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Type: Article
Ingredients
Flavor Bites: "Made for China"
The Chinese flavor market has integrated a number of outside influences, but it still quite strongly reflects the traditional cuisine.
Ingredients
Organoleptic Characteristics of Flavor Materials
Organoleptic evaluations on citronellyl valerate, cyclohexyl cinnamate, dodecyl isobutyrate, geranyl caproate natural and more.
Savory Applications
Umami: Fifth Taste Flavor Enhancer?
For a neuroscientist, flavor is a complex sensation arising from stimulation of several distinct sensory systems: gustatory, olfactory and somatosensory (touch, temperature, pain, etc.).
Sweet Applications
Review: A Flavor of Vanilla
Vanilla bean curing is a traditional process that has been carried out for hundreds of years, originating with the Totonac tribe of Mexico in the early 16th century.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column features organoleptic discussions on tea and root extracts, vanillin, acetal, natural, ginger oil, darjeeling tea and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials, ranging from plum extract to apple essence 2500-fold, GS type 22125.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on orange and lemon peel extracts, spruce oil and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features oraganoleptic discussions on barrel-aged oak, yuzu fluid extract, ginger infusion and more.
Ingredients
Flavor Bites: trans-2 Hexenol
Featuring a distinct apple characteristic, the ingredient provides a green profile without a trace of the usual leafy notes and contributes to a finished flavor's authenticity.
Flavor
Organoleptic Characteristics of Flavor Materials
Judith Michalski, senior flavorist, discusses flavor use and applications with the latest materials.
News
Transcendent Taste: Introducing
Flavorcon
2022
A taste of what’s to come at the return of the two-day in-person conference.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on juniper berry oil, saffron resinoid, white thyme oil and more.
Ingredients
Furaneol in Fruit Flavor Formulations
Furaneol is so expansive that, to do it justice, the author split this column into parts, looking at fruit flavors first.
Flavor
Symrise 2025 Flavor Leaders & Newsmakers
Company leaders describe how they are using patented technology and sensory innovations to ensure its flavors are both delicious and nutritious.
Regulatory & Research
Some Aspects of Flavorings Legislation
Flavorings legislation is a difficult subject and could, indeed, be the subject of a whole book. Therefore, my goal here is to present the main lines leading to the different flavorings legislation in the world
Ingredients
The Flavor Industry in Japan
It is not our purpose to study centuries of history, cultural development, nor the details of socio-economic Japan. If we wish to understand Japanese business, however, we must understand the context in which it operates.
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
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on cocoa nib extract, vanilla bourbon oleoresin, osmanthus absolute and more.
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