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Section: Flavor > Ingredients

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Organoleptic Characteristics of Flavor Materials: August 2016

This month's issue features organoleptic discussions on espresso coffee distillate organic, d-Tridecalactone, Roastarome, 2-acetylfuran, 4-methyloctanoic acid, hexyl-2-methylbutyrate, 2-decenal, 2-acetylpyrazine, guaiacol, magnolia flower oil and more

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Flavor Bites: 2-Acetyl pyrrole

Exhibiting an interesting caramel characteristic, this material offers a pleasant authenticity to many brown and savory flavors, even berries.

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Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

Angel hair chocolate is a Middle Eastern confection.

OSF Flavors Launches Angel Hair Chocolate Flavor

Angel hair chocolate is a Middle Eastern confection featuring white chocolate stuffed with a Turkish cotton candy and pistachio cream.

The chocolate flavor market is driven by rising demand for organic chocolate flavors, chocolate flavor-based baked goods and chocolate flavor-based product launches.

Chocolate Flavor Market to Increase $117M by 2025

The chocolate flavor market is driven by rising demand for organic chocolate flavors, chocolate flavor-based baked goods and chocolate flavor-based product launches.

Don't miss this interactive Flavorcon 2024 session set to host smelling strips to broaden attendees' outlook on top notes in chocolate formulations!

Unusual Raw Materials & Preparations Esarom Senior Flavorist Suggests for Chocolate Profiles

Don't miss this interactive Flavorcon 2024 session set to host smelling strips to broaden attendees' outlook on top notes in chocolate formulations!

Natural Oil of Bitter Almond

Oil of bitter almond, amygdalia amarae, is the volatile oil derived by steam distillation of the dried, ripe kernels of bitter almonds (Prunus amygdalus), peaches (Prunus persica), apricots (Prunus armenica) or other kernels containing amygdalin, e.g., cherries (Cerasus species) and plums (Prunus domestica).

FTNF natural chocolate extract

Advanced Biotech’s FTNF natural chocolate extract (CAS# 8002-31-1) possesses a rich, creamy, deep chocolate smell and a sweet chocolate taste.

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Advanced Biotech's Chocolate Extract Natural

This material pairs well with other favorites such as almonds, cinnamon, coffee, nuts, berries, maple, coconut and more.

Chocolate Churro breakfast cereal. Photo: Cereallife Instagram.

Cinnamon Toast Crunch Releases Chocolate Churro Edition

This flavor combines its Chocolate Toast Crunch and Churro Toast Crunch into one cereal.

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Forward Thinking: Generation M – A Halal Lifestyle

With the growing population of Muslim millennials, halal food, beverage and beauty are emerging and have considerable potential for F&F suppliers and consumer goods manufacturers.

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Smile for the Camera and Say (Chocolate) Cheese!

If a white cow creates cheese and a brown cow creates chocolate, does that mean a white and brown cow creates chocolate cheese?

At the 2nd BSF Symposium, university professor Peter Schieberle, Ph.D., will be presenting 'Understanding Chocolate Aroma: On the Way from Cocoa Seeds to Chocolate Consumption.'

British Society of Flavourists Hosts 2nd Symposium on Chocolate

The symposium is set to host seven discussions around chocolate and the nuance of cocoa.

Honorary BSF president and esarom senior flavorist Andrea Albertino shares a discussion with symposium speakers on chocolate pairings, their best memory of experiencing the ingredient, how chocolate has shaped their career and more.

What's the Best Chocolate Pairing? The Worst? BSF Symposium Speakers Weigh In

Honorary BSF president and esarom senior flavorist Andrea Albertino shares a discussion with symposium speakers on chocolate pairings, their best memory of experiencing the ingredient, how chocolate has shaped their career and more.

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Forward Thinking: Plant Power

The plant-based market is thriving and growing with activity coming from a shift in consumers’ attitudes and behavior, dairy alternatives such as milk, yogurt and ice cream, nutrition and performance products, meat alternatives and plant-based company acquisitions.

FlavorSum CEO Brian Briggs.

National Flavors, B&D Flavours & GSB Flavor Creators Become FlavorSum

FlavorSum is comprised of three solutions brands focused on sourcing and customer service. (Pictured: FlavorSum CEO Brian Briggs)

Holiday flavors and spicier notes are more prominent during the Fall and Winter when people seek a sense of coziness and comfort as the days become shorter, according to FlavorSum's guide.

FlavorSum Releases 2025 Seasonal Flavor Guide

The guide offers an overview of seasonal flavor trends across spring, summer, fall and winter in various food and beverage categories.

Formulators can incorporate selected descriptors into a sample request, project brief, or collaborative session for FlavorSum certified chemists to use when choosing or designing a custom flavor solution.

FlavorSum Debuts 'Choose Your Flavor Adventure' Platform

The platform has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle.

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