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Section: Flavor > Ingredients

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.

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Symrise Launches a New Range—and It’s Totally Nuts

The eleven taste directions in “Totally Nuts” include hazelnut, pistachio and peanut, calibrated to complement chocolates and baked goods; the range encompasses a portfolio of taste solutions in a host of variations, from fresh to roasted.

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.

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.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Chickory Extract, Rooibos Extract and more.

Organoleptic Characteristics of Flavor Materials: November December 2003

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2-Furyl Methyl Ketone (Acetyl Furan), 2-Nonanone (Methyl Heptyl Ketone), 2-Pentanone (Methyl Propyl Ketone) and more

This month’s column features discussions on peppermint extract, spearmint oil native, Chinese ginger extract and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on peppermint extract, spearmint oil native, Chinese ginger extract and more.

Natural S-furfuryl thioacetate

From Taste Advantage, this flavor material is helpful in meat and nut applications.

Ingredient Profile: 2,4,6-Triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine

Use in meat, seafood, vegetable and event chocolate flavors

Penta May

Penta International Corp.'s 2-Acetyl Pyridine Natural Neat

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.

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MilliporeSigma's 5-Methyl-2-phenyl-2-hexenal, mixture of isomers, natural, ≥96%, FG

This certified food grade, halal and kosher ingredient is useful in roasted nut, mocha and potato flavors.

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

Flavor Bites: 2-Acetyl Pyrazine

Use in brown, vegetable, tropical and other flavors

Natural 5-Methyl-2-phenylhex-2-enal

Naturally occuring in foods such as cocoa, malt and roasted peanuts, this Natural Advantage materials offers rich, brown and cocoa bean flavors.

Tetrahydrothiophen-3-one 4,5-dihydro-3(2H)thiophenone

Offered by Treatt, this is a colorless to pale yellow liquid with a roasted meat, butter and cooked garlic clam odor and flavor profile.

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Natural Advantage's Natural 5-Methyl-2-Phenyl-2-Hexenal (Cocoal)

Occuring naturally in cocoa, malt and potato chips and peanuts, this ingredient can be used to deepen chocolate, coffee, hone and roasted nut flavors.

Fried onion flavors are similar to fried garlic flavors, but a little more restrained. One hundred ppm works well.

trans-2-Dodecenal in Savory, Citrus, Fruit, Dairy & Other Flavors

A jack of all trades, trans-2-dodecenal works in a number of roles by itself as well as with a partner.

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