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Section: Flavor > Ingredients

Raw Material Bulletin: CSA Roundtable Highlights

The Chemical Sources Association’s (CSA; Neptune, New Jersey) roundtable was recently held at the Sheraton Newark Airport Hotel, in Newark, New Jersey.

Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol

Application in meat, seafood, dairy, chocolate and coffee flavor formulations

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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.

Methyl Salicylate, or Oil of Wintergreen

Methyl salicylate is an aromatic ester whose principal natural source is wintergreen (Gaultheria procumbens) and sweet birch (Betula lenta) plants. Its history is intertwined with that of salicylic acid and its other derivatives, all of which were recognized by early man as having theraputic values.

The report reflected continued growth and a rise in volumes from the previous year.

Kerry Releases Interim Management Report 2021

The report reflected continued growth and a rise in volumes from the previous year.

The facility integrates research activities and product development initiatives.

Mane Opens Innovation Center in Angamaly

The research focuses on innovations in natural shelf-life solutions, natural color solutions, culinary taste solutions, personal care ingredients and nutraceutical products.

Mint farmers and scientists are working hand in hand to preserve quality and ensure reliable yields and authentic, enjoyable mint flavors are available for generations to come.

Mint Condition from Harvest to Formulation

Innovative technologies and emphasis on sustainability have allowed this herb to continue its impact on product development.

5.7-Dihydro-2-methylthieno (3,4-d) Pyrimidine

The material from CTC Organics has savory and confectionary applications.

Organoleptic Characteristics of Flavor Materials: September 2005

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Allyl undecylenate, butyl butyryl lactate, butyl ethyl malonate and many more.

Essential Oils Of Tagetes minuta From Brazil

The Tagetes genus, which is widespread throughout the world, is very rich in species containing essential oils, like most members of the Compositae family. A new interest in the essential oil of Tagetes minuta L. has been growing recently due to its flavor and fragrance properties. However, the increase in diseases caused by the mosquito Aedis aegypti in Brazil has stimulated research toward control of this insect using non-classical approaches.

Using the Categorizing Technique to Make Flavors

A novel approach to flavor development. We’ll look at what a flavor compound is. We’ll define “flavor development,” and we’ll look at the “categorizing technique” for flavor development.

Minor components in natural flavors and fragrances

Fragrances and flavors are most often constituted by numerous components, of which certain particularly powerful ones are detected in dilutions of the order of a gram per metric ton and even lower. The increasing importance of these minor components is not always realized by most specialists in our profession. Yet, these minor components constitute a future field for fundamental research and for industrial applications with economic consequences.

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Organoleptic Characteristics of Flavor Materials- November 2019

This month’s column features discussions on inca berry, habanero pepper essence, 2-butyl-2-octenal and more.

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Organoleptic Characteristics of Flavor Materials - September 2019

This month’s column features discussions on isobutyl phenylacetate, hexyl octanoate, celery seed oil and more.

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Organoleptic Characteristics of Flavor Materials - June 2019

This month’s column features discussions on red mandarin oil, 2,5-dimethylpyrazine, wormwood extract and more.

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Organoleptic Characteristics of Flavor Materials - December 2018

This month’s column features discussions on fenugreek absolute, orris resinoid, cis-6-nonenal and more.

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Forward Thinking: Generation M – A Halal Lifestyle

With the growing population of Muslim millennials, halal food, beverage and beauty are emerging and have considerable potential for F&F suppliers and consumer goods manufacturers.

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Organoleptic Characteristics of Flavor Materials: November 2015

This article explores a variety of flavor profiles and applications such as methyl cis-5-octenoate (synonym: guavanate), geranium oil, terpeneless, green ginger oil and more.

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