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Type: Article

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of basmati brown rice distillate, ethyl 4-pentenoate and more.

Cover Story: Flavors to Watch

FONA’s Flavor Radar tracks flavor trends from novel to mainstream. In the flavor industry, assertions about trends can sometimes seem heavy on the intangibles and light on data. To fill the gap between theory and fact, FONA International developed the Flavor Radar, a flavor mapping methodology that trends flavors from a novel idea to an everyday pantry staple.

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Propyl Acetate, Dodecanal Dimethyl Acetal and more.

Organoleptic Characteristics Of Flavor Materials

There are several reasons why I taste every day, whenever possible. First, because it was a part of my initial training. L. Strasburger, my first mentor, tasted two ingredients every day, and managed to taste every approved ingredient once every two years, and every newly approved ingredient as they became available. He stressed that added flavor experience lets one see additional potential applications for any flavor ingredient.

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,flavor chemist, in the organoleptic evaluations presented here.

Flavor Bites: alpha-Methylbenzyl acetate

This ingredient has multiple monikers and a similarly complex aroma character.

Organoleptic Characteristics of Flavor Materials

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for materials ranging from lime heart fractions and apple essence (core key), to black currant absolute.

Pork flavors are well served by 100 ppm of 2-methyl pyrazine.

Flavor Bites: 2-Methyl pyrazine

This bright and diffusive chemical is primarily roasted in character.

Many of this month’s ingredients feature citrus, ginger and herbal notes.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on sandalwood oil, fenugreek absolute, ginger CO2 extract and more.

A number of the materials featured in this month’s column are beneficial in brown and nutty flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on fenugreek solid extract, 2-acetyl thiazole, furfuryl alcohol and more.

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A Golden Age of Flavor?

The opportunities for flavorists today are vastly greater than ever before.

Organoleptic Characteristics of Flavor Materials

Methyl phenethyl ether, pyruvic acid natural, grapefruit flower oil and more.

caramel

Flavor Bites: 5-Methyl Furfural

5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.

Organoleptic Characteristics of Flavor Materials

Organoleptic evaluation of honey absolute, elderflowers solid extract, orris root tincture, lime oil Tahitian and more.

Organoleptic Characteristics of Flavor Materials

In this issue, orange green fraction, rose oxide, indole and more are examined.

Japan: A Fragrance & Flavor Journey

A sensory exploration from the WFFC

Organoleptic Characteristics of Flavor Materials

Mane Pure Jungle Essences

Organoleptic Characteristics of Flavor Materials

This issue describes Caramel Acetate IS10254 (synonym for 4-acetoxy-2,5-dimethyl-3(2H)-furanone) as: One of the notable characteristics of this material is its sweetness at the lower level. It could be used in sweetness enhancers to impart a pure sugar sweetness without introducing other notes.

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