Search Perfumer & Flavorist

14 Results

Section: Flavor > Sweet Applications

Ickes' rum wheel shows the spirit's different flavors.

SFC Meeting in Cincinnati: “Vanilla! Rum! & Chocolate”

The April 20th Society of Flavor Chemists (SFC) meeting at the historic Cincinnati Netherlands Hotel attracted a near record 112 attendees to learn about the vanilla industry, artisanal chocolate and rum flavor chemistry.

The collaboration has launched four flavors of alcohol-infused ice cream. Photo: Blue Chair Bay's Facebook.

Tipsy Scoop x Blue Chair Bay Rum Launch Spiked Ice Cream

The collaboration has launched four flavors of alcohol-infused ice cream.

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.

In this month’s column, we evaluate ingredients from Van Aroma, a company founded in 2006 and based in Bogor in Indonesia, specialized in essential oils and other natural extracts.

Flavor Reports: British Society of Flavourists Inaugural Column

This month’s column features odor and taste notes on ingredients such as patchouli terpenes, dihydroeugenol and more.

pf_judy_lead_91818

Organoleptic Characteristics of Flavor Materials October 2018

This month’s column features discussions on blood orange essence oil, Timur pepper pure JE CO2 extract, tea tree oil, trans-5-octenal (pomelo aldehyde) and more.

pf_cinnamon_lead_21618

Organoleptic Characteristics of Flavor Materials March 2018

This month’s column features discussions on Timur pepper oil, cinnamon bark oil, orris liquid extract, 2-Methoxy-4-vinylphenol natural and more.

pf_org_lead_12318

Organoleptic Characteristics of Flavor Materials February 2018

This month’s column features discussions on oak concentrate, spearmint absolute, natural y-octalactone, natural nonalactone, 3-mercapto-3-methyl-1-butanol and more.

Vanilla flavor is dominated by phenols and their transformation products mostly derived from enzymatic hydrolysis of the phenyl-β-D-glucosides. Cocoa bean flavor is dominated by Strecker aldehydes and pyrazines and other products generated during the roasting process of the beans.

Extracting the Essence: Comparing Vanilla and Cocoa Processes

Understanding the similarities and differences in biochemistry, chemistry and curing processes of vanilla and cocoa may offer insight into producing high-quality materials.

The company's Zooming technology is intended to elevate the consumer experience by delivering quality aroma and taste.

ZoomEssence Announces Three New Patents

The company's intellectual property portfolio includes encapsulation technology intended to deliver high-quality aroma and taste to products.

pf_vanilla_lead_42919

Fresh Vanilla Scents With Mane's Vanilla Pure Jungle Essence

Obtained through supercritical gas extraction, the raw material captures the aspects of fresh ripe vanilla with an added spicy background.

Duncan Fader and Jeff Stopa

ZoomEssence Adds to Culinary Innovation Team

The company has announced the appointments of Jeff Stop as research chef and Duncan Fader as vice president of strategic accounts.

Pf Can Lead 4819

The Cannabis Conundrum Examined at Flavorcon 2019

A panel of flavor and cannabis experts will discuss ways of duplicating aromatic flavor profiles of specific strains of cannabis and how to mask cannabis aromas and flavors.

pf_cookie_lead_72617

The Cookie Crumbles With Canada’s Sweet Tooth

A recent report took a look at popular sweet baked goods trends in Canada and found that cookies were among the most popular. Among the reasons for popularity include a sense of nostalgia and people becoming interested in baking.

icecream

Inspiring Flavor Creation at the West Coast Flavor Forum

At the 18th Annual West Coast Flavor Industry Forum, flavor professionals met with leading manufacturers for round-table discussions on company ingredients and its uses.

Page 1 of 1