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Type: Article

Section: Flavor

Investigation of the species specific flavor of meat

The first clue to this mystery was probably uncovered by Crocker in 1947. He postulated that the factors responsible for meat flavor are found to a greater extent in the juice than in the fibre. Crocker explained that the majority of the flavor is developed as a result of the thermal degradation of proteins. During the cooking process, amines, acids, sulfur compounds, and phenols are released.

Three hundred ppm is a great level of addition for 2-phenyl 2-butenal in cocoa flavors.

Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors

Learn about the diverse range of applications for 2-phenyl 2-butenal.

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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.

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IFF Demos Natural Beef Flavors

Culinary benchmarks yield regionally specific flavor creation.

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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.

Raw Material Bulletin: March 2014.

Raw Material Bulletin: Firmenich, Advanced Biotech and more

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Flavor Bites: trans-2 Hexenol

Featuring a distinct apple characteristic, the ingredient provides a green profile without a trace of the usual leafy notes and contributes to a finished flavor's authenticity.

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Flavor Bites: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.

Branded Content Lead Image Precursor 401

Create an endless variety of beef and other red meat flavors

With the Springer® Precursor 401, Biospringer by Lesaffre helps flavor houses and food companies to develop authentic red meat flavors in a clean-label way, especially for the vegan segment. A key challenge for innovative plant-based offerings.

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γ-Decalactone: March 2016

γ-Decalactone is instantly recognizable as characteristic of peach, and clearly is the most important character recognition driver for this flavor profile.

CitrusOil RecoveryDuringJuice Extraction

In this article, the FMC oil recovery system and a review of the currently applied processing technology will be discussed

The Industrial Solution to Citrus Juice Bitterness

Citrus juice debittering represents a major step forward by man, who is gaining more and more control over nature herself, specifically over the foods and beverages she gives him to consume, Debittering literally has become a winning technology for everyone.

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The Juice (and Oils) on Citrus in F&F

“Clean label,” “natural” and “better for you” are shaping up to be the terms that define the desires of the 21st century consumer—and citrus consumers are no exception.

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White Peach Juice Extract Joining Crystals Drop Family

Given its Anti-Bacterial and enticing Flavor, White Peach Juice Extract is gaining popularity with both consumers and product developers around the world.

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Beyond the Peel: Analysis of Pink Grapefruit Juice

There is very little differences between the peel oils of orange and grapefruit. Both of them contain pinenes and limonene as their major constituents and have very similar analytical profiles. Pink grapefruit juice’s characterizing components proved to show a few analytical surprises.

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The Juice: Training the F&F Students of the Future

As the only institution in the world with an accredited Master's program in perfumery, ISIPCA along with industry collaborator, IFF, takes a unique approach in training the future perfumers, evaluators and flavorists of tomorrow.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

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