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Section: Flavor > Savory Applications

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

Use in meat, seafood, vegetable and event chocolate flavors

Tetrahydrothiophen-3-one 4,5-dihydro-3(2H)thiophenone

Offered by Treatt, this is a colorless to pale yellow liquid with a roasted meat, butter and cooked garlic clam odor and flavor profile.

Flavor Bites: 4-(Methylthio)butan-1-ol in Savory, Berry, Tropical Fruit, Dairy, and Other Flavors

Learn about the diverse range of applications for 4-(methylthio)butan-1-ol.

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

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

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Flavor Bites: Ethyl 3-methyl 2-oxo-pentanoate

Providing a unique profile of nutty and fruity notes, ethyl 3-methyl 2-oxo-pentanoate is capable of adding a nuance to nut, brown, savory, fruit and other flavors.

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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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Natural Advantage's Bis(2-Methyl-3-furyl) disulfide

This material occurs naturally in cooked beef and tea. It can be described as bloody, seared beef, pork, and chicken with sauerkraut and onion nuances that give it a full meat flavor.

Methyl 3-Methylthiopropionate Natural Advantage www.natadv.com Methyl 3-methylthiopropionate (FEMA# 2720) is a versatile product, which occurs naturally in pineapple and wine. At high concentrations, this material exhibits onion and garlic flavors and at lower dilutions it tastes like cooked pineapple. This product can also be used to enhance sweetness; it can make 5% sugar water taste like 7.5% sugar water at 5 ppm. This material is EU and U.S. natural, kosher, vegetarian and non-GMO.

Natural Advantage's Methyl 3-Methylthiopropionate

Methyl 3-methylthiopropionate is a versatile product that is EU and U.S. natural, kosher, vegetarian and non-GMO.

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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.

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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MilliporeSigma's L-Cysteine methyl ester hydrochloride, ≥95%

This FEMA ingredient can be used to create a variety of savory, brown, cocoa and chocolate flavors.

Sensient Announces Q4 and Record Full Year 2008 Results

Sensient Technologies has announced its fourth quarter and full-year 2008 results, reporting record revenue, operating income and earnings.

The report is designed to shed light on which food and beverage trends will resonate with shoppers helping brands foster seasonal excitement or frame strategic plans.

FlavorSum Announces 4 Theme Predictions in Taste for 2025

The report is designed to shed light on which food and beverage trends will resonate with shoppers helping brands foster seasonal excitement or frame strategic plans.

Aji amarillo is a pepper grown in South America and is a staple ingredient in Peruvian cuisine.

McCormick Releases Flavor Forecast 25th Edition, Announces Flavor of the Year

The flavor producer announced aji amarillo as the 2025 flavor of the year.

Senomyx Q1 2009

Revenue down, drop in research funding expected.

the US-based panel sampled ten ingredients used in flavor applications.

Flavor Reports: US Edition (May 25)

Our United States panel of flavorists sampled ingredients such as isobutyl propionate, isobutyl caproate and more.

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.

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.

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