Search Perfumer & Flavorist

2,126 Results

Section: Flavor

Organoleptic Characteristics of Flavor Materials: May 2014

Juniper berry extract, carob beans oleoresin, oil blood orange Italian 5-fold, hyssop oil, 4-acetyl-2-methyl pyrimidine and more.

pf_bio_carm_1818

Ingredient Profile: Furfuryl Ethyl Ether

Philip Spillman has attributed the presence of furfuryl ethyl ether in wines to the oak wood barrel. It has been flagged as an off note in beer, contributing to the stale note with other nasty actors.

Butterscotch can make good use of furaneol, with usage levels ranging from 1,000 ppm to 3,000 ppm.

Furaneol in Brown, Nut & Other Flavors

The first half (covering furaneol in fruit flavors) can be found in Perfumer & Flavorist+'s February 2024 issue.

Sensient Predicts Flavor Trends for 2015

Sensient's flavor trends for 2015 include Smoked Chantilly Food, African Blue Basil, Maple Mirch (Mirchi) and more.

pf_fb_lead_112117

Flavor Bites: 2-Ethyl 3-Methyl Pyrazine

This chemical combines outstanding strength, a profile pleasantly free from off-notes, and a little more heat stability than the more commonly used series of dimethyl pyrazines.

PF1708_JM_coffeeflavor_425

Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.

cinnamonpf1705_425

Organoleptic Characteristics of Flavor Materials

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

OrganolepticPF1703_425

Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on vanillin, coffee, elderflower, orange heart and cayenne pepper more.

PF1710_michalski_425

Organoleptic Characteristics of Flavor Materials: October 2017

This month's column features organoleptic discussions on chipotle pepper distillate, oak extract American, Black Korakundah tea extract and more.

spiritdrinks_850

Flavor Bites: γ-Nonalactone

If it is not found in coconuts, γ-nonalactone is actually found in an unusually wide variety of other natural foods and offers a bright, aggressive and unique note to flavors.

malt2

Flavor Bites: iso-Valeraldehyde

A quintessential malt flavor, iso-Valeraldehyde, offers a significant lift to many heated and non-heated flavors.

PF1711_JMichalski_425

Organoleptic Characteristics of Flavor Materials

This month's column from Judith Michalski features organoleptic discussions on coffee absolute, wormwood oil American, hexyl isobutyrate natural and more.

PF1708_JW_honey425

Flavor Bites: Ethyl phenyl acetate

Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.

850x425_flavorbites1119

Flavor Bites: Anethole

Outside aniseed categories this chemical can be surprisingly useful in a wide range of flavors at much lower levels of addition, adding subtle nuances that are not remotely recognizable as aniseed.

pf_flavor_lead-91818

Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

pf_jud_lead_32619

Organoleptic Characteristics of Flavor Materials - April 2019

This month’s column features discussions on spike lavender oil organic, 3-methylthio-1-hexanol, piperonal natural and more.

PF1711_Wrightcocoa_425

Flavor Bites: 2-Acetyl pyrrole

Exhibiting an interesting caramel characteristic, this material offers a pleasant authenticity to many brown and savory flavors, even berries.

Flavor Field Notes: Gelato Heats Up Cool Desserts

Mintel Menu Insights takes a look at the gelato trend and the exciting flavors spicing it up

Page 1 of 119