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Type: Article

Section: Flavor > Ingredients

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.

Organoleptic Characteristics of Flavor Materials: July August 2004

Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, principle flavorist, Symrise, in the organoleptic evaluations presented here.

The deep, honey-like notes of phenylacetic acid will enhance many brown flavors like honey, chocolate, caramel and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on methyl octanoate, phenylacetic acid and more.

Pomegranate flavors have surged in popularity in recent years and many of them incorporate a few fantasy components. Levels of 30 ppm of 6-methyl-5-hepten-2-one help enhance authenticity.

6-Methyl-5-hepten-2-one in Vegetable, Fruit and Orchard Flavors

This material widens the range of use to include flavors that heptan-2-one, for example, would struggle to adapt to.

3-Nonen-2-one

This material's strong, nutty character with fruity notes can enhance a flavorist's repertoire.

Organoleptic Characteristics of Flavor Materials: May June 2001

Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Propanal, Heptyl Iso Butyrate, Palmitic Acid and more.

Partial to gin, the moderator suggests that orange flower Tunisia CO2 extract would add depth and interest to a black currant, a banana and especially a gin flavor.

Organoleptic Characteristics of Flavor Materials

The month’s column features discussions on 1-ethoxyethyl acetate, prenyl acetate, trans-2-methyl-2-butenal and more.

Nutmeg oleoresin can be very useful in eggnog, rum, gin, custard, root beer and cola flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on galbanum oil, genet absolute, nutmeg oleoresin and more.

Butyric Acid in Dairy, Fruit, Savory, Brown and Other Flavors

Despite this pungent profile, butyric acid is capable of working in a very wide range of flavors.

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.

Interesting WONF Ingredients

Adding unexpected twists and nuances to flavors.

δ-Decalactone can add subtle depth and authenticity to fruits like peaches and nectarines.

Flavor Bites: δ-Decalactone

The versatile chemical can be utilized in dairy, fruit and savory profiles.

New and Unique Flavor Material Roundup

A summary of ingredients presented as part of the British Society of Flavourists’ Table Talk event.

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

rawmaterials2

Raw Material Bulletin: February 2016

This month's column features valencene, 2-heptanone natural, thialdine and more.

The global vegan flavor market is anticipated to reach $11,078.2 million in 2024, and it is expected to exhibit steady growth with a CAGR of 5.2% until 2034.

Plant-based Ingredient Technologies, Partnerships & Advancements Introduced in 2024

How companies are tackling flavor challenges in plant-based alternatives and responding to vegan trends across application categories.

Levels of addition for beer flavors can range from 100 to 1,000 ppm

Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors

Learn about the diverse range of applications for ethyl octanoate.

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