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Type: Article

Section: Flavor

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Taking A Moment to Sip RTD Tea Flavors

As consumers look for simple ways to combat stress, tea flavors and RTD tea beverages are providing consumers with a sensory break from the bustling world around them.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Cinnamon Bark Oil, Ginger Oleoresin and more.

Flavor Bites: Oct-2-en-4-one

Despite the fact that the character of oct-2-en-4-one resembles strawberry jam rather than fresh strawberries, it functions in flavors as a specifically strawberry note.

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Moving Tea Flavors Forward

Teas have moved beyond classic RTD iced tea to include waters, sport and energy drinks, carbonated beverages, alcoholic drinks, confections, ice cream and savory applications.

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Organoleptic Characteristics of Flavor Materials - August 2019

This month’s column features discussions on verbena Morocco oil, rosemary oil, coffee arabica absolute, beeswax absolute and more.

Green bell pepper, mushroom, celery, and potato/potato chip among others came up as options for cis-3-hexenal.

Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials

Cyndie Lipka's panel discusses possible applications for a lineup of materials.

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

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The Essence of Good RTD Tea: It’s All About the Flavor

Due to its convenience in its RTD form, as well as its natural ingredients and health benefits, tea’s growth is driving the beverage category.

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Organoleptic Characteristics of Flavor Materials July 2019

This month’s column features discussions on maté absolute, methyl ketone mix, ethyl-5-hydroxydecanoate, benzoin siam resinoid and more.

In this month’s column, we evaluate ingredients from Van Aroma, a company founded in 2006 and based in Bogor in Indonesia, specialized in essential oils and other natural extracts.

Flavor Reports: British Society of Flavourists Inaugural Column

This month’s column features odor and taste notes on ingredients such as patchouli terpenes, dihydroeugenol 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.

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Flavor Bites: Hexanal

The majority of uses of hexanal are in the obvious fruit flavor realm, but it can also be helpful in other categories, particularly nut flavors.

Reflections of a Retired Flavorist Before He Forgets: Raspberry

More recently the trend towards “natural" and the loose interpretation of "natural" has modified the standard for raspberry flavor. For example, the original Firmenich flavor contained important ingredients not yet considered or available in a “natural” form. Also the green notes, of importance to natural raspberry flavor, were not in that original flavor. As of this writing, we have not seen a natural raspberry ketone, but if and when it arrives, the target for raspberry will once again change.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on vanillin, coffee, elderflower, orange heart and cayenne pepper more.

Peanut kiiNote might be worth looking at for fried flavors, and roasted garlic, onion or roast beef.

Flavorist Panel Evaluates cis-4-Heptenal, Peanut kiiNote, cis-3-Hexenyl Acetate and Other Materials

Principal flavorist Cyndie Lipka's panel evaluates 10 materials

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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.

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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.

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