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Section: Flavor
Regulatory & Research
Olfactory Receptors
From basic science to applications in flavors and fragrances.
Ingredients
[Podcast] Biotechnology and Molecular Precision Unlock Natural, Sustainable Flavors & Fragrances
Kathy Oglesby, head of flavors & fragrances at Blue California, sat down with Perfumer & Flavorist to discuss the latest advancements in molecular precision, what it means to be fully verticalized, the company’s new creative center and more.
Event Coverage
EFSA to Hold Workshop on Its Decision-making Processes
Organization looking for input on how indepedence, science factors into its governance and decision-making
Regulatory & Research
Olfactive Nobel Research Under Fire
Study retracted, review underway.
Regulatory & Research
Study Connects Olfaction and Neurodegenerative Disease
A study on the relationship between olfactory deterioration and neurodegenerative disease will be addressed by the collaboration between Monell Center and the Brain Health Registry.
Flavor
Editor's Note: What's Old is New
Ingredients
MilliporeSigma's 4-(4-Methoxyphenyl)-2-butanone, natural, ≥96%, FG
Ingredients
Tetrahydrothiophen-3-one 4,5-dihydro-3(2H)thiophenone
Offered by Treatt, this is a colorless to pale yellow liquid with a roasted meat, butter and cooked garlic clam odor and flavor profile.
Sweet Applications
Natural Advantage's Natural 2-Octen- 4-One
Natural 2-octen- 4-one is EU and U.S. natural, kosher, vegetarian and non-GMO. It occurs naturally in roasted hazel nuts and has numerous uses.
Ingredients
3,6-Dimethyl Octan-3-ol
A profile: 3,6-Dimethyl octan-3-ol. Thus is the history of 3,6-dimethyl octan-3-ol and its chemical evolution over forty years of changes in the flavor and fragrance industry. One wonders what might have been the fate of AR-1 if synthetic linalool had not been made available from the vitamin intermediate stream.
Savory Applications
Goldfish Unveils Old Bay Flavor
The limited-edition flavor includes Old Bay’s blend of 18 herbs and spices, including black pepper, paprika, celery salt and red pepper.
Trends
Solvay's Govanil Vanilla Flavor Wins ICIS Award for Best Product Innovation
The company's new generation of vanilla flavors, Govanil, allow for a lower use of fat and sugar in pastry, bakery and chocolate food products.
Beverage
OLIPOP Debuts Classic Grape Flavor
OLIPOP will donate 10% of its proceeds to local co-ops in Oakland, CA.
Beverage
Olipop Adds Blackberry Vanilla Flavor
The flavor is said to be a deep, dark blackberry juice combined with rich vanilla.
Regulatory & Research
Vanilla Bean Extraction: Old Procedures Needing a Makeover
Part 2 of 2: Vanilla ranges and possible method improvements.
Sweet Applications
SFC's 427th Meeting will Focus on California Dairy Market
The Society of Flavor Chemists will explore the California dairy market at its 427th meeting at the Los Angeles Airport Marriott on January 19, 2017.
Ingredients
Production of the 4-Thujanol Flavoring Agent in Crystal Form
Producing pure and natural (E)-(R)-4-thujanol in abundance with a competitive price is likely to boost the use of 4-thujanol.
Event Coverage
Society of Flavor Chemists to Hold 458th Annual Meeting
The conference will cover a range of topics from mouthfeel, modifiers, modulators, flavor trends and more.
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