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Type: Article
Section: Flavor
Ingredients
Cover Story: Leaf Alcohol Preparation
cis-Hex-3-en-1-ol and trans-hex-3-en-1ol are called leaf alcohols, though their aromas resemble freshly cut grass. Perfumers define their aroma more precisely: cis-hex-3-en-1-ol has powerful and intensely green grassy odor.1 Traces of cis-hex-3-en-1-ol are used in refreshing top notes in delicate floral fragrance types such as muguet and lilac; in addition, the alcohol is often used alongside geranium oil, galbanum, oakmoss, lavender and mint oils.
Ingredients
Acetoin in Dairy, Fruit, Savory, Brown and Alcoholic Flavors
Dairy flavors are the most obvious focus, but acetoin plays an important role in virtually every flavor category.
Ingredients
Phenethyl Alcohol
Phenethyl alcohol, or PEA, as it is commonly referred to in the industry, is basically a fragrance raw material, as more than 99% of its volume usage is realized in this area. The usage in flavors in only minor, yet the flavorist will require PEA for defined applications where it cannot be substituted by other materials.
Ingredients
Leaf Alcohol
Leaf alcohol and its derivatives are a symbol of the “green revolution in flavors and fragrances that developed in our industry during the 1960’s.” Its commercial introduction changed the nature of flavors and fragrances and resulted in the wide spread use of n-hexenyl based materials, Today, more than 40 structurally related aroma chemicals are being utilized in our industry and all at relatively low formula percentages.
Ingredients
Benzyl Alcohol
An arThe above descriptions are only a sampling of the recorded organoleptic impressions one finds in the Flavor and Fragrance literature. A review of these sources results in an initial impact of confusion on the reader. Later on, this impression changes to the opinion that the reviewers must be examining widely different materials. Herein lies the key to benzy alcohol's true organoleptic nature.
Ingredients
Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors
See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.
Beverage
Attitudes Toward Alcohol Are Evolving ... And So Are Beverages
Ready-to-drink beverage category offers options for mindful drinking that fit the moment.
Ingredients
Alcohols and Ethers
Flavor and odor characteristics and effects in formulations.
Ingredients
iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors
The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.
Regulatory & Research
Labeling of Alcoholic Beverages
Early in 1975, the Bureau of Alcohol, Tobacco and Firearms of the Treasury Department proposed regulations regarding the labeling of Wines and Distilled Spirits. These proposals followed m earlier set of regulations concerning Beer and Malt Beverages, with a hearing on this scheduled for February, 1975. Because of the inter-relationships among these classes of taxed beverages, the Beer/Malt Beverage hearings were rescheduled to be in close proximity to the others, and all finally took place during April, 1975.
Beverage
Flavor Bites: Cinnamyl Alcohol
A combination of balsamic honey notes with unique floral nuances, cinnamyl alcohol adds depth and complexity to a variety of brown and fruit flavors.
Ingredients
Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors
Learn about the diverse range of applications for ethyl octanoate.
Ingredients
Extraction of 2-Phenylethyl Alcohol
by Techniques such as Adsorption, Inclusion, Supercritical C02, Liquid-Liquid and Membrane Separations. The principal aim of this paper consisted in presenting new methods for the extraction of an aroma such as 2-phenylethyl alcohol.
Sweet Applications
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.
Ingredients
gamma-Octalactone in Savory, Berry, Tropical, Orchard, Alcoholic and Other Flavors
Should we really limit ourselves to copying nature? The choice boils down to an entertaining, win-win contest between authenticity and creativity.
Ingredients
2-Phenylethyl Alcohol: An Aroma Profile
Phenylethyl alochol is a higher aromatic alcohol characterized by a delicate fragrance of rose petals starting at 20 ppm.
Beverage
A Toast to Health: Analyzing the Shift in the Low- and no-Alcohol Market
Experts explore consumer interest and manufacturing challenges in this evolving market.
Regulatory & Research
2-Phenylethyl Alcohol: An Aroma Profile
Properties, vegetal sources and pathways of amino acid degradation.
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