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Section: Flavor > Ingredients

Thialdine (Dihydro 2,4,6-trimethyl-1,3,5(4H) Dithiazine), Natural

From A.M. Todd, this flavor ingredient is useful in beef notes.

Trimethyl Pyrazine

This raw material's roasted character seems most obviously compatible with cocoa, but its extends to virtually all “cooked” flavors. The dose rates given throughout this article are the levels suggested for use in flavors that are intended to be dosed at 0.05% in a ready-to-drink beverage or simple bouillon.

This ingredient is extremely effective in honey flavors and works well in all different floral categories. Three hundred ppm is generally a decent starting point.

2,6,6-Trimethyl cyclohex-2-ene-1,4-dione in Berry, Orchard, Savory, Brown, Citrus, Nut and Other Flavors

This chemical, which is often referred to as keto iso-phorone, is found very widely indeed in nature and invariably makes a positive contribution.

1,3,5-Undecatriene and 2-Methoxy-3-isobutylpyrazine—Galbanum Green Notes

Chemistry and application in flavor and fragrance

Natural Trimethylamine

From Natural Advantage, this flavor material assists the flavor profiles in pork and seafood applications.

Flavor Bites: 2-Methyl-4-propyl-1,3-oxathiane

Use in tropical, citrus, berry and other fruit flavors

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Natural Advantage's 2-Methyl-4-propyl-1,3-oxathiane

Ingredient Profile: 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine

Use in meat, seafood, vegetable and event chocolate flavors

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The Passion Fruit Core: 2-Methyl-4-propyl-1,3-oxathine

Chemistry and applications in fragrance and flavor

REMINDER: CSA Roundtable May 13

The next Chemical Sources Association Roundtable will take place May 13 at the Sheraton Newark Airport Hotel, Newark, New Jersey.

Odor Characteristics of Aliphatic Metameric C-13 Ketones, Alcohols and Their Derivatives

In natural environments, only the tridecanone isomer with the carbonyl group in position 2 has been found to exist. Tridecan-2-one occurs as a flavor component in many raw materials originating from plants or animals, and is produced in multi-step oxidative enzymatic transformations of fatty acids present in them.

Natural 2-Butyl-2-octenal

This flavor material from Alfrebro/Kerry occurs naturally in green tea

2-Acetyl-2-thiazole

Able to be added in fragrances and flavors, this material from Pyrazine Specialties is a dark yellow-orange-brown liquid to solid.

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The State of Citrus Oils, 2019-2020

The long-awaited return of a buyer’s market.

Three hundred ppm is a great level of addition for 2-phenyl 2-butenal in cocoa flavors.

Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors

Learn about the diverse range of applications for 2-phenyl 2-butenal.

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Natural Advantage's 2-Isopropyl-5-methyl-2-hexenal

This material occurs naturally in cocoa and has a very woody, chocolate aroma.

Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple

This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).

Kelli Heinz currently works as the vice president of marketing and industry affairs at Bell Flavors & Fragrances.

Kelli Heinz Appointed 2025-2026 Flavor Extract Manufacturers Association President

Heinz has over 20 years of experience in the flavor and fragrance industry and has been a member of FEMA since the early days of her career.

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