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Type: Article
News
Meet Perfumer & Flavorist+’s 2022 Advisory Board
The advisory board has some familiar faces and some newbies added to the roster.
Ingredients
Flavor Reports: EU Edition (April 25)
Our European panel of flavorists assess the taste and odor characteristics of flavor ingredients from spilanthol to lavender aldehyde.
Ingredients
Flavor Reports: EU Edition (June 2025)
Our panelists from the British Society of Flavorists evaluate several citrus ingredients for their potential in flavor applications.
Flavor
dsm-firmenich 2025 Flavor Leaders & Newsmakers
dsm-firmenich's passion for the science and emotion of food extends from discovery to customer applications to the end-consumer experience.
Ingredients
Flavor Reports: US Edition (July 25)
Our United States-based panel analyzed flavor ingredients such as 2-phenoxyethanol, Galangal root oil and 4-ethyloctanal.
Ingredients
Flavor Bites: 2-Methoxy-4-vinylphenol
2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.
Ingredients
Flavor Bites: cis-3-Hexenyl acetate
The combination of green notes in many flavors can involve many additional green profile ingredients, but the balance between cis-3-hexenol and cis-3-hexenyl acetate is often central.
Ingredients
First Person: Hacking Musk Strawberry Flavor
Decoding an exotic botanical close to home.
Beverage
Citrus Flavor Stability: the Holy Grail
Ongoing research tackles citral stability and other factors in the quest for extended RTD and powdered beverage shelf life.
Regulatory & Research
The relationship between odor and flavor
A flavorist will automatically do the same thing—that is, smell the product before tasting it. The reason is, of course, that odor and flavor are two facets of the same sensation. With this in mind, let us discuss the meaning of odor and flavor, examining in particular some of the latest knowledge in the field. The importance of smelling in the evaluation of a flavoring material will become apparent.
Ingredients
Innovative methods for isolating volatile flavors
The isolation, separation, and quantification of volatile flavors from foods presents a very challenging analytical problem. Flavor chemicals are present and may make a significant contribution to flavor at concentrations as low as parts per trilion (ppt). These chemicals may contain different functional groups or have several functional groups. They may vary in carbon chain length. This means that the group of chemicals contributing to the flavor of a food may differ greatly in water solubility (for example, organic acids vs. long chain ketones), volatility (acetaldehyde vs. vanillin), thermal stability (terpenes), chemical reactivity (thiols), and so forth. This diversity in chemical structure make it virtually imossible to use on single method for the isolation of all flavorful constituents from a food. One has to be conscious of the limitations of each method used for flavor isolation and concentration.
Ingredients
Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol
Application in meat, seafood, dairy, chocolate and coffee flavor formulations
Regulatory & Research
Ensuring Regulatory Compliance for Flavor Companies
A case study roadmap for establishing safe, effective supply chains
Event Coverage
Photo Album: IFF's Flavor Creation Process
Flavor demos present a take on the future of flavor
Beverage
Emerging Trends in Soft Drink Flavors
Mintel unveils the latest trends in soft drink flavors, including fruit, herbal and citrus
Trends
Market intelligence: US Hispanic Flavor Preference
How the flavor industry can deliver to this growing and diversifying population. Here are the raw numbers: the growth of the US Hispanic population far outstrips all other segments, accounting for an astonishing 50% of the total annual population increase. As of 2004, there were 41.3 million documented Hispanics living in the United States, 14% of the total population.
Regulatory & Research
The safe use of flavors—update
Certain aspects of the FDA comprehensive survey, as it relates to flavors, have yet to be resolved.We should recognize the benefits of a completed review of all flavors, which includes an end to the need for constant defense of your uses of flavors and a uniform international acceptance of flavors.
Sweet Applications
Organoleptic Characteristics of Flavor Materials - Vanilla
Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, consulting flavor chemist and Douglas Young, principal flavorist, Symrise, in the organoleptic evaluations presented here.
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