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7 Results
Type: Article
Section: Flavor > Ingredients
Organoleptic Characteristics of Flavor Materials
This issue describes Caramel Acetate IS10254 (synonym for 4-acetoxy-2,5-dimethyl-3(2H)-furanone) as: One of the notable characte­ristics of this material is its sweetness at the lower level. It could be used in sweetness enhancers to impart a pure sugar sweetness without introducing other notes.
Feb 27th, 2012
Organoleptic Characteristics of Flavor Materials: August 2015
This article examines the creation and application of ingredients including West Indian sandalwood oil, Rue oil, propyl butyrate and more.
Aug 19th, 2015
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Enhancing Sweetness: Zemea® USP-FCC Propanediol
Offering reduced bitterness and enhanced sweetness as a carrier or processing aid, Zemea® USP-FCC propanediol is well-suited for food and beverage formulations utilizing natural sugar alternatives.
Jul 28th, 2020
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Sweet Techniques to Modify Flavor
While sugar reduction is on the rise, this trend goes above and beyond sweet nothings—instead, companies are producing sweet somethings with solutions to keep flavors from being modified.
Dec 19th, 2017
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Organoleptic Characteristics of Flavor Materials - July 2016
This month's column features organoleptic discussions on honey absolute, fenugreek absolute 80%, γ-Nonalactone, strawberry furanone, verbenone and more.
Jul 6th, 2016
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Organoleptic Characteristics of Flavor Materials - April 2019
This month’s column features discussions on spike lavender oil organic, 3-methylthio-1-hexanol, piperonal natural and more.
Mar 27th, 2019
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2016 Flavor & Fragrance Leaderboard
An exclusive look at the top companies' financial reports, sustainability strategies, R&D initiatives, M&A activity and more.
Jul 8th, 2016
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