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Section: Flavor > Ingredients
The combination of green notes in many flavors can involve many additional green profile ingredients, but the balance between cis-3-hexenol and cis-3-hexenyl acetate is often central.
Flavor Bites: cis-3-Hexenyl acetate
The combination of green notes in many flavors can involve many additional green profile ingredients, but the balance between cis-3-hexenol and cis-3-hexenyl acetate is often central.
May 1st, 2020
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First Person: Hacking Musk Strawberry Flavor
Decoding an exotic botanical close to home.
Jul 31st, 2012
Innovative methods for isolating volatile flavors
The isolation, separation, and quantification of volatile flavors from foods presents a very challenging analytical problem. Flavor chemicals are present and may make a significant contribution to flavor at concentrations as low as parts per trilion (ppt). These chemicals may contain different functional groups or have several functional groups. They may vary in carbon chain length. This means that the group of chemicals contributing to the flavor of a food may differ greatly in water solubility (for example, organic acids vs. long chain ketones), volatility (acetaldehyde vs. vanillin), thermal stability (terpenes), chemical reactivity (thiols), and so forth. This diversity in chemical structure make it virtually imossible to use on single method for the isolation of all flavorful constituents from a food. One has to be conscious of the limitations of each method used for flavor isolation and concentration.
Apr 20th, 2016
Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol
Application in meat, seafood, dairy, chocolate and coffee flavor formulations
Apr 10th, 2009
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Sustainability in Flavor and Fragrance Ingredients
Securing renewable natural ingredients and establishing sustainable synthetic chemicals are important for the future of F&F.
Apr 22nd, 2014
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Advances in Natural Flavors and Materials
The flavor industry has a wealth of excellent formulary as a basis to fabricate natural flavors. Dependent upon the availability of viable materials that future technologies can generate, and the development of new delivery systems to successfully incorporate them, natural flavors will continue to improve the quality of tomorrow’s food products.
Apr 6th, 2016
Cargill Opens Flavor Site in China
The manufacturing plant is located adjacent to the company’s existing starches and sweeteners plant in Pinghu.
Mar 31st, 2010
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Submit Your Proposal to Flavorcon 2020!
Submissions are open for the Flavorcon 2020 conference, which will take place at the Pennsylvania Convention Center in Philadelphia, PA, November 11-12.
Feb 14th, 2020
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Filtration Challenges for the Flavors Industry
The goal of flavor filtration is to achieve better clarity, microbial reduction, and protection of downstream equipment. Learn about the key challenges to your production.
Jun 29th, 2021
PLANTREACT flavors are natural, meet clean label guidelines, and are heat stable.
T. Hasegawa Introduces PLANTREACT Flavor Technology
Proprietary reaction technology replicates the complex flavor profiles of animal proteins for vegan products — addressing consumer demand for better tasting plant-based proteins.
May 8th, 2025
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Symrise Releases Caramel Flavor Kit
Symrise Flavors has announced that it will offer its Completely Caramel Collection, a kit of eight flavors that captures the varieties and nuances of caramel.
Nov 13th, 2017
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[Video] Prepping for Flavorcon 2017
Flavorcon's interactive, multi-track conference will explore flavor ingredients, formulations and market and consumer insights; as well as a full supplier exhibit.
Aug 2nd, 2017
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Flavor Authenticity Drives Global Demand
As global flavors continue to permeate the American market, consumers are looking for more authentic eastern flavor presentations than in the past.
Jun 14th, 2017
The two will be featured in 'Spices and Herbs, Ground or Extracts: Can You Taste the Difference?'
Ground Work: Identifying Flavor Bases
Two Kalsec experts check in to discuss the nuances of utilizing ground spices and herbs vs. oleoresins and/or essential oils in formulations.
Sep 1st, 2021
According to the company, FlavorFresh SR’s cost-in-use is a fraction of standard spray-dried flavors and maintains up to 10 times more stabilized flavor components than traditionally processed flavors.
Wixon Launches Flavor Maintaining Powder
FlavorFresh SR is a free-flowing, water-soluble, encapsulated powder designed to disperse evenly to preventing flavor and aroma hot spots.
Aug 18th, 2021
Symrise Debuts Exotic Fruit Flavors
Taking inspiration from global destinations such as the Caribbean and South America
Aug 3rd, 2011
JFFMA Approves New Flavor Agents
Agents are meant to be used as food additives
Apr 4th, 2011
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Comax Features Sodium-masking Flavors
Ingredients used to eliminate unpleasant, salty taste
Mar 8th, 2011
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