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Section: Flavor > Regulatory & Research

850x425-Judy

Organoleptic Characteristics of Flavor Materials

This month’s column features oraganoleptic discussions on barrel-aged oak, yuzu fluid extract, ginger infusion and more.

Japan OKs Two Flavor Materials

Isoquinoline and pyrrole in country's designation process

Tony Moore

Independent Flavorist Tony Moore Launches Collaborative Database of Flavor & Fragrance Materials

Along with Tony Moore's systems specialist partner, Paul Smiley, he has launched a free-to-use collaborative database of flavor and fragrance materials information at FlavScents.com.

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Organoleptic Characteristics of Flavor Materials: February 2016

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. This edition features discussions on honey distillate organic, saffron resinoid, anisyl acetate natural, osmanthus absolute and more.

EFSA Publishes Updated Information on Flavoring Materials

New evaluations of 88 flavoring materials

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Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

Setting priorities for safety evaluation of flavoring materials

A two-step procedure is proposed to establish priorities for the evaluation of flavoring substances. It is based on quantitative evaluation of their occurrence in food and a decision tree safety evaluation. This provides a mechanism by which a group of toxicologists and flavor and food technologists can classify all flavoring materials consumed in decreasing order of potential hazard as recommended by JECFA.

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Rapid Pathogen Testing for Your Flavor Materials

At Flavorcon 2018, learn which microbial test kits will be best suited for your company's flavor materials.

Organoleptic Characteristics of Flavor Materials: November December 2006

Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.

Organoleptic Characteristics of Flavor Materials: January February 2006

Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Cocoa nib extract, 4-hexene-3-one, Cognac Oil Replacer #1447 and more.

Searching the patent literature for flavor and fragrance materials

When searching the perfumery or flavor use of a chemical, novel or not, two places in each classification system should be searched: all organoleptic use class(es), and the chemical per se class. At a minimum, the search should cover the U.S. Classification system, the International Patent Classification, the standard chemical literature (e.g. Beilstein and Chemical Abstracts), and the standard literature of our industry: Bedoukian’s Perfumery and Flavoring Synthetics, Arctander’s Perfume and Flavor Chemicals (Aroma Chemicals) Vol. I and II, and the Fritzsche library bulletin.

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Building a Better Flavor Plant and Protecting Raw Materials

At Flavorcon 2018, Joe Macdonald, VP of global planning for IFF, and Rich DiBernardo, president of Initech Inc., will discuss the future of flavor manufacturing and how companies can build a better plant through streamlining.

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China Announces Planned Tariffs on Food and Flavor Materials

Following news of a potential tariff rate increase, China has announced tariffs on a set of U.S. essential oils and other flavor materials.

Consumption of flavoring materials as food ingredients and food additives

The basis of quantitative food identity is the consumption of unavoidable and harmless quantities of flavoring materials in the form of traditional foods. Therefore a comprehensive study is needed of the quantitative occurence of flavoring materials in all common foods, such as fruits, vegetable, meat, seafood, cereals, and spices.

Consumption Ratio and Food Predominance of Flavoring Materials-Second Cumulative Series

The consumption ratio is the ratio between the quantity of a flavoring material consumed as an ingredient of basic and traditional foods, and the quantity of that same flavoring material consumed as a component of added flavorings by the same population over the same period. The first series of consumption ratios of flavoring materials was published in 1983.

European Food Safety Authority Releases Test Findings on 62 Flavoring Materials

Out of the 62 materials, 58 chemicals were found safe

R&D Frontiers: Taste Receptor Research and the Discovery and Development of New Flavor Materials

Senomyx’s background in the biology of taste took shape in the 1990s with a group of founding academics and entrepreneurs, including Charles Zuker, a professor of biology at the University of California, San Diego.

Bell Flavors & Fragrances featured a rotaing menu featuring a pizza application. On June 4, they featured a Tunisian Date Pizza, formulated with its ingredients.

Finding a Way Forward: IFT19 Looks to the Future of Food and Flavor

As the food and flavor industries brace for uncertain times ahead, food and flavor professionals met at the 2019 Institute of Food Technologists conference to discuss possible solutions and plans for the future.

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