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Section: Flavor > Ingredients

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Microgreens Reporting for Duty

Need a blast of new flavor? Or reinforcements for your skin barrier? At ease, soldier. Microgreens are easy to access and grow, and serve as a hero for health and more, packing powerful nutrients and antioxidants.

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Defining "Natural," Redefining Waste

Underwood discusses the industry's sustainability initiatives and redefining the term "natural."

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Natural Advantage's 2,4-Dithiapentane

Featuring a pungent horseradish and truffle aroma, this ingredient can enhance the taste of savory, earthy and mushroom flavors.

Susan McEwen

IFF Specialty Retail Director

International Flavors & Fragrances Inc. (IFF; New York) has appointed Susan McEwen director of specialty retail.

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Flavor Encapsulation: Spray Drying

An in-depth look at the steps in spray drying and the different options available to flavorists

δ-Decalactone can add subtle depth and authenticity to fruits like peaches and nectarines.

Flavor Bites: δ-Decalactone

The versatile chemical can be utilized in dairy, fruit and savory profiles.

2,5-Dimethylpyrazine has a roasted, peanut-like flavor that makes it an excellent fit for roasted nut flavors such as hazelnut, peanut and walnut.

Flavor Bites: 2,5-Dimethylpyrazine

This chemical is compatible with a very wide range of flavor types and works especially harmoniously with trimethyl pyrazine.

Flavor Bites: Dimethyl Sulfide

Use in vegetable, fruit, dairy, brown, fermented, and seafood and meat flavors

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γ-Decalactone: March 2016

γ-Decalactone is instantly recognizable as characteristic of peach, and clearly is the most important character recognition driver for this flavor profile.

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Natural Advantage's beta-Damascone

This natural ingredient is described as having a green, woody, mint flavor and can be used in rose, tea and tobacco flavors.

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Mane's Driftwood - M_0063658

This radiant ambery scent can be used in oriental and woody accords and can be blended with fruity or green notes.

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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Carrageenan -- Out (Mic. Drop)

While some individuals are opposed to the idea, the National Organic Standards Board decided to remove carrageenan on the national list of approved ingredients for organic foods.

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Flavor Bites: Dimethyl trisulfide

The profile of the dimethyl sulfide series of chemicals changes with increasing molecular weight, ranging from jammy to meaty. Additionally, there are dramatic variations in strengths, which can be used in vegetable, savory and dairy flavors.

Inter-Disciplinary Organoleptic Research

I’d like to relax the pursuit of data and interpretation and discuss instead research philosophy. Since my responsibility is to direct research for both fragrances and flavors I must discuss both, even though I recognize that the majority of this audience is primarily interested in fragrance.

Quimdis Acquires Duclos Trading

Deal forms significant European essential oil entity.

Hologram Science combines health diagnostics, digital coaching and personalized nutrition.

DSM Launches Hologram Sciences

Hologram Sciences combines health diagnostics, digital coaching and personalized nutrition.

GRAS Flavor Chemicals— Detection Thresholds

Odor detection threshold data can be useful in making judgments on use levels in flavor creation, as well as in planning flavor reconstructions. With the plethora of published data now available on the composition of natural food aromas, utilization of Guadagni’s odor unit concept is an effective and inexpensive tool for simplifying the otherwise difficult problem of converting a complex flavor analysis into a “practical” flavor system.

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