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19 Results
Type: Article
Section: Flavor
Ingredients
Pear Ester: Ethyl (E,Z)-2,4-decadienoate
The ester's uses in flavors include fruity red, fruity yellow, fruity tropical and other fruity applications. In fragrances, it uses encompass fruity compounds for alcoholic and cosmetic perfumes.
Ingredients
Reflections of a Retired Flavorist Before He Forgets: Peach
Until the natural sulfur components, like p-hydroxy phenyl butanone, are available in a "natural" form, today's flavorist can create more realistic peach and raspberry flavors than "natural" ones.
Flavor
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.
Regulatory & Research
Sync Your Peaks for Faster Data Analysis: A Look at Chardonnay
ChromaTOF® Sync is the newest data processing tool that makes compiling your peak information a snap. It effortlessly links the chemical information within sets of samples to create composite data sets. See what it can do for your samples.
Ingredients
Flavorist Panel Evaluates
cis
-4-Heptenal, Peanut kiiNote,
cis
-3-Hexenyl Acetate and Other Materials
Principal flavorist Cyndie Lipka's panel evaluates 10 materials
Trends
Reduced-Sodium Product Innovation Trends
How the science of food flavors is “worth its salt” in the development of reduced-sodium products.
Ingredients
TasteNrich®: Your Solution for Umami and Sodium Enhancement
Elevate taste with CJ Food & Nutrition Tech's TasteNrich: where umami meets sodium reduction and authenticity meets innovation. Discover endless culinary flexibility and meet the demands of modern consumers with TasteNrich.
Trends
Flavor Challenges in a Protein-Centric Market
Consumer trends are demanding innovative plant protein sources, creating opportunities as well as challenges for flavorists.
Savory Applications
Savory Solutions And Flavoring Alternative Proteins
Product development challenges, mouthfeel enhancement and the future of expectations for plant-based.
Regulatory & Research
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.
Regulatory & Research
European Flavor Regulation (EC) No. 2232/96
On October 28, 1996, the European Parliament and the Council of the European Union, according to certain procedures and needs (see sidebars), adopted the following Regulation (EC) No. 2232/96 laying down a Community procedure for flavoring substances used or intended for use in or on foodstuffs
Oral Care
The Spearmint Oil Crisis of 1958
“I’m absolutely sure, Bob. All our suppliers tell me there’s something seriously wrong with this year’s crop,” “It’s still all right, Jim,” I said. “We just won’t go national until we have an assured source of supply. For the test market, we’ll continue to use last year’s oil.” “We can’t.” “What do you mean we can’t? There’s always a year’s supply of oil around somewhere.” “Not this year"...
Event Coverage
European Flavor Material Exhibition Highlights
Focus on new and natural ingredients.
Event Coverage
European Notes: New and Notable Flavor and Fragrance Ingredients
Highlights from the Amsterdam-based British Society of Flavourists’ (BSF) Table Talk Exhibition
Ingredients
Comparative Investigations Of The Essential Oil And Volatiles Of Spearmint
Essential oils and extracts of
Mentha spicata
have long been of high importance in food-product, perfumery and cosmetic applications due to their intense, pleasant, clear-fresh odor. In addition to this species of the Labiatae family,
Mentha piperita
L. (peppermint) and
Mentha arvensis
L. (cornmint) are also used extensively.8
Ingredients
Comparative Investigations of the Essential Oil and Volatiles of Spearmint
The objective of this work is to identify the fragrance compounds of this oil and its SPME-headspace by means of gas chromatographic- spectroscopic (GC and GC/MS using different polar and chiral phases) and olfactoric methods (GC-sniffing technique and olfactory correlations) to find out the importance of each single constituent with their specific odor attributes, responsible for the characteristic and pleasant spearmint aroma for the first time.
Sweet Applications
Market Report: European Food and Beverage Trends
An aging and diversifying population drives evolving tastes.
Regulatory & Research
The European patent—its impact on the flavor and fragrance industry
The European Patent Convention was signed at Munich, Federal Republic of Germany in October 1973 and has come into force in 1978. The so-called “European patent” alleviates the separate filing of patent applications in many countries in Europe.
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