Search Perfumer & Flavorist

990 Results

Section: Flavor > Ingredients

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

pf_flavor_lead_81518

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.

PF1708_JM_coffeeflavor_425

Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.

pf_wright_lead_62519

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.

cocoa2

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.

pf_judy_lead_101718

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.

tea

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.

pf_wright_lead_72318

Flavor Bites: Menthone

In addition to a number of other chemicals with broadly related odors, menthone can raise many non-mint profiles out of the ordinary.

pf_flavor_lead-91818

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.

pf_wright_lead_52919

Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

PF1607_Wine_Bottles

Flavor Bites: Ethyl Lactate

While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.

PF1710_michalski_425

Organoleptic Characteristics of Flavor Materials: October 2017

This month's column features organoleptic discussions on chipotle pepper distillate, oak extract American, Black Korakundah tea extract and more.

pf_wright_lead_101718

Flavor Bites: 6-Methyl 5-hepten-2-ol

A recent FEMA GRAS addition, 6-methyl 5-hepten-2-ol is a complex ingredient that has a clear link to apple and lemon characters and a subtle floral background note.

oregano2

Organoleptic Characteristic of Flavor Materials: June 2016

This month's edition features organoleptic discussions on oregano oleoresin, chamomile extract organic #7016, marjoram oleoresin, cinnamyl benzoate and more.

pf_jud_lead_32619

Organoleptic Characteristics of Flavor Materials - April 2019

This month’s column features discussions on spike lavender oil organic, 3-methylthio-1-hexanol, piperonal natural and more.

Bell_logo_black2

2011's Top 10 Flavor Trends for Beverage, Sweet and Savory Applications

Bell Flavors & Fragrances predicts the big trends in flavors for 2011.

cottoncandy1

Flavor Bites: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.

Reflections of a Retired Flavorist Before He Forgets: Raspberry

More recently the trend towards “natural" and the loose interpretation of "natural" has modified the standard for raspberry flavor. For example, the original Firmenich flavor contained important ingredients not yet considered or available in a “natural” form. Also the green notes, of importance to natural raspberry flavor, were not in that original flavor. As of this writing, we have not seen a natural raspberry ketone, but if and when it arrives, the target for raspberry will once again change.

Page 1 of 55