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Type: Article

Organoleptic Characteristics of Flavor Materials

2-Acetyl-5-methyl thiophene, benzodihydropyrone natural, cherry bark extract natural, 4,5-dimethyl-2-isobutyl thiazole and more.

Organoleptic Characteristics of Flavor Materials

Butyl 2-methyl butyrate, ethyl 2-acetyl-3-phenyl propionate, para vinyl phenol and more.

Flavor Chocolate Trends from 2007

Mintel investigates the top flavors for chocolate products released in 2007, including strawberry, almond, hazelnut, caramel and peanut butter

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Diphenyl Oxide, Pineapple Essence and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Chickory Extract, Rooibos Extract and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Linoleic Acid, Chicory Extract and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Ortho Vinyl Anisole, Sour Cherry Top Note Aroma Natural and more.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Balsam Peru Oil, Fennel Sweet Oil and more.

Organaleptic Characteristics Of Flavor Materials

Beeswax Absolute FEMA# 2126, CAS# 8012-89-3, Natural Source: Charabot Odor: @ 1.0. Sweet, honey, floral, hay, slightly waxy with fatty berry and clover nuances. Taste: @ 10 PPM. Sweet, honey, waxy, floral hay and tea-like with fruity and woody nuances. Possible Applications: Honey, tobacco, orange marmalade, hay, herbal nuances, vanilla and tea, apricot, peach, apple, guava.

Many of this month’s ingredients feature sweet, spicy and warm notes.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on spearmint oil, osmanthus absolute and more.

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.

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