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276 Results
Type: Article
Section: Flavor > Ingredients
Organoleptic Characteristics of Flavor Materials: September 2014
2-Octanone, ethyl phenylacetate, isophorone and more.
Feb 29th, 2016
pf_judy_lead_101718
Organoleptic Characteristics of Flavor Materials November 2018
This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.
Oct 25th, 2018
This month’s column features discussions on lactadione, galbanum oil, 2-octanone and more.
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on lactadione, galbanum oil, 2-octanone and more.
Jul 1st, 2020
oregano3
Progress in Essential Oils: Spanish Oregano Oil
This month's column discusses the chemical composition of Spanish oregano oil.
Jun 8th, 2016
PF1711_lawrence_425
Progress in Essential Oils: Thymol-rich Thymus vulgaris oils – Part 1
A derivative of thyme oil, thymol contains antibacterial, anti-inflammatory and antioxidant properties, among others. Part 1 discusses the various constituents of thymol-rich thyme oils.
Oct 20th, 2017
850x425-Pisano
The State of Citrus Oils, 2019-2020
The long-awaited return of a buyer’s market.
Dec 9th, 2019
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.
Feb 1st, 2025
Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple
This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).
Apr 6th, 2016
apricots2
Flavor Bites: (E)-2-(3,7-Dimethyl 2,6-octadienyl) cyclopentanone
Overall, this quite complex chemical assumes a surprised resemblance to natural apricots.
Jun 8th, 2016
850x425-2004Wright
Flavor Bites: 2-Methylthiophene
2-Methylthiophene can significantly brighten and add realism to an unusually wide range of flavors without becoming obtrusive.
Apr 1st, 2020
2,6-Dimethoxyphenol
Use in savory, brown and nut flavors, as well as alcoholic drinks
Nov 30th, 2011
2,5-Dimethylpyrazine has a roasted, peanut-like flavor that makes it an excellent fit for roasted nut flavors such as hazelnut, peanut and walnut.
Flavor Bites: 2,5-Dimethylpyrazine
This chemical is compatible with a very wide range of flavor types and works especially harmoniously with trimethyl pyrazine.
Feb 1st, 2021
Ingredient Profile: 2,3-Octanedione
Use in dairy, cooked vegetable and fruit profiles
Jun 24th, 2011
Molecule of the Month: 2,3-Pentanedione
Chemistry and application in butter and dairy, fruit, and roasted flavors.
Jun 15th, 2009
2-Phenylethyl Alcohol: An Aroma Profile
Phenylethyl alochol is a higher aromatic alcohol characterized by a delicate fragrance of rose petals starting at 20 ppm.
Apr 6th, 2016
Flavor Bites: 2-Methyl Butyric Acid
Use in berry, fruit, brown, fermented and savory flavors
Jun 24th, 2011
PF1711_Wrightcocoa_425
Flavor Bites: 2-Acetyl pyrrole
Exhibiting an interesting caramel characteristic, this material offers a pleasant authenticity to many brown and savory flavors, even berries.
Oct 20th, 2017
Pork flavors are well served by 100 ppm of 2-methyl pyrazine.
Flavor Bites: 2-Methyl pyrazine
This bright and diffusive chemical is primarily roasted in character.
May 3rd, 2021
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