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Section: Flavor > Ingredients

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Organoleptic Characteristics of Flavor Materials - August 2019

This month’s column features discussions on verbena Morocco oil, rosemary oil, coffee arabica absolute, beeswax absolute and more.

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.

The woody and earthy aspect of mushroom absolute would fit nicely in savory and reaction flavors or for use in roasted vegetables including corn, potato and green bell pepper for leathery background notes.

Flavorist Panel Evaluates Eucalyptol, e,z-2,6-Nonanediol, (-)-a-Bisabolol and Other Materials

Dig into the August 2023 Flavor Reports panel notes moderated by Cyndie Lipka.

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Flavor Bites: Zingerone

Raspberry ketone is found in various levels ranging from around 10 ppb up to about 4 ppm and has a specifically raspberry aroma with subtle balsamic nuances. Combined with zingerone, it creates a synergistic effect that allows for more modest levels of raspberry ketone.

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Symrise AG's Isopulegol Fraction ex Eucalyptus Oil

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Beyond the Smoke: Cannabis Flavoring in 2018

Despite the controversy, the cannabis industry is a force to be reckoned with, especially in the realm of flavoring.

Yunnan: Production Trends with Special Reference to Geranium, Medicinal Eucalyptus and Citronella

Yunnan Province is one the least economically developed areas of China and is located in the far west, sharing borders with Burma Laos and Vietnam. It is a major source of a number of essential oils, including geranium, medicinal eucalyptus, citronella and wintergreen, for which Yunnan holds a major share of the international market.

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

Eucalyptol

Eucalyptol shares with eugenol the rare distinction of being one of two large-volume aroma chemicals whose supply is totally natural.

FlavorSum CEO Brian Briggs.

National Flavors, B&D Flavours & GSB Flavor Creators Become FlavorSum

FlavorSum is comprised of three solutions brands focused on sourcing and customer service. (Pictured: FlavorSum CEO Brian Briggs)

Holiday flavors and spicier notes are more prominent during the Fall and Winter when people seek a sense of coziness and comfort as the days become shorter, according to FlavorSum's guide.

FlavorSum Releases 2025 Seasonal Flavor Guide

The guide offers an overview of seasonal flavor trends across spring, summer, fall and winter in various food and beverage categories.

Formulators can incorporate selected descriptors into a sample request, project brief, or collaborative session for FlavorSum certified chemists to use when choosing or designing a custom flavor solution.

FlavorSum Debuts 'Choose Your Flavor Adventure' Platform

The platform has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

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Sensient Flavors & Extracts' Flavors

The acquisition will strengthen FlavorSum’s solutions resources for small, mid-sized and emerging food and beverage companies.

FlavorSum Acquires Whittle & Mutch

The acquisition will strengthen FlavorSum’s solutions resources for small, mid-sized and emerging food and beverage companies.

Developments in Flavors and Flavorings

Developments in flavors. A comparison of flavorings currently available with those being offered a decade ago show enormous advances in flavor profiles. Over the years there has been a significant move towards more ‘true to nature’ products and also the introduction of many new flavorings based on unusual natural materials. There will continue to be a large demand for the traditional flavors, but as the food industry tries to stimulate new interest, particularly in convenience foods, there will be an even greater need for new flavoring experiences.

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FlavorHealth Launches at IFT 2016

The new specialty flavor company for natural solutions addressing health and wellness was launched at the Institute of Food Technologists Annual meeting and Food Expo in July.

“Our vision with this website is to provide a comprehensive understanding of the scientific principles behind flavor development and showcase how our R&D team employs science and technology to improve the taste of foods and beverages,” said Doug Resh, director of commercial marketing at T. Hasegawa USA.

T. Hasegawa USA Debuts FlavorModulation.com

The website is designed to be a resource for flavor professionals to understand the finer points of flavor enhancement.

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