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Section: Flavor > Ingredients

This month's Profiles column features Claudio Ghizzoni, head flavorist at Scentium.

Profiles: Claudio Ghizzoni

This month's Profiles column features Claudio Ghizzoni, head flavorist at Scentium.

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Flavor Bites: Geraniol

The rose character of geraniol is very bright and fragrant but it also possesses considerable depth, which is especially helpful in flavors.

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Flavor Bites: Propenyl Guaethol

With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.

Sonarome Appoints Nitesh Gulhati

Sonarome has appointed Nitesh Gulhati president and CEO.

Givaudan Creates Mouthfeel Language

Sense It Mouthfeel is a language created by Givaudan to correctly interpret and identify mouthfeel problems and solutions.

Aldehyde Generators for Flavors

The quest to deliver unstable aldehydes to food systems by the use of generators is being realized. With the proper generator, flavors can be created for use under conditions traditionally unfavorable to aldehydes, As in other derived systems it appears best to employ nature as a model and to design generators in the same way that nature produces flavors.

Grapefruit: the ‘Forbidden’ Fruit

The most recent addition to the citrus family, the grapefruit was relatively unknown to both Eastern and Western civilizations until its discovery in Barbados in 1750.

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Grapefruit: the 'Forbidden' Fruit

The most recent addition to the citrus family, the grapefruit was relatively unknown to both Eastern and Western civilizations until its discovery in Barbados in 1750. Since then, it has spread to tropical and sub-tropical regions throughout the Western Hemisphere, and is renowned for its distinctive, sweet-sour flavor. Here, the authors review the similarities between the grapefruit and its larger ancestor, the pummelo, and examine grapefruit oil components and their distinct flavor profiles.

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Greener Alternatives for Formulation

Eco-friendly Sigma-Aldrich® brand aroma chemicals available for your formulations.

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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.

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Ginkgo Bioworks Designs Custom Microorganisms

Ginkgo Bioworks signed an agreement with Archer Daniels Midland Company in order to develop customs strains of microorganisms that can be used to produce a key cultured ingredient for multiple industries including cosmetics, nutrition, flavors, fragrances, insect control, agbio and sweeteners.

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.

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Patent Pick: Layered-flavor Gum

Patent Picks are chosen by the editors from publicly available sources. Today's highlight, from Intercontinental Great Brands, relates to multiple layers of texture and flavor in chewing gum.

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Patent Pick: Preserving Ginkgo Flavor

Patent Picks are chosen by the editors from publicly available sources. Today's highlight is focused on a method for preparing fermented Ginkgo biloba beverages that preserves its flavor.

Guest Column: Vanilla Market Report

The question then is, when will the market resume its upward trend? The answer is: probably today

The New Face of Givaudan

Newly installed CEO, Gilles Andrier, offers insights into the ever-changing F&F landscape.

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Ungerer & Company Gets Fresh Website

Ungerer & Company has launched its new website, which will feature redesigned content structure and easier user navigation.

FEMA Posts Interim GRAS List

Identities for FEMA# 4669 and FEMA# 4683.

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