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6 Results
Type: Article
Section: Flavor
Reflections of a Retired Flavorist Before He Forgets: Cocoa
In keeping with today’s irrational demand for natural products and the even more ridiculous activity of our industry, supplying these in ever mom concentrated form, the use of natural amino acids and sugars to obtain a natural reacted end-product plus added pure vanilla, cocoa distillate or extract, and traces of essential oils (such as Bois de Rose for its Iinalool content ) results in quite satisfactory, less expensive and more concentrated “natural coca or chocolate flavors.
Apr 6th, 2016
Organoleptic Characteristics of Flavor Materials: October 2005
Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Clary sage oil, coffee extract, 2-ethyl-3,5(6)-dimethyl pyrazine and many more.
May 6th, 2009
Flavor Bites: Ethyl Salicylate
This article explores the wide uses of ethyl salicylate in a variety of flavor categories including berry, fruit, and brown flavors.
Aug 25th, 2015
Methyl Salicylate, or Oil of Wintergreen
Methyl salicylate is an aromatic ester whose principal natural source is wintergreen (Gaultheria procumbens) and sweet birch (Betula lenta) plants. Its history is intertwined with that of salicylic acid and its other derivatives, all of which were recognized by early man as having theraputic values.
Apr 6th, 2016
The best level of addition to blackcurrant flavors is around 100 ppm.
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.
Nov 1st, 2024
marigold2
Progress in Essential Oils: Tagetes Oil
This month's column discusses the chemical components of tagetes oil.
May 10th, 2016
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