Search Perfumer & Flavorist

1,004 Results

Section: Flavor > Ingredients

Organoleptic Characteristics of Flavor Materials

Chamomile essence, cocoa essence, concentrated cucumber essence, concentrated lemongrass essence, concentrated rosemary essence, hibiscus concentrate and more

Organaleptic Characteristics of Flavor Materials: March April 2002

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Beeswax Absolute, Cardamom Oil, Lovage Essential Oil and more.

Organoleptic Characteristics of Flavor Materials: October 2005

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Clary sage oil, coffee extract, 2-ethyl-3,5(6)-dimethyl pyrazine and many more.

Natural Phenyl Ethyl Isovalerate

This Natural Advantage flavor material features peach, honey, green, honey and fruity notes.

Natural Ethyl Phenylacetate

A honeylike cocoa flavor material from Natural Advantage.

Flavor Ingredient Roundtable

The 2014 Chemical Sources Association Roundtable took place May 15 at the Doubletree Newark Airport in Newark, New Jersey. The event featured 30 flavor ingredient exhibitors, which meant that attendees were able to visit a maximum of 10 tables during the day.

pf_natural_lead_62618

Natural Advantage's beta-Damascone

This natural ingredient is described as having a green, woody, mint flavor and can be used in rose, tea and tobacco flavors.

pf_nat_lead_42919

Natural Advantage's Anisyl Formate

This sweet, fruity and vanillalike ingredient can be used in chocolate, honey, peach, tea and vanilla applications.

Three hundred ppm is a great level of addition for 2-phenyl 2-butenal in cocoa flavors.

Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors

Learn about the diverse range of applications for 2-phenyl 2-butenal.

GSB Launches New Green Tea Flavor Blends

GSB Flavor Creators has introduced a new set of shuffled green tea flavor blends: pomegranate, hibiscus and watermelon.

Butterscotch can make good use of furaneol, with usage levels ranging from 1,000 ppm to 3,000 ppm.

Furaneol in Brown, Nut & Other Flavors

The first half (covering furaneol in fruit flavors) can be found in Perfumer & Flavorist+'s February 2024 issue.

Christopher Cavero (right) and Umit Sedgi (left)

Phoenix Flavors & Fragrances Expands Team with Appointments in Manufacturing and Safety

Both Sedgi and Cavero will be based in Phoenix’s Norwood, New Jersey facility to support the company’s continued growth and innovation.

pf_tea_lead_12318

The Essence of Good RTD Tea: It’s All About the Flavor

Due to its convenience in its RTD form, as well as its natural ingredients and health benefits, tea’s growth is driving the beverage category.

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.

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.

pf_judy_lead_62519

Organoleptic Characteristics of Flavor Materials July 2019

This month’s column features discussions on maté absolute, methyl ketone mix, ethyl-5-hydroxydecanoate, benzoin siam resinoid and more.

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.

caramel4

Flavor Bites: 5-Methyl Furfural

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.

Page 1 of 56