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Type: Article

Section: Flavor > Ingredients

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tea and root extracts, vanillin, acetal, natural, ginger oil, darjeeling tea and more.

Natural Raw Materials for Natural WONF Flavors

Clary sage and patchouli oils can be highly useful tools in flavorists' repertoire

the US-based panel sampled ten ingredients used in flavor applications.

Flavor Reports: US Edition (May 25)

Our United States panel of flavorists sampled ingredients such as isobutyl propionate, isobutyl caproate and more.

The Flavor of Food—How Natural is Natural?

The purpose of this study is to compare the flavoring materials formed during food processing with their synthetic counterparts that are used as flavor additives.

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Cinnamyl acetate EU natural – potential from high quality natural ingredients [sample request]

At Techvina, we're passionate about providing the highest quality natural ingredients. Our production process of Cinnamyl Acetate Natural from Cassia Oil uses a modern fractional distillation system that provides the highest recovery efficiency.

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Natural Flavor Trends

Resilience despite the economic downturn, implications for the flavor industry and future opportunities for growth

Naturals Heritage, Ethical Future

Forthcoming changes to EU flavor regulations; consumer trends surrounding notions of health, wellness and sustainability; the specter of commodification; and the need for new signature effects for formulations have driven the evolution of naturals.

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Defining "Natural," Redefining Waste

Underwood discusses the industry's sustainability initiatives and redefining the term "natural."

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Editor's Note: Natural Matters

Perhaps, the definition of natural may never be finite. Maybe, just like humans, science, technology and the world at large, the definition will continue to evolve.

Naturals: The Living Library

The search for novel nature-derived fragrance and fl avor notes“It takes me back home,” says Subha Patel, surrounded by more than 500,000 square feet of rare and unusual aromatic plants in IFF’s Union Beach botanical garden. For the past 30 years, Patel, director of IFF’s nature-inspired fragrance technology, has parlayed her emotional and scientifi c passion for naturals into the exploration of new and novel notes for fl avor and fragrance applications.

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Editor's Note: A Natural Conversation

As the muse of F&F, naturals are the headliner on the product label. In the last issue, we explored the safety, sustainability and efficiency of synthetics. This issue features creativity in research and application inspired by naturals.

Natural Products and Their Sources

Our subject is the future supplies of natural raw materials for the essential oil industry. We might divide these raw materials roughly into three groups: 1) those that serve as raw materials in the production of isolates, competing head-on with synthetics and including citronella, lemongrass, menthol, and clove leaf; 2) those that can be replaced by synthetic oils, such as anis, rose, fir needle, geranium, citrus oils, sandalwood mint oils, and floral extractives; 3) those that are not threatened by replacements–at least for the present– including cedarwood, eucalyptus, guaiaewood, lavandin, ocotea, petitgrain, patchouli, vetivert, and ylang.

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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.

Natural Oil of Bitter Almond

Oil of bitter almond, amygdalia amarae, is the volatile oil derived by steam distillation of the dried, ripe kernels of bitter almonds (Prunus amygdalus), peaches (Prunus persica), apricots (Prunus armenica) or other kernels containing amygdalin, e.g., cherries (Cerasus species) and plums (Prunus domestica).

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Defining Natural in Flavor Substances

How can the flavor industry overcome the challenges, legislations and regulations of configuring the naturalness of flavor substances?

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EU Natural Pyrazines from Fermentation

EU Natural Pyrazines produced in a proprietary process, through physical distillation and fractionation, by using world class equipment made in the United States.

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The Natural Flavor Market Grows Up

Despite restrictions due to regulations, the natural flavor market is seeing strong growth as consumer package goods position their portfolios to more health-conscious consumers.

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