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Raw Material Bulletin: January 2014

This month's raw material bulletin features 2,3-hexanedione, ginger, 2,6-Dimethoxy phenol natural and more.

Organoleptic Characteristics of Flavor Materials

Butyl 2-methyl butyrate, ethyl 2-acetyl-3-phenyl propionate, para vinyl phenol and more.

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.

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Vanillin

Vanillin’s organoleptic impression is surprising in view of its chemical nature. It can be considered as a substituted benzaldehyde, yet it lacks an almond impression. When viewed as a substantial phenol, it displays none of the expected carbolic note. It is so unique that it may be safe to say it represents an individual odor class—vanilla!

Thymol

An aroma chemical profile, thymol. Natural thymol that has been isolated from essential oil invariably is tinged with notes of carvacrol, a material that is described as being more dry-medicinal-phenol-tarry than thymol itself. Very little, if any, natural thymol is produced today as its price would be about tenfold higher than the synthetic product available.

Organoleptic Characteristics of Flavor Materials: July August 2002

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2-Ethyl Butyl Acetate, 2-Methoxy-4-Propyl Phenol (Dihydroeugenol), 2-Methylbutyl Iso Valerate and more.

2,6-Dimethoxyphenol

Use in savory, brown and nut flavors, as well as alcoholic drinks

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

Flavor Bites: 2-Methoxy-4-vinylphenol

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

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Inside Look: Chemistry and Biochemistry of Vanilla Flavor

A survey of the latest research. The characteristic aroma and flavor of vanilla is the result of various chemical and biochemical processes that take place during the curing and conditioning of vanilla beans. Vanillin is an important constituent of the cured vanilla bean, contributing greatly to its characteristic aroma and taste.

Organoleptic Characteristics of Flavor Materials: January 2015

This column features chocolate essence extract, dihydrocoumarin, geranium oil rectified, pyrazines mix #2 and more.

Organoleptic Characteristics of Flavor Materials: June 2006

Odor and taste characteristics and possible applications of Absolute Cardamom Extra, Absolute Raspberry Leaf Extra and more.

Flavor Bites: Eugenol in Flavors

There are applications for this highly distinctive ingredient in a range of profiles.

Organoleptic Characteristics of Flavor Materials: August 2006

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as coffee extract (French roast), Treattarome roasted bell pepper and more.

Organoleptic Characteristics of Flavor Materials: April 2006

Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Ambrette Seed Oil, Lemon Carbonyls, Caprylic Acid and more.

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Flavor Bites: Xylenols

Used with caution, the impactful xylenol family of ingredients provides burnt odor characters to a range of coffee, seafood, whisky and other flavor applications.

Optimizing the Traditional Curing of Vanilla Beans

A reappraisal of blanching and fermentation methods.

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Optimization of Traditional Curing of Vanilla Beans

A number of recent advances in plant biochemistry and chemistry have clarified some stages of the vanilla bean curing operation and opened up opportunities for improvement in and control of the process.

My goal is always to create a flavor that mimics Mother Nature as closely as I can.

9 Little Used Aroma Chemicals to Create A Luxurious Vanilla Flavor, According to A Principal Flavorist

Can’t we be more creative and show vanilla some love? Why yes, people! Yes, we can.