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Section: Flavor > Ingredients

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Flavor Bites: "Made for China"

The Chinese flavor market has integrated a number of outside influences, but it still quite strongly reflects the traditional cuisine.

Organoleptic Characteristics of Flavor Materials

Organoleptic evaluations on citronellyl valerate, cyclohexyl cinnamate, dodecyl isobutyrate, geranyl caproate natural and more.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tea and root extracts, vanillin, acetal, natural, ginger oil, darjeeling tea and more.

Organoleptic Characteristics of Flavor Materials

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials, ranging from plum extract to apple essence 2500-fold, GS type 22125.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on orange and lemon peel extracts, spruce oil and more.

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Organoleptic Characteristics of Flavor Materials

This month’s column features oraganoleptic discussions on barrel-aged oak, yuzu fluid extract, ginger infusion and more.

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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.

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.

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Patent Pick: Sweet Flavor Modifier

Patent Picks are chosen by the editors from publicly available sources. Today's invention is a glucosylated steviol glycoside as a sweet flavor modifier for use in foods and beverages.

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Patent Pick: Peptide Flavor Enhancer

Patent Picks are chosen by the editors from publicly available sources. Today's technology describes the use of γ-glutamylpeptide to enhance food and beverage flavors.

Snack Flavor Formulation: New Approaches

Quest International has launched a three-part service to develop new concepts and flavors for the growing snack market

Flavor Formulations at your Fingertips!

Successful Flavors, edited by Gerard Mosciano, covers a broad, detailed range of flavor creation and topics for novices and experts alike, including savory (meat), mint, confectionary and natural flavors, in addition to quality control and others

Some Aspects of Flavorings Legislation

Flavorings legislation is a difficult subject and could, indeed, be the subject of a whole book. Therefore, my goal here is to present the main lines leading to the different flavorings legislation in the world

The Flavor Industry in Japan

It is not our purpose to study centuries of history, cultural development, nor the details of socio-economic Japan. If we wish to understand Japanese business, however, we must understand the context in which it operates.

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Flavor Bites: 5-Methyl Furfural

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on cocoa nib extract, vanilla bourbon oleoresin, osmanthus absolute and more.

Organoleptic Characteristics of Flavor Materials

This edition features discussions of Ambrette Absolute GV F005; ethyl-3-hydroxybutyrate; farnesene, mixture of Isomers; lactone of cis-Jasmone; limediene (synonym for methyl cyclohexadiene); Passifloran; and Undecatriene.

Organoletpic Characteristics of Flavor Materials

Aniseed oil, bergamot oil, black pepper oil, manadarin oil and more

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