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Section: Flavor > Ingredients

Inside Cocoa

Factors affecting aroma development and characteristics, and potential for health claims in applications.

This month's editor's notes focuses on the sweeter things.

Like Candy

This month's editor's notes focuses on the sweeter things.

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Stimulating Creativity

Flavorists and perfumers understand the frustration that a bad cold and a blocked nose can cause. Volatile organic substances and mixtures used in flavor creation and perfumery become just like any other liquid, lacking their essence and character, and the ability to create anything meaningful with them is temporarily incapacitated.

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Chocarom Pyrazine

A pyrazine for flavors and fragrances. Pyrazines are materials obtained in Maillard reactions as by-products of the browning reaction of sugars and proteins or amino acids. These reactions occur during roasting, cooking, baking, and so forth of different food products.

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Firmenich Acquires Campus

The acquisition broadens Firmenich’s capabilities in naturals and protein solutions, cutting across animal and vegan food products. Campus specializes in clean label, meat, dairy, sauces and plant-based food.

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Focused Flavor Creation

Historically, most flavorists have not received training on how to create flavors but have instead learned by observation, trial and error, and a strong desire to learn. This approach is very time consuming, costly, and inefficient.

Organic Flavor Clarification

Quality Assurance International's (QAI) Jessica Walden explains how the NOP's clarification on organic flavor ingredients affect flavorists

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Flavor Bites: Cinnamaldehyde

3-Phenyl-2-propenal–better known as cinnamaldehyde—can round out and add depth to a diverse palate of flavors.

Indian Curry Leaf

A member of the natural order of Rutaceae, Murraya Koeniglii (Linn) Spreng, the "Indian curry tree" is a pretty, small shrub or tree up to 6 m in height and 15 to 40 cm in diameter. For years, Murraya koenigii in addition to its therapeutic values, has enjoyed a unique status as a flavoring principle in Indian cuisine.

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Perspectives on Citrus

The presence of citrus notes in the life of a perfumer.

Focus on Citrus

WFFC UK event hosts citrus experts.

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Symrise AG's Cannabigerol

This column is an additional component to the continuing series of publications reporting on reviews of flavor materials by a group of creative flavorists.

[Updated] British Society of Flavourists to Pen UK/European-based Organoleptic Characteristics of Flavor Materials Column Series

This series is set to run in rotation with our U.S.-based panel series.

Cinnamic Aldehyde

The high levels of cinnamic aldehyde present in cassia and cinnamon spice, their oils and oleoresins have so colored their impressions as to have created a blur both organoleptically and practically in our industry.

Chocarom Pyrazine

A pyrazine for flavors and fragrances

Ethyl Cinnamate

This ingredient's fruity, guava, balsamic aroma adds charisma to strawberry and other flavors.

Cinnamon Extract

Advanced Biotech offers an FTNF natural cinnamon extract that has a cinnamon, red hot, spicy smell and a spicy, sweet cinnamon taste.

Cinnamon OR

Lionel Hitchen’s cinnamon OR (FN 13124) is a natural, brown/green oily liquid obtained by acetone/hexane extraction and distillation of cinnamon bark.

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