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Type: Article

Section: Flavor

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Organoleptic Characteristics of Flavor Materials: November 2015

This article explores a variety of flavor profiles and applications such as methyl cis-5-octenoate (synonym: guavanate), geranium oil, terpeneless, green ginger oil and more.

Flavor Bites: laevo-Rose Oxide

This floral note is essential in lychee flavors and adds realism to other flavor types.

Raw Materials Bulletin: October 2015

This month's raw materials include natural l-cis-rose oxide, natural methionol, isobornyl cyclohexalol, oranger crystals and more.

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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.

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Organoleptic Characteristics of Flavor Materials: September 2016

This month's column features organoleptic discussions of white china tea distillate, mushroom distillate, rose distillate organic, boronia absolute Tasmanian and more.

Volatile Character-Impact Sulfur Compounds and their Sensory Properties

Volatile organic sulfur compounds are important constituents for the flavor of food, beverages and natural isolates. These character-impact sulfur compounds are, often in a certain low concentration, characteristic for the sensory properties of the material.

Flavorcon 2023 Master Class moderator and Flavor Reports columnist Cyndie Lipka.

Oqema, Berje, Avant, Excellentia, Bedoukian and Millipore Sigma Flavor Materials Evaluated

Take a look at flavorists' notes on petitgrian oil, phellandrene, ex. dives, phenethyl acetate and more.

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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.

Tetrahydrofuran and Tetrahydropyran Derivatives as Odor Substances

In summary, over the past few years many terpenoid THF and THP derivatives have been both synthesized and characterized in nature. Some of them have been shown to demonstrate unique sensory properties, and together with their stability, they have attracted the attention of even the most fastidious of perfumers

Menthone

An aroma chemical profile, menthone.

The Essential Oil Market in 1934

The document highlights the importance of many of the traditional features of our industry. While these may not all be of relevance today, they are worth remembering in order to ensure the long-term viability of our natural resources and the industry on which it was built.

Yunnan: Production Trends with Special Reference to Geranium, Medicinal Eucalyptus and Citronella

Yunnan Province is one the least economically developed areas of China and is located in the far west, sharing borders with Burma Laos and Vietnam. It is a major source of a number of essential oils, including geranium, medicinal eucalyptus, citronella and wintergreen, for which Yunnan holds a major share of the international market.

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F&F Literature Review: Digitally Crafted Scents and Predicting Flavor and Protein Interaction

This month’s F&F literature review examines digitally crafted molecule design, natural extracts in personal care and predicting flavor partitioning and protein interactions, among other studies.

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

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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Flavor Creation: Composing Savory Flavors

How to combine low notes, middle notes and top notes for a successful flavor composition. Years ago, I listened to music on a cheap transistor radio. Through its tiny speaker I could hear the basic melody and words to my favorite songs.

Developments in Flavors and Flavorings

Developments in flavors. A comparison of flavorings currently available with those being offered a decade ago show enormous advances in flavor profiles. Over the years there has been a significant move towards more ‘true to nature’ products and also the introduction of many new flavorings based on unusual natural materials. There will continue to be a large demand for the traditional flavors, but as the food industry tries to stimulate new interest, particularly in convenience foods, there will be an even greater need for new flavoring experiences.

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