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Section: Flavor > Ingredients

Investigation of the species specific flavor of meat

The first clue to this mystery was probably uncovered by Crocker in 1947. He postulated that the factors responsible for meat flavor are found to a greater extent in the juice than in the fibre. Crocker explained that the majority of the flavor is developed as a result of the thermal degradation of proteins. During the cooking process, amines, acids, sulfur compounds, and phenols are released.

Chemical and Sensory Evaluation of Three Sage Oils

This article discusses the chemical composition of these three Salvia oils from various parts of the world, and describes the odor qualities of the oils and the olfactive properties of some characteristic compounds.

Diluted many, many times, allyl isothiocyanate adds a lovely tang to sushi or roast beef.

Allyl Isothiocyanate in Savory, Seafood and Dairy Flavors

At even lower levels, allyl isothiocyanate can brighten a wide range of fairly unrelated flavors.

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Evolva Collaborates with Cargill on EverSweet Sweetener

Evolva has announced a collaboration with Cargill for 30% of the EverSweet business and the right to ask for early cash flow support with favorable interest.

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Red Alert: Sensient Announces Super Heat Natural Red

A long awaited problem has been solved by creating a heat stable natural red color for neutral pH baking and dry grocery products.

SweeGen's Bestevia Reb N expands the sweet taste solution toolbox for tackling sugar reduction in drinks and food.

SweeGen Announces Commercialization of Bestevia Reb N

The portfolio of rebaudioside translate to highly-relevant, clean-label, sustainable, natural sweeteners that consumers are seeking in finished products.

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MilliporeSigma's 6-Methoxy-2,6-dimethylheptanalm ≥95%, stabilized

With a strong first quarter, Symrise is confident in its continued growth in 2021.

Symrise Reports Sales Results for Q1 2021

With a strong first quarter, Symrise is confident in its continued growth in 2021.

The collaboration will bolster future launches of biology-based startups.

ADM x Genesis Consortium Partner to Support Startups

The collaboration will bolster future launches of biology-based startups.

Analysis of Sage Oils by GC-MS Data Bank-Salvia officinalis L. and Salvia Iavendulaefolia Vahl

This study allowed us to test our data bank and to demonstrate its usefulness in the analysis of various aroma and essential oils. Not only the well-known fundamental differences in the composition of sage essential oils related to their origin have been observed but, in addition, twelve new minor compounds have been identified.

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Symrise Presents on Sustainability and Natural Flavors at FIE

At the upcoming Food Ingredients Europe (FIE) event, Symrise will hold four presentations on sustainable and natural flavors.

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[Flavorcon 2017] MilliporeSigma Sponsors its Expertise and Offerings

Sigma-Aldrich partnered with EMD Millipore to become MilliporeSigma, which now has a broad portfolio of 300,000 products. Don't miss this Flavorcon 2017 sponsor at its booth or session on reactive flavors.

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

Manoj Arora's session, 'Aroma Ingredients: Shaping the Consumer Preferences,' the chief perfumer shares, seven outlooks on what the future looks like and what role we can play.

Sacheerome's Manoj Arora Discusses Aroma Ingredients Shaping Consumer Preferences

The chief perfumer and managing director of Sacheerome took the stage at World Aroma Ingredients Congress & Expo 2024.

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Givaudan 2024 Half Year Sales Results Show 12.5% Increase

Givaudan reported a net income of CHF 588 million, an increase of 30.9% over 2023.

Associate Allied Chemicals is a raw materials supplier for the flavor and fragrance industry.

Associate Allied Chemicals Opens Sales Office in São Paulo

The company hopes this new office will help strengthen its presence in Latin America.

The Oxidative Stability and Retention of a Limonene-Based Model Flavor Plated on Amorphous Silica and Other Selected Carriers

The results of this study demonstrate that amorphous silicas evaluated in this study are more effective flavor carriers in the plating process compared to the traditional flavor carriers. More studies are in progress to better predict the type and degree of flavor interactions with silica of different particle sizes and surface chemistries.

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Patent Pick: Taking Control Over Stevia's Sweetness

Rebaudioside D is in high demand. Just ask any dieter. Its impact on the sweetness of stevia is what drove these innovators to improve controls over its levels during the sweetener's production. This patent explains.

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