl acetal, allyl heptanoate, and more.
Trends
Consumer Trend: Fermented Flavor Concepts
T. Hasegawa USA curated a list of fermented flavor concepts and profiles.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on peppermint extract, spearmint oil native, Chinese ginger extract and more.
Beverage
Truly Releases RTD Margarita-Inspired Flavors
The global ready-to-drink cocktail market size in 2020 was valued at $714.8 million.
Beverage
Truly Launches Flavored Vodka
Truly's vodka comes in three flavors, Wild Berry, Pineapple Mango and Strawberry Lemonade.
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition discusses acetaldehyde dipropyl acetal, natural; 2-butyl-2-octenal, natural; cucumber aldehyde, natural; fig extract; and more
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