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Type: Article

Section: Flavor > Ingredients

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Reflections of a Retired Flavorist Before He Forgets: Strawberry

The demand for “natural flavors and the availability of “natural ingredients (such as ethyl butyrate, ethyl 2-methyl butyrate, diacetyl, ethyl caproate, hexyl and hexenyl compounds, the aliphatic acids, methyl cinnamate, maltol and furaneol and yC1O and C11 lactones) enable the flavorist to produce a “natural strawberry with a minimum of juice or fruit extractives. It also verifies that Aldehyde C16 is not a necessary ingredient.

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Flavor Bites: Creating Great Flavors in Tough Times

With the financial crisis biting deep into every sector of our economy, creation of economical flavors has become extremely challenging. In a totally logical world, flavors—the key driver of repeat purchases—would be “no expense spared” food ingredients.

Frugality is the New Key Driver in Flavors

The alternative growth opportunities for the flavor industry during this economic downturn will be driven by an ability to provide an economic benefit to customers rather than an ability to provide on-trend flavor profiles.

Connect with Key Prospects

Want to engage with a highly focused group of flavor, food and beverage innovators?

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Key materials: Inside Vanilla

Vanilla planifolia’s botany, curing options, cultural history and future market prospects

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First Person: Hacking Musk Strawberry Flavor

Decoding an exotic botanical close to home.

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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.

Physical and Psychological Keys to Cosmetic Usage

I believe that the past can provide clues to future growth. Growth should come from many sources. Growth should come from increased fragrance consumption in bath products, environmental fragrances, aroma therapy and importantly, from more frequent application of alcohol-based fragrances.

Flavorcon 2023 Master Class moderator and Flavor Reports columnist Cyndie Lipka.

Oqema, Berje, Avant, Excellentia, Bedoukian and Millipore Sigma Flavor Materials Evaluated

Take a look at flavorists' notes on petitgrian oil, phellandrene, ex. dives, phenethyl acetate and more.

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

Furaneol in Fruit Flavor Formulations

Furaneol is so expansive that, to do it justice, the author split this column into parts, looking at fruit flavors first.

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

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Flavor Bites: Geraniol

The rose character of geraniol is very bright and fragrant but it also possesses considerable depth, which is especially helpful in flavors.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

Keynote Address: There is more to taste than meets the tongue

The basic question is “do we need flavors at all?’ I think this is the question that regulatory agencies are asking, The issue of natural vs. artificial is a front. The second question is ’’do we really need this endless variety of flavors?” It would be much easier if we only had five or six. We could test them at every level and every combination. I will cover some old ground answering these two fundamental questions.

Comparative Study of the Essential Oils of Key and Persian Limes

In both cases (distilled and cold-pressed) the oils obtained from Key and Persian limes show remarkable quantitative differences, large enough to explain those found in odor and flavor.

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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Flavor Bites: Methyl Anthranilate

Dislike of methyl anthranilate at high levels should not blind us to the multitude of subtle but intriguing influences that are possible with this chemical.

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