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Section: Flavor
Ingredients
Organoleptic Characteristics of Flavor Materials: July August 2004
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, principle flavorist, Symrise, in the organoleptic evaluations presented here.
Ingredients
Progress in Essential Oils: Turmeric Oil, Part 2
Part two of this two-part column compares the chemical compositions of turmeric oil and Curcuma longa.
Ingredients
Progress in Essential Oils: Spanish Oregano Oil
This month's column discusses the chemical composition of Spanish oregano oil.
Regulatory & Research
Flavor Bites: The Chameleon FEMA GRAS List
The author reflects on how the evolving FEMA GRAS list has adapted to current trends through its research, and what the list can tell us about the future.
Ingredients
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.
Ingredients
Natural 2-Butyl-2-octenal
This flavor material from Alfrebro/Kerry occurs naturally in green tea
Regulatory & Research
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.
Ingredients
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).
Regulatory & Research
FEMA Announces 2012-2013 Board of Governors
President George Robinson III also appointed the leadership of all the association's standing committees
Beverage
The State of Citrus Oils, 2019-2020
The long-awaited return of a buyer’s market.
Trends
Global Flavors & Fragrances Market Forecast for 2024-2028
According to IAL Consultants, an average growth rate of 5.6% per annum is expected for the F&F market over the next five years.
Ingredients
Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors
Learn about the diverse range of applications for 2-phenyl 2-butenal.
Flavor
Flavor Bites: 2,5-Dimethyl 3-(2H)-furanone
This hidden gem works well in fruit categories and adds interest to any heated flavor category.
Ingredients
Natural Advantage's 2-Isopropyl-5-methyl-2-hexenal
This material occurs naturally in cocoa and has a very woody, chocolate aroma.
Beverage
Adding Complexity to Beverage Fruit Flavors: 2-Methyl Butyl 2-Methyl Butyrate
Many fruit flavors contain significant quantities of aliphatic esters. Analyses often reveal frightening complexities, like finding more than 100 different aliphatic esters in strawberries. The two most common approaches to tackling this daunting problem, however, lie at opposite ends of the creative spectrum.
Ingredients
2’-methylacetophenone
SAFC’s 2’-methylacetophenone (FEMA# 4316; CAS# 577-16-2) is a colorless liquid possessing an almond, cherry, coumarinlike organoleptic profile.
Flavor
2-Acetylpyridine
This sometimes offensive note can be applied to good effect in roasted profiles.
Flavor
Kelli Heinz Appointed 2025-2026 Flavor Extract Manufacturers Association President
Heinz has over 20 years of experience in the flavor and fragrance industry and has been a member of FEMA since the early days of her career.
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