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Comax Flavors Reveals Flavor Trends for 2015
Comax has revealed flavor trends for 2015 divided into four distinct groups, each featuring five different flavor themes: Melting Pot, In a Nutshell, Coffee House and Breakfast Anytime.
Nov 24th, 2014
2007 Flavor and Trends Summary
Chuck Dodson's (A.M. Todd) discusses some of the more interesting displays and insights at the 2007 IFT Expo
Nov 13th, 2008
My thoughts are that when added at low levels to flavors bornyl acetate it lends authenticity to the profile. So next time you are working on earthy profiles consider using bornyl acetate.
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.
Oct 2nd, 2023
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.
Feb 29th, 2024
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Raw Material Bulletin: May 2016
This month's column features the latest ingredients, including methionyl butyrate, hop essence fraction, 2-ethylbutyric acid and more.
May 10th, 2016
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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.
Feb 4th, 2016
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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.
Dec 21st, 2017
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.
Jul 31st, 2023
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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.
Feb 26th, 2016
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Flavor Bites: Methyl Cyclopentenolone
Found widely in nature, methyl cyclopentenolone features a cooked sugar, maple syruplike, profile that can be used in high levels in brown and nut flavors.
Nov 30th, 2018
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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.
Jul 28th, 2017
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Flavor Bites: Propenyl Guaethol
With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.
Jul 30th, 2019
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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.
Nov 21st, 2017
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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.
Aug 27th, 2018
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Flavor Bites: Ethyl 3-methyl 2-oxo-pentanoate
Providing a unique profile of nutty and fruity notes, ethyl 3-methyl 2-oxo-pentanoate is capable of adding a nuance to nut, brown, savory, fruit and other flavors.
Apr 25th, 2018
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Organoleptic Characteristics of Flavor Materials - December 2018
This month’s column features discussions on fenugreek absolute, orris resinoid, cis-6-nonenal and more.
Nov 30th, 2018
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Flavor Bites: Sotolon
Sotolon can all too easily be overdone—it is a good servant but a bad master.
Mar 25th, 2016
dsm-firmenich’s trend analysts have observed the increased appeal in maple flavors since 2019 as it becomes a versatile ingredient used in Europe and Asia.
dsm-firmenich Announces ‘Milky Maple’ as the Flavor of the Year for 2025
This flavor combines the warm, earthy sweetness of maple with the creamy softness of milk.
Dec 11th, 2024
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