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Type: Article

Section: Flavor > Sweet Applications

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.

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.

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Flavor Bites: Benzyl acetate

Though this ingredient is mostly associated with berry flavors, its characteristics can provide a striking berry nuance in a variety of non-fruit flavors.

In this month’s column we evaluate ingredients from MANE, a family business founded in 1871.

Flavor Reports: EU Edition (August 2025)

Our panel from the British Society of Flavorists analyze and discuss eight ingredients for their applications in flavor formulations.

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Organoleptic Characteristics of Flavor Materials January 2018

This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.

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The Natural Flavor Market Grows Up

Despite restrictions due to regulations, the natural flavor market is seeing strong growth as consumer package goods position their portfolios to more health-conscious consumers.

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Flavor Bites: trans-2-Octenal

With a powerful fatty character paired with just a hint of a fruity green apple note, this material works well in a variety of savory, dairy, nut and fruit flavors, as well as tea.

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Flavor Bites: Propenyl Guaethol

With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.

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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: Hexyl butyrate and Hexanoate

Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.

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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.

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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Flavor Bites: Ethyl Lactate

While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.

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Flavor Bites: Zingerone

Raspberry ketone is found in various levels ranging from around 10 ppb up to about 4 ppm and has a specifically raspberry aroma with subtle balsamic nuances. Combined with zingerone, it creates a synergistic effect that allows for more modest levels of raspberry ketone.

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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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Cannabis Concentrates: An Untapped Market for Flavorings

While cannabis edibles might seem like the most obvious market for flavorists to make a play for, concentrate products offer a new space for new and innovative flavoring suppliers.

Mint farmers and scientists are working hand in hand to preserve quality and ensure reliable yields and authentic, enjoyable mint flavors are available for generations to come.

Mint Condition from Harvest to Formulation

Innovative technologies and emphasis on sustainability have allowed this herb to continue its impact on product development.

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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