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847 Results
Type: Article
Section: Flavor
Ingredients
A Unique Mentha Aquatica Mint For Flavor
The essential oil from peppermint,
Mentha x piperita
L., is one of the most widely used oils by the flavor industry for mint flavoring. However, abundant literature and experts’ observations report the varying composition and organoleptic profiles of peppermint oils according to the region of production, climatic variation and harvest date.1-3
Oral Care
Mint
Reflections of a Retired Flavorist Before He Forgets.
Oral Care
A Unique Mentha aquatica Mint for Flavor
In this paper we present the oil from our selected Mentha x aquatica L. (“Aquamint”) that can be blended to an M. x piperita oil to increase the menthofuran to match a standard “Yakima” oil.
Oral Care
Mint Landscape from Field to Flavor
The mint family (Labiatae or Lamiaceae) is composed of many species — including basil, lavender, rosemary, peppermint and spearmint — grown commercially for their essential oils or leaves. This article focuses on agricultural practices employed in the production of peppermint (Mentha x piperita).
Oral Care
Organoleptic Characteristics of Flavor Materials: Mint June 2005
Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as the history, composition, applications and organoleptic properties of mint/mint products.
Ingredients
From Field to Finished Goods: Delivering the Perfect Mint Flavor
Popular with consumers for hundreds of years, growing health consciousness is breathing new life into mint.
Savory Applications
5 Unexpected Mint Pairing Combinations in Culinary Flavors
Push the envelope on traditional flavor combinations and culinary applications with mint and spices.
Oral Care
BASF’s L-Menthol FCC and Mint Portfolio: A Fresh Approach to Flavors and Sustainability
BASF’s marketing and sustainability team takes a deep dive into the company’s mint offerings.
Oral Care
Volatile Release from Mint-Flavored Sweets
In this paper we report results from instrumental analysis of menthol and menthone in the breath of individuals eating a range of mint-flavored sweets. These results demonstrate the reproducibility of breath volatile analysis for assessing the aroma-release characteristics of mint-flavored products.
Oral Care
Mint Oils: Potential for Standardizing Profiles with Natural Flavoring Substances
This article explores the potential for adding mint fractions and isolated components from all of the mint species, as well as from sources of natural flavoring substances available from alternate routes.
Beverage
Flavor Bites: Methyl Jasmonate
Potential application areas in flavor formulations—mint, floral, berry, tea and more.
Ingredients
Organoleptic Characteristics of Flavor Materials: August 2009
Gerard Mosciano and organoleptic evaluation panelists explore a variety of flavor components and applications such as Chipotle SOR, cilantro essence concentrate, fluid extract fennel, garden mint oil, lime leaf oil kaffir and more.
Oral Care
Mentha viridis lavanduliodora Sacco Essential Oils: State of the Art
With regards to mint oil chemical composition, discovery and selection of new land races or chemotypes of Mentha species bring forth novel and unique flavor profiles. These are unique model systems for the study of essential oil biosynthetic pathway regulation and can be applied commercially, fulfilling some special market requirements.
Trends
Forward Thinking: Mint Condition
Mint remains a staple in toothpaste and chewing gum as well as a seasonal favorite. This article reviews the current status of mint in the marketplace.
Oral Care
Fair Trade Sourcing: Organic Mint
Servicing the triple bottom line by benefiting farmers, consumers and manufacturers.
Ingredients
Organoletpic Characteristics of Flavor Materials
Aniseed oil, bergamot oil, black pepper oil, manadarin oil and more
Flavor
Editor's Note: Mint to Be
Ingredients
Organoleptic Characteristics of Flavor Materials: November December 2006
Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.
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