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Section: Flavor > Ingredients
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Back to its Roots: Ginger Flavor & Trends
Used in culinary and medicinal applications for centuries, ginger has found an audience with contemporary consumers, who search for sophisticated and functional flavors in beverages and even pet food.
Nov 30th, 2018
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Organoleptic Characteristics of Flavor Materials - March 2019
This month’s column features discussions on bitter orange essence oil, cassia oil Vietnam, 2,6-dimethyl-5-hepten-1-ol natural, coffee isolate and more.
Feb 28th, 2019
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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
photo credit: www.qsbg.org
Patent Pick: Black Ginger Extract
Patent Picks are chosen by the editors from publicly available sources. Today's pick relates to fat or oil from black ginger and a method for producing it.
Nov 23rd, 2015
The Ginger Trail is said to take a closer look at the differences between dry ginger and fresh ginger, shedding light on their unique characteristics and taste profiles.
Lionel Hitchen Introduces Ginger Trail Portfolio
The Ginger Trail is said to take a closer look at the differences between dry ginger and fresh ginger, shedding light on their unique characteristics and taste profiles.
Oct 3rd, 2023
Exhibitors and attendees alike safely gathered at the Marriott Anaheim Convention Center to sip, sniff and reconnect.
Recap of CSA/NAFFS West Coast Flavor Industry Forum 2021
Exhibitors and attendees alike safely gathered at the Marriott Anaheim Convention Center to sip, sniff and reconnect.
Aug 26th, 2021
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Raw Material of the Week: Burning Ginger CO2 Extract
Some like it spicy, while others like it sweet. Ginger can come in many flavorful forms and Robertet now offers a new ingredient to meet the growing demand of ginger.
Aug 16th, 2017
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Following the Spice Trail: Ginger
Ginger is one of the world’s most popular spices. Its usage is wide and varied, ranging from a culinary flavoring for both sweet and savory foods and beverages to a medicinal agent for numerous ailments. Here, Daemmon Reeve of Treatt plc examines the origins, cultivation and usage of this odd, knobby plant* and reviews its role as an essential oil for the flavor and fragrance industry.
Nov 11th, 2008
The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.
Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More
Discover the possible applications for a list of new materials evaluated by our panel.
Mar 31st, 2023
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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
The quality of Valencia orange peel oil as related to rootstock
The aldehyde and ester content of citrus oils have long been considered important indicators of flavor and aroma, and rootstocks can have an influence on this important quality of an orange oil. However, the limited amount of data accumulated regarding the influence of rootstock on oil quality and yield indicate the need for further study and research to include other varieties and rootstocks of citrus.
Apr 22nd, 2016
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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
The company's Zooming technology is intended to elevate the consumer experience by delivering quality aroma and taste.
ZoomEssence Announces Three New Patents
The company's intellectual property portfolio includes encapsulation technology intended to deliver high-quality aroma and taste to products.
Feb 10th, 2025
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