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Section: Flavor > Ingredients

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12 Flavors From Around the World That Should Be on Your Radar

First there was Sriracha, now there is sambal. These are the up-and-coming flavors that chefs are using.

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Craft Fire Tastes From Around The World with Unique Grill Ingredients

Givaudan's grill collection offers a diverse range of essential fiery notes and intensities. With our expertise and comprehensive toolbox, flavourists can craft the perfect fire profile for any vision, drawing inspiration from our valuable insights.

Allyl Fragrance and Flavor Ingredients -- from Floral-Rosy to Green Onion

Diverse, high-impact effects of allyl

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2-Ethyl-4-Hydroxy-5-Methyl-3(2H)-Furanone from Natural Advantage

This naturally occurring ingredient can be described as sweet and sugar-like and has brown and caramellic properties.

Supercritical Carbon Dioxide Extraction of Mandarin (Citrus deliciosa tenore) From South Brazila

The results presented in this work show the importance of experimental studies for the evaluation of the quantitative influence of process parameters on the supercritical extraction of mandarin.

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Cinnamyl acetate EU natural – potential from high quality natural ingredients [sample request]

At Techvina, we're passionate about providing the highest quality natural ingredients. Our production process of Cinnamyl Acetate Natural from Cassia Oil uses a modern fractional distillation system that provides the highest recovery efficiency.

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Ethyl 2,4-Decadienoate – A Classic Material with a Modern Twist from Bedoukian

Ethyl 2,4-Decadienoate is a well-known material throughout the industry for its enticing green, authentic Bartlett pear profile, but did you know there is so much more to it than just that?

Guarana is a rich source of methylxanthine, which is responsible for its stimulating and cognitive effects, as well as polyphenols such as tannins, catechins, epicatechins and procyanidins B1 and B2.

From Art to Applied Science: Natural Extracts for a Curated Sensory Experience

How flavorists can leverage natural extracts to bring forth innovation opportunities that will delight the senses.

Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems

In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.

The Riza range is designed to be used in diverse applications including meat, bakery, instant meals, oil and fat-based food products, as well as pet foods or feed ingredients (swine, poultry, fish) and beverages.

Syensqo Launches Riza, A Plant-based Range of Antioxidants & Flavors Derived from Rosemary

“The Riza range aims to help food manufacturers eliminate artificial preservatives by providing them with a natural alternative,” says Christophe Cartier, Syensqo’s Aroma market director.

Behind-the-scenes of the group photo shot from the pre-Flavorcon Organoleptic panel.

Here's What You Missed from John Wright & Cyndie Lipka's Live Organoleptic Material Sessions

A peek at the materials reviewed and photos of flavorists in action!

Formation of Volatile Compounds from the Reaction of Leucine and D-Glucose in Propylene Glycol

This paper reports the identification of volatile compounds resulting from the reaction of leucine and glucose in the common food-grade solvent propylene glycol.

Functional Ingredients, Encapsulation and Innovative Organizations: Highlights from the 12th Annual West Coast Flavor Industry Forum

Innovation from three distinct perspectives.

The Chemical Composition of the Leaf Essential Oils from 110 Citrus Species, Cultivars, Hybrids and Varieties of Chinese Origin

We carried out systematic analytical studies on the composition of the leaf oils from 110 citrus species, varieties, hybrids and cultivars of Chinese origin in order to look for new resources for essential oils and provide the systematic chemical-composition data of the leaf oils for the taxonomy of citrus plants.

Multidimensional Analysis of Gas Chromatographic Data, Application to the Differentiation of Clove Bud and Clove Stem Essential Oils from Madagascar

The differentiation of clove bud from clove stem oils produced in Madagascar seems to be possible using the content of less than 15 components, for each year of production. The influence of climatic conditions plays an important role on the chemical composition of these oils and more data are needed to realize a differentiation independent of the year of production or to detect an adulteration of clove bud oil with clove stem oil.

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