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Section: Flavor > Ingredients

Tobacco accords are often used as a warm, rich and slightly sweet base note.

Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora

The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.

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Flavor Bites: Damascenone

Application in berry, fruit and fermented flavors.

Robots will not make creativity obsolete.

Introducing Perfumer & Flavorist+

Introducing: Perfumer & Flavorist+: The Resource for Sensory and Wellness Innovation.

Citronellol possesses a lovely floral rose fragrance and can be helpful in obvious, as well as subtle, ways in other diverse flavors.

Flavor Bites: Citronellol

Citronellol possesses a lovely floral rose fragrance and can be helpful in obvious, as well as subtle, ways in other diverse flavors.

Flavor R&D Frontiers

From nutrigenomics to biotech

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Heat & Savory Flavors

Formulating flavor profiles that will connect with consumers.

Flavor Bites: Benzothiazole

Modest levels of benzothiazole work well to fill out the profile of a wide range of flavors.

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Functionalized Flavors

Flavorists working with the food industry, and to a lesser extent the personal care and nutraceutical fields, should be aware of a trend that is quietly, but increasingly, impacting their business—the commoditization of flavors. Formulation and challenges.

International Flavoring

I have remained somwhat abreast in our flavor technology by a number of overseas volunteer projects sponsored by the International Executive Service Corp (IESC). This private organization sends retired volunteers with specific know-how to third world countries requesting help in a particular discipline.

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What's Your Flavorprint?

You could say our flavor preferences are as unique as a snowflake, hand print or a product UPC code. Vivanda Inc.'s latest digital innovation maps out flavor using a taste profile database.

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Flavor Bites: Sotolon

Sotolon can all too easily be overdone—it is a good servant but a bad master.

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Natural Flavor Trends

Resilience despite the economic downturn, implications for the flavor industry and future opportunities for growth

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Flavor Bites: Indole

How this potentially repellent material can impart useful effects in dairy, seafood, fruit, fermented and other flavors

When it comes to berry flavors, the recommended levels of acetophenone can range anywhere from 10 ppm to 50 ppm depending on the fruit.

Flavor Bites: Acetophenone

When it comes to berry flavors, the recommended levels of acetophenone can range anywhere from 10 ppm to 50 ppm depending on the fruit.

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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.

Flavor Research Workshop

The Flavor Research Workshop will take place August 20-21 in Boston.

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Beekeeping With Flavor Chemists

The April Society of Flavor Chemists meeting will feature Carla Marina Marchese, founder of the American Honey Tasting Society.

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.

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