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Type: Article

Section: Flavor

Violet flavors are not exactly popular in the United States, but have a certain following in Europe.

Flavor Bites: α-Ionone

α-Ionone has a clean floral violet note, perhaps with a faint powdery nuance.

β-Ionone can be used in a number of dark berry and fruit flavors such as blackberry and plum.

β-Ionone in Berry, Orchard, Tropical and Other Flavors

β-Ionone has a softer profile than α-ionone, which allows for slightly higher levels of use.

New Methods: The Synthesis of Ionones

Ionones have a broad spectrum of utilization in the flavor and fragrance industry because of their characteristic violet fragrance.

Organoleptic Characteristics of Flavor Materials

Organoleptic evaluations on 9-decenoic acid, dihydro linalool oxide, dihydro-β-Ionone, methyl trans-3-hexenoate and more.

Progress in Essential Oils

In every issue, essential oil expert Brian Lawrence examines and reviews the studies published by authors on a wide variety of essential oils. He explores the studies' results and notes when something is incorrect or needs further study. In this issue, Lawrence covers: calendula oil (Calendula officinalis L.).

Progress in Essential Oils

Culantro oil, Vietnamese coriander leaf oil, and cilantro or coriander herb oil.

Progress in Essential Oils

Rose oil and extracts. Although rose oil and extracts are produced from more than one species of rose, this review is totally devoted to Rosa damascena Mill., which is grown commercially in Bulgaria, Turkey and to a lesser extent, India and Morocco.

Flavor Ingredients for the EU and Beyond

Natural offerings dominated a recent flavor material event.

Flavor Bites: Theaspirane

Contrasting notes offer valuable sensory properties, but require creative finesse in applications.

Organoleptic Characteristics of Flavor Materials: November December 2001

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 3-Methyl-2-Butenal, Iso Fragarone 030, 4-Hydroxy-5-Methyl-3(2H)-Furanone, Chickory Furanone Natural, Tolu Balsam Resin Natural

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The Bitter Truth about Beer Flavor Development

The National Association of Flavors and Food-Ingredient Systems (NAFFS) examines the contribution of hops and other extracts in creating unique flavor profiles.

Spray Drying of Food Flavors. Ill. Optimum Infeed Concentrations for the Retention of Artificial Flavors

The practical aspects of this work are that each flavor encapsulating material will exhibit an optimum concentration for flavor retention. The optimum concentrations determined in our study may not necessarily be the same as in a production facility. This would have to be determined using actual production equipment. If the retention is limited by the ability to atomize, this factor is equipment dependent. It does appear worthwhile to make this determination, however.

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Raw Material Bulletin: April 2016

This month's raw materials features natural vanillin extract clove, methyl anthranilate, 2-methylbutryaldehyde and more.

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Organoleptic Characteristics of Flavor Materials - April 2019

This month’s column features discussions on spike lavender oil organic, 3-methylthio-1-hexanol, piperonal natural and more.

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Progress in Essential Oils: Spanish Oregano Oil

This month's column discusses the chemical composition of Spanish oregano oil.

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Progress in Essential Oils: Thymol-rich Thymus vulgaris oils – Part 1

A derivative of thyme oil, thymol contains antibacterial, anti-inflammatory and antioxidant properties, among others. Part 1 discusses the various constituents of thymol-rich thyme oils.

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Progress in Essential Oils: Silver Fir or Abies alba oil

This month's column discusses the chemical composition of silver fir oil.

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Progress in Essential Oils: Spanish Sage Oil

Sage has been used as a spice and medicine throughout history with its use, growing in a variety of flavor and fragrance applications. This month, we take a closer look at the chemical constituents of pure and hybrid Spanish sage oils.

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