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17 Results
Section: Flavor > Beverage
Regulatory & Research
Don't Sweat: Cocoa Sweeter With Stress?
A recent report looked at how different growing and weather conditions could impact the chemical composition of cocoa and its taste.
Beverage
Mane's Cocoa Resinoid
Water-soluble, this material is particularly interesting to use in dairy and beverage where there is no decantation phenomenon and no residue.
Beverage
Pepsi Announces Cocoa Cola Flavor
After tweeting the concept photo, Pepsi received enough retweets for them to create a batch.
Trends
Cold Brew Meets Cocoa in Latest Trend
In one of the latest flavor trends, a seasonal hot beverage might be getting the cold brew treatment.
Sweet Applications
Prova Launches Cocoa Extract and Flavor Line
Developed to provide high-impact and genuine chocolate taste, Procao Cocoa Extracts and Flavors includes typical and novel dark, milk and white chocolate varieties.
Ingredients
Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors
Learn about the diverse range of applications for ethyl octanoate.
Trends
Wake Up With Coffee Butter
The new addition to breakfast combines your caffeine boost with your bagel. Straight from Japan, MegMilk Snow Brand's "Snow Brand Coffee Soft" is a coffee-flavored butter spread to add a punch to breakfast.
Ingredients
Flavor Reports: US Edition (July 25)
Our United States-based panel analyzed flavor ingredients such as 2-phenoxyethanol, Galangal root oil and 4-ethyloctanal.
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.
Sweet Applications
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.
Ingredients
Organoleptic Characteristics of Flavor Materials May 2018
This month’s column features discussions on mimosa absolute 100, oleoresin clove CO2, 2-hexenal natural (leaf aldehyde), natural alkylpyrazines and more.
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 October 2018
This month’s column features discussions on blood orange essence oil, Timur pepper pure JE CO2 extract, tea tree oil, trans-5-octenal (pomelo aldehyde) and more.
Ingredients
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.
Ingredients
Flavor Bites: iso-Valeraldehyde
A quintessential malt flavor, iso-Valeraldehyde, offers a significant lift to many heated and non-heated flavors.
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.
Ingredients
Organoleptic Characteristics of Flavor Materials: October 2016
Green tea oil, parsley seed oil, cognac oil, ethyl cyclopentenolone natural and more.
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