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Section: Flavor > Ingredients

Organic Flavor Clarification

Quality Assurance International's (QAI) Jessica Walden explains how the NOP's clarification on organic flavor ingredients affect flavorists

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Flavor Bites: Hexanal

The majority of uses of hexanal are in the obvious fruit flavor realm, but it can also be helpful in other categories, particularly nut flavors.

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Flavor Bites: Acetal

With a similar odor profile to acetaldehyde, acetal’s odor is less pungent and adds freshness to a wide variety of profiles, especially juicy orange flavors.

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Flavor Bites: Cinnamaldehyde

3-Phenyl-2-propenal–better known as cinnamaldehyde—can round out and add depth to a diverse palate of flavors.

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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

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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.

My goal is always to create a flavor that mimics Mother Nature as closely as I can.

9 Little Used Aroma Chemicals to Create A Luxurious Vanilla Flavor, According to A Principal Flavorist

Can’t we be more creative and show vanilla some love? Why yes, people! Yes, we can.

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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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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Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

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Flavor Bites: Methyl Jasmonate

Potential application areas in flavor formulations—mint, floral, berry, tea and more.

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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.

Flavor Bites: δ-Octalactone

Use in fruit, dairy, savory and alcohol flavors.

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