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Section: Flavor

Kesom Oil—A Natural Source of Aliphatic Aldehydes

The recent investigation of the plant habitats and the chemical analysis of the essential oils obtained from the leaves and stems provided some new findings that could prove highly useful to the flavour and fragrance industry. In this report the habitats of Polygonum minus Huds. and the chemical composition of leaf and stem oils are presented, and the possible relevance of Kesom oil as a new product is discussed.

Progress in Essential Oils: Yarrow Oil, Spikenard Oil, and Dwarf Pine and Mountain Pine Oils

This month's column discusses the chemical compositions of yarrow oil, spikenard oil, and dwarf pine and mountain pine oils

Pattern Recognition Methods for Discrimination of Essential Oils (Rose Oils) by Their Gas Chromatograms

It is possible to distinguish between essential oils of the same type and their mixtures by analysing their gas chromatograms using a pattern recognition method.

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Sour to Spicy With ICEE and Warheads Collaboration

ICEE tests your taste buds with a sour and spicy frozen beverage, based off of the fan-favorite Warheads candy.

Processing and Biotechnology as a Source of Flavors

There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.

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Leaping Forward: Sourcing the Ingredients of the Future

How do we continue to innovate towards the most sustainable, best quality, lowest impact, least wasteful and most desirable ingredients and products? Professionals weigh in.

Symrise brings customers and consumers closest to the source of vanilla from Madagascar.

Symrise Brings Consumers Close to Source Of Vanilla

Symrise works in close relations with vanilla farmers in Madagascar.

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'Ten Years of Ethical Sourcing' With Givaudan

Givaudan is hosting the event in Paris, marking a ten year milestone in its journey towards producing sustainable natural ingredients.

Flavor research: the Perception of Sour Taste

In a recent study, scientists at Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception

Turpentine as a source of perfume and flavor materials

Only in the past few decades has the chemical industry begun to recognize turpentine as a wonderfully versatile raw material for enhancing product salability, and sometimes adding expensive and exotic effects. At present, chemical uses consume about ten times as much turpentine as all other uses combined.

The flavor is part of Sour Patch Kids' mystery flavor launch. Photo: Circle K's Facebook.

Circle K Announces Sour Patch Kids Flavored Polar Pop

The flavor is part of Sour Patch Kids' mystery flavor launch.

Symrise and Kellogg Company have achieved 100% responsibly sourced vanilla from Madagascar.

Symrise and Kellogg Company Achieve Responsible Vanilla Sourcing Goal

Symrise and Kellogg Company have achieved 100% responsibly sourced vanilla from Madagascar.

6th Edition of Food Chemical Codex Now Open-Source

Bringing transparency to the revision and commentary process

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Givaudan FreezeFrame Keeps it Fresh

Givaudan has launched FreezeFrame, a series of flavor and taste solutions that enhance the freshness of convenience foods.

Essential Oils & REACH

The European Council has adopted the new European chemicals policy -- REACH (the Registration, Evaluation and Authorization of Chemicals) -- on December 18, 2006.

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Sour to Sweet: Miracle Berry Makes Red Wine Taste Better

Make cheap red wine taste more expensive with the new miracle berry, which transforms wines to have a fuller, rounder flavor.

As a natural flavor, garlic oil is widely used in the food industry for flavor modification and improvement.

Source of Natural Garlic Oil and Methods of Authentication Study

This article focuses on authenticating the source of natural garlic oil and its value in the food and natural medicine industries.

Citrus essential oils

The recent trend toward natural ingredients in foods should increase the use of natural citrus oils and aqueous essences, They provide a wide range of flavors and solubility characteristics for use in foods, cosmetics, and cleansers and can he declared as natural ingredients on the label.

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