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Section: Flavor > Ingredients

Cascarilla Bark Essential Oil of El Salvador: New Source and Standard

The oil is relatively new to the modern commercial perfume and flavor marketplace. Today, the highly desired and sought after cascarilla bark essential oil is used for flavoring aperitifs, liquors, beverages, confections and fine perfumery.

Supercritical fluids for extraction of flavors and fragrances from natural products

The applications discussed in this article have been limited only to flavor and fragrance extraction. It should be noted that supercritical fluid extraction has a much wider range of applications. It can compete directly with two widely used separation process--distillation and solvent extraction.

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Grasse Expertise : The strength of coopetition, turned towards international and innovation

Discover Grasse Expertise and its members : a unique coopetitive ecosystem and iconic savoir-faire from the perfume-plant crop to the finished product.

An appraisal of the chemistry of m-menthane derivatives—virgin substrates for fragrance and flavor technology

We should be on the lookout for novel substrates to expand the frontiers of the aroma industry. Perhaps the versatile m-menthane derivatives will beet this challenge.

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

Consumption Ratio and Food Predominance of Flavoring Materials-Second Cumulative Series

The consumption ratio is the ratio between the quantity of a flavoring material consumed as an ingredient of basic and traditional foods, and the quantity of that same flavoring material consumed as a component of added flavorings by the same population over the same period. The first series of consumption ratios of flavoring materials was published in 1983.

Although found only in coffee, furfuryl thioacetate certainly carries roasted, meaty and burnt notes.

Organoleptic Characteristics of Rue Oil, Cardamom Oil, Furfuryl Thioacetate and More

This month’s column discusses rue oil, cardamom oil, furfuryl thioacetate and more.

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9 Organic Food and Flavor Trends Taking Over the Grocery Store

A staple in the food and flavor industry, naturals are finding growth in plant-based products and new beverage formats.

The Cinnamomum Species in China: Resources for the Present and Future

The utilization of leaves and branches (renewable resources) to produce oils from various Cinnamomum species has helped immensely in protecting our valuable resources. In China, many scientists are engaged in research studies on the botanical, genetic, ecological, agronomic, biochemical and chemical aspects of this important plant family.

On Site: Institute of Food Technologists Meeting and Food Expo, Chicago

A taste of show floor highlights and insights from the SFC/CSA/WFFC breakfast meeting.

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Reduce Unwanted Tastes and Odors with Your Free Captisol Starter Kit

Captisol® is a patent-protected, uniquely modified cyclodextrin, whose chemical structure was rationally designed to enable the creation of new products by significantly improving solubility, stability and bioavailability.

This Flavorcon discussion will examine predictions regarding how vanillin production might adjust to the challenges arising from disruptions as well as emerging solutions.

Scott Chaplin to Moderate Understanding Vanillin Solutions and Emerging Technologies Panel

Don't miss this panel set for the Flavorcon 2024 stage!

L to R: Symrise's Kapil Sethia, F&B President APAC, Walter Ribeiro, Global President Food & Beverage, Robert Marti, VP North Asia, Food & Beverage.

Symrise Debuts Office and Lab Facility for Food & Beverage in Beijing

See F&B lab facility highlights and capabilities for Symrise's latest expansion into the Northern China market.

Analysis of Sage Oils by GC-MS Data Bank-Salvia officinalis L. and Salvia Iavendulaefolia Vahl

This study allowed us to test our data bank and to demonstrate its usefulness in the analysis of various aroma and essential oils. Not only the well-known fundamental differences in the composition of sage essential oils related to their origin have been observed but, in addition, twelve new minor compounds have been identified.

Bell Flavors & Fragrances featured a rotaing menu featuring a pizza application. On June 4, they featured a Tunisian Date Pizza, formulated with its ingredients.

Finding a Way Forward: IFT19 Looks to the Future of Food and Flavor

As the food and flavor industries brace for uncertain times ahead, food and flavor professionals met at the 2019 Institute of Food Technologists conference to discuss possible solutions and plans for the future.

Flavorist Panel Evaluates Bornyl Acetate, Valerian Root Oil, Magnolia Flower Oil and Other Materials

Principal flavorist Cyndie Lipka and her panel review materials from Vigon, Bedoukian, Excellentia, MilliporeSigma and Treatt/Endeavour.

Peanut kiiNote might be worth looking at for fried flavors, and roasted garlic, onion or roast beef.

Flavorist Panel Evaluates cis-4-Heptenal, Peanut kiiNote, cis-3-Hexenyl Acetate and Other Materials

Principal flavorist Cyndie Lipka's panel evaluates 10 materials

Together for Sustainability is a joint initiative of chemical companies focusesdon the promotion of sustainability practices in the chemical industry's supply chain.

Eternis Fine Chemicals Joins Together for Sustainability: A Milestone for Eternis, TfS and Indian Industry

Membership with TfS will help Eternis strengthen supplier engagement, enhance transparency and accelerate innovation.

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