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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.

The panel thought that β-caryophyllene would also work well as a part of floral notes or in floral flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column offers a taste of Litsea cubeba oil, farnesene 90% natural, germacrene D 85, natural 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 flavor industry has undergone significant change over the past decades to be less dependent on chemicals, and more reliant on taste coming from real food,' shared CEO John Savage.

Kerry 2025 Flavor Leaders & Newsmakers

When it comes to consumer flavor preferences, Kerry’s leadership takes a global view.

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

MANE 2025 Flavor Leaders & Newsmakers

Organoleptic Characteristics of Flavor Materials

Acetyl furan natural, extract acai powder, Plum Infusion Natural 22% and more.

Flavor Bites: Now Match This!

Techniques for hard-to-replicate flavors.

Participants and instructors at BSF training program.

Recap: BSF’s Training for Flavorists

A practical approach to learning flavor creation.

The Future of Savory Flavors

The Flavor Extract Manufacturers Association’s (FEMA) 99th Annual Convention took place May 4–7 at The Westin Resort, Hilton Head Island, South Carolina

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of: Cinnamon Bark Oil, Furfuryl Mercaptan and Guaiacol.

Organoleptic Characteristics Of Flavor Materials

Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, senior creative flavorist, Dragoco, in the organoleptic evaluations presented here. Address correspondence to Gerard Mosciano, c/o Perfumer & Flavorist magazine, 362 S. Schmale, Carol Stream, IL 60188. Suppliers of most materials found in this report can be located in Allured’s Flavor & Fragrance Materials published by Allured Publishing Corporatio

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