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Section: Flavor > Sweet Applications
Sweet Applications
Flavor Chocolate Trends from 2007
Mintel investigates the top flavors for chocolate products released in 2007, including strawberry, almond, hazelnut, caramel and peanut butter
Ingredients
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.
Ingredients
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.
Ingredients
Flavor Bites: Cinnamyl Acetate
While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column from Judith Michalski features organoleptic discussions on coffee absolute, wormwood oil American, hexyl isobutyrate natural and more.
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.
Sweet Applications
Snickers Adds Almond Brownie & Dark Chocolate Flavor
The new Snickers flavor joins the line of brownie Snickers bars and ice creams.
Ingredients
Unlocking Flavor: The Science of Natural Bitterness Blockers
By understanding the mechanism of receptors and blockers, flavorists and product developers can create better tasting products that consumers will love.
Regulatory & Research
Tip of the Tongue: Saliva Linked to Taste Preference
The research suggests that by changing what you eat, proteins in your saliva can change, resulting in altered bitterness perception and flavor experience.
Sweet Applications
The Role of Microorganisms and Enzymes in Traditional and Vegan Flavor Profiles
As demand for plant-based alternatives continue to grow, it’s important to consider the role thermal processing and microorganisms play in creating traditional dairy flavors, so we can continue to evolve vegan flavor profiles.
Regulatory & Research
Sweetness Sensation Linked to Bitter Receptor, Varies in Children
Genotype analysis revealed that sucrose thresholds and sensitivity were related to variation in the bitter receptor gene but not in the two sweet receptor genes.
Trends
FlavorSum Releases 2025 Seasonal Flavor Guide
The guide offers an overview of seasonal flavor trends across spring, summer, fall and winter in various food and beverage categories.
Trends
Perfumer & Flavorist+
November Issue Flavor Highlights
On the hunt for flavorful reads? Look no further, the November issue is stacked!
Flavor
FlavorSum Acquired by Warburg Picnus
FlavorSum will continue to operate independently and the existing leadership team will continue to shape strategy and day-to-day operations.
Flavor
Now Hiring: Flavorist at National Flavors
National Flavors is currently hiring a flavorist for its Kalamazoo, MI location.
Flavor
Perfumer & Flavoris+
October Issue Flavor Highlights
From industry insights to better-for-you treats, this month's issue features a variety of flavorful reads.
Flavor
Perfumer & Flavorist+
December Issue Flavor Highlights
On the hunt for all things flavor? Look no further.
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