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Section: Flavor
Savory Applications
Flavor Bites: trans-2-Octenal
With a powerful fatty character paired with just a hint of a fruity green apple note, this material works well in a variety of savory, dairy, nut and fruit flavors, as well as tea.
Trends
Sweet Techniques to Modify Flavor
While sugar reduction is on the rise, this trend goes above and beyond sweet nothings—instead, companies are producing sweet somethings with solutions to keep flavors from being modified.
Ingredients
Flavor Bites: 2-Acetyl pyrrole
Exhibiting an interesting caramel characteristic, this material offers a pleasant authenticity to many brown and savory flavors, even berries.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column features organoleptic discussions on 2-Butanone, Ethyl levulinate, Methyl salicylate and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column features organoleptic discussions on vanillin, coffee, elderflower, orange heart and cayenne pepper more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Gerard Mosciano and organoleptic evaluation panelists explore a variety of flavor components and applications including Buffalo spice natural FN 12428, extract rose centifolia, orange flower extract and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Absolute Vanilla M, Apple Aroma Concentrate, Coconut Essence 800 Fold, Coffee Distillate, Distillate of Passion Fruit and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition features organoleptic evaluations of brandy extract CO2, coumarin, clary amber, cypress absolute, fresh peppermint absolute P&N, grapefruit oil HCF and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Cinnamon Bark Oil, Ginger Oleoresin and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Geranic Acid, Blue Ester Natural and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of basmati brown rice distillate, ethyl 4-pentenoate and more.
Trends
Cover Story: Flavors to Watch
FONA’s Flavor Radar tracks flavor trends from novel to mainstream. In the flavor industry, assertions about trends can sometimes seem heavy on the intangibles and light on data. To fill the gap between theory and fact, FONA International developed the Flavor Radar, a flavor mapping methodology that trends flavors from a novel idea to an everyday pantry staple.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Propyl Acetate, Dodecanal Dimethyl Acetal and more.
Ingredients
Organoleptic Characteristics Of Flavor Materials
There are several reasons why I taste every day, whenever possible. First, because it was a part of my initial training. L. Strasburger, my first mentor, tasted two ingredients every day, and managed to taste every approved ingredient once every two years, and every newly approved ingredient as they became available. He stressed that added flavor experience lets one see additional potential applications for any flavor ingredient.
Ingredients
Organoleptic Characteristics Of Flavor Materials
Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young,flavor chemist, in the organoleptic evaluations presented here.
Flavor
Flavor Bites: alpha-Methylbenzyl acetate
This ingredient has multiple monikers and a similarly complex aroma character.
Ingredients
Organoleptic Characteristics of Flavor Materials
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for materials ranging from lime heart fractions and apple essence (core key), to black currant absolute.
Ingredients
Flavor Bites: 2-Methyl pyrazine
This bright and diffusive chemical is primarily roasted in character.
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