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Section: Flavor

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3 Articles You Might Have Missed in P&F March 2019

Authenticating natural peppermint oil, bio-based butanol for essential oil extractions and a review of recent sensory research are just a few of the topics in March 2019 issue of Perfumer & Flavorist.

Would you say that your employees participating in these exercises is an important component to your company's culture?

Access to continuing professional education is an important component in my company's growth [1-Question Poll]

Please take a moment to weigh in!

According to Mintel, while experience with meat alternatives is more common with younger adults, all consumer demographics engage with the category.

3 Key Technological Advancements Driving Plant-Based Food and Drink Innovation

Discover Mintel's insights on the innovations in the plant-based food and drink market.

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Natural Advantage's 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Asia-Pacific is the fastest growing region over the forecast period, driven largely by population growth and increased middle class spending.

Flavor and Fragrance Market Projected to Reach $37.5 Billion by 2031

The growing health consciousness among consumers is influencing the global F&F market.

We're in the beginning stages of the educated or informed consumer; which is a consumer who will eventually and ideally be looking beyond typical buzzwords like 'clean' or 'safe' in their purchasing.

3 Ways the F&F Industry Can Connect & Educate Consumers

Managing editor Jenna Troyli's editor's note for the February 2024 issue.

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Natural Advantage's Natural bis(2-methyl-3-furyl) disulfide

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Latin American Market Growth Improves Givaudan's Q3 Performance

The Givaudan flavor division reported a sales increase of 2.9% due to the Latin American Market growth in the third quarter.

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3 New Trends Pop Up for Carbonated Soft Drinks

Craft sodas and healthier ingredients might be what carbonated soft drinks need in order to gain back shelf space and purchases by consumers.

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The Sweet Spot: 3 Lollipop and Hard Candy Trends

Here’s something to suck on: unusual flavors, natural ingredients and potential branding in new areas are pushing the trends in 2016 for lollipops and hard candy.

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Flavor Bites: Para-mentha-8-thiol-3-one acetate

Though similar to para-mentha-8-thiol-3-one in odor profile, para-mentha-8-thiol-3-one acetate is more heat stable and is less prone to H2S loss on storage.

Ingredient Profile: Hexyl 2-Methyl-3 or 4-Pentenoate

Application in berry, pear, tropical and other flavors

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Flavor Bites: (E)-2-(3,7-Dimethyl 2,6-octadienyl) cyclopentanone

Overall, this quite complex chemical assumes a surprised resemblance to natural apricots.

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I would like to know more about neuroscience and its links to fragrance and flavor [1-Question Poll]

Please take a moment to weigh in on this week's one question poll!

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Flavor Bites: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.

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Freshening Up Food and Drink Applications With Mane's Physcool Nat. 3.0

Providing freshness, this ingredient can be used in a range of oral care, confectionery, beverage and cosmetic applications.

Aldehyde C-11

Aroma chemical profile, aldehyde C-11. The terms aldehyde and aldehydic have become an intregal part of the vocabulary of the fragrance and flavor industry.

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Takasago's Sauvignone 100

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