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Type: Article

Forward Thinking: It's Mint to Be

Mint helps to breathe freshness and coolness into a variety of flavor and fragrance applications

(e)-5-Octenal is also known as pomelo aldehyde, so it’s not a huge surprise that this would help in citrus rind and other peels such as apple, pear and perhaps green grape.

Flavorist Panel Evaluates δ-hexalactone, Amyris Essential Oil & Other Flavor Materials

See the possible applications for a lineup of materials.

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2017 Leaderboard: Huabao International Spotlights a Range of Products

Huabao International Holdings Limited specializes in not only flavor and aroma enhancements, but also tobacco raw materials and ingredients in addition to pigments.

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Dairy Flavors: New Formulations for New Challenges

Flavorists Cindy Cosmos and Cristalle Keane discuss probiotics and other formulation challenges, floral flavors, prohibited ingredients, cost pressures, and more.

Whiskey lactone is an obvious choice for coconut (especially the toasted kind) and other creamy, mild nut profiles.

Organoleptic Characteristics of Whiskey Lactone, Genet Absolute and More

This month’s column takes a bite out of whiskey lactone, genet absolute, citronellyl tiglate and more.

gamma-Hexalactone

This ingredient is one of the most useful hay notes, adding depth and succulence.

The most noted aspect of massoia lactone was the coconut impact. So, imagine all things coconut, including piña colada, coconut macaroons and those Girl Scout cookies we all love.

Organoleptic Characteristics of Massoia Lactone, Acetyl Propionyl, Whiskey Fusel Oil and More

Cyndie Lipka's panel gives insight into a lineup of materials.

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Organoleptic Characteristics of Flavor Materials - October 2019

This month’s column features organoleptic discussions on immortelle absolute, a-angelica lactone, 4-thujanol, sage oil dalmatian and more.

3,6-Dimethyl Octan-3-ol

A profile: 3,6-Dimethyl octan-3-ol. Thus is the history of 3,6-dimethyl octan-3-ol and its chemical evolution over forty years of changes in the flavor and fragrance industry. One wonders what might have been the fate of AR-1 if synthetic linalool had not been made available from the vitamin intermediate stream.

Anethole

An aroma chemical profile, anethole.

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First Person: Hacking Musk Strawberry Flavor

Decoding an exotic botanical close to home.

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Flavor Bites: 3,5-Dimethyl Cyclopentane-1,2-Dione

Use levels for aroma and taste effects in brown, nut, savory, fruit and fermented flavors.

Fragrance in Good Times and Bad

Givaudan’s Michael Carlos on how the economic crisis could reshape the industry.

Coumarin

Coumarin has an organoleptic impression that is difficult to convey in this modem era, The most graphic terms used are “hay-like” and “new-mown hay,” perhaps a relic from the horse and buggy era.

Connecting the dots: Flavor Radar

Mintel’s Menu Insights tracks what we’re eating and drinking. Indulgence, portion control, pomegranate, perceived health benefits, floral flavors, mojito burritos—these are just a few of the buzzwords in today’s restaurant world, and it’s consumer research firm Mintel’s job to keep on top of them.

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The Bitter Truth about Beer Flavor Development

The National Association of Flavors and Food-Ingredient Systems (NAFFS) examines the contribution of hops and other extracts in creating unique flavor profiles.

The Synthesis of Allyl-3-Cyclohexylpropionate

This article discusses the synthesis of allyl-3-cyclohexylpropionate, which includes cinnamic acid, its ester and/or its methylester, hydrogenation and esterification, transesterification, of hydrogenation products.

Starco Brands is acquiring Skylar, in a move that affirms the company's path to acquire 'behavior-changing' technologies and brands.

Dive Into the Latest F&F Headlines on Acquisitions & Appointments

Get up to speed with the latest ingredient and tech launches as well.

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