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Type: Article

Section: Flavor > Ingredients

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Back to its Roots: Ginger Flavor & Trends

Used in culinary and medicinal applications for centuries, ginger has found an audience with contemporary consumers, who search for sophisticated and functional flavors in beverages and even pet food.

The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.

Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More

Discover the possible applications for a list of new materials evaluated by our panel.

The quality of Valencia orange peel oil as related to rootstock

The aldehyde and ester content of citrus oils have long been considered important indicators of flavor and aroma, and rootstocks can have an influence on this important quality of an orange oil. However, the limited amount of data accumulated regarding the influence of rootstock on oil quality and yield indicate the need for further study and research to include other varieties and rootstocks of citrus.

Green bell pepper, mushroom, celery, and potato/potato chip among others came up as options for cis-3-hexenal.

Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials

Cyndie Lipka's panel discusses possible applications for a lineup of materials.

Lipka discusses her vision for the revamped “Organoleptic Characteristics of Flavor Materials” column, her flavor journey and more.

Introducing P&F+’s Latest Columnist: Cynthia Lipka

Lipka discusses her vision for the revamped “Organoleptic Characteristics of Flavor Materials” column, her flavor journey and more.

The Drying of Laurel Leaves

Laurel leaves are collected from Laurus nobilis L., which is an evergreen tree or shrub of the Lauraceae family and grows wild in Greece. In ancient Greece and Rome, its leaves and branchlets were used as garlands to be bestowed upon heroes on festive occasions. In modern times annually more than 250,000 kg of dried leaves (sweet bay) are marketed in U. S.A., U.S.S.R. and other countries as a flavoring material in culinary preparations like soups, fish, and ragouts.

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.

Composition of Vietnamese Essential Oil from Melaleuca Leucadendron L.

In this paper, the chemical composition of the oil, established by a combination of gas-chromatography (GC) and gas-chromatography/massspectrometry (GC/MS), is described.

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2017 Leaderboard: Mane Brings Goals into the Limelight

Perfumer & Flavorist's exclusive insights into Mane’s 2016 financial reports, sustainability strategies, R&D initiatives, M&A activity and how they became sixth ranked in the industry.

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Delivering a legacy of leadership in authentic Citrus

Experience the irresistible complexity and freshness of authentic fruit! Firmenich is proud to share its range of mouthwatering citrus tonalities, the result of 75 years of dedicated craftsmanship and expertise in high-tech extraction.

Essential Oil Contents and Chemical Composition of Turkish Laurel Leaves

Laurus nobilis L., an evergreen tree, is cultivated in many temperate and warm parts of the world, particularly in the countries bordering the Mediterranean. During the last ten years, Laurus nobilis L. has been an interesting subject for many researchers from Albania to Japan and from Greece to Argentina. However little has been published on the oil of Turkish laurel leaves even though Turkey has a great exporting capacity in this area.

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2017 Leaderboard: T. Hasegawa Practices Safety with Clean Labels

T. Hasegawa sees consumer trends shifting among younger generations within food and beverages and claims natural and clean labels are the future of F&F.

Changing geopolitical factors and climate change have put increased strain on ingredient supply chains.

Industry Experts Address Evolving Materials Sourcing Landscape, Challenges in Logistics in F&F

Our Industry Insights column asks leaders about their experiences with supply chain navigation and the evolving trends in natural materials sourcing.

Leaf Alcohol

Leaf alcohol and its derivatives are a symbol of the “green revolution in flavors and fragrances that developed in our industry during the 1960’s.” Its commercial introduction changed the nature of flavors and fragrances and resulted in the wide spread use of n-hexenyl based materials, Today, more than 40 structurally related aroma chemicals are being utilized in our industry and all at relatively low formula percentages.

Linalool Oxide

The floral, herbal notes of this ingredient can brighten fruit flavors, tea and more.

Indian Curry Leaf

A member of the natural order of Rutaceae, Murraya Koeniglii (Linn) Spreng, the "Indian curry tree" is a pretty, small shrub or tree up to 6 m in height and 15 to 40 cm in diameter. For years, Murraya koenigii in addition to its therapeutic values, has enjoyed a unique status as a flavoring principle in Indian cuisine.

A Look Ahead

New approaches will be needed by all to address issues created by economic, political and changing consumer consumption patterns.

My goal is always to create a flavor that mimics Mother Nature as closely as I can.

9 Little Used Aroma Chemicals to Create A Luxurious Vanilla Flavor, According to A Principal Flavorist

Can’t we be more creative and show vanilla some love? Why yes, people! Yes, we can.

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