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Type: Article

Section: Flavor

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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Flavor Bites: Hexyl butyrate and Hexanoate

Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.

Ingredient Profile: Hexyl 2-Methyl-3 or 4-Pentenoate

Application in berry, pear, tropical and other flavors

Preparation of Fragrant Allyl Esters

Preparing methyl-cyclohexyloxyacetate, allyl-cyclohexyloxyacetate, methyl-cyclohexylpropionate and allyl-cyclohexylpropionate.

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Pear Ester: Ethyl (E,Z)-2,4-decadienoate

The ester's uses in flavors include fruity red, fruity yellow, fruity tropical and other fruity applications. In fragrances, it uses encompass fruity compounds for alcoholic and cosmetic perfumes.

Syntheses and Odor Characteristic of Beta-Terpinyl Esters

Our method of snythesis of terpin-1,8 diesters and eliminating one mole of acid made it possible for the first time to produce beta-terpinyl esters with interesting odour properties. This represents a major expansion of the variety of perfumery synthetics produced from turpentine.

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The Loss of Volatile Esters from Cookies

The following study considers some of the flavor problems associated with low-fat and microwaved foods.

Odor Properties of 1-(p-Alkyl)Phenylethanols and Their Esters

All the substances have, principally, similar odor characters, possessing fruity, flowery, woody, penetrant odor notes with minor rotten, moldy notes. Other characteristic notes were observed in some compounds. Odor thresholds show mostly medium values, suitable for application in perfumery products.

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Cheese Acids

Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.

Unsaturated Aliphatic Acids

Chemistry and application in flavor

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

Flavor Bites: Octanoic Acid

Characterized by a cheesy aroma, this ingredient pairs seamlessly with a variety of non-dairy flavors.

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Flavor Bites: iso-Butyric Acid

Exhibiting a complex character, iso-butyric acid is effective in a wide range of fruit and non-fruit flavors, particularly those outside of the dairy category.

Flavor Bites: 2-Phenylacetic Acid

Fruit, nut, savory, alcoholic and other flavor uses.

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Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

Flavor Bites: 2-Methyl Butyric Acid

Use in berry, fruit, brown, fermented and savory flavors

Flavor Bites: cis-3-Hexenoic Acid

Application in berry, fruit and other flavors.

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

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