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Type: Article
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on methyl octanoate, phenylacetic acid and more.
Regulatory & Research
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.
Ingredients
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.
Ingredients
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.
Ingredients
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.
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition features flavor characteristics for vanilla CO2, cumin seed oil, green ginger oil and more.
Flavor
Organoleptic Characteristics of Flavor Materials
Orange essence oil, hexanal, isoamyl-2-methylbutyrate, 2-octen-4-one and more.
Ingredients
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.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on bitter orange oil, clementine oil, elemi oil and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on galbanum oil, genet absolute, nutmeg oleoresin and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on lactadione, galbanum oil, 2-octanone and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on organic hibiscus, elderberry, turmeric root and more.
Flavor
MANE 2025 Flavor Leaders & Newsmakers
Flavor
Kerry 2025 Flavor Leaders & Newsmakers
When it comes to consumer flavor preferences, Kerry’s leadership takes a global view.
Ingredients
Organoleptic Characteristics of Flavor Materials
Acetyl furan natural, extract acai powder, Plum Infusion Natural 22% and more.
Ingredients
Flavor Bites: Now Match This!
Techniques for hard-to-replicate flavors.
Event Coverage
Recap: BSF’s Training for Flavorists
A practical approach to learning flavor creation.
Event Coverage
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
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