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1,350 Results

Type: Article

Section: Flavor > Ingredients

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Biospringer Takes on Off-notes Masking with New Yeast-based Fermentation Ingredient

Discover new natural yeast-based fermentation ingredient by Biospringer! Springer® Mask 101 allows manufacturers to mask off-notes brought by sweeteners and vegetal proteins.

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Out of the Tube: Expanding Oral Care's Sensory Experience

Could a strategic shake-up in flavor development trigger some surprising effects in other olfactory product categories?

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Organoleptic Characteristics of Flavor Materials - June 2019

This month’s column features discussions on red mandarin oil, 2,5-dimethylpyrazine, wormwood extract and more.

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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.

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Authentication of a Flavoring Substance: The Vanillin Case

As vanilla remains a popular taste and scent around the world, the global vanillin market is responding to increasing demands for naturals, while also addressing regulatory and adulteration issues.

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Organoleptic Characteristics of Flavor Materials - May 2019

This month’s column features discussions on cognac oil white, dimethyl sulfoxide, trimethyl pyrazine, 2-ethyl-6-methylpyrazine and more.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

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The state of: Bois de Rose and Linalool ex Bois de Rose

Bois de Rose and the highly coveted natural linalool that it produces has faced years of sustainability difficulties. New sustainable production methods are broadening its contemporary usage once again.

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High Quality 2-Ethyl-3-Hydroxy-4h-pyran-4-one, Hot Price, Limited Time!

High Quality, Hot Price, Limited Time! The product you MUST have a look at.

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Ethyl 2,4-Decadienoate – A Classic Material with a Modern Twist from Bedoukian

Ethyl 2,4-Decadienoate is a well-known material throughout the industry for its enticing green, authentic Bartlett pear profile, but did you know there is so much more to it than just that?

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Assessing the Sustainability of Natural Ingredients With LCA

Known as the Lifecycle Assessment, the LCA standard evaluates the environmental footprint of natural ingredients and can identify opportunities to improve the performance of products and services at various stages of its life cycle.

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Flavor Bites: trans-2, cis-6 Nonadienal

With a powerful green, cucumber aroma, trans-2, cis-6 nonadienal can add a fresh character to a range of flavor applications.

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There’s Chemistry in Them Chili Peppers!

This article describes the chemistry behind the flavor, aroma, and pungency of chili peppers to assist in flavor creation.

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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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Editor's Note: Nature’s Sensory Bounty

One of the most valuable aspects of the F&F industry is its close proximity to the natural world and the hands that cultivate, distill and formulate its essences. How are you telling these stories to the world?

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Bio-Based Butanol as a Solvent for Essential Oil Extractions

The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).

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Authentication of Natural Peppermint Oil

This article explores the application of carbon-14 testing as a method to authenticate naturally sourced peppermint oil and screen for adulteration.

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