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Section: Flavor > Ingredients

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Flavor Bites: iso-Butyric Acid

Exhibiting a complex character, iso-butyric acid is effective in a wide range of fruit and non-fruit flavors, particularly those outside of the dairy category.

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of: Cinnamon Bark Oil, Furfuryl Mercaptan and Guaiacol.

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.

Aldehyde Generators for Flavors

The quest to deliver unstable aldehydes to food systems by the use of generators is being realized. With the proper generator, flavors can be created for use under conditions traditionally unfavorable to aldehydes, As in other derived systems it appears best to employ nature as a model and to design generators in the same way that nature produces flavors.

PF1708_JW_honey425

Flavor Bites: Ethyl phenyl acetate

Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.

Caproic Acid

Sourced in Southeast Asia, this Acme-Hardesty Co. material has many dairy applications among its uses.

Unsaturated Aliphatic Acids

Chemistry and application in flavor

Flavor Bites: Octanoic Acid

Characterized by a cheesy aroma, this ingredient pairs seamlessly with a variety of non-dairy flavors.

Flavor Bites: 2-Phenylacetic Acid

Fruit, nut, savory, alcoholic and other flavor uses.

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Bedoukian Research's 9-Decenoic Acid

9-decenoic acid enhances waxy notes in cheese flavors and is an ideal addition to butter flavors, in addition to other nuances and dairy flavors.

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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.

T2-Hexenoic Acid

From Fontarome, this kosher flavor material can be used in a variety of applications.

Flavor Bites: 2-Methyl Butyric Acid

Use in berry, fruit, brown, fermented and savory flavors

Flavor Bites: cis-3-Hexenoic Acid

Application in berry, fruit and other flavors.

Natural Advantage April Pf

Natural Advantage, LLC's Hexyl Cinnamic Acid

The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.

Afyren Launches Flavyren Portfolio of Carboxylic Acids

The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.

Penta July

Penta International Corp.'s Cis-3-Hexenoic Acid Synthetic & Natural

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