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Section: Flavor > Ingredients
Ingredients
Part 1: The Microstructure of and Compartmentation in the Ripe Vanilla Bean
This paper is the first in a two-part series on vanilla curing. This installment considers the vanilla bean tissue microstructure and cellular compartmentation of key enzymes and chemical actives in relation to their potential for vanillin and flavor formation in the ripe bean.
Fragrance
Odor Characteristics of Aliphatic Metameric C-13 Ketones, Alcohols and Their Derivatives
In natural environments, only the tridecanone isomer with the carbonyl group in position 2 has been found to exist. Tridecan-2-one occurs as a flavor component in many raw materials originating from plants or animals, and is produced in multi-step oxidative enzymatic transformations of fatty acids present in them.
Ingredients
New Technologies For The High-Speed Characterization and Analysis Of Essential Oils
Dramatic reductions in characterization and analysis times for essential oils were achieved using high speed gas chromatography (HSGC) and time-of-flight mass spectrometry (TOFMS). High-speed separations were achieved with relatively short capillary separation columns operated with high carrier-gas flow rates and fast temperature programming. Unique features of TOFMS include high spectral acquisition rates and spectral continuity (constant ion-abundance ratios across chromatographic peak profile).
Ingredients
Yunnan: Production Trends with Special Reference to Geranium, Medicinal Eucalyptus and Citronella
Yunnan Province is one the least economically developed areas of China and is located in the far west, sharing borders with Burma Laos and Vietnam. It is a major source of a number of essential oils, including geranium, medicinal eucalyptus, citronella and wintergreen, for which Yunnan holds a major share of the international market.
Ingredients
6-Methyl-5-hepten-2-one in Vegetable, Fruit and Orchard Flavors
This material widens the range of use to include flavors that heptan-2-one, for example, would struggle to adapt to.
News
RTD Flavor Trends, Fragrance Formulation Upgrades and More in February 2023 Issue
Emerging consumer demands are offering opportunities for innovation across F&F.
Ingredients
New and Continuing Food & Beverage Collaborations Drive Senomyx Q1 2010 Results
Senomyx (San Diego) has announced first quarter 2010 revenues of 7.7 million, compared to 3.5 million during the same period 2009.
Ingredients
Homofuronol: A Powerful Tool to Prepare and Improve Sophisticated High Quality Flavors
Homofuronol is a quite recently introduced flavor chemical which has only been marketed since 1988. It belongs to a class of structurally related flavoring compounds like furonol, maltol, corylone and others. They all contain cyclic 3-alkyl-2-enol-1-one structures in a planary arrangement, and they develop related agreeable flavor impressions of sweet, caramel, roasted types.
Regulatory & Research
The Impact of Recombinant DNA Technology on the Flavor and Fragrance Industry
Biotechnology, of whlch recombinant DNA technology is an important sub-discipline, has a long tradition in the production of food and flavors.
Ingredients
Flavorist Panel Evaluates Eucalyptol, e,z-2,6-Nonanediol, (-)-a-Bisabolol and Other Materials
Dig into the August 2023 Flavor Reports panel notes moderated by Cyndie Lipka.
Ingredients
EFEO: The New Voice For Essential Oils and Related Products Facing
Part One. I am an old fashioned guy. I want to smell eau de cologne made with natural bergamot oil. I want to smell the fragrance of citrus or lavender oils in my cleansing agents.
Ingredients
Comparative Study of the Essential Oils of Key and Persian Limes
In both cases (distilled and cold-pressed) the oils obtained from Key and Persian limes show remarkable quantitative differences, large enough to explain those found in odor and flavor.
Ingredients
Allyl Fragrance and Flavor Ingredients -- from Floral-Rosy to Green Onion
Diverse, high-impact effects of allyl
Ingredients
Natural Product Supply Bulletin: Patchouli, Mexican Lime and the Crimean Conflict
An in-depth look at recent ingredient sourcing challenges and their outlooks.
Ingredients
Flavorist Panel Evaluates Farnesyl Acetate, Bran Absolute, Palmarosa Oil and More
See possible applications for a lineup of ingredients handpicked by our panel.
Event Coverage
A Sprinkle of Trends and Ingredients at Flavorcon 2017: Day Two
During the Ingredients, Formulations and Trends of Flavorcon 2017, presenters touched on nutritional trends, cinnamon and cassia and clean labels for meat and dairy.
Trends
White Biotechnology Growing in Popularity Among Indian Flavors and Fragrance Industry
As India’s population and food processing industry grows, new technologies are being explored to keep up with the demand of processed foods. These new technologies will be used to develop new flavors and fragrances.
Ingredients
Pentan-2-one in Fermented, Dairy, Tropical, Savory and Other Flavors
Note that the dose rates given throughout this article are the levels suggested for use in flavors intended to be dosed at 0.05% in ready-to-drink beverages or in a simple bouillon.
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