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Section: Flavor

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Natural Vanillin Obtained by Means of Bioconversion

The large demand for vanilla in sweet flavors cannot be met by the available volume of cultivated vanilla beans alone. In order to satisfy increasing global demand, ingredient suppliers have developed ways to produce natural vanillin identical to the one present in vanilla beans.

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Synthesis and Authentication of Natural Vanillins Prepared by Fermentation

Techniques, regulations, source variations and flavor characteristics.

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Synthesis and Authentication of Natural Vanillins Prepared by Fermentation

Techniques, regulations, source vartiations and flavor characteristics

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Organoleptic Characteristics of Flavor Materials: May 2016

This month's column features organoleptic discussions on roasted barley extract 40%, parsley herb oleoresin, nootkatone EU natural, oakmoss absolute and more.

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Authentication of a Flavoring Substance: The Vanillin Case

As vanilla remains a popular taste and scent around the world, the global vanillin market is responding to increasing demands for naturals, while also addressing regulatory and adulteration issues.

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A Natural and a Pod: Commonalities in Vanilla and Tea Processing

Shared chemistry, biochemistry and processing in tea leaf and vanilla pod.

Natural 2-Butyl-2-octenal

This flavor material from Alfrebro/Kerry occurs naturally in green tea

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.

FEMA Announces 2012-2013 Board of Governors

President George Robinson III also appointed the leadership of all the association's standing committees

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The State of Citrus Oils, 2019-2020

The long-awaited return of a buyer’s market.

Three hundred ppm is a great level of addition for 2-phenyl 2-butenal in cocoa flavors.

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 Bites: 2,5-Dimethyl 3-(2H)-furanone

This hidden gem works well in fruit categories and adds interest to any heated flavor category.

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Natural Advantage's 2-Isopropyl-5-methyl-2-hexenal

This material occurs naturally in cocoa and has a very woody, chocolate aroma.

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.

2-Acetylpyridine

This sometimes offensive note can be applied to good effect in roasted profiles.

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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.

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).

Kelli Heinz currently works as the vice president of marketing and industry affairs at Bell Flavors & Fragrances.

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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