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Patent Pick: Bitter Flavor

Patent Picks are compiled by the editors from publicly available sources. The present inventions feature developments relating to bitter taste perception.

Flavors and Healthy Eating

Highlights from the British Society of Flavourists’ event in Singapore.

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Flavor Creation in Mexico

Menus were a surprise of an entirely different order. Mexican food outside of Mexico can be very fine, but it pales when compared with the real thing.

Flavor Bites: Dimethyl Sulfide

Use in vegetable, fruit, dairy, brown, fermented, and seafood and meat flavors

Perfumer & Flavorist--Year One

With this issue we complete the first year of publication of Perfumer & Flavorist. We will take this opportunity to report to our subscribers regarding the aims of this publication as well as the future plans.

p-Methoxybenzaldehyde is the key odor component of the flower of the hawthorn bush, a common hedging plant in the United Kingdom.

Flavor Bites: p-Methoxybenzaldehyde

The profile of p-methoxybenzaldehyde is deep and sweet rather than floral and fragrant, making it useful in many flavors, especially in the brown and fruit categories.

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7 Hot Flavor Trends

A forecast for food, beverage and non-edible sectors.

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Moving Tea Flavors Forward

Teas have moved beyond classic RTD iced tea to include waters, sport and energy drinks, carbonated beverages, alcoholic drinks, confections, ice cream and savory applications.

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Perfume and Flavor Synthetics

Cooperation between the Department of Organic Technology (DOT) at ICT Prague and Aroma Co. began in 1970 with research into problems with benzyl-acetate purity. The cooperative first consisted of an expert consultancy, which gradually grew into a systematic expert-research group focused on fi elds of basic research.

Butyl butyryllactate has an attractive creamy character, but it is quite difficult to see a close relative amongst more obvious creamy notes.

Flavor Bites: Butyl Butyryllactate

Butyl butyryllactate has an attractive creamy character, but it is quite difficult to see a close relative amongst more obvious creamy notes.

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Flavor Bites: 2-Methylthiophene

2-Methylthiophene can significantly brighten and add realism to an unusually wide range of flavors without becoming obtrusive.

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Flavor Bites: Other Methoxypyrazines

From savory to fruit profiles, these flavor materials offer impact and versatility.

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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Savory flavors: Reaction Systems

In the past, to elucidate the complex Maillard reaction different model systems were analyzed with selected amino acids and carbohydrates in the presence or absence of fat. Those model systems give an insight in the formation of so-called processed flavors.

Flavor Bites: 1,3,5-Undecatriene

This powerful green note is equally at home in roasted and raw varieties of bell pepper and jalapeño flavors.

2014 Flavor & Fragrance Leaderboard

Perfumer & Flavorist magazine’s 2014 Flavor & Fragrance Leaderboard ranks the top companies in the industry. It also includes select exclusive insights from key executives on the state and future of the industry.

Flavor Bites: Bon Appétit!

My first association with the French way of life was through a novel by Gabriel Chevallier titled Clochemerle. It is a superbly funny story, full of marvelously eccentric, larger than life characters.

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

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