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Section: Flavor > Ingredients
Dec-9-en-2-one
Sharp, fruity and instantly recognizable as pineapple, this ingredient has unexpected uses in a variety of flavor profiles.
Apr 22nd, 2014
Avant Organics July
Avant Organics' 2,4-decadienal
Jul 24th, 2024
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γ-Decalactone: March 2016
γ-Decalactone is instantly recognizable as characteristic of peach, and clearly is the most important character recognition driver for this flavor profile.
Feb 29th, 2016
Flavor Bites: trans-2-Decenal
Use in citrus, fruit, dairy and savory flavors
Oct 28th, 2010
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Bedoukian Research's Ethyl 2,4-Decadienoate (BRI 433)
Used at higher levels, the ingredient adds a tropical fruit effect to flavor application.
Oct 25th, 2018
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Pear Ester: Ethyl (E,Z)-2,4-decadienoate
The ester's uses in flavors include fruity red, fruity yellow, fruity tropical and other fruity applications. In fragrances, it uses encompass fruity compounds for alcoholic and cosmetic perfumes.
Aug 23rd, 2011
Natural 5-Methyl-2-phenylhex-2-enal
Naturally occuring in foods such as cocoa, malt and roasted peanuts, this Natural Advantage materials offers rich, brown and cocoa bean flavors.
Dec 19th, 2011
Organolpetic Characteristics of Flavor Materials: December 2010
This month's raw materials include Coffee flavors, fenugreek absolute, hibiscus extract and more.
Nov 15th, 2010
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Organoleptic Characteristics of Flavor Materials - December 2018
This month’s column features discussions on fenugreek absolute, orris resinoid, cis-6-nonenal and more.
Nov 30th, 2018
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MilliporeSigma's 2-Hexyl-2-decenal mixture of cis and trans, ≥95%
Ideal for fried potato chips, fat replacers, cooking sprays, lard flavors, and notes for roasted sesame and tahini.
Nov 7th, 2019
Raw Material Bulletin: December 2015
This monthly round-up of new raw material introductions ranges from methional and hazeltone, to a honey ingredient.
Jan 13th, 2016
Organoleptic Characteristics of Flavor Materials: December 2011
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such Bergamot oil from juice emulsion, light fraction of lemon oil, orange oil Guinea and more
Nov 30th, 2011
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Organoleptic Characteristics of Flavor Materials: December 2015
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. For example, 5-methyl-2-phenyl-2-hexenal (natural) is suggested for brown flavors, especially cocoa, dark chocolate, coffee, malt, honey, peanut, hazelnut, black walnut and even roasted meat flavors.
Nov 20th, 2015
Monin chose passion fruit due to its versatility, relaxing and tropical properties, bright color and tart flavor.
Monin Declares Passion Fruit 2022 Flavor of the Year
Monin chose passion fruit due to its versatility, relaxing and tropical properties, bright color and tart flavor.
Jan 11th, 2022
Identification of 9-Decen-2-one in Pineapple
Analysis of natural occurrence and application in fragrances and flavors.
Jun 15th, 2009
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Top 5 Flavor Headlines of December 2024
Learn more about the most-read articles of the past month.
Jan 1st, 2025
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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone
Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.
Jun 28th, 2017
Organoleptic Characteristics of Flavor Materials: November December 2004
Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2,3,4,5-Tetramethyl Pyrazine: Natural, 2-Ethyl-4-Methyl Thiazole (Chocolate Thiazole), 2T,4T-Decadienal, 3-Mercapto Hexyl Acetate and more
Apr 6th, 2016
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