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21 Results

Section: Flavor > Ingredients

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Organoleptic Characteristics of Flavor Materials - June 2019

This month’s column features discussions on red mandarin oil, 2,5-dimethylpyrazine, wormwood extract and more.

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Organoleptic Characteristics of Flavor Materials October 2018

This month’s column features discussions on blood orange essence oil, Timur pepper pure JE CO2 extract, tea tree oil, trans-5-octenal (pomelo aldehyde) and more.

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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.

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Organoleptic Characteristics of Flavor Materials - January 2019

This month’s column features discussions on elder flower, black currant bud, 2-methyl-3-furanthiol and more.

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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.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on carrot heart oil, cucumber pure extract, blood orange oil sanguinello and more.

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Advanced Biotech's Red Grapefruit Essence Natural

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Mane's Organic vanilla pure jungle essence

Strawberry Essence 983547

An ingredient from Firmenich's natural business unit's aqueous extracts range.

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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.

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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.

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.

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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.

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.

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Fresh Vanilla Scents With Mane's Vanilla Pure Jungle Essence

Obtained through supercritical gas extraction, the raw material captures the aspects of fresh ripe vanilla with an added spicy background.

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Symrise Releases Line of Citrus Essence Oil Replacers

Symrise’s citrus essence oil replacers come at a time of increased market volatility for the citrus market.

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Mane's Vanilla Oil Pure Jungle Essence M_0065402

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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.

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