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108 Results

Type: Article

Section: Flavor > Pharmaceuticals

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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Authentication of a Flavoring Substance: The Vanillin Case

As vanilla remains a popular taste and scent around the world, the global vanillin market is responding to increasing demands for naturals, while also addressing regulatory and adulteration issues.

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Organoleptic Characteristics of Flavor Materials - May 2019

This month’s column features discussions on cognac oil white, dimethyl sulfoxide, trimethyl pyrazine, 2-ethyl-6-methylpyrazine and more.

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Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

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Breaking the Bitterness Boundary

In this literature review, we look at ways to break past bitterness and some of the latest research in understanding the sensory phenomenon.

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Forward Thinking: Haste Makes Waste

Consumers’ growing concerns, sustainably sourced ingredients, water reduction, green packaging, recycling and upcycling are all driving sustainable innovation in consumer packaged goods.

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Flavor Bites: trans-2, cis-6 Nonadienal

With a powerful green, cucumber aroma, trans-2, cis-6 nonadienal can add a fresh character to a range of flavor applications.

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There’s Chemistry in Them Chili Peppers!

This article describes the chemistry behind the flavor, aroma, and pungency of chili peppers to assist in flavor creation.

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Organoleptic Characteristics of Flavor Materials - April 2019

This month’s column features discussions on spike lavender oil organic, 3-methylthio-1-hexanol, piperonal natural and more.

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Editor's Note: Nature’s Sensory Bounty

One of the most valuable aspects of the F&F industry is its close proximity to the natural world and the hands that cultivate, distill and formulate its essences. How are you telling these stories to the world?

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Bio-Based Butanol as a Solvent for Essential Oil Extractions

The authors outline the differences seen in butanol, ethanol, water and hexane extractions for lavender and mint (including volatile and organoleptic analyses).

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Authentication of Natural Peppermint Oil

This article explores the application of carbon-14 testing as a method to authenticate naturally sourced peppermint oil and screen for adulteration.

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The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles

As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.

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Organoleptic Characteristics of Flavor Materials - March 2019

This month’s column features discussions on bitter orange essence oil, cassia oil Vietnam, 2,6-dimethyl-5-hepten-1-ol natural, coffee isolate and more.

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Flavor Bites: Geranyl acetate

Containing a dominant rose note underlaid with fruity nuances, geranyl acetate is ideal for a range of floral, citrus, tropical fruit, berry and other flavor applications.

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Editor's Note: The Art of Natural

This issue, we feature a few articles on the latest research in naturals, from extraction to authentication. We also explore the roles that microorganism and thermal processing play in dairy flavors and how these enzymes can be used to develop tasty vegan flavors

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The Buzz Behind CBD

Derived from hemp, cannabidiol (CBD), is a growing segment within the cannabis category known for its wellness claims in food, beverages and cosmetics, but it’s not without its legal implications in an evolving regulatory landscape

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A New Scent Culture

Taking a leaf from coffee shops’ direct sale of sustainable beans, and following on from fragrance consumers’ interest in material origin and DIY blending, imagine the next wave of niche perfumery.

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