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Section: Flavor
Sweet Applications
Flavor Bites: Lauric Acid
Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.
Ingredients
Flavor Bites: Hexyl acetate
Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column from Judith Michalski features organoleptic discussions on coffee absolute, wormwood oil American, hexyl isobutyrate natural and more.
Ingredients
Flavor Bites: Ethyl phenyl acetate
Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.
Ingredients
Organoleptic Characteristics of Flavor Materials: October 2017
This month's column features organoleptic discussions on chipotle pepper distillate, oak extract American, Black Korakundah tea extract and more.
Ingredients
Flavor Bites: 6-Methyl 5-hepten-2-ol
A recent FEMA GRAS addition, 6-methyl 5-hepten-2-ol is a complex ingredient that has a clear link to apple and lemon characters and a subtle floral background note.
Ingredients
Flavor Bites: cis-3-Hexenyl 2-methyl butyrate
cis-3-Hexenyl 2-methyl butyrate is a rich and powerful green note that has a fruity component and subtle hints of apples and tropical fruits.
Ingredients
Organoleptic Characteristic of Flavor Materials: June 2016
This month's edition features organoleptic discussions on oregano oleoresin, chamomile extract organic #7016, marjoram oleoresin, cinnamyl benzoate and more.
Ingredients
Flavor Bites: trans-2, cis-6 Nonadienal
With a powerful green, cucumber aroma, trans-2, cis-6 nonadienal can add a fresh character to a range of flavor applications.
Ingredients
Flavor Bites: Pent-3-en-2-one
Despite its limited usage and subtle role in a profile, this is an ingredient that flavorists could make much more use of to brighten an unusually wide range of flavors.
News
Phoenix Flavors & Fragrances Expands Team with Appointments in Manufacturing and Safety
Both Sedgi and Cavero will be based in Phoenix’s Norwood, New Jersey facility to support the company’s continued growth and innovation.
Ingredients
Organoleptic Characteristics of Flavor Materials: August 2016
This month's issue features organoleptic discussions on espresso coffee distillate organic, d-Tridecalactone, Roastarome, 2-acetylfuran, 4-methyloctanoic acid, hexyl-2-methylbutyrate, 2-decenal, 2-acetylpyrazine, guaiacol, magnolia flower oil and more
Beverage
Flavor Bites: Two Thiazoles
2-Isobutyl thiazole is sulfury and green, reminiscent of tomato foliage.
Event Coverage
Recap of CSA/NAFFS West Coast Flavor Industry Forum 2021
Exhibitors and attendees alike safely gathered at the Marriott Anaheim Convention Center to sip, sniff and reconnect.
Flavor
Sensapure Flavors Taps Former PepsiCo Senior Justin Cline to Beverage Product Development Team
The former PepsiCo R&D associate manager served as the lead product developer for top-selling global brands.
Beverage
Feeling Peachy: Perrier Releases Latest Flavor
After the 2017 launch of its strawberry and watermelon flavors, Perrier has introduced its latest peach-flavored carbonated mineral water.
Ingredients
Organoleptic Characteristics of Flavor Materials: March 2016
This month’s column features the live
Flavorcon
session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.
Sweet Applications
Summer is a Peach with Halo Top’s Latest Flavor
Just in time for summer, Halo Top Creamery has released its seasonal peach and cream ice cream flavor, created with natural flavors and 20 grams of protein.
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