Search Perfumer & Flavorist: Page 23

1,545 Results

Section: Flavor

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Flavor Bites: Methyl Thiobutyrate

Formulating more cost-efficient fruit and dairy flavors.

δ-Decalactone can add subtle depth and authenticity to fruits like peaches and nectarines.

Flavor Bites: δ-Decalactone

The versatile chemical can be utilized in dairy, fruit and savory profiles.

Consumers are increasingly seeking energy paired with additional benefits to boost mood, cognition and more.

Better-for-You Energy

Beverages powered by nutrients, caffeine and natural energizers, and additional benefits offer what today’s consumers want.

2,5-Dimethylpyrazine has a roasted, peanut-like flavor that makes it an excellent fit for roasted nut flavors such as hazelnut, peanut and walnut.

Flavor Bites: 2,5-Dimethylpyrazine

This chemical is compatible with a very wide range of flavor types and works especially harmoniously with trimethyl pyrazine.

Flavor Bites: γ-Valerolactone

Wright discusses the γ-Valerolactone's various profiles.

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Patent Pick: Bitter Flavor

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments relating to bitter taste perception.

Flavor Bites: Dimethyl Sulfide

Use in vegetable, fruit, dairy, brown, fermented, and seafood and meat flavors

Beyond the GRAS Lists

The Minimal Risk of Additional Nature Identical Flavoring Materials. Among all food additives used, it is generally accepted that flavoring materials form a class by themselves. This class outnumbers by far all other food additives combined. The number alone makes individual testing of all flavoring materials unrealistic.

Para-Hydroxy Phenyl Butanone

The organoleptic impression of this chemical is so specific (somewhat like vanillin’s relationship to vanilla), that most of us refer to this material by its functionally derived name raspberry ketone. Thus shall it be referred to throughout this review.

p-Methoxybenzaldehyde is the key odor component of the flower of the hawthorn bush, a common hedging plant in the United Kingdom.

Flavor Bites: p-Methoxybenzaldehyde

The profile of p-methoxybenzaldehyde is deep and sweet rather than floral and fragrant, making it useful in many flavors, especially in the brown and fruit categories.

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Cold Brew Extract Profiles

Prova's Elodie Giret and Marie le Beller offer insights and analysis on extracts of the buzzy beverages.

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IFF Expands Tastepoint Blueprint

IFF to expand Tastepoint to serve mid-size customers in a variety of regions around the world.

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Natural Advantage's beta-Damascone

This natural ingredient is described as having a green, woody, mint flavor and can be used in rose, tea and tobacco flavors.

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WFFC Announces New Board

Women in Flavor & Fragrance Commerce (WFFC) announced the 2016 general board of directors.

Taste Information & the Brain

New study uncovers mechanism of transfer of taste information.

Wixon Launches Bitter Neutralizer

Wixon launches its new ingredient, Mag-nifique Sour Lift as a sour flavor enhancer.

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.

Potassium Bromate in Pringles?

According to media reports (including a bulletin from the Flavor and Extract Manufacturers Association), import authorities at the Chinese port of Zhuhai blocked a shipment of barbecue-flavored Pringles in July due to the presence of potassium bromate, which is legal within specified amounts in the United States, but prohibited in China (and elsewhere).

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