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Section: Flavor > Ingredients

Functional Ingredients, Encapsulation and Innovative Organizations: Highlights from the 12th Annual West Coast Flavor Industry Forum

Innovation from three distinct perspectives.

This ingredient is extremely effective in honey flavors and works well in all different floral categories. Three hundred ppm is generally a decent starting point.

2,6,6-Trimethyl cyclohex-2-ene-1,4-dione in Berry, Orchard, Savory, Brown, Citrus, Nut and Other Flavors

This chemical, which is often referred to as keto iso-phorone, is found very widely indeed in nature and invariably makes a positive contribution.

Valencene Natural 102

Chracteristic of citrus and sweet, fresh aromas and flavors, this ingredient offering is from Allylix, Inc.

Aldehyde C-11 Undecylenic

The answer to the age-old question as to the closeness of the aldehydes’ organoleptic profile to that of the acetal or nitrile derivative is clear sometimes it is close and sometimes it isn’t. All aliphatic aldehydes and their corresponding nitrile are closest in organoleptic profile at the C–11 molecule.

The Chemical Composition of the Leaf Essential Oils from 110 Citrus Species, Cultivars, Hybrids and Varieties of Chinese Origin

We carried out systematic analytical studies on the composition of the leaf oils from 110 citrus species, varieties, hybrids and cultivars of Chinese origin in order to look for new resources for essential oils and provide the systematic chemical-composition data of the leaf oils for the taxonomy of citrus plants.

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Takasago International Corporation's Coolact 10

Takasago's Coolact 10 can be combined with other sensate material to improve the strength and length of the coolness.

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Ungerer & Company Celebrates 125 Years

Ungerer & Company is celebrating 125 years of being in business while making key investments in the company’s infrastructure.

The Essential Oil Market in 1934

The document highlights the importance of many of the traditional features of our industry. While these may not all be of relevance today, they are worth remembering in order to ensure the long-term viability of our natural resources and the industry on which it was built.

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

FAQ: Top 10 Organic Questions Answered

Quality Assurance International (QAI) answers the top organic certification questions from flavorists. QAI offers independent third party organic certification to the USDA’s National Organic Program (NOP). QAI works with all facets of the food industry, from the land on which the product is grown, the producers growing the product, and post-harvest facilities preparing the product; to the processing and handling facilities transforming the product.

2005 Industry Top 10 and P&F Pathfinders

Just outside the Top 10, the 2005 P&F Pathfinders are the movers, shakers, and up-and-comers that are shaping the F&F industry.

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Trends in Mint, Part 1: Ingredients

Shortage of crop: India reported a good crop in 2011, but it does seem that the volume of material that came to market was a little less than expected. Perhaps the world demand has also been underestimated.

DSM expects an adjusted EBITDA growth rate towards the mid-teens.

DSM Provides Q1 2021 Trading Update

The group saw a 7% increase in sales.

The Universal Hotness, Part 1: Allyl Isothiocyanate

Chemistry and application in flavor

FEMA Convention Early Bird Expires April 1

The early bird registration for the 100th Annual Convention of the Flavor and Extract Manufacturers Association will end April 1, 2009.

Thialdine (Dihydro 2,4,6-trimethyl-1,3,5(4H) Dithiazine), Natural

From A.M. Todd, this flavor ingredient is useful in beef notes.

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Progress in Essential Oils: Turmeric Oil, Part 1

Turmeric is well-known as the yellow, aromatic spice used in curry powder and numerous Asian culinary dishes. It is the rhizome of Curcuma longa L., a member of the ginger family. Part one of this two-part column compares the chemical compositions of turmeric oil with Curcuma aromatica.

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Flavor Bites: 3,5-Dimethyl Cyclopentane-1,2-Dione

Use levels for aroma and taste effects in brown, nut, savory, fruit and fermented flavors.

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