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Section: Flavor > Ingredients

Molecule of the Month: trans-2-Dodecenal

Organoleptic characteristics and F&F applications.

Penta International August

Penta International's trans-2-Dodecenal Natural Neat

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Flavor Bites: trans-2, cis-6 Nonadienal

With a powerful green, cucumber aroma, trans-2, cis-6 nonadienal can add a fresh character to a range of flavor applications.

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Flavor Bites: trans-2-Octenal

With a powerful fatty character paired with just a hint of a fruity green apple note, this material works well in a variety of savory, dairy, nut and fruit flavors, as well as tea.

Flavor Bites: trans-2-Decenal

Use in citrus, fruit, dairy and savory flavors

Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.

trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors

A chemical that is very effective but is considered one of the most difficult to dose correctly.

Penta International June

Penta International Corp.'s trans-2-Undecenal Natural Neat

Fried onion flavors are similar to fried garlic flavors, but a little more restrained. One hundred ppm works well.

trans-2-Dodecenal in Savory, Citrus, Fruit, Dairy & Other Flavors

A jack of all trades, trans-2-dodecenal works in a number of roles by itself as well as with a partner.

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Axxence Aromatic's Natural trans-2, cis-6-Nonadienal, 1% in ethanol or triacetine

This ingredient is an EU natural and comes from 100% sustainable sources.

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Axxence Aromatic GmbH's Natural trans-2, cis-6-Nonadienal, 1% in Ethanol or Triacetin

The transformation of Norda

The transformation of Norda is nearly complete, and it is now poised to challenge the very largest international leaders in the flavor and fragrance industry.

Klamm joined Axxence in November 2024 as president and chief executive officer of Axxence Corporation in the United States.

Axxence Announces CEO Transition

The board of directors appointed Michael Klamm as the group’s new CEO, effective immediately.

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Isobionics' Natural trans-alpha-Bergamotene 80%

While traditional approaches relied on purchasing expensive marketing data and trend reports, the landscape is shifting thanks to artificial intelligence.

Translating Viral Trends Into Flavor Experiences

OSF Flavors' managing director gives tips on capturing a viral moment using it for flavorful innovations.

According to a USDA report, annual spice consumption rose from 1.2 lb per capita in 1966 to 3.7 lb in 2015.

Extracts: The Transparent Way to Deliver Deliciousness

Creating products that strike the balance between the consumer's taste preferences and desire for clean labels.

Technology Transfer for Aroma Chemical Research

Today, aroma chemical research is reaping the benefits of new knowledge bases created by pharmaceutical and petroleum chemical research.

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Patent Pick: Flavor Transfer to Food

Patent Picks are chosen by the editors from publicly available sources. Today's choice relates to food casings and packaging impregnated with flavor and color for transfer to food.

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Evolva Releases 2017 Financials, Updates on Transformation Plan

Though the company saw an overall increase in product sales, revenues declined due to its move away from contract R&D.

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