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Section: Flavor

2-Methyltetrahydrofuran-3-one and Other Flavor Furans

Chemistry and application in flavors

The Last Word: Mariano Gascon and Kim Holman

Emerging ethnic flavor trends

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Kokumi: Unlocking the Secrets of Fullness and Richness

Kokumi offers a pathway to formulate tastier low-in flavors.

Synthesis and odor of butenoylbicyclo[2,2,1] heptene derivatives

Paper of the 7th International Congress of Essential Oils, Kyoto, Japan, October 1977.

Consumption Ratio and Food Predominance of Flavoring Materials

The Consumption Ratio was introduced in 1981 to put the need for safety evaluation of flavoring substances in proper perspective against the assumed safety of traditional food consumption.

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Technology Decisions Challenging the Flavor and Fragrance Industry

If there is one thing that successful technology companies have in common it is marketing and public relations. One can hardly read a business-oriented magazine today without seeing either a technology advertisement or self promoting article. But how is a layman to separate fact from fiction?

Symposium on supplies of natural and synthetic materials

A short symposium was held by the Essential Oil Association on the problems affecting manufacturers and their supplies of both natural and synthetic raw materials. Four reports were given on various aspects of this subject and are summarized below:

Flavorcon Highlights: Unusual Flavor Ingredients, Biotech and More

The debut of P&F ’s two-day flavor conference in New Jersey engaged all of the senses.

Monell to Develop Taste Science and Chemistry Curriculum

The curriculum will train high school chemistry teachers to incorporate taste as a sensory system into classroom instruction.

Sensient Expands Presence in China and Costa Rica

Sets up manufacturing facilites in Guangzhou and Alajuela, and a technical center and sales office in Shanghai.

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Firmenich's Stevia, Monk Fruit, NHDC and Rubus Extracts

To complement our market leading taste ingredients portfolio, Firmenich expanded into the supply of plant-based sweeteners from Layn.

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Innovation in Lab Energy Efficiency and Environmental Sustainability

Erlab's Jesse Coiro and Ken Crooks make the case for ductless hoods.

Milk teas, matcha and boba—all of which originated in Asian cuisine and became a foodservice trend—have also emerged as popular dessert flavors.

T. Hasegawa Dessert and Confection Flavor Trends Report

Discover what's influencing the latest trends in the dessert and confections market.

DSM will receive approximately €1.4 billion net in cash.

DSM Completes Resins and Functional Materials Business Sale

DSM will receive approximately €1.4 billion net in cash.

New Technologies For The High-Speed Characterization and Analysis Of Essential Oils

Dramatic reductions in characterization and analysis times for essential oils were achieved using high speed gas chromatography (HSGC) and time-of-flight mass spectrometry (TOFMS). High-speed separations were achieved with relatively short capillary separation columns operated with high carrier-gas flow rates and fast temperature programming. Unique features of TOFMS include high spectral acquisition rates and spectral continuity (constant ion-abundance ratios across chromatographic peak profile).

Focus on Emerging Flavors and Food Service Trends at NAFFS Winter Meeting

Cooking demonstration and five-course lunch at the French Culinary Institute, New York.

The global bitterness suppressors and flavor carriers market is expected to reach $234.4 million by 2026.

Bitterness Suppressors and Flavor Carriers Market Value

The global bitterness suppressors and flavor carriers market is expected to reach $234.4 million by 2026.

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Ice Cream Textures and Techniques Roll In

A California ice cream shop is marrying unusual preparations with a hint of texture to create rolled ice cream tacos, a sweet summertime confection.

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