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Section: Flavor

DD Williamson Develops Acid-proof, Caramelized Sugar Flavor

The product provides the characteristic flavor of burnt sugar, and offers stability in phosphoric acid, citric acid, alcohol (60%) and salt (15%).

EFSA Deems 3-Acetyl-2,5-dimethylthiophene Genotoxic

The panel concludes 3-acetyl-2,5-dimethylthiophene, which is used to give food a burnt nutty flavor, is mutagenic both in vitro and in vivo and that using it as flavoring substance raises a safety concern.

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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.

Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol

Application in meat, seafood, dairy, chocolate and coffee flavor formulations

David Michael Introduces Flavor Modifiers

David Michael & Co., has created a line of salt replacers, sweetness enhancers, sweetness inhibitors and sugar extenders for the food and beverage industry.

Organoleptic Characteristics of Flavor Materials

This issue describes Caramel Acetate IS10254 (synonym for 4-acetoxy-2,5-dimethyl-3(2H)-furanone) as: One of the notable characteristics of this material is its sweetness at the lower level. It could be used in sweetness enhancers to impart a pure sugar sweetness without introducing other notes.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Chickory Extract, Rooibos Extract and more.

Organoleptic Characteristics of Flavor Materials: May June 2003

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 3-Methyl Crotonic Acid, 3-Octyl Formate, Acetyl Valeryl and more

Solving Quality Problems in Several Flavor Aroma Chemicals

The confusion in the interpretation of some aroma chemicals’ molecular structures causes confusion among the users of these products. Several important cases, including keto-enol tautomerisation of α-diketones, isomerisation of α-angelica lactone, and the exact substitution pattern of pyrazines, will be discussed.

This month’s column features discussions on peppermint extract, spearmint oil native, Chinese ginger extract and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on peppermint extract, spearmint oil native, Chinese ginger extract and more.

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3 Flavors to Watch Out for in 2018

With 2018 right around the corner, Synergy Flavors has released its top flavor trends for the coming year.

Pork flavors are well served by 100 ppm of 2-methyl pyrazine.

Flavor Bites: 2-Methyl pyrazine

This bright and diffusive chemical is primarily roasted in character.

WILD Flavors’ 2010 Trend Predictions

For beverage flavors, culinary infusions and healthful formulations.

Flavor Bites: 2,5-Dimethyl 3-(2H)-furanone

This hidden gem works well in fruit categories and adds interest to any heated flavor category.

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.

Raising a Toast to Flavor Innovation

The Society of Flavor Chemists and Chemical Sources Association Midwest meeting delivered beverage alcohol category insights and a survey of technical advances in flavors

Masters at Burnt Mills Cider Company will walk WFFC participants through the flavor profiles and production of 10 ciders on tap.

WFFC to Hold Guided Cider Tasting

The event will be held at Burnt Mills Cider Company in Bedminster, New Jersey on October 21, 2021.

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.

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