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Type: Article

Section: Flavor > Beverage

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2018 Leaderboard: Huabao International Develops Domestic Markets

Though remaining quiet in the industry news, Huabao International has seen increased sales due to a recovering tobacco industry and stabilization of China's economy.

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Flavor Bites: 3,5-Dimethyl Cyclopentane-1,2-Dione

Use levels for aroma and taste effects in brown, nut, savory, fruit and fermented flavors.

Truffle flavors are all too often very simplistic. This ingredient, at 100 ppm, adds welcome complexity.

Pentane-2,3-dione in Savory, Brown, Dairy, Fruit & Other Flavors

This characteristic can be advantageous in savory and brown flavors, see for yourself.

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

Supercritical Carbon Dioxide Extraction of Mandarin (Citrus deliciosa tenore) From South Brazila

The results presented in this work show the importance of experimental studies for the evaluation of the quantitative influence of process parameters on the supercritical extraction of mandarin.

Specialty beverages like kombuchas occupy all-important end-cap locations in grocery stores, beckoning consumers to try something new.

Beverages Disrupted

What long-simmering trends and the pandemic can teach us about where beverage flavor and product innovation is going next.

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Wine Divine

The grape moves into new categories, providing scent, taste and functional benefits.

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Flavor Bites: Damascenone

Application in berry, fruit and fermented flavors.

Soft Drink Flavor Preferences

In this global age, it is crucial for the flavor chemist, the food technologist and the marketer to understand taste diversities and transnational likes and dislikes, I believe such a complex study should be tackled through analysis of the various global beverage segments.

Distillation Systems for Citrus Separations

Pope Scientific offers Wiped-Film Still technology to separate heatsensitive citrus oils, flavors and related substances.

Industry Insight: Decades of Citrus

MCI Miritz Citrus Ingredients, an independent, family-owned business, remains competitive through expansion and creativity.

Spray Drying of Food Flavors—V

Factors influencing shelf-life of encapsulated orange peel oil. This study investigated tbe influence of trace pro-oxidants (e.g., copper and iron), surface oil, entrapped air and absolute density on the shelf-life of spray dried single fold orange peel oil.

Kristen Walker, Mintel.

Dark Chocolate Sees the Light

Beyond confectionery applications.

Sugar content is one of the major elements being looked at more closely by health conscious consumers.

Sweet & Healthy: Solving the Dilemma

With consumer concern continuing to shift toward healthy and natural options, natural sweeteners have an important role to play in keeping those options tasty.

Article sponsored by Zemea

Emerging Trends in Soft Drink Flavors

Mintel unveils the latest trends in soft drink flavors, including fruit, herbal and citrus

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GCMS as a Tool for Flavor Development

There are diverse extraction, sampling and chromatographic methods, which can be used for the development of flavorings, and the right ones should be chosen for each type of required flavor.

Flavor R & D at a Consumer Products Company

The difference in perspective between a flavor supply company and a consumer products company has a large effect on the day to day activities of flavor development or research chemists; therefore, I would like to discuss these differences and how they affect our growth and development within the flavor profession. I would also like to talk about the process of developing a flavor for a new beverage product for our company, Pepsi, and to give a feeling of what issues regarding the flavor selection and commercialization are critical, which may help others to understand what happens when a flavor is tested for use in anew product.

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