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Section: Flavor

Flavor Bites: Ethyl Acetoacetate

Although mostly used in apple and strawberry flavors, this ingredient can add punch to numerous other fruit flavors.

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Natural Advantage's Ethyl Butyrate ex Orange

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Natural Advantage's Natural Ethyl Methylthiopropionate

This fruity, green ingredient can be used for tropical fruit, pineapple, grape, mango and blueberry flavors.

A good starting point of ethyl 3-hydroxybutyrate is 100 ppm, possibly reflecting the significant contribution of sherry casks in many popular whisky brands.

Ethyl 3-hydroxybutyrate in Citrus, Tropical, Orchard and Berry Flavors

The ingredient applies mostly to fruit flavors and often forms a significant component of the perception of freshness.

Phenyl Ethyl Dimethyl Carbinyl Isobutyrate, ≥97%, FG MilliporeSigma www.sigmaaldrich.com Papaya isobutyrate (FEMA# 2736, CAS# 10031-71-7) is subtle, sweet, fruity and nectar-like with floral, slightly honey and green tropical fruit nuances. This ingredient’s succulent and slightly sweet mouth-feel works well in white grape, papaya, pineapple, mango, passion fruit, kiwi, lychee and rambutan. Its honey nuance is not overly pronounced, but does impart a fruity sweetness. The product meets halal and kosher certifications, in addition to following the IFRA guidelines.

MilliporeSigma's Phenyl Ethyl Dimethyl Carbinyl Isobutyrate, ≥97%, FG

Papaya isobutyrate is a subtle, sweet, fruity and nectar-like floral, with slight honey and green tropical fruit nuances. This ingredient’s succulent and slightly sweet mouth-feel works well in white grape, papaya, pineapple, mango, passion fruit, kiwi, lychee and rambutan flavors.

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Natural Advantage's Natural Ethyl Butyrate ex Orange FTNF

For pistachio kiiNote, the panel also thought of sesame, graham and its wonderful partner…cheesecake or other baked items like banana bread. It might give an interesting twist to chocolate or cocoa.

Flavorist Panel Evaluates Ethyl Isobutyate, Prenyl Mercaptan, Basil Oil and More

Cyndie Lipka and her panelists share their notes in the September 2023 Flavor Materials Report.

Ethyl Iso-Valerate in Tropical, Berry, Fruit and Other Flavors

Ethyl iso-valerate makes it a great partner for a number of related esters, especially ethyl butyrate, ethyl 2-methyl butyrate and ethyl hexanoate.

Ethyl hexanoate is much more prominent in plum and prune flavors. One thousand ppm is very effective in plum flavors but 500 ppm works better for prune.

Ethyl Hexanoate in Tropical, Berry, Orchard, Fermented and Other Flavors

Independent flavorist John Wright discusses the possible applications for ethyl hexanoate.

Levels of addition for beer flavors can range from 100 to 1,000 ppm

Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors

Learn about the diverse range of applications for ethyl octanoate.

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MilliporeSigma's Vanillyl ethyl ether, natural (US), ≥98%, FG

Certified food grade, halal, kosher and natural, this ingredient provides spicy characteristic to your flavors with nutmeg, chocolate, creamy, rum, sweet and vanilla notes.

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MilliporeSigma's Ethyl dimethyl dioxolane acetate, mixture of isomers, ≥97%, FG

This ingredient provides fruity and apple notes, which can be used in a range of flavor and fragrance formulations.

2-Acetyl-2-thiazole

Able to be added in fragrances and flavors, this material from Pyrazine Specialties is a dark yellow-orange-brown liquid to solid.

Natural 2-Butyl-2-octenal

This flavor material from Alfrebro/Kerry occurs naturally in green tea

EFSA Adopts Strategic Plan 2009–2013

The European Food Safety Authority’s management board has adopted a five-year strategic plan to maximise the benefits of its scientific expertise across Europe.

FEMA Announces 2012-2013 Board of Governors

President George Robinson III also appointed the leadership of all the association's standing committees

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The State of Citrus Oils, 2019-2020

The long-awaited return of a buyer’s market.

Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple

This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).

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