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Section: Flavor

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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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Flavor Bites: Anisyl Alcohol

Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.

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Flavor Bites: Propenyl Guaethol

With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.

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Organoleptic Characteristics of Flavor Materials: July 2017

This month’s column features discussions on black tea, veratraldehyde natural, boronia special absolute, ginger CO2 extract and more.

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Flavor Bites: trans-2-Octenal

With a powerful fatty character paired with just a hint of a fruity green apple note, this material works well in a variety of savory, dairy, nut and fruit flavors, as well as tea.

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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Flavor Bites: Ethyl Lactate

While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.

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Flavor Bites: Ethyl phenyl acetate

Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.

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Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

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Flavor Bites: Menthone

In addition to a number of other chemicals with broadly related odors, menthone can raise many non-mint profiles out of the ordinary.

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Flavor Bites: Dimethyl trisulfide

The profile of the dimethyl sulfide series of chemicals changes with increasing molecular weight, ranging from jammy to meaty. Additionally, there are dramatic variations in strengths, which can be used in vegetable, savory and dairy flavors.

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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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The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles

As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.

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Flavor Compounds in Fermented Milks

The future of fermented milks and their cultures lies in genetic studies with further improvement of flavour production and strain vitality. There is no doubt that food shortages on a global basis will persist and the fermented milk industries of all developed countries will be asked to bring their expertise to the aid of those countries where the tradition of fermentation is strong but in dire need of technological advance.

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Flavored Milk Finds Market in India

A recent report indicated that flavored milk saw 43% of the dairy launches in India for 2016. Among the reasons for growth is an increased interest in the dairy market and consumers looking for new flavors.

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Patent Pick: Milky Way to Flavor

Hungry? Read on and you will be. The inventors on this patent application describe cream sauce produced with an original milky, heated flavor. (I'll bet your stomach's growling, now.)

The vegan flavor, Plant-Based Cinnamon Oatmeal Cookie tastes like a freshly baked cookie.

Yogurtland Launches Plant-Based Oat Milk Flavor

Available for a limited time only, plant-based cinnamon oatmeal cookie adds to the brand's vegan flavors.

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Creators of Muscle Milk Launch New Flavor House

The creators of Muscle Milk announced the launch of the flavor house, Flavor Insights. The California-based company produces natural, organic and artificial flavors for clean labeled food and beverage products.

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