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Section: Flavor > Ingredients

Organoleptic Characteristics of Flavor Materials: Nov 2014

Elderflower absolute, orange oil Spain, laurel leaf oil and mimosa absolute, French FLG.

Organoleptic Characteristics of Flavor Materials

This edition features Chamomile flowers, dandelion root, gentian root, guarana, raisin, rhubarb root 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

Aji amarillo is a pepper grown in South America and is a staple ingredient in Peruvian cuisine.

McCormick Releases Flavor Forecast 25th Edition, Announces Flavor of the Year

The flavor producer announced aji amarillo as the 2025 flavor of the year.

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.

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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.

This ingredient is extremely effective in honey flavors and works well in all different floral categories. Three hundred ppm is generally a decent starting point.

2,6,6-Trimethyl cyclohex-2-ene-1,4-dione in Berry, Orchard, Savory, Brown, Citrus, Nut and Other Flavors

This chemical, which is often referred to as keto iso-phorone, is found very widely indeed in nature and invariably makes a positive contribution.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on vanillin, coffee, elderflower, orange heart and cayenne pepper more.

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Organoleptic Characteristics of Flavor Materials September 2018

This month’s column features discussions on chamomile oil blue, rose absolute, seaweed absolute, cuminaldehyde, ethyl-3-methyl 2-oxo-pentanoate and more.

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Organoleptic Characteristics of Flavor Materials: July 2017

This month’s column features discussions on black tea, veratraldehyde natural, boronia special absolute, ginger CO2 extract and more.

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Organoleptic Characteristics of Flavor Materials: October 2017

This month's column features organoleptic discussions on chipotle pepper distillate, oak extract American, Black Korakundah tea extract and more.

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Organoleptic Characteristics of Flavor Materials- November 2019

This month’s column features discussions on inca berry, habanero pepper essence, 2-butyl-2-octenal and more.

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Organoleptic Characteristics of Flavor Materials August 2018

This month’s column features discussions on cubeb oil, carvacrol natural, juniperberry oil, isoamyl salicylate natural and more

FlavorSum CEO Brian Briggs.

National Flavors, B&D Flavours & GSB Flavor Creators Become FlavorSum

FlavorSum is comprised of three solutions brands focused on sourcing and customer service. (Pictured: FlavorSum CEO Brian Briggs)

Holiday flavors and spicier notes are more prominent during the Fall and Winter when people seek a sense of coziness and comfort as the days become shorter, according to FlavorSum's guide.

FlavorSum Releases 2025 Seasonal Flavor Guide

The guide offers an overview of seasonal flavor trends across spring, summer, fall and winter in various food and beverage categories.

Formulators can incorporate selected descriptors into a sample request, project brief, or collaborative session for FlavorSum certified chemists to use when choosing or designing a custom flavor solution.

FlavorSum Debuts 'Choose Your Flavor Adventure' Platform

The platform has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

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