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Type: Article

δ-Decalactone can add subtle depth and authenticity to fruits like peaches and nectarines.

Flavor Bites: δ-Decalactone

The versatile chemical can be utilized in dairy, fruit and savory profiles.

2,5-Dimethylpyrazine has a roasted, peanut-like flavor that makes it an excellent fit for roasted nut flavors such as hazelnut, peanut and walnut.

Flavor Bites: 2,5-Dimethylpyrazine

This chemical is compatible with a very wide range of flavor types and works especially harmoniously with trimethyl pyrazine.

Flavor Bites: γ-Valerolactone

Wright discusses the γ-Valerolactone's various profiles.

Bitter Bites, Better Flavor

As consumers search for healthier snacking alternatives, companies turn to bitter and sour flavors to enhance health and taste perception.

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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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The Future of Artificial Flavors & Ingredients

With public opinion so overwhelmingly in favor of all natural foods and flavors, what is the fate of artificial flavors and ingredients, and is such a large movement toward natural products truly sustainable?

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Flavor Development: (Not) Lost in Translation

Developing flavors for incorporation into successful food products is the flavorist’s goal, and their sale is the criteria for success. Unlike the perfumers across the hall, flavorists rarely have the opportunity to create fantasy or whim. Their task is usually to recreate nature or a culinary experience, yet ascertaining the consumer’s expectation is difficult.

Flavor compounds: Meaty Aromas, Part II

Syntheses and odor characteristics of 1-alkylthio-2-butanethiols, 1-alkylthio-2-butanols and their derivatives.

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Flavor Bites: 2-Methoxy-3-methylpyrazine

Don’t let its predictable roasted profile fool you—2-methoxy 3-methyl pyrazine possesses an earthy nuance that makes it exceptionally well suited to nut and seed flavors.

Safety Aspects of Flavors and Fragrances

The flavor and fragrance industry has, for a long time, been conscientious about the safety of its products, From the very beginning it has participated in the development of safety evaluations and regulations for flavors and fragrances, both in the US and Europe. In this paper the developments of both flavors and fragrances will be summarized. The difference in approach in these two areas will be discussed, as well as possible future developments.

Flavor Futures—Through the Crystal Ball

About the future for flavors--l am mindful of the warning of Sam Goldwyn, who cautioned that ‘forecasting is very difficult, particularly when it concerns the future.”

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Evolutionary Trends in Food and Flavors

There will, undoubtedly, be a need for modification of the original concepts in developing internationally acceptable products. Consumers are willing to try new taste sensations, new flavors and new foods as never before.

Enzymatic and Microbial Generation of Flavors

Microbial and enzymatic flavor biotechnology has been introduced by most of the large flavor houses. In addition, the considerable interest devoted to flavor precursors by academic and industrial research groups indicates the importance of biotechnical processes for further development of natural flavors.

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