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Type: Article

Section: Flavor > Savory Applications

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Analysis: Twice-cooked Chip Aroma Yields Bitter Cocoa and Floral Notes

The beloved smell of British chips may be attributed to aroma facets such as butterscotch, cocoa, onion, cheese and even ironing board, according to a research.

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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.

Several of this month’s ingredients have potential for application in alcoholic beverages and alcohol-inspired flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on juniper berry oil, saffron resinoid, white thyme oil and more.

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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.

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Discover Givaudan’s top aroma molecules for impactful flavour creation

Ready to unlock bold flavor? 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!

The nutty aspect of 3-octen-2-one reinforces an attractive aspect of the peach skin character.

3-Octen-2-one in Nut, Savory, Fruit, Brown & Other Flavors

See how 3-octen-2-one can be used successfully in a very wide range of flavors way beyond the obvious nut category.

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.

In cherry flavors, butyl acetate plays a secondary role, and levels range from 30 ppm to 100 ppm.

Butyl Acetate in Fruit & Non-Fruit Flavors

This ester is very effective when used in combination with iso-amyl acetate in a wide range of flavors.

The European-based panel sampled flavor ingredients from Bedoukian Research.

Flavor Reports: EU Edition (April 25)

Our European panel of flavorists assess the taste and odor characteristics of flavor ingredients from spilanthol to lavender aldehyde.

Three hundred ppm is a great level of addition for 2-phenyl 2-butenal in cocoa flavors.

Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors

Learn about the diverse range of applications for 2-phenyl 2-butenal.

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.

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.

Our United States-based panel analyzed flavor ingredients such as 2-phenoxyethanol, Galangal root oil and 4-ethyloctanal.

Flavor Reports: US Edition (July 25)

Our United States-based panel analyzed flavor ingredients such as 2-phenoxyethanol, Galangal root oil and 4-ethyloctanal.

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Flavor Bites: 5-Methyl Furfural

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.

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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.

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Flavor Bites: iso-Butyric Acid

Exhibiting a complex character, iso-butyric acid is effective in a wide range of fruit and non-fruit flavors, particularly those outside of the dairy category.

Bacon flavors can be achieved with ten ppm of 2,6-dimethyl pyridine to give a burnt note.

Flavor Bites: 2,6-Dimethyl Pyridine in Savory, Nut, Brown and other Flavors

Learn about the diverse range of applications for 2, 6-dimethyl pyridine.

Bell Flavor & Fragrances principal flavorist, Cyndie Lipka teamed up with certified flavorist Michael Morrison to moderate the second session of Flavorcon 2024's Master Class.

Flavor Reports Flavorcon 2024 Master Class Edition

The impressions gathered are from attendees at the Master Class moderated by principal flavorist Cyndie Lipka and flavorist Michael Morrison.

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