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Section: Flavor > Ingredients
Raspberry Ketone
It has a berry, sweet, woody odor; a raspberry, ripe, jammy, seedy character; and a fruity, berry, raspberry and blueberry flavor with seedy, cotton candy nuances.
Oct 8th, 2012
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.
Feb 1st, 2025
tobacco
Organoleptic Characteristics of Flavor Materials December 2016
This month's column features organoleptic discussions on unroasted St. Johns Bread extract organic #7023, honey distillate organic, tagetes essence, 2-methyl-4-phenyl-2-butyl isobutyrate and more.
Dec 2nd, 2016
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OQEMA's Raspberry ketone
Apr 27th, 2021
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Organoleptic Characteristics of Flavor Materials- November 2019
This month’s column features discussions on inca berry, habanero pepper essence, 2-butyl-2-octenal and more.
Nov 7th, 2019
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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.
Jul 28th, 2017
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Organoleptic Characteristics of Flavor Materials - February 2019
This month’s column features discussions on tangerine essence oil, 2-octyl-2-dodecenal, 2-hexyl-2-decenal, lime essence oil and more.
Jan 28th, 2019
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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.
Aug 27th, 2018
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Organoleptic Characteristics of Flavor Materials March 2018
This month’s column features discussions on Timur pepper oil, cinnamon bark oil, orris liquid extract, 2-Methoxy-4-vinylphenol natural and more.
Feb 20th, 2018
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Organoleptic Characteristics of Flavor Materials February 2018
This month’s column features discussions on oak concentrate, spearmint absolute, natural y-octalactone, natural nonalactone, 3-mercapto-3-methyl-1-butanol and more.
Jan 23rd, 2018
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.
Apr 6th, 2016
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Advanced Biotech's Red Grapefruit Essence Natural
Dec 10th, 2019
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Mane's Organic vanilla pure jungle essence
Oct 1st, 2021
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ZoomEssence Awarded Zooming Patent
The patent is the company’s fifth relating to its low-temperature powder drying technology, expanding its application.
Aug 9th, 2018
Strawberry Essence 983547
An ingredient from Firmenich's natural business unit's aqueous extracts range.
Dec 5th, 2011
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Journey to the Essence: Interview with Mane
New extraction processes paired with innovative botanical research is what keeps MANE moving forward in the world of naturals. We sit down with MANE’s team to discuss how sustainability, biotechnology and consumer insights play a role in the company’s pursuit of natural in flavors and fragrances.
Jul 27th, 2017
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Mane's Lavandin Pure Jungle Essence
Created with supercritical technology, this ingredient can add fresh top notes to fragrance application or a nice floral twist to foods and beverages.
Jul 30th, 2019
Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.
Extracting the Essence: Comparing Vanilla and Cocoa Processes
Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.
May 27th, 2017
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