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Flavor Bites: laevo-Rose Oxide

This floral note is essential in lychee flavors and adds realism to other flavor types.

Many of the ingredients featured in this month’s column fit well into sweet brown flavors like butterscotch, caramel, maple and toffee, as well as roasted flavors like coffee.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on caramel furanone, strawberry furanone ethyl ether, mesifurane and more.

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Sweet Solutions for Medicine Flavoring

As natural flavors and digital technologies push flavoring for medication forward, the flavorist must continue to address bitterness in base ingredients and create innovative, market-ready taste solutions.

Future Market Requirements of Flavors

Perhaps I should start by acknowledging the great deal of speculation expended on this subject by others. Some prognosticators deal in numbers. For example, Predicasts, Inc. has forecast an increase in flavoring agents in the U.S. from 52.8 million lbs in 1978 to 98 million lbs in 1990. I know of no complete estimate for the rest of the world. Other prophets have predicted various trends, some of them contradictory. It seems to me that a reexamination of the underlying basics may be in order.

This month’s column features discussions on elemi oil, opoponax essential oil and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on elemi oil, opoponax essential oil and more.

The deep, honey-like notes of phenylacetic acid will enhance many brown flavors like honey, chocolate, caramel and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on methyl octanoate, phenylacetic acid and more.

The New German Flavor Regulations

The label that the food manufacturer places on its consumer package is controlled in the new German “Labeling Regulation” (Lebensmittel- Kennzeichnungsverordnung) enacted on December 31, 1981. The flavor that has been added to the food must be included in the list of ingredients by giving the class or classes of flavoring substances (natural and/or nature-identical and/or artificial) used as part of the flavor.

Microbiological Quality Control of Flavors

The microbiological standard of a flavor needs to be an important part of the specifications of every flavor that is arranged between the producer and buyer based on the ultimate application of that flavor.

GRAS Flavor Chemicals— Detection Thresholds

Odor detection threshold data can be useful in making judgments on use levels in flavor creation, as well as in planning flavor reconstructions. With the plethora of published data now available on the composition of natural food aromas, utilization of Guadagni’s odor unit concept is an effective and inexpensive tool for simplifying the otherwise difficult problem of converting a complex flavor analysis into a “practical” flavor system.

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Aroma Chemicals for Savory Flavors

New molecules of savory character are still being identified, and with the wide range of aroma chemicals already available, the creation of savory flavors will challenge the chemist’s science and the flavorist’s art for many years to come.

Organoleptic Characteristics of Flavor Materials

This edition features flavor characteristics for vanilla CO2, cumin seed oil, green ginger oil and more.

Organoleptic Characteristics of Flavor Materials

Orange essence oil, hexanal, isoamyl-2-methylbutyrate, 2-octen-4-one and more.

This month’s column features discussions on bitter orange oil, clementine oil, elemi oil and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on bitter orange oil, clementine oil, elemi oil and more.

Nutmeg oleoresin can be very useful in eggnog, rum, gin, custard, root beer and cola flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on galbanum oil, genet absolute, nutmeg oleoresin and more.

This month’s column features discussions on violet leaf absolute, Fruitaleur, lavender extract and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on violet leaf absolute, Fruitaleur, lavender extract and more.

This month’s column features discussions on lactadione, galbanum oil, 2-octanone and more.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on lactadione, galbanum oil, 2-octanone and more.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on organic hibiscus, elderberry, turmeric root and more.

The Beverage and Sweet businesses at MANE performed exceptionally well, with functional nutrition and dairy leading the charge.

MANE 2025 Flavor Leaders & Newsmakers

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