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Section: Flavor

2-Acetylpyridine

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

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.

Oamic

OAMIC Ingredients USA's 2-Acetylthiazole

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Flavor Bites: 2-Acetyl pyrrole

Exhibiting an interesting caramel characteristic, this material offers a pleasant authenticity to many brown and savory flavors, even berries.

Flavor Bites: 2-Acetyl Pyrazine

Use in brown, vegetable, tropical and other flavors

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Oamic's 2-acetyl pyrazine

The uniquely versatile and impact-full molecule is best suited for savory applications.

2-Acetylthiazole at around 10 ppm, adds a subtle note to black tea flavors.

2-Acetylthiazole in Nut, Meat, Brown and Other Flavors

This chemical is strong and versatile, adding depth and authenticity to a range of different flavors.

Penta May

Penta International Corp.'s 2-Acetyl Pyridine Natural Neat

EFSA Deems 3-Acetyl-2,5-dimethylthiophene Genotoxic

The panel concludes 3-acetyl-2,5-dimethylthiophene, which is used to give food a burnt nutty flavor, is mutagenic both in vitro and in vivo and that using it as flavoring substance raises a safety concern.

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Bedoukian Research's 3-Acetyl-2,5-Dimethyl Furan FCC

3-Acetyl-2,5-Dimethyl Furan FCC not only works in tea and coffee applications, but also in nutty flavors and more.

The most noted aspect of massoia lactone was the coconut impact. So, imagine all things coconut, including piña colada, coconut macaroons and those Girl Scout cookies we all love.

Organoleptic Characteristics of Massoia Lactone, Acetyl Propionyl, Whiskey Fusel Oil and More

Cyndie Lipka's panel gives insight into a lineup of materials.

Natural 2-Butyl-2-octenal

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

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.

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).

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.

For 2024, IAL is forecasting a growth rate of 5.9% for the global flavors and fragrances market.

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.

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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.

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