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Section: Flavor > Ingredients

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Divanillin: Novel Taste-Active Component of Fermented Vanilla Beans

The elucidation of the fate of the vanillin during the traditional curing process. The transition of the elegant blossom of the vanilla orchid into the green vanilla bean and the subsequent conversion of this into the traditionally cured brown vanilla bean have captivated generations of scientists.

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

One thousand ppm is ideal in most flavors but, cost permitting, 2,000 ppm is even more effective in wild strawberry profiles.

gamma-Dodecalactone in Orchard, Tropical, Berry and Dairy flavors

gamma-Dodecalactone adds a very realistic depth of taste when used as a junior partner to gamma-decalactone.

Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.

trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors

A chemical that is very effective but is considered one of the most difficult to dose correctly.

Lionel Hitchen's comprehensive chili range includes Ancho, Birds Eye, Guajillo, Habanero, and Jalapeno, designed to showcase the company's diverse selection.

Lionel Hitchen Announces Annual Campaign for 2024/2025 Highlighting Chili Range

The decision to feature the chili range in the upcoming campaign is motivated by the exponential growth of this complex ingredient in various applications in the food and beverage sector.

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 Mane Kancor team receiving the award for Top 3 Most Innovative Ingredients at FI India 2023.

Mane Kancor Rosehip Extract Named Top 3 Most Innovative Ingredients at FI India 2023

The rosehip extract is said to be derived from the fruit of the pollinated blossoms of the Rosa species.

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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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Symrise AG's Ethoxyethyl acetate-1

Neohesperidin dihydrochalcone: an updated review on a naturally derived sweetener and flavor potentiator

The principal flavonoid ingredient in grapefruit, the all-important flavonoid extractive, naringin, is the key to the successful synthesis and commercialization of NEO-DHC. it is the purpose of this paper to present the similarities and interrelationships between the naturally-occurring dihydrochalcones and neohesperidin dihydrochalcone.

Grapefruit oil, which contains approximately 0.2% nootkatone, is obtained as a by-product of grapefruit juice processing.

Nootkatone Reduces Dependence on Citrus Oils While Preserving Signature Taste

With rising demand for natural flavor ingredients, nootkatone's versatility deserves a second look.

REMINDER: CSA Roundtable May 13

The next Chemical Sources Association Roundtable will take place May 13 at the Sheraton Newark Airport Hotel, Newark, New Jersey.

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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.

According to the company’s press release, Penta will be actively seeking acquisition opportunities in the ingredients and specialty chemical space.

Penta Fine Ingredients Announces Partnership with Keystone Capital, New CEO

As part of the partnership, Keystone welcomed Mike Size as chief executive officer of Penta.

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.

Peach Fuzz, as described by Pantone, captures the desire to nurture ourselves and others.

Lionel Hitchen Embraces Pantone Color of 2024 in the Flavor Industry

Peach Fuzz, as described by Pantone, captures the desire to nurture ourselves and others.

The food industry uses dried herbs and spices, and their manufacture is also easy.

Spices and Herbs, Ground or Extracts: Can You Taste the Difference of These 3 Ingredients?

Differences and suitability for flavor applications among three ingredient forms.

Chemical Structures

Aldehydes and Acetals - Part 1

Application as flavor and fragrance ingredients.

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