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Type: Article
Section: Flavor > Ingredients
Savory Applications
The Spice Trail: Garlic
Garlic is a fundamental ingredient in international cuisine. With its characteristic pungent, spicy flavor that mellows and sweetens when cooked, garlic adds a distinctive aroma to a variety of dishes. It is also thought to have a number of medicinal properties.
Savory Applications
Editor's Note: A Greener Heart
This issue, we get to the heart of one of the flavor industry’s ingredient concerns: adulteration in garlic oil. Due to its prevalence in countless savory products, garlic oil’s purity is an ongoing topic within the industry. Additionally, Christophe Laudamiel, perfume sculptor, shares his thoughts on educating both future perfumers and consumers for a more sustainable, more mindful fragrance industry.
Ingredients
Organoleptic Characteristics of Flavor Materials: August 2011
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Furfuryl Thioacetone, Galbanum Absolute F1435, Geranyl Valerate and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Propyl Acetate, Dodecanal Dimethyl Acetal and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on peppermint extract, spearmint oil native, Chinese ginger extract and more.
Ingredients
Manufacturing Flavors—How the Industry Produces Uniform Flavors
Our purpose in this paper is to outline how to best carry out completely and economically the total operation of producing and shipping of our flavors. These flavors must meet the total requirements of our customers, our management and certainly pass all the analytical requirements of both our customers and our in-house quality assurance programs. Our primary intent should be that the scaled-up product very closely resembles that flavor we originally created and submitted to our customer who made the long, tedious, and expensive purchasing decision, after many hours of testing, to buy this flavor.
Savory Applications
What's in Your Garlic Oil?
Since a large percentage of the available garlic oil on the markets may be adulterated, how can a company detect adulterated garlic oil?
Regulatory & Research
A Closer Look at Garlic Oil: Verifying Naturality
This case study takes a look at the challenges on the production side of the garlic oil industry, which has necessitated increased vigilance in verifying the real natural content of this product downstream.
Ingredients
Flavor Bites: 2-Methoxy-4-vinylphenol
2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.
Ingredients
Raw Materials Bulletin: April 2014
This month's raw materials include natural diallyl disulfide, thyme oil colorless, linalool oxide natural and more.
Ingredients
Flavor Bites: 3-Ethylpyridine
This ingredient manages to capture most of the character impact of pyridine.
Ingredients
Esarom Senior Flavorist Isolde Tomann Shares Industry Journey & Project Wins
Take a look at Tomann's first scent memory, primary application interests and more in this one-on-one.
Ingredients
Flavor Bites: 2,6-Dimethyl Pyridine in Savory, Nut, Brown and other Flavors
Learn about the diverse range of applications for 2, 6-dimethyl pyridine.
Ingredients
Organoleptic Characteristics of Flavor Materials: November December 2006
Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.
Ingredients
Organoleptic Characteristics of Flavor Materials September 2018
This month’s column features discussions on chamomile oil blue, rose absolute, seaweed absolute, cuminaldehyde, ethyl-3-methyl 2-oxo-pentanoate and more.
Ingredients
Organoleptic Characteristics of Flavor Materials- November 2019
This month’s column features discussions on inca berry, habanero pepper essence, 2-butyl-2-octenal and more.
Savory Applications
Flavor Bites: trans-2-Octenal
With a powerful fatty character paired with just a hint of a fruity green apple note, this material works well in a variety of savory, dairy, nut and fruit flavors, as well as tea.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column features organoleptic discussions on 2-Butanone, Ethyl levulinate, Methyl salicylate and more.
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