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9 Results
Type: Article
Section: Flavor > Savory Applications
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Chocarom Pyrazine
A pyrazine for flavors and fragrances. Pyrazines are materials obtained in Maillard reactions as by-products of the browning reaction of sugars and proteins or amino acids. These reactions occur during roasting, cooking, baking, and so forth of different food products.
Dec 25th, 2008
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Flavor Bites: 2-Ethyl 3-Methyl Pyrazine
This chemical combines outstanding strength, a profile pleasantly free from off-notes, and a little more heat stability than the more commonly used series of dimethyl pyrazines.
Nov 21st, 2017
cis-3-Hexenyl hexanoate has a distinct tropical tinge that fits perfectly in that unusually wide category of fruit flavors.
Flavor Bites: cis-3-Hexenyl hexanoate
Learn about the diverse range of applications for cis-3-hexenyl hexanoate.
Aug 1st, 2025
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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.
Jun 6th, 2018
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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.
Oct 25th, 2018
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Organoleptic Characteristics of Flavor Materials - December 2018
This month’s column features discussions on fenugreek absolute, orris resinoid, cis-6-nonenal and more.
Nov 30th, 2018
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Organoleptic Characteristics of Flavor Materials
This month's column from Judith Michalski features organoleptic discussions on coffee absolute, wormwood oil American, hexyl isobutyrate natural and more.
Oct 20th, 2017
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Flavor Bites: γ-Nonalactone
If it is not found in coconuts, γ-nonalactone is actually found in an unusually wide variety of other natural foods and offers a bright, aggressive and unique note to flavors.
Jan 27th, 2017
The panel of flavorists compared isomers of various ingredients.
Flavor Reports: US Edition (March 25)
From geranyl acetate to cis-5-octenal, our panel of flavorists assesses the taste and odor characteristics of flavor ingredients.
Mar 1st, 2025
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