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Type: Article

Section: Flavor > Savory Applications

In the brown flavor category the cost issues of dairy resurface in a more moderate form—1,000 ppm level is also great in caramel and toffee profiles.

delta-Dodecalactone in Dairy, Fruit, Savory, Brown & Other Flavors

John Wright shares how delta-dodecalactone is more versatile than a flavorist may expect.

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

Use in meat, seafood, vegetable and event chocolate flavors

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

Truffle flavors are all too often very simplistic. This ingredient, at 100 ppm, adds welcome complexity.

Pentane-2,3-dione in Savory, Brown, Dairy, Fruit & Other Flavors

This characteristic can be advantageous in savory and brown flavors, see for yourself.

Dana Daneker Gasiorowski, creative director, cross category North America, principal flavorist, IFF

Flavorist Dana Daneker Gasiorowski Embraces Curiosity in her Work

Gasiorowski approaches her flavor applications with an open mind and encourages budding flavorists to think outside the box.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

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.

2,6-Dimethoxyphenol

Use in savory, brown and nut flavors, as well as alcoholic drinks

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Flavor Bites: Dimethyl trisulfide

The profile of the dimethyl sulfide series of chemicals changes with increasing molecular weight, ranging from jammy to meaty. Additionally, there are dramatic variations in strengths, which can be used in vegetable, savory and dairy flavors.

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IFF Demos Natural Beef Flavors

Culinary benchmarks yield regionally specific flavor creation.

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Forward Thinking: Top Dawg

The humanization of pet care is a driving force behind pet food innovation, with an emphasis on dogs.

Bloomberg reported in April of last year that Madagascar’s key vanilla-growing region has been hit with intense cyclones, stripping the pods from their vines.

Due to Supply Chain Constraints…

The time for creative supply chain solutions is now.

2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine

Application in meat, fish and seafood, and other savory flavors

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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.

Nielsen documented that pet food e-commerce soared 77% year-on-year in March 2020, with pet products now the fifth-largest purchase category for Amazon Prime users.

Key Considerations for the Pet Market During Covid-19

The pandemic has seen more adoptions, more time spent with pets and more spending on their food and treats. This article details the key figures and categories worth paying attention to in pet food throughout and post COVID-19.

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

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Discover Givaudan’s top aroma molecules for impactful flavour creation

Ready to unlock bold flavour? Elevate a wide range of formulations with high-intensity specialities! Download our catalogue to explore leading aroma molecules from our Barneveld Flavour Ingredient Centre of Excellence today!

Levels of addition for beer flavors can range from 100 to 1,000 ppm

Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors

Learn about the diverse range of applications for ethyl octanoate.

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