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Section: Flavor

Jon Seighman, senior director, Product Development and Applications, WFSI

A Taste for Ingredients at Flavorcon 2017: Day One

After the first day of Flavorcon 2017, attendees learned about ingredients, trends and formulas in confectionery and BBQ.

2,5-Dimethyl 4-ethoxy 3(2H)-furanone, sometimes called strawberry ethyl ether, combines something of the candy character of furaneol with a very distinct strawberry note.

2,5-Dimethyl 4-ethoxy 3(2H)-furanone in Berry, Tropical and Other Fruit Flavors

This interesting combination of notes gives the ingredient an extraordinarily wide range of uses within the fruit flavor category.

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Flavorcon 2018: How are Consumer Demands and Flavor Creation Impacting One Other?

Keynotes Matthias Guentert and Ketan Shah will discuss how consumer demands for sustainable and healthy food products impact flavor creation and innovation.

Bacon, in particular, gains impact and complexity from 50 ppm.

Pentan-2-one in Fermented, Dairy, Tropical, Savory and Other Flavors

Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.

Pomegranate flavors have surged in popularity in recent years and many of them incorporate a few fantasy components. Levels of 30 ppm of 6-methyl-5-hepten-2-one help enhance authenticity.

6-Methyl-5-hepten-2-one in Vegetable, Fruit and Orchard Flavors

This material widens the range of use to include flavors that heptan-2-one, for example, would struggle to adapt to.

The nutty aspect of 3-octen-2-one reinforces an attractive aspect of the peach skin character.

3-Octen-2-one in Nut, Savory, Fruit, Brown & Other Flavors

See how 3-octen-2-one can be used successfully in a very wide range of flavors way beyond the obvious nut category.

The character of raspberry ketone is fruity, with an obvious raspberry note. It blends harmoniously with vanillin and maltol and all the many members of their odor families.

Flavor Bites:4-(P-Hydroxyphenyl)-2-butanone

Raspberry ketone’s popularity may lie in the fact that it forms especially harmonious odor and taste mixtures with vanilla, candy and balsamic notes, which opens up a wide range of options.

4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.

4-Acetoxy-2,5-dimethyl-3(2H)-furanone in Meat, Brown and Fruit Flavors

4-Acetoxy-2,5-dimethyl-3(2H)-furanone is effective in a wide range of brown flavors as a junior partner in combination with furaneol.

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

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

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2-Ethyl-4-Hydroxy-5-Methyl-3(2H)-Furanone from Natural Advantage

This naturally occurring ingredient can be described as sweet and sugar-like and has brown and caramellic properties.

Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple

This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).

Chief innovation officer Uroš Gotar shares his passion for closing the gap between the beauty and food industry.

One on One: Tosla Nutricosmetics Discusses Collagen Masking Technology

The company’s chief innovation officer sheds light on the tech designed to achieve maximum palatability.

Chief innovation officer Uroš Gotar breaks down the technology, formulation challenges and more.

One on One: Tosla Nutricosmetics Discusses Collagen Masking Technology

Chief innovation officer Uroš Gotar breaks down the technology, formulation challenges and more.

Perfumer & Flavorist+ connected with Margoiskee to talk project wins, Monell research updates, future plans and more.

One-on-One with Monell Center President and CEO Robert Margolskee

Perfumer & Flavorist+ connected with Margoiskee to talk project wins, Monell research updates, future plans and more.

Perfumer & Flavorist--Year One

With this issue we complete the first year of publication of Perfumer & Flavorist. We will take this opportunity to report to our subscribers regarding the aims of this publication as well as the future plans.

IFF's Nicolas Gebara discusses his new role, his current projects and the outlook on his division.

One-on-One with IFF Senior Vice President, Commercial and Flavors Nicolas Gebara

P&F+ connected with Gebara to discuss his new role, his current projects and the outlook on his division.

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