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Section: Flavor > Ingredients
Ingredients
Effect of Moisture Content on Flavor Formation in a Propylene Glycol-based Model System in a Microwave Oven
The basis of this study was that propylene glycol could be used in microwave ovens as a browning/flavor agent.
Ingredients
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.
Regulatory & Research
[Update] FDA Removes 7 Synthetic Flavors from Food Additives List
Following an analysis of data presented by two petitions, the FDA has de-listed 7 synthetic flavoring substances from its list of acceptable food additives.
Ingredients
The Detailed Analysis of Essential Oils Leads to the Understanding of their Properties
Essential oils are valuable natural products used as raw materials in many fields, including perfumes, cosmetics, aromatherapy and phytotherapy, spices, and nutrition.
Ingredients
Argentinian Citrus Essential Oils 1992-1996
Over the last two decades several reports have been published on the production of essential oils in Argentina, particularly the citrus oils. Among the citrus oils, lemon is the dominant product.
Ingredients
1-(p-Methoxyphenyl)-1-penten-3-one
From Fontarome Chemical, this flavor material provides a buttery odor.
Ingredients
Bedoukian Research's 12-Methyltridecanal (10% in medium chain triglycerides)
Ingredients
1-Penten-3-ol
This material, from Taste Advantage, works in citrus, mint and tropical flavors.
Ingredients
1-Furfuryl Pyrrole
The Pyrazine Specialties ingredient offers horseradish, mushroom and mustard seed-like aromas.
Event Coverage
FEMA 100th Anniversary
The Flavor and Extract Manufacturers Association celebrates a century of progress in the science, safety and quality of flavors.
Ingredients
Orange 15-Fold Decolorized
This Vigon International oil has both flavor and fragrance applications.
Event Coverage
FEMA 100th Annual Convention Update
The Flavor and Extract Manufacturers Association has announced McCormick CEO Alan Wilson as the keynote speaker for its 100th Annual Convention.
Event Coverage
NAFFS 106th Annual Convention Highlights
Conference sessions touched on flavor trends, biotechnology, regulatory updates, mouthfeel development and more.
Ingredients
101st FEMA Annual Meeting: Fresh Thinking on Sustainability
Sustainability's potential impact on product life cycles and value chain, from ingredients to manufacturing to store shelf to consumer and beyond
Ingredients
Giract Launches 12th Flavor Research Awards Program
Giract is organizing the Flavor Research Program to promote flavor research amongst Ph.D. students in Europe.
Ingredients
Spray Drying of Food Flavors - 1.Theory of Flavor Retention
Research to date suggests that optimum flavor retention may be obtained by using as high infeed solids as possible, raising infeed temperature if this permits higher infeed solids levels, choosing a carrier which favors flavor retention and operating the dryer at optimum inlet and exit air temperatures. These suggestions are based on research which has generally dealt with a study of a limited number of volatiles and flavor carriers seldom or never used in the flavor industry.
Ingredients
MilliporeSigma's (1S)-(-)-α-Pinene, natural, ≥97%, FCC, FG
This citrus, spicy ingredient imparts a fresh herbal and slight cooling camphoreous effect.
Event Coverage
Talking Flavor's Future at the 11th Annual FlavourTalk
At the 11th annual FlavourTalk event, flavor professionals gathered to taste and smell the latest ingredients and discuss the role of flavors in healthy living.
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