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Section: Flavor

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Flavorcon: Focus on Ingredients

Tabletop exhibitors and ingredient presenters.

Ban on Flavored Tobacco?

The US House Committee on Energy and Commerce passed a bill by a vote of 38-12 to give the Food and Drug Administration (FDA) the authority to regulate tobacco.

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7 Hot Flavor Trends

A forecast for food, beverage and non-edible sectors.

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Moving Tea Flavors Forward

Teas have moved beyond classic RTD iced tea to include waters, sport and energy drinks, carbonated beverages, alcoholic drinks, confections, ice cream and savory applications.

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Perfume and Flavor Synthetics

Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fi elds of basic research.

Butyl butyryllactate has an attractive creamy character, but it is quite difficult to see a close relative amongst more obvious creamy notes.

Flavor Bites: Butyl Butyryllactate

Butyl butyryllactate has an attractive creamy character, but it is quite difficult to see a close relative amongst more obvious creamy notes.

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Flavor Bites: 2-Methylthiophene

2-Methylthiophene can significantly brighten and add realism to an unusually wide range of flavors without becoming obtrusive.

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Flavor Bites: Other Methoxypyrazines

From savory to fruit profiles, these flavor materials offer impact and versatility.

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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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Savory flavors: Reaction Systems

In the past, to elucidate the complex Maillard reaction different model systems were analyzed with selected amino acids and carbohydrates in the presence or absence of fat. Those model systems give an insight in the formation of so-called processed flavors.

Flavor Bites: 1,3,5-Undecatriene

This powerful green note is equally at home in roasted and raw varieties of bell pepper and jalapeño flavors.

2014 Flavor & Fragrance Leaderboard

Perfumer & Flavorist magazine’s 2014 Flavor & Fragrance Leaderboard ranks the top companies in the industry. It also includes select exclusive insights from key executives on the state and future of the industry.

Flavor Bites: Bon Appétit!

My first association with the French way of life was through a novel by Gabriel Chevallier titled Clochemerle. It is a superbly funny story, full of marvelously eccentric, larger than life characters.

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

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Flavor Bites: γ-Nonalactone

If it is not found in coconuts, γ-nonalactone is actually found in an unusually wide variety of other natural foods and offers a bright, aggressive and unique note to flavors.

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2016 Flavor & Fragrance Leaderboard

An exclusive look at the top companies' financial reports, sustainability strategies, R&D initiatives, M&A activity and more.

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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.

Givaudan Chicken Flavor Research

Highlights regionalism and cooking techniques

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