Search Perfumer & Flavorist: Page 21

2,174 Results

Section: Flavor

Flavor Bites: Octanoic Acid

Characterized by a cheesy aroma, this ingredient pairs seamlessly with a variety of non-dairy flavors.

Flavor Bites: Nerol Oxide

This heat-stable ingredient is suitable for a wide range of mango and berry applications, especially in confectionery.

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Flavor Bites: Methyl Cyclopentenolone

Found widely in nature, methyl cyclopentenolone features a cooked sugar, maple syruplike, profile that can be used in high levels in brown and nut flavors.

Aliphatic Monoketones in Flavors

Ketones are responsible for many natural flavors and odors. Ketones exist in their precursor form in fresh butter as alkanoic acids. As acids, they may be only marginally important in contributing to the flavor of fresh butter.

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Flavor Bites: Cinnamyl Alcohol

A combination of balsamic honey notes with unique floral nuances, cinnamyl alcohol adds depth and complexity to a variety of brown and fruit flavors.

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Flavor Bites: Benzyl acetate

Though this ingredient is mostly associated with berry flavors, its characteristics can provide a striking berry nuance in a variety of non-fruit flavors.

Flavor Applications in Wine

In view of the recent FDA termination of a past memorandum of understanding with the BATF regarding the labeling of alcoholic beverages, the consumer's right to know what he is purchasing and the manufacturer's formula integrity must be kept in balance, In this respect, through the coordination of the efforts by the winemaker and the flavorist alike, attainment of these common goals should be possible.

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Coffee Flavors Chill Out

As Millennials and iGeners look for more flavorful coffee beverages, flavorists are adapting to market drivers and delivering bolder, colder and more natural coffee flavors.

Only a hint of 3-ethylpyridine, around 5 ppm, gives a subtle boost to malt and malted milk flavors.

Flavor Bites: 3-Ethylpyridine

This ingredient manages to capture most of the character impact of pyridine.

The launch includes a frozen yogurt flavor, as well as a relaunched plant-based sorbet. Photo: Yogurtland's Facebook.

Yogurtland Announces Summer Flavors

The launch includes a frozen yogurt flavor, as well as a relaunched plant-based sorbet.

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More Flavorcon Photos Added

We're still celebrating Flavorcon with more photos! Visit our Facebook page to view the album.

The report highlights that indulgent flavors are seeing the strongest growth in foods commonly eaten at breakfast, such as cereals, bread and dairy.

Trend: Indulgent Breakfast Flavors

The report highlights that indulgent flavors are seeing the strongest growth in foods commonly eaten at breakfast, such as cereals, bread and dairy.

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Flavor Bites: Ethyl levulinate

The fruity note of this ester has extra depth and succulence not found in ethyl pentanoate.

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2019 Flavor & Fragrance Leaderboard

The F&F industry has moved beyond traditional business, establishing stakes in alternative proteins, artificial intelligence, nutrition and renewables, among others. This year’s leaderboard features perspectives from executives leading the top companies to grow beyond the traditional business model.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

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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: 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.

Flavor Bites: Ethyl Salicylate

This article explores the wide uses of ethyl salicylate in a variety of flavor categories including berry, fruit, and brown flavors.

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