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Section: Flavor > Ingredients

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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.

WILD Introduces New Flavors

Includes natural Jamaican sunrise type flavor, natural strawberry coconut flavor WONF, natural Indonesian Bali burst type flavor and more.

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Safe Flavors Start Here

Flavorcon Preview: the latest Sigma-Aldrich® ingredients for your formulations.

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Flavor Bites: Ethyl levulinate

The fruity note of this ester has extra depth and succulence not found in ethyl pentanoate.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

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Flavor Bites: Anisyl Alcohol

Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.

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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.

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Functionalized Flavors, Part II

Technology and methods for supporting controlled release, thermal resistance, flavor enhancement and off-flavor masking

A taste of what’s on the agenda for Flavorcon Virtual.

Flavorcon Virtual 2021 Preview

A taste of what’s on the agenda for Flavorcon Virtual.

International Flavors And Fragrances

Menomonee Falls, WI is located in the heart of Middle America’s dairy country. Nestled within its rolling hills are International Flavors and Fragrances’ high-technology manufacturing facilities, which produce natural dairy ingredients and natural chemicals.

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Flavor Bites: iso-Valeraldehyde

A quintessential malt flavor, iso-Valeraldehyde, offers a significant lift to many heated and non-heated flavors.

Ethyl propionate can be used in a wide range of fruit flavors.

Flavor Bites: Ethyl propionate

Ethyl propionate can be used successfully at lower levels in many flavor categories.

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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.

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