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Section: Flavor > Beverage

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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.

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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.

The Pumpkin Spice flavored unsweetened, dairy-free creamer is designed to offer the taste of pumpkin and cinnamon.

Nutpods Releases Pumpkin Spice Dairy-free Creamer

Pumpkin spice continues to dominate fall flavors across applications. Are you a fan?

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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.

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Flavor Bites: Ethyl Lactate

While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.

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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.

Modern Source Protein by Trailhead Nutrition is plant-based and now available in Chocolate Coconut.

Trailhead Nutrition Expands Modern Source Protein Flavors

Modern Source Protein by Trailhead Nutrition is now available in Chocolate Coconut.

Three hundred ppm is a great level of addition for 2-phenyl 2-butenal in cocoa flavors.

Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors

Learn about the diverse range of applications for 2-phenyl 2-butenal.

Fifty ppm is ideal for fresh tomato flavors, but the level can be doubled in flavors with a processed note.

Guaiacol in Savory, Brown, Nut, Fermented & Other Flavors

See how Guaiacol plays a lesser, but still important, part in a wide range of flavors that have some heated nuance within their profile.

Pepsi Nutmeg offers the nutty taste of nutmeg combined with the classic taste Pepsi.

Pepsi Launches World Cup-inspired Nutmeg Flavor

A play on words for the classic soccer move while also leaning into the seasonal flavor.

Bacon flavors can be achieved with ten ppm of 2,6-dimethyl pyridine to give a burnt note.

Flavor Bites: 2,6-Dimethyl Pyridine in Savory, Nut, Brown and other Flavors

Learn about the diverse range of applications for 2, 6-dimethyl pyridine.

The latest creamer is said to have a warm, pure, caramelized sugar flavor. Photo: Coffee Mate.

Coffee Mate Launches Classic Caramel Creamer

This is Coffee Mate's first solo Caramel flavor, joining its Vanilla Caramel and Caramel Latte.

The global sports nutrition market size was valued at $36 billion in 2020 and is projected to reach $66 billion by 2028, growing at a CAGR of 7.9% from 2021 to 2028.

Sensapure x Onnit Labs Talk Challenges of Flavoring Nutrition & Supplements

Don't miss this upcoming Flavorcon session.

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.

Salted Caramel joins several other 750 ml milkshake flavors. Photo: Shaken Udder Milkshakes' Facebook.

Shaken Udder Launches Salted Caramel Flavor

Salted Caramel joins several other 750 ml milkshake flavors.

The Chocolate Caramel Swirl flavor is available in powder form.

Nesquik Launches Chocolate Caramel Swirl Flavor

The flavor is available in powder form.

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%).

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Patent Pick: A Nutty Brew

People Food recently featured three hacks to get every last smudge of peanut butter from the jar. The inventor on this patent application has a different nutty idea: brewing peanut powder for a hot drink.

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