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Section: Flavor > Ingredients
Ingredients
iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors
The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.
Ingredients
Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors
Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.
Ingredients
Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems
In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.
Ingredients
Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More
Discover the possible applications for a list of new materials evaluated by our panel.
Ingredients
Extracting the Essence: Comparing Vanilla and Cocoa Processes
Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.
Ingredients
2-Acetyl-2-thiazole
Able to be added in fragrances and flavors, this material from Pyrazine Specialties is a dark yellow-orange-brown liquid to solid.
Ingredients
Natural 2-Butyl-2-octenal
This flavor material from Alfrebro/Kerry occurs naturally in green tea
Ingredients
Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple
This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).
Beverage
The State of Citrus Oils, 2019-2020
The long-awaited return of a buyer’s market.
Ingredients
Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors
Learn about the diverse range of applications for 2-phenyl 2-butenal.
Ingredients
Natural Advantage's 2-Isopropyl-5-methyl-2-hexenal
This material occurs naturally in cocoa and has a very woody, chocolate aroma.
Ingredients
2’-methylacetophenone
SAFC’s 2’-methylacetophenone (FEMA# 4316; CAS# 577-16-2) is a colorless liquid possessing an almond, cherry, coumarinlike organoleptic profile.
Flavor
Kelli Heinz Appointed 2025-2026 Flavor Extract Manufacturers Association President
Heinz has over 20 years of experience in the flavor and fragrance industry and has been a member of FEMA since the early days of her career.
Ingredients
Flavor Bites: (E)-2-(3,7-Dimethyl 2,6-octadienyl) cyclopentanone
Overall, this quite complex chemical assumes a surprised resemblance to natural apricots.
Ingredients
2,6-Dimethoxyphenol
Use in savory, brown and nut flavors, as well as alcoholic drinks
Ingredients
MilliporeSigma's 2-Hexyl-2-decenal mixture of cis and trans, ≥95%
Ideal for fried potato chips, fat replacers, cooking sprays, lard flavors, and notes for roasted sesame and tahini.
Ingredients
Oamic's 2-acetyl pyrazine
The uniquely versatile and impact-full molecule is best suited for savory applications.
July
Avant Organics' 2,4-decadienal
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