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Type: Article

Section: Flavor > Sweet Applications

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

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Cheese Acids

Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

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Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

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.

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.

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.

Molecule of the Month: 2,3-Pentanedione

Chemistry and application in butter and dairy, fruit, and roasted 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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Industry Snapshot: Vanilla 2009 Conference Day 2

Day 2 presentations: Genomic solutions, biological controls, the hazards of monoculture and more.

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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.

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.

Last year, T. Hasegawa achieved the highest globally consolidated sales in the company’s history.

T. Hasegawa 2024 Leaders & Newsmakers

T. Hasegawa explains how it achieved the highest globally consolidated sales in the company’s history.

Sensient seeks to be forward-thinking in sustainability practices at every level and is committed to the principles of sound environmental stewardship.

Sensient Technologies 2024 Leaders & Newsmakers

Sensient Technologies, Paul Manning, chair of the Board, president, and chief executive officer discusses the company's sustainability strategy and a focus on innovation to exceed customers’ expectations.

Flavor Chocolate Trends from 2007

Mintel investigates the top flavors for chocolate products released in 2007, including strawberry, almond, hazelnut, caramel and peanut butter

The Symrise Group generated sales of € 4,730 million in the 2023 fiscal year, an increase of 2.4 % in the reporting currency.

Symrise 2024 Leaders & Newsmakers

Symrise CEO Jean-Yves Parisot, Ph.D., shares insight into the impressive number of acquisitions and investments of the company in the last 12 months as well as technical advancements made across segments.

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January 2018 Product Roundup: Dairy Innovations

In this new feature to the Perfumer & Flavorist magazine, we provide inspiration for flavor and fragrance creations with materials and products from leading F&F companies.

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.

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