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17 Results

Section: Flavor

Organoleptic Characteristics of Flavor Materials

Orange essence oil, hexanal, isoamyl-2-methylbutyrate, 2-octen-4-one and more.

Cinnamic Aldehyde

The high levels of cinnamic aldehyde present in cassia and cinnamon spice, their oils and oleoresins have so colored their impressions as to have created a blur both organoleptically and practically in our industry.

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Bedoukian Research's Lavender Aldehyde FCC

Lavender aldehyde (BRI 857, CAS# 35158-25-9) offers a powerful, herbaceous character accompanied by hints of cocoa and lavender overtones – excelling in a variety of floral and gourmand compositions.

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Bedoukian Research's Cardamom Aldehyde FCC

The ingredient can be used as a top note for fragrance or be used to enhance a variety of flavor applications.

Aldehyde C-11 Undecylenic

The answer to the age-old question as to the closeness of the aldehydes’ organoleptic profile to that of the acetal or nitrile derivative is clear sometimes it is close and sometimes it isn’t. All aliphatic aldehydes and their corresponding nitrile are closest in organoleptic profile at the C–11 molecule.

Aldehyde Generators for Flavors

The quest to deliver unstable aldehydes to food systems by the use of generators is being realized. With the proper generator, flavors can be created for use under conditions traditionally unfavorable to aldehydes, As in other derived systems it appears best to employ nature as a model and to design generators in the same way that nature produces flavors.

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Bedoukian Research's Pomelo Aldehyde

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

Aldehyde C-11

Aroma chemical profile, aldehyde C-11. The terms aldehyde and aldehydic have become an intregal part of the vocabulary of the fragrance and flavor industry.

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EFSA: Citrus Flavor Perilla Aldehyde is Unsafe, Genotoxic

Perilla aldehyde, a flavor used in baked goods and more that has woody, spicy, citrus taste characteristics, has been shown to be genotoxic in a new study on animals [includes video] according to EFSA.

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Patent Pick: Carotenoid Enzyme-produced Aldehydes, Flavors

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is a method for catalyzing the synthesis of aldehydes and flavor additives using isolated carotenoid cleavage dioxygenase enzymes derived from natural plants.

Regulatory Watch: EFSA Opinion on Perilla Aldehyde

This article highlights the international evaluation of perilla aldehyde.

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European Commission Orders to Remove Perilla Aldehyde Flavoring

The European Commission has determined p-mentha-1,8-dien-7-al, also known as perilla aldehyde, does not comply with the general conditions of use for flavorings and should be removed from its list of approved flavorings.

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IOFI Dissents EFSA Opinion on Perilla Aldehyde's Genotoxity

After the European Food Safety Authority (EFSA) issued an opinion citing citrusy flavor Perilla aldehyde as a genotoxic concern, The International Organization of the Flavor Industry (IOFI) said it "respectfully disagrees."

Kesom Oil—A Natural Source of Aliphatic Aldehydes

The recent investigation of the plant habitats and the chemical analysis of the essential oils obtained from the leaves and stems provided some new findings that could prove highly useful to the flavour and fragrance industry. In this report the habitats of Polygonum minus Huds. and the chemical composition of leaf and stem oils are presented, and the possible relevance of Kesom oil as a new product is discussed.

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Research article: Biotransformation of Unsaturated Aliphatic Aldehydes Using Baker’s Yeast

Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.

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Sweet and Fruity With Natural Advantage's Hexyl Cinnamic Aldehyde

This ingredient provides a fresh jasmine and gardenia odor and can be described as sweet, fruity, floral, citrus, green and smooth.

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