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Section: Flavor > Ingredients

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

Consumers increasingly want to choose what suits them in the moment without sacrificing fun or flavor.

Attitudes Toward Alcohol Are Evolving ... And So Are Beverages

Ready-to-drink beverage category offers options for mindful drinking that fit the moment.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

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.

Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.

Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors

This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.

Levels of addition for beer flavors can range from 100 to 1,000 ppm

Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors

Learn about the diverse range of applications for ethyl octanoate.

According to research, if a consumer appreciates familiar flavors like watermelon and mango, they are more likely to enjoy new fruit flavors as well.

Fruity, Sour & Floral Flavors Lead Trending Sips in Non-Alcoholic Beverages 2024

See how Gen Z, work-from-homers and conscious consumers are shifting their tastes in non-alcoholic beverages for 2024.

Five hundred ppm of gamma-octalactone is very effective in cereal flavors. Lower levels can also be useful in pizza dough and bread flavors.

gamma-Octalactone in Savory, Berry, Tropical, Orchard, Alcoholic and Other Flavors

Should we really limit ourselves to copying nature? The choice boils down to an entertaining, win-win contest between authenticity and creativity.

Odor Characteristics of Aliphatic Metameric C-13 Ketones, Alcohols and Their Derivatives

In natural environments, only the tridecanone isomer with the carbonyl group in position 2 has been found to exist. Tridecan-2-one occurs as a flavor component in many raw materials originating from plants or animals, and is produced in multi-step oxidative enzymatic transformations of fatty acids present in them.

UPDATE: CSA Roundtable Product Lists

The product lists for tomorrow's Chemical Sources Association Roundtable at the Sheraton Newark Airport Hotel have been released.

silverfur

Progress in Essential Oils: Silver Fir or Abies alba oil

This month's column discusses the chemical composition of silver fir oil.

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