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Section: Flavor > Ingredients

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What Are Flavorcon Attendees Saying?

With registration for Flavorcon 2018 open, see what attendees from last year’s event are saying and start planning your trip today!

Bell Unveils New Flavor Concepts

Bell Flavors & Fragrances recently conducted its second annual Flavorology event to unveil new flavor concepts and technologies.

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Fermented Flavors Make a Comeback

Comax Flavors introduces pickled paradise collection to meet increasing consumer trends in pickled foods and beverages.

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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.

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Sweet Techniques to Modify Flavor

While sugar reduction is on the rise, this trend goes above and beyond sweet nothings—instead, companies are producing sweet somethings with solutions to keep flavors from being modified.

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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

This month's column features organoleptic discussions on 2-Butanone, Ethyl levulinate, Methyl salicylate and more.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on vanillin, coffee, elderflower, orange heart and cayenne pepper more.

Organoleptic Characteristics of Flavor Materials

Gerard Mosciano and organoleptic evaluation panelists explore a variety of flavor components and applications including Buffalo spice natural FN 12428, extract rose centifolia, orange flower extract and more.

Organoleptic Characteristics of Flavor Materials

Absolute Vanilla M, Apple Aroma Concentrate, Coconut Essence 800 Fold, Coffee Distillate, Distillate of Passion Fruit and more.

Organoleptic Characteristics of Flavor Materials

This edition features organoleptic evaluations of brandy extract CO2, coumarin, clary amber, cypress absolute, fresh peppermint absolute P&N, grapefruit oil HCF and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Cinnamon Bark Oil, Ginger Oleoresin and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Geranic Acid, Blue Ester Natural and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of basmati brown rice distillate, ethyl 4-pentenoate and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Propyl Acetate, Dodecanal Dimethyl Acetal and more.

Organoleptic Characteristics Of Flavor Materials

There are several reasons why I taste every day, whenever possible. First, because it was a part of my initial training. L. Strasburger, my first mentor, tasted two ingredients every day, and managed to taste every approved ingredient once every two years, and every newly approved ingredient as they became available. He stressed that added flavor experience lets one see additional potential applications for any flavor ingredient.

Organoleptic Characteristics Of Flavor Materials

Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young,flavor chemist, in the organoleptic evaluations presented here.

Organoleptic Characteristics of Flavor Materials

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for materials ranging from lime heart fractions and apple essence (core key), to black currant absolute.

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