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Section: Flavor > Ingredients

Richard McEvoy's career includes leadership roles at Unilever, JohnsonDiversey, Vantage Specialty Chemicals, and Voyant Beauty.

Prinova Appoints Richard McEvoy as President and CEO

McEvoy succeeds Don Thorp, who will retire following a successful 42-year tenure leading the business.

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Inside Look: Chemistry and Biochemistry of Vanilla Flavor

A survey of the latest research. The characteristic aroma and flavor of vanilla is the result of various chemical and biochemical processes that take place during the curing and conditioning of vanilla beans. Vanillin is an important constituent of the cured vanilla bean, contributing greatly to its characteristic aroma and taste.

Essential Oils and Microwave Extracts of Cultivated Plants

We have used these two methods to treat different cultivated plants: five Umbelliferae, one Compositae and seven Labiatae. There is a double purpose for this approach. First, we want to determine the advantages and disadvantages of this technique in terms of research. Secondly, we intend to make appropriate comparisons between microwave extracts and essential oils coming from the aerial part of these plants.

Chemical and Sensory Evaluation of Three Sage Oils

This article discusses the chemical composition of these three Salvia oils from various parts of the world, and describes the odor qualities of the oils and the olfactive properties of some characteristic compounds.

Coumarin in Plants and Fruits: Implication in Perfumery

Is there a risk for perfumers and flavorists to use coumarin in their formulations? The purpose of this article is to give users adequate information to answer to this question.

Diluted many, many times, allyl isothiocyanate adds a lovely tang to sushi or roast beef.

Allyl Isothiocyanate in Savory, Seafood and Dairy Flavors

At even lower levels, allyl isothiocyanate can brighten a wide range of fairly unrelated flavors.

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Embracing the Future of Flavor and the Flavorist

At Flavorcon 2018, Tony Moore, chief innovation officer and chief flavorist for Flavor Producers, will discuss how regulations impact flavor creation and the future of the profession.

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Flavorcon Day 2: Beverages, Blockchains and Brand Drivers

Day two of Flavorcon 2017's Market and Consumer Insight sessions will feature discussions on Blockchain technology for a clearer supply chain, beverage trend drivers and shifting consumer preferences.

From left to right: EFFA president, Mr. Marc van der Duijs (IFF); Mr. Alexander Mohr, Ph.D. (EFFA executive director); EFFA past president, Mr. Antoine Kastler (Robertet).

EFFA Announces President and Appoints New Board Members

IFF's Marc van der Duijs will take over the role of president from Antoine Kastler of Robertet.

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Firmenich Launches ‘Smart Protein’ Ingredient and Technology Portfolio

“As alternative proteins often disappoint in terms of taste and mouthfeel, our “Smart Protein” solutions are designed to enrich the total eating experience, addressing all product development needs, from great taste and aroma to nutrition and functionality,” said Emmanuel Butstraen, president of Firmenich Flavors.

For flavor profiles that are specifically designed to replicate toasted cheese the level of tetramethyl pyrazine needs to be increased to around 100 ppm.

Tetramethyl Pyrazine in Meat, Brown and Nut Flavors

Independent flavorist John Wright offers possible applications for tetramethyl pyrazine.

Importance of minor components in flavors and fragrances

This discussion was intended to demonstrate, by use of a relatively uniform group of compounds, that minor constituents can exert a considerable impact on flavors and fragrances. My intention was to indicate what direction the analysis of flavors should follow in the future. The instrumentalist by himself will not achieve much more unless he is assisted by the biochemist, the organic chemist, and the neurophysiologist, not to mention the perfumer and the food technologist.

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Developing On-trend Tastes for Today and Tomorrow

At Flavorcon 2018, Richard Calladonato, director of global culinary and baking institute for Campbell’s Soup Company, will discuss how to blend classic cooking methods with today’s technology and consumer demands.

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Callisons and Blue Marble Partner for Sensory Innovation

Blue Marble and Callisons have partnered to rapidly innovate flavor and oral care segments, while also bringing consumers cleaner and more natural products.

US Essential Oil and Oleoresin Market: $588.4 m

"US Essential Oils and Oleoresins Markets," a new analysis from Frost & Sullivan, reports that the market's revenues reached $588.4 million in 2006.

Non-dairy Natural Milk, Cream and Butter Enhancers

From Natural Advantage, this flavor material also contributes enhanced mouthfeel to dairy applications.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

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Material Properties: The Physics and Chemistry of Vanillin

At the end of the vanilla bean development, glucovanillin is found in the central cavity of the pod in rather large abundance.

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