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Section: Flavor

Flavor Bites: Ethyl Salicylate

This article explores the wide uses of ethyl salicylate in a variety of flavor categories including berry, fruit, and brown flavors.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on 2-Butanone, Ethyl levulinate, Methyl salicylate and more.

Organoleptic Characteristics of Flavor Materials

Organoleptic evaluations on anisole, n-butyl salicylate, caryophyllene alcohol and more.

Reflections of a Retired Flavorist Before He Forgets: Cocoa

In keeping with today’s irrational demand for natural products and the even more ridiculous activity of our industry, supplying these in ever mom concentrated form, the use of natural amino acids and sugars to obtain a natural reacted end-product plus added pure vanilla, cocoa distillate or extract, and traces of essential oils (such as Bois de Rose for its Iinalool content ) results in quite satisfactory, less expensive and more concentrated “natural coca or chocolate flavors.

Organoleptic Characteristics of Flavor Materials: October 2005

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Clary sage oil, coffee extract, 2-ethyl-3,5(6)-dimethyl pyrazine and many more.

Benzyl Salicylate

This flavor and fragrance material from Hindustand Polyamides & Fibres Ltd. can be used in floral applications, among others.

Natural Benzyl Salicylate

Advanced Biotech's natural benzyl salicylate has a balsamic, herbal, roasted nutty odor and balsam, oily, sweet taste profile.

Ethyl-3-hydroxybutyrate

Wen International offers this natural material for its fruity, winey flavor in a variety of fruit applications

Methyl Salicylate, or Oil of Wintergreen

Methyl salicylate is an aromatic ester whose principal natural source is wintergreen (Gaultheria procumbens) and sweet birch (Betula lenta) plants. Its history is intertwined with that of salicylic acid and its other derivatives, all of which were recognized by early man as having theraputic values.

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MilliporeSigma's Ethyl-2-(4-hydroxy-3-methoxyphenyl)acetate, ≥95%

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

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.

Ethyl Cinnamate

This ingredient's fruity, guava, balsamic aroma adds charisma to strawberry and other flavors.

Natural Ethyl Crotonate

A natural berry, jammy material from Natural Advantage.

Natural Ethyl Phenylacetate

A honeylike cocoa flavor material from Natural Advantage.

Only a hint of 3-ethylpyridine, around 5 ppm, gives a subtle boost to malt and malted milk flavors.

Flavor Bites: 3-Ethylpyridine

This ingredient manages to capture most of the character impact of pyridine.

Natural Phenyl Ethyl Isovalerate

This Natural Advantage flavor material features peach, honey, green, honey and fruity notes.

Ethyl Methyl Phenyl Glycidate

An aroma chemical profile, ethyl methyl phenyl glycidate. It belongs to a group of flavor and fragrance materials that illustrate the type of nomenclature prevalent in the aroma chemical industry in the first few decades of this century.

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