Search Perfumer & Flavorist: Page 2

273 Results

Section: Flavor

According to a release by the company, earlier this year, the cost of raw cocoa powder surged to a historic high of nearly $10,000 per metric ton, as a result of global supply shortages.

T. Hasegawa Debuts Cocoa Powder Replacer to Address Supply Challenges & Stabilizing Ingredient Costs

“Since we expect these issues to continue in the future, the industry can adapt and utilize advancements in flavor technology to continue delivering the high quality taste that consumers expect at a consistent and competitive price.”

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Natural Advantage's Natural 5-Methyl-2-Phenyl-2-Hexenal (Cocoal)

Occuring naturally in cocoa, malt and potato chips and peanuts, this ingredient can be used to deepen chocolate, coffee, hone and roasted nut flavors.

Natural Ethyl Phenylacetate

A honeylike cocoa flavor material from Natural Advantage.

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MilliporeSigma's L-Cysteine methyl ester hydrochloride, ≥95%

This FEMA ingredient can be used to create a variety of savory, brown, cocoa and chocolate flavors.

5-Methyl-2-phenyl-2-hexenal

This cocoa bean component is key in chocolate, coffee and more.

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Natural Advantage's 2-Isopropyl-5-methyl-2-hexenal

This material occurs naturally in cocoa and has a very woody, chocolate aroma.

Organoleptic Characteristics of Flavor Materials

Chamomile essence, cocoa essence, concentrated cucumber essence, concentrated lemongrass essence, concentrated rosemary essence, hibiscus concentrate and more

Organoleptic Characteristics of Flavor Materials: March 2015

Tamarind solid extract, natural cocoa extract, 2-mercaptoanisole and more.

5-Methyl-2-hepten-4-one

For fragrance and flavor applications, this Fontarôme Chemical material can feature a cocoa taste.

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Aroma Aromatics & Flavours's 2-Methoxy-4-Vinylphenol

Characterized by a smoky, spicy and vanilla flavor profile, this ingredient can be used in a variety of coffee, cocoa, whisker and rum flavors.

At the 2nd BSF Symposium, university professor Peter Schieberle, Ph.D., will be presenting 'Understanding Chocolate Aroma: On the Way from Cocoa Seeds to Chocolate Consumption.'

British Society of Flavourists Hosts 2nd Symposium on Chocolate

The symposium is set to host seven discussions around chocolate and the nuance of cocoa.

Natural 5-Methyl-2-phenylhex-2-enal

Naturally occuring in foods such as cocoa, malt and roasted peanuts, this Natural Advantage materials offers rich, brown and cocoa bean flavors.

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Kit Kat Gets Ruby Red

Based on the recently introduced ruby chocolate, Nestlé Japan Ltd has launched a Kit Kat chocolate bar with the ruby cocoa bean.

Organoleptic Characteristics of Flavor Materials: February 2015

Odor, taste and suggested applications for Honey Treattarome, natural cocoa extract, methylphenylacetate, natural passion fruit Hinotes and more.

An attractive addition of 2-ethyl-4-methylthiazole to authentic pistachio flavors is 50 ppm.

2-Ethyl-4-Methylthiazole in Brown, Savory and Fruit Flavors

2-Ethyl-4-methylthiazole has some roasted aspects, but it is quite specifically nutty and cocoa in character.

Organoleptic Characteristics of Flavor Materials

Cocoa extract, 10-fold Indonesia pure vanilla extract, lovage root oil, wolfberry (goji) distillate and more

Organoleptic Characteristics of Flavor Materials

Gerard Mosciano reviews balsam Peru oil, buchu soft extract, cocoa nib distillate, 2-Decanone (synonym: methyl octyl ketone) and more.

Organoleptic Characteristics of Flavor Materials: October 2012

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Hexanal propylene glycol acetal, Mixed ionones, natural, 50% in ethanol, Cocoa extract F08738 and more.

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