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Type: Article

Section: Flavor

Flavor Bites: 2-Methyl-4-propyl-1,3-oxathiane

Use in tropical, citrus, berry and other fruit flavors

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The Passion Fruit Core: 2-Methyl-4-propyl-1,3-oxathine

Chemistry and applications in fragrance and flavor

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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.

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Newest Manufactured Product Propyl Levulinate

With applications in baked goods, beverages and frozen dairy products our high-quality propyl levulinate is manufactured to give your next formulation a pleasantly sweet caramellic flavor.

Dimethyl disulfide is useful in all brown flavors but especially interesting in cocoa flavors.

Dimethyl Disulfide in Savory, Brown and Nut Flavors

The rather unpleasant and putrid profile of dimethyl disulfide can play an interesting role in quite a number of flavors, just not in raspberry.

Effect of Moisture Content on Flavor Formation in a Propylene Glycol-based Model System in a Microwave Oven

The basis of this study was that propylene glycol could be used in microwave ovens as a browning/flavor agent.

The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.

Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More

Discover the possible applications for a list of new materials evaluated by our panel.

Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol

This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.

Argentinian Citrus Essential Oils 1992-1996

Over the last two decades several reports have been published on the production of essential oils in Argentina, particularly the citrus oils. Among the citrus oils, lemon is the dominant product.

The Worldwide Flavor and Fragrance Industry, 1985-1990

Basic Industry Trends in an Unstable Monetary and Highly Competitive Environment

Basic Business Trends In The Worldwide Flavor and Fragrance Industry 1987-1990

Therefore, the consumption of flavors and fragrances is directly dependent on micro- and macro-economic conditions in these flavored and perfumed end-product markets. Growth in these end-product markets dictates the demand for flavor and fragrance materials.

The World Flavor and Fragrance Industry 1979-1981

Since 1979, the world flavor and fragrance industry has experienced a period of lower profitability brought about by lower nominal (calculated in current U.S. dollars and local currencies) and real (quantity) growth rates as well as increased competitive pressures. Table I analyses in detail worldwide sales of 35 public and private companies (16 individually and 19 collectively) during the period 1979-1981 (with growth rates in current U.S. dollars and local currencies).

John Cox (FEMA), Mike Davis (past FEMA president; Givaudan) and John Hallagan (FEMA) at the president’s reception.

FEMA 100th Anniversary

The Flavor and Extract Manufacturers Association celebrates a century of progress in the science, safety and quality of flavors.

Flavor Bites: 1,3,5-Undecatriene

This powerful green note is equally at home in roasted and raw varieties of bell pepper and jalapeño flavors.

1 + 1 = 3

P&G’s Steve Hicks on challenging category belief systems and innovating for superior fragrances and flavors that build brands.

101st FEMA Annual Meeting: Fresh Thinking on Sustainability

Sustainability's potential impact on product life cycles and value chain, from ingredients to manufacturing to store shelf to consumer and beyond

Spray Drying of Food Flavors - 1.Theory of Flavor Retention

Research to date suggests that optimum flavor retention may be obtained by using as high infeed solids as possible, raising infeed temperature if this permits higher infeed solids levels, choosing a carrier which favors flavor retention and operating the dryer at optimum inlet and exit air temperatures. These suggestions are based on research which has generally dealt with a study of a limited number of volatiles and flavor carriers seldom or never used in the flavor industry.

1,3,5-Undecatriene and 2-Methoxy-3-isobutylpyrazine—Galbanum Green Notes

Chemistry and application in flavor and fragrance

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