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Section: Flavor

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Don't Sweat: Cocoa Sweeter With Stress?

A recent report looked at how different growing and weather conditions could impact the chemical composition of cocoa and its taste.

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Cheese Acids

Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.

Unsaturated Aliphatic Acids

Chemistry and application in flavor

The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.

Afyren Launches Flavyren Portfolio of Carboxylic Acids

The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.

New Study Highlights Possible Fatty Taste Receptor Gene

Study published in Journal of Lipid Research on how CD36 gene affects perception of fat

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Vita Coco’s New Pressed Coconut Water Flavors

Vita Coco has launched Coconut Mango and Coconut Strawberry Banana flavors in its Pressed line of coconut waters enhanced with pressed coconut.

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Crave a Fatty Food? Smell It Instead!

The study examines the ambient scent of fatty foods and its influence on human cravings.

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems

In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.

Inside Cocoa

Factors affecting aroma development and characteristics, and potential for health claims in applications.

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Mane's Cocoa Resinoid

Water-soluble, this material is particularly interesting to use in dairy and beverage where there is no decantation phenomenon and no residue.

Comax Launches Cocoa Replacers

Comax Flavors, combating the rising price of cocoa and supply concerns for the natural product, has launched a line of cocoa extenders and replacers.

Wild's Coconut Water Concepts

Wild Flavors Inc. (Erlanger, Kentucky) has launched flavors for coconut water applications, including tropical fruits such as mango, passion fruit, acai berry, strawberry guava, lime citrus, tropical pineapple and pomegranate berry.

Avant Organics

Avant Organics' Cocoa Hexenal

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New Age Beverages Releases Sparkling Coconut Water

Following trends for healthier and natural products, New Age Beverages Corporation released Coco-Libre Sparkling, a sparkling coconut water.

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Coconut, Spice and Everything Nice

With more and more consumers looking for cleaner and more nutritional options, health-boosting ingredients top the charts for 2017's flavored beverage trends.

Photo provided by The Hershey Company

Hershey Commits to Cocoa Sustainability

The company invested half-a-billion dollars in Cocoa for Good, a sustainability plan aimed at combatting poverty, poor nutrition and farming issues that affect cocoa farmers in West Africa.

Cocoa Cola. Photo: Pepsi's Twitter.

Pepsi Announces Cocoa Cola Flavor

After tweeting the concept photo, Pepsi received enough retweets for them to create a batch.

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