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Section: Flavor
Ingredients
Organoleptic Characteristics of Flavor Materials
Celebrating 20 years of organoleptic evaluations and welcoming a new voice; also features the following: 3-heptanone (Synonym: Ethyl Butyl Ketone),3-hexanol, 2-iso Propyl Phenol, 1-(methylthio)-2-Butanone and more.
Ingredients
Organoleptic Characteristics of Flavor Materials July 2019
This month’s column features discussions on maté absolute, methyl ketone mix, ethyl-5-hydroxydecanoate, benzoin siam resinoid and more.
Ingredients
Flavor Bites: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone
Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on elemi oil, opoponax essential oil and more.
Ingredients
Pentan-2-one in Fermented, Dairy, Tropical, Savory and Other Flavors
Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.
Flavor
2-Furyl Methyl Ketone
2-Furyl methyl ketone works well in a wide range of brown, nutty, fermented and savory profiles, but also is very helpful well outside these categories. Here, columnist John Wright reviews several applications for it, including in fruit flavors.
Ingredients
Ethyl-3-hydroxybutyrate
Wen International offers this natural material for its fruity, winey flavor in a variety of fruit applications
Ingredients
OQEMA's Raspberry ketone
Ingredients
Raspberry Ketone
It has a berry, sweet, woody odor; a raspberry, ripe, jammy, seedy character; and a fruity, berry, raspberry and blueberry flavor with seedy, cotton candy nuances.
November
Methyl Hexyl Ketone from Mane
Regulatory & Research
Patent Pick: Hydrogenating γ,δ-Unsaturated Ketones
Patent Picks are chosen by the editors from publicly available sources. Today's highlight relates to a process for hydrogenating γ,δ-unsaturated ketones for use as flavor and fragrances.
Ingredients
Organoleptic Characteristics of Flavor Materials - May 2019
This month’s column features discussions on cognac oil white, dimethyl sulfoxide, trimethyl pyrazine, 2-ethyl-6-methylpyrazine and more.
Ingredients
Organoleptic Characteristics of Flavor Materials January 2018
This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.
Ingredients
MilliporeSigma's Ethyl-2-(4-hydroxy-3-methoxyphenyl)acetate, ≥95%
Ingredients
Organoleptic Characteristics of Flavor Materials November 2018
This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.
Ingredients
Ethyl Butyrate
For shout a century, it has been produced synthetically for use mainly in the flavor industry. Only minute amounts of this product are consumed in the fragrance industry What peaks one? interest in ethyl butyrate is the recent activity in its commercial production via biotechnology. The result is in effect that ethyl butyrate is really a number of products— one synthetic and the others natural.
Ingredients
Ethyl Cinnamate
This ingredient's fruity, guava, balsamic aroma adds charisma to strawberry and other flavors.
Ingredients
Natural Ethyl Crotonate
A natural berry, jammy material from Natural Advantage.
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