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105 Results
Type: Article
Section: Flavor > Beverage
Ingredients
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.
Ingredients
Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials
Cyndie Lipka's panel discusses possible applications for a lineup of materials.
Ingredients
Flavor Reports: EU Edition (August 2025)
Our panel from the British Society of Flavorists analyze and discuss eight ingredients for their applications in flavor formulations.
Ingredients
Organoleptic Characteristics of Flavor Materials January 2018
This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.
Beverage
Flavor Bites: Acetal
With a similar odor profile to acetaldehyde, acetal’s odor is less pungent and adds freshness to a wide variety of profiles, especially juicy orange flavors.
Ingredients
Flavor Bites: Propenyl Guaethol
With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.
Beverage
Flavor Bites: Cinnamyl Alcohol
A combination of balsamic honey notes with unique floral nuances, cinnamyl alcohol adds depth and complexity to a variety of brown and fruit flavors.
Sweet Applications
Flavor Bites: Hexanoic Acid
Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.
Ingredients
Organoleptic Characteristics of Flavor Materials September 2018
This month’s column features discussions on chamomile oil blue, rose absolute, seaweed absolute, cuminaldehyde, ethyl-3-methyl 2-oxo-pentanoate and more.
Beverage
Flavor Bites: cis-3-Hexenol
Covering an exceptionally wide range of flavors, moderation is essential when using cis-3-Hexenol in formulations.
Beverage
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.
Ingredients
Flavor Bites: Hexyl butyrate and Hexanoate
Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.
Ingredients
Flavor Bites: Hexyl acetate
Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.
Ingredients
Flavor Bites: Geranyl acetate
Containing a dominant rose note underlaid with fruity nuances, geranyl acetate is ideal for a range of floral, citrus, tropical fruit, berry and other flavor applications.
Ingredients
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.
Beverage
Flavor Bites: Two Thiazoles
2-Isobutyl thiazole is sulfury and green, reminiscent of tomato foliage.
Ingredients
Flavor Reports: US Edition (March 25)
From geranyl acetate to cis-5-octenal, our panel of flavorists assesses the taste and odor characteristics of flavor ingredients.
Flavorcon Coverage
Flavorcon
2024 Serves Flavor Chemists in Atlantic City
Get a taste of what’s to come as Flavorcon finally arrives to feed tastemakers’ creativity.
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