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Section: Flavor > Ingredients

Organoleptic Characteristics of Flavor Materials: September 2005

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Allyl undecylenate, butyl butyryl lactate, butyl ethyl malonate and many more.

Organoleptic Characteristics of Flavor Materials: November December 2002

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Michalski, 2-Acetyl-3-Methyl Pyrazine, Cyclotene: Methyl Cyclopentenolone or Maple Lactone, Linalool Oxide (cis- and trans- Isomers) and more.

Organoleptic Characteristics of Flavor Materials: January February 2004

Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2-Methyl Tetrahydro Furan-3-one, Coffee Furanone, 2-Methyl-4-Propyl-1, 3-Oxathiane,Maracuya Compound, 3-Phenyl Propyl Propionate

Pro7ein Synthesis White Chocolate Peppermint. Photo: Nutrishop.

Nutrishop Releases Holiday Protein Powder Flavor

The protein powder's holiday flavor, White Chocolate Peppermint, is available for a limited-time.

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.

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Organoleptic Characteristics of Flavor Materials June 2018

This month’s column features discussions on cocoa shell extract, grapefruit oil CP, coffee oil natural and more.

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Organoleptic Characteristics of Flavor Materials January 2018

This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.

For flavor profiles that are specifically designed to replicate toasted cheese the level of tetramethyl pyrazine needs to be increased to around 100 ppm.

Tetramethyl Pyrazine in Meat, Brown and Nut Flavors

Independent flavorist John Wright offers possible applications for tetramethyl pyrazine.

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.

Fifty ppm is ideal for fresh tomato flavors, but the level can be doubled in flavors with a processed note.

Guaiacol in Savory, Brown, Nut, Fermented & Other Flavors

See how Guaiacol plays a lesser, but still important, part in a wide range of flavors that have some heated nuance within their profile.

2-Acetylthiazole at around 10 ppm, adds a subtle note to black tea flavors.

2-Acetylthiazole in Nut, Meat, Brown and Other Flavors

This chemical is strong and versatile, adding depth and authenticity to a range of different flavors.

Dimethyl disulfide is useful in all brown flavors but especially interesting in cocoa flavors.

Dimethyl Disulfide in Savory, Brown and Nut Flavors

The rather unpleasant and putrid profile of dimethyl disulfide can play an interesting role in quite a number of flavors, just not in raspberry.

Bacon flavors can be achieved with ten ppm of 2,6-dimethyl pyridine to give a burnt note.

Flavor Bites: 2,6-Dimethyl Pyridine in Savory, Nut, Brown and other Flavors

Learn about the diverse range of applications for 2, 6-dimethyl pyridine.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.

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Comax Flavors Bites Down on Nutrition and Performance Findings

As wellness and health is on the rise for consumers, Comax Flavors conducted a study on nutritional and performance products and released a list of findings under various categories.

Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.

trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors

A chemical that is very effective but is considered one of the most difficult to dose correctly.

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Organoleptic Characteristics of Flavor Materials November 2018

This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.

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Organoleptic Characteristics of Flavor Materials: April 2016

This month's article features organoleptic discussions on toasted mate, cocoa absolute, ethyl-2-methyl-3-pentenoate and more.

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