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Section: Flavor > Ingredients

CSA-SFC Joint Meeting: Understanding Mixtures

Understanding the ways in which chemicals are perceived both alone and in combination with other materials

Modern Analysis Methodologies: Use and Abuse

The considerable “user-friendly” nature of the analytical tools may gradually dull the awareness and critical capacities of analysts, sometimes leading them to produce erroneous or unrealistic results. With the help of examples, this article discusses the wide possibilities of certain techniques, and also their limits.

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March 2018 Product Roundup: Biotech & Multifunctional Ingredients

The Perfumer & Flavorist Product Roundup is a monthly feature presenting inspiration for flavor and fragrance creations with materials and products from leading F&F companies. Check out this month's collection for biotech materials.

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Flavor Formulation: My Top Seven Dairy Materials

A chief flavorist shares her favorite raw materials for use in dairy formulations. Flavorists all have materials they’ve grown fond of and use time and again in their flavor formulations. In this little article, I will share some of my preferred materials for dairy flavors and the reasons I use them.

A Unique Mentha Aquatica Mint For Flavor

The essential oil from peppermint, Mentha x piperita L., is one of the most widely used oils by the flavor industry for mint flavoring. However, abundant literature and experts’ observations report the varying composition and organoleptic profiles of peppermint oils according to the region of production, climatic variation and harvest date.1-3

Profile of p-menth-3-ene chemistry

Here an attempt has been made to portray the kaleidoscopic chemistry of p-menth-3-ene, the most aristocratic member of the p-menthene series.

1-(p-Methoxyphenyl)-1-penten-3-one

From Fontarome Chemical, this flavor material provides a buttery odor.

Photo provided by Mane

Mane Introduces Range of Asian Marinades

Citing consumer demand for Asian tastes, Mane developed a range that includes Uzbek, Cambodian and Indonesian marinades.

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McDonald’s is Lovin’ Natural Flavors

McDonald's soft serve just got (naturally) sweeter—the brand has almost fully switched to natural vanilla flavor in its soft serve desserts, sparking discussion on food label transparency.

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MilliporeSigma's a-Terpinyl acetate, FG

Certified halal and kosher, the ingredient provides green, terpy, citrus, woody and herbal notes to flavor and fragrance formulation.

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Natural Advantage's p-Menthen-8-thiol

The natural ingredient can be used for grapefruit juice, orange juice, passion fruit, mango, peach and other sulfurous top-noted tropical fruits.

Organoleptic Characteristics of Flavor Materials: May 2004

Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Butter Esters Natural, Clove Oleoresin, Hydratropic Aldehyde, Iso Butyraldehyde and more

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Raw Material of the Week: Matcha Tea Treattarome

While tea trends are progressing rapidly, one flavor in particular, Matcha, is gaining global attention. In response to this growth, Treatt launched a Matcha tea ingredient to use in various beverage products.

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Organoleptic Characteristics of Flavor Materials May 2018

This month’s column features discussions on mimosa absolute 100, oleoresin clove CO2, 2-hexenal natural (leaf aldehyde), natural alkylpyrazines and more.

SFC Midwest Meeting audience.

SFC Midwest Meeting: The Dynamics of Creativity

Meeting features a presentation on staying prolific, brilliant and healthy in life and career through creativity.

Organoleptic Characteristics of Flavor Materials: May 2005

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Dairy Enhancer VO1342, Ginger Oil, IsoButyl Phenyl Acetate and more.

Flavor Bites: Earthy, Musty, Mushroomlike Aroma Chemicals

I like most living things but mosquitoes are an exception. I travel a lot, which makes malaria very near the top of my “things to avoid” list.

A peep into p-menth-1-ene chemistry

When Semmler elucidated the structure of p-menth-1-ene by oxidative degradation in 1903, little was it thought that this simple hydrocarbon would serve as a substrate for the exciting researches which we have delineated. Today, scientists devoted to aroma chemistry are well aware of the sensory properties pertaining to odor and taste of the products mentioned in this paper. Available readily in optically active and inactive forms, p-menth-1-ene still challenges us with problems of far-flung consequences.

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