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Section: Flavor > Ingredients

Grapefruit oil, which contains approximately 0.2% nootkatone, is obtained as a by-product of grapefruit juice processing.

Nootkatone Reduces Dependence on Citrus Oils While Preserving Signature Taste

With rising demand for natural flavor ingredients, nootkatone's versatility deserves a second look.

The whole area of tea flavors is the most obvious focal point for linalyl acetate.

Linalyl Acetate in Floral, Citrus and Berry Flavors

Discover John Wright's December 2022 column on linalyl acetate's versatility.

Beverages are a leading category for taste innovation, as citrus is a refreshing and flavorful pairing for alcoholic beverages, still and sparkling flavored waters, hydration beverages and energy drinks.

Citrus Flavors in On-trend Beverage, Confectionery & Meat Formulations

Orange, lemon and lime are among the world’s most recognizable flavors, and that means stakes are high to produce impactful, true-to-fruit flavor profiles.

The food industry uses a few essential oils, such as marjoram and thyme, containing a small percentage of 4-thujanol.

Production of the 4-Thujanol Flavoring Agent in Crystal Form

Producing pure and natural (E)-(R)-4-thujanol in abundance with a competitive price is likely to boost the use of 4-thujanol.

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Customizing small flavor molecules by oligomeric glycosylation

UGT enzymes can put sugars on small molecules, and some can put more sugars on the first, further diversifying activity. Our GLY-IT platform can build complex oligomeric sugar structures on most molecules, creating new powerful solutions within F&F.

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3 Ways to Transform Citrus Critics into Connoisseurs

Citrus is one of the most prevalent flavors in the world, yet a large percentage of consumers remain unconvinced. Discover three strategies to help transform these citrus critics into connoisseurs.

Herbs like dill, basil, lemongrass and sage were also mentioned when the panel thought of geraniol.

Organoleptic Characteristics of Flavor Materials

This month’s column features valeric acid, savory oil, orange terpenes and more.

A good starting point of ethyl 3-hydroxybutyrate is 100 ppm, possibly reflecting the significant contribution of sherry casks in many popular whisky brands.

Ethyl 3-hydroxybutyrate in Citrus, Tropical, Orchard and Berry Flavors

The ingredient applies mostly to fruit flavors and often forms a significant component of the perception of freshness.

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White Peach Juice Extract Joining Crystals Drop Family

Given its Anti-Bacterial and enticing Flavor, White Peach Juice Extract is gaining popularity with both consumers and product developers around the world.

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BioNootkatone, the Gold Standard for Natural Nootkatone

Woody, peely, and bursting with juicy nuance, BioNootkatone is an indispensable ingredient for natural citrus flavor creation. Developed through biotechnology, it is sustainable and independent of the citrus supply chain.

Maple flavors cover a multitude of sins and acetoin works well in all of them. Wright recommends using around 200 ppm.

Acetoin in Dairy, Fruit, Savory, Brown and Alcoholic Flavors

Dairy flavors are the most obvious focus, but acetoin plays an important role in virtually every flavor category.

The most noted aspect of massoia lactone was the coconut impact. So, imagine all things coconut, including piña colada, coconut macaroons and those Girl Scout cookies we all love.

Organoleptic Characteristics of Massoia Lactone, Acetyl Propionyl, Whiskey Fusel Oil and More

Cyndie Lipka's panel gives insight into a lineup of materials.

CBD has increasingly been positioned as helpful in dealing with issues like anxiety, insomnia, pain, stress and even addiction, though there is not enough scientific evidence to fully back these up.

CBD’s Not-So-Spectacular Growth

Spoonshot CEO breaks down its usage, regulations and what appears to be a decline in interest.

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2-Heptanone has a similar, but even more powerful, blue cheese note than 2-nonanone.

2-Heptanone in Dairy, Fruit, Savory and Brown Flavors

2-Heptanone features front and center in blue cheese flavors, but it also makes a positive contribution in a veritable smorgasbord of other profiles.

Although found only in coffee, furfuryl thioacetate certainly carries roasted, meaty and burnt notes.

Organoleptic Characteristics of Rue Oil, Cardamom Oil, Furfuryl Thioacetate and More

This month’s column discusses rue oil, cardamom oil, furfuryl thioacetate and more.

An attractive addition of 2-ethyl-4-methylthiazole to authentic pistachio flavors is 50 ppm.

2-Ethyl-4-Methylthiazole in Brown, Savory and Fruit Flavors

2-Ethyl-4-methylthiazole has some roasted aspects, but it is quite specifically nutty and cocoa in character.

Methyl heptadienone conveys cinnamic presence and would happily find a home in bakery flavors such as coffee cake or cinnamon bun.

Flavorist Panel Evaluates Farnesyl Acetate, Bran Absolute, Palmarosa Oil and More

See possible applications for a lineup of ingredients handpicked by our panel.

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