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Section: Flavor > Ingredients

Organoleptic Characteristics of Flavor Materials: CSA Round Table

Odor and taste characteristics and possible applications of grapefruit sulfur isolate natural and organic, soft ginger extract Chinese alcoholic extract and more.

Organoleptic Characteristics of Flavor Materials: November December 2001

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 3-Methyl-2-Butenal, Iso Fragarone 030, 4-Hydroxy-5-Methyl-3(2H)-Furanone, Chickory Furanone Natural, Tolu Balsam Resin Natural

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Sensient Presents Natural Flavor Collections

Taking after consumer demand for natural materials, Sensient Flavors has announced its All Natural Flavor Collection, a series of flavor materials divide by type.

Herbs will benefit from para-cymene such as thyme, rosemary, oregano, dill/pickle, pepper, sage, savory, bay leaf or a taco seasoning blend.

Flavorist Panel Evaluates δ-3-Carene, Bergamot Oil, 3-Methyl-2,4-nonandione and More

The flavorist panel assigned possible applications for a slew of new materials for the May 2023 issue.

Low levels of davana oil opened Cyndie Lipka’s eyes to new options such as tea (black, oolong and red), tamarind, wine, dark chocolate, brown sugar, Szechuan and ancho pepper, Worcestershire and tomato.

Flavorist Panel Evaluates 9-Decenal, Davana Oil, Mate Absolute and More Materials

The panel also evaluates Phenethyl Acetate, 1,3E,5Z-Undecatriene, Ethyl Phenylacetate, d-Cadinene, Sesame CO2 Extract and Blackberry KIInote.

Green bell pepper, mushroom, celery, and potato/potato chip among others came up as options for cis-3-hexenal.

Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials

Cyndie Lipka's panel discusses possible applications for a lineup of materials.

In this month’s column, we evaluate ingredients from Van Aroma, a company founded in 2006 and based in Bogor in Indonesia, specialized in essential oils and other natural extracts.

Flavor Reports: British Society of Flavourists Inaugural Column

This month’s column features odor and taste notes on ingredients such as patchouli terpenes, dihydroeugenol and more.

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Organoleptic Characteristics of Flavor Materials: September 2016

This month's column features organoleptic discussions of white china tea distillate, mushroom distillate, rose distillate organic, boronia absolute Tasmanian and more.

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.

Flavorcon 2023 Master Class moderator and Flavor Reports columnist Cyndie Lipka.

Oqema, Berje, Avant, Excellentia, Bedoukian and Millipore Sigma Flavor Materials Evaluated

Take a look at flavorists' notes on petitgrian oil, phellandrene, ex. dives, phenethyl acetate and more.

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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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Organoleptic Characteristics of Flavor Materials November 2018

This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.

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Organoleptic Characteristics of Flavor Materials September 2018

This month’s column features discussions on chamomile oil blue, rose absolute, seaweed absolute, cuminaldehyde, ethyl-3-methyl 2-oxo-pentanoate and more.

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Organoleptic Characteristics of Flavor Materials: July 2017

This month’s column features discussions on black tea, veratraldehyde natural, boronia special absolute, ginger CO2 extract and more.

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Flavor Bites: Hexyl butyrate and Hexanoate

Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.

Peanut kiiNote might be worth looking at for fried flavors, and roasted garlic, onion or roast beef.

Flavorist Panel Evaluates cis-4-Heptenal, Peanut kiiNote, cis-3-Hexenyl Acetate and Other Materials

Principal flavorist Cyndie Lipka's panel evaluates 10 materials

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Organoleptic Characteristics of Flavor Materials August 2018

This month’s column features discussions on cubeb oil, carvacrol natural, juniperberry oil, isoamyl salicylate natural and more

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Organoleptic Characteristics of Flavor Materials: April 2016

This month's article features organoleptic discussions on toasted mate, cocoa absolute, ethyl-2-methyl-3-pentenoate and more.

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