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801 Results
Type: Article
Section: Flavor
Ingredients
Organoleptic Characteristics of Flavor Materials: May 2004
Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Butter Esters Natural, Clove Oleoresin, Hydratropic Aldehyde, Iso Butyraldehyde and more
Flavor
Organoleptic Characteristics of Flavor Materials: June 2015
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. This edition features vanilla absolute, nonanoic acid, 2-methyl-2-pentenoic acid, 2-heptanone and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition features flavor profiles for caramel furanone, black pepper oleoresin, 2,3-Epoxyoctanal, and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on violet leaf absolute, Fruitaleur, lavender extract and more.
Ingredients
Flavor Bites: 4-(Methylthio)butan-1-ol in Savory, Berry, Tropical Fruit, Dairy, and Other Flavors
Learn about the diverse range of applications for 4-(methylthio)butan-1-ol.
Sweet Applications
Not-So-Plain Vanilla: A Flavorist’s Best Asset
Vanilla has a delicious and complex taste profile that works for home baking, store-bought comfort foods, culinary dishes, confectionery and so much more.
Ingredients
Furaneol in Brown, Nut & Other Flavors
The first half (covering furaneol in fruit flavors) can be found in Perfumer & Flavorist+'s February 2024 issue.
Sweet Applications
Flavor Chocolate Trends from 2007
Mintel investigates the top flavors for chocolate products released in 2007, including strawberry, almond, hazelnut, caramel and peanut butter
Ingredients
Organoleptic Characteristics of Flavor Materials January 2018
This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.
Ingredients
GC and Sensory Techniques Coupled in Caramel Flavor Analysis
Aromatic caramel is a complex mixture of saccharides (glucose, fructose and sucrose) and numerous degradation substances which contribute to its aroma and taste.
Ingredients
GC and Sensory Techniques Coupled in Caramel Flavor Analysis
Our results are based on an original scheme of coupling advanced gas chromatograpbic analysis with sensory analysis. This allows us to establish a relationship between identification of compounds and the smell and taste attributes of a give product.
Sweet Applications
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.
Ingredients
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.
Sweet Applications
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.
Sweet Applications
Flavor Bites: Anisyl Alcohol
Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column features organoleptic discussions on vanillin, coffee, elderflower, orange heart and cayenne pepper more.
Ingredients
Organoleptic Characteristics of Flavor Materials November 2018
This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.
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