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Section: Flavor > Ingredients
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Flavor Bites: trans-2 Hexenol
Featuring a distinct apple characteristic, the ingredient provides a green profile without a trace of the usual leafy notes and contributes to a finished flavor's authenticity.
Jan 28th, 2019
Several of this month’s ingredients have potential for application in alcoholic beverages and alcohol-inspired flavors.
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on juniper berry oil, saffron resinoid, white thyme oil and more.
Sep 1st, 2020
Fig flavors are another minor category, but furaneol is even more central to the profile. Eight thousand ppm works well.
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.
Feb 1st, 2024
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Organoleptic Characteristics of Flavor Materials
This month's column features organoleptic discussions on carrot heart oil, cucumber pure extract, blood orange oil sanguinello and more.
Jan 27th, 2017
Organoleptic Characteristics of Flavor Materials
Organoleptic evaluations on 9-decenoic acid, dihydro linalool oxide, dihydro-β-Ionone, methyl trans-3-hexenoate and more.
Oct 15th, 2009
Organoleptic Characteristics of Flavor Materials
2-Acetyl-5-methyl thiophene, benzodihydropyrone natural, cherry bark extract natural, 4,5-dimethyl-2-isobutyl thiazole and more.
Jun 15th, 2009
Organoleptic Characteristics of Flavor Materials
Butyl 2-methyl butyrate, ethyl 2-acetyl-3-phenyl propionate, para vinyl phenol and more.
Mar 18th, 2009
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Diphenyl Oxide, Pineapple Essence and more.
Nov 6th, 2008
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Linoleic Acid, Chicory Extract and more.
Nov 28th, 2008
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Ortho Vinyl Anisole, Sour Cherry Top Note Aroma Natural and more.
Nov 28th, 2008
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Balsam Peru Oil, Fennel Sweet Oil and more.
Dec 28th, 2008
Organaleptic Characteristics Of Flavor Materials
Beeswax Absolute FEMA# 2126, CAS# 8012-89-3, Natural Source: Charabot Odor: @ 1.0. Sweet, honey, floral, hay, slightly waxy with fatty berry and clover nuances. Taste: @ 10 PPM. Sweet, honey, waxy, floral hay and tea-like with fruity and woody nuances. Possible Applications: Honey, tobacco, orange marmalade, hay, herbal nuances, vanilla and tea, apricot, peach, apple, guava.
Dec 28th, 2008
Many of this month’s ingredients feature sweet, spicy and warm notes.
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on spearmint oil, osmanthus absolute and more.
Jun 1st, 2021
Many of the ingredients featured in this month’s column fit well into sweet brown flavors like butterscotch, caramel, maple and toffee, as well as roasted flavors like coffee.
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on caramel furanone, strawberry furanone ethyl ether, mesifurane and more.
Feb 1st, 2021
This month’s column features discussions on elemi oil, opoponax essential oil and more.
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on elemi oil, opoponax essential oil and more.
Sep 1st, 2021
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.
Aug 2nd, 2021
The New German Flavor Regulations
The label that the food manufacturer places on its consumer package is controlled in the new German “Labeling Regulation” (Lebensmittel- Kennzeichnungsverordnung) enacted on December 31, 1981. The flavor that has been added to the food must be included in the list of ingredients by giving the class or classes of flavoring substances (natural and/or nature-identical and/or artificial) used as part of the flavor.
Apr 13th, 2016
Microbiological Quality Control of Flavors
The microbiological standard of a flavor needs to be an important part of the specifications of every flavor that is arranged between the producer and buyer based on the ultimate application of that flavor.
Apr 6th, 2016
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