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Section: Flavor > Ingredients

Identification of 9-Decen-2-one in Pineapple

Analysis of natural occurrence and application in fragrances and flavors.

Jon Seighman, senior director, Product Development and Applications, WFSI

A Taste for Ingredients at Flavorcon 2017: Day One

After the first day of Flavorcon 2017, attendees learned about ingredients, trends and formulas in confectionery and BBQ.

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High Quality 2-Ethyl-3-Hydroxy-4h-pyran-4-one, Hot Price, Limited Time!

High Quality, Hot Price, Limited Time! The product you MUST have a look at.

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Flavorcon 2018: How are Consumer Demands and Flavor Creation Impacting One Other?

Keynotes Matthias Guentert and Ketan Shah will discuss how consumer demands for sustainable and healthy food products impact flavor creation and innovation.

Bacon, in particular, gains impact and complexity from 50 ppm.

Pentan-2-one in Fermented, Dairy, Tropical, Savory and Other Flavors

Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.

Pomegranate flavors have surged in popularity in recent years and many of them incorporate a few fantasy components. Levels of 30 ppm of 6-methyl-5-hepten-2-one help enhance authenticity.

6-Methyl-5-hepten-2-one in Vegetable, Fruit and Orchard Flavors

This material widens the range of use to include flavors that heptan-2-one, for example, would struggle to adapt to.

The nutty aspect of 3-octen-2-one reinforces an attractive aspect of the peach skin character.

3-Octen-2-one in Nut, Savory, Fruit, Brown & Other Flavors

See how 3-octen-2-one can be used successfully in a very wide range of flavors way beyond the obvious nut category.

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MilliporeSigma's 5-Methyl-2-hepten-4-one, Natural (US), ≥97%, Mixture of Isomers, FG

Chief innovation officer Uroš Gotar breaks down the technology, formulation challenges and more.

One on One: Tosla Nutricosmetics Discusses Collagen Masking Technology

Chief innovation officer Uroš Gotar breaks down the technology, formulation challenges and more.

Perfumer & Flavorist--Year One

With this issue we complete the first year of publication of Perfumer & Flavorist. We will take this opportunity to report to our subscribers regarding the aims of this publication as well as the future plans.

1-(p-Methoxyphenyl)-1-penten-3-one

From Fontarome Chemical, this flavor material provides a buttery odor.

Tetrahydrothiophen-3-one 4,5-dihydro-3(2H)thiophenone

Offered by Treatt, this is a colorless to pale yellow liquid with a roasted meat, butter and cooked garlic clam odor and flavor profile.

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Flavor Bites: Para-mentha-8-thiol-3-one acetate

Though similar to para-mentha-8-thiol-3-one in odor profile, para-mentha-8-thiol-3-one acetate is more heat stable and is less prone to H2S loss on storage.

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Flavor Bites: Zingerone

Raspberry ketone is found in various levels ranging from around 10 ppb up to about 4 ppm and has a specifically raspberry aroma with subtle balsamic nuances. Combined with zingerone, it creates a synergistic effect that allows for more modest levels of raspberry ketone.

This ingredient is extremely effective in honey flavors and works well in all different floral categories. Three hundred ppm is generally a decent starting point.

2,6,6-Trimethyl cyclohex-2-ene-1,4-dione in Berry, Orchard, Savory, Brown, Citrus, Nut and Other Flavors

This chemical, which is often referred to as keto iso-phorone, is found very widely indeed in nature and invariably makes a positive contribution.

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Aroma Aromatics & Flavours' Zingerone

Aroma Aromatics & Flavours' Zingerone can be used in a range of flavor and fragrance applications, including vanillin imitations, fruit flavors and can be used as a sweetener with ylang-ylang and gardenia notes.

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Vigon International Named One of Best Places to Work

Vigon International, Inc. has been named one of the best places to work in Pennsylvania for their contribution to the state's economy and workforce.

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Enhancing Sweetness: Zemea® USP-FCC Propanediol

Offering reduced bitterness and enhanced sweetness as a carrier or processing aid, Zemea® USP-FCC propanediol is well-suited for food and beverage formulations utilizing natural sugar alternatives.

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