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Section: Flavor > Ingredients

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on fir needle oil, violet leaf absolute, sage oil and more.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.

Many of this month’s materials feature strawberry and other sweet fruit notes, as well as materials with confectionery applications.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on cocoa extract, apricot furanone, fraison acetate and more.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on milk lactone, natural coffee extract, 2-ethyl-2-hexenal and more.

Partial to gin, the moderator suggests that orange flower Tunisia CO2 extract would add depth and interest to a black currant, a banana and especially a gin flavor.

Organoleptic Characteristics of Flavor Materials

The month’s column features discussions on 1-ethoxyethyl acetate, prenyl acetate, trans-2-methyl-2-butenal and more.

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Comax Launches Pineberry Flavor

Strawberries are left in the dust with Comax Flavor’s new natural pineberry flavor for alcoholic beverages, simulating a strawberry flavor with a hint of citrus.

Flavors that Make Scents

These new flavors are can be used in cosmetics, lotions, candles, shampoos, aromatherapy and potpourri.

This list includes snacks from spicy chicken Pringles to drinks like Birthday Cake Slurpees.

Recent Flavor Collaboration Roundup

This list includes snacks from spicy chicken Pringles to drinks like Birthday Cake Slurpees.

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Flavor Bites: Geranyl acetate

Containing a dominant rose note underlaid with fruity nuances, geranyl acetate is ideal for a range of floral, citrus, tropical fruit, berry and other flavor applications.

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Flavor Bites: sec-Butylamine

For flavorists, the amines category might be among the least popular for flavor creation. Difficult to use and pungent, these chemicals can be used in a variety of savory, some fruit and even whiskey flavors.

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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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Flavor Bites: Methyl Thiobutyrate

Formulating more cost-efficient fruit and dairy flavors.

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Flavor Encapsulation: Spray Drying

An in-depth look at the steps in spray drying and the different options available to flavorists

Perfume and Flavor Synthetics

A model for research and academic-industrial cooperation. Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fields of basic research.

δ-Decalactone can add subtle depth and authenticity to fruits like peaches and nectarines.

Flavor Bites: δ-Decalactone

The versatile chemical can be utilized in dairy, fruit and savory profiles.

2,5-Dimethylpyrazine has a roasted, peanut-like flavor that makes it an excellent fit for roasted nut flavors such as hazelnut, peanut and walnut.

Flavor Bites: 2,5-Dimethylpyrazine

This chemical is compatible with a very wide range of flavor types and works especially harmoniously with trimethyl pyrazine.

Flavor Bites: γ-Valerolactone

Wright discusses the γ-Valerolactone's various profiles.

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Flavor Creation in Mexico

Menus were a surprise of an entirely different order. Mexican food outside of Mexico can be very fine, but it pales when compared with the real thing.

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