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Type: Article
Ingredients
Using an Equation to Make Flavors
A novel approach to flavor development. By paying attention, by tasting, smelling and categorizing your materials, you arrive at a starting point for your formula. By using the equation with just small samples in your laboratory, you can create flavor.
Ingredients
Digitally Released Aroma and the Flavorist
In this technology, an aroma, dispersed in a specially selected solvent system, is adsorbed on a chemically inert carrier material, again selected for its compatibility within the total system, and released in a stream of carrier gas at an electronically controlled moment for a brief and precisely controllable time span through an outlet ergonomically designed to lead it to the consumer’s nose with minimal spill-over to the environment.
WPC Coverage
Goodbye
World Perfumery Congress
, Hello
Flavorcon
!
Managing editor Jenna Troyli recaps WPC 2024 as she prepares for Flavorcon in Atlantic City.
News
Meet
Perfumer & Flavorist
+ 2023 Advisory Board
Discover the latest professionals added to the board.
Sweet Applications
How Fantasy Flavors Are Transforming Gaming
Brands can create immersive sensory experiences that captivate consumers, tap into nostalgia and emotional connections, differentiate themselves in the market, and forge meaningful connections with gamers worldwide.
Ingredients
Flavor Reports: US Edition (May 25)
Our United States panel of flavorists sampled ingredients such as isobutyl propionate, isobutyl caproate and more.
Beverage
Spray Drying of Food Flavors—V
Factors influencing shelf-life of encapsulated orange peel oil. This study investigated tbe influence of trace pro-oxidants (e.g., copper and iron), surface oil, entrapped air and absolute density on the shelf-life of spray dried single fold orange peel oil.
Trends
The Future of the Flavor Business
I am very optimistic, and not concerned, about the future of our industry. The flavor industry has been known to be avant-garde with innovations and trends. We should pride ourselves as always ready whenever a new technology emerges.
Ingredients
Flavors and Fragrances as Functional Ingredients
Flavors and fragrances have a shared heritage, a common raw material base (natural products) and common technologies (extraction and distillation). Until recently, however, the flavor and fragrance industries were moving in different directions. Now there is a coming together, with common challenges. Now we talk about “functional ingredients,” as opposed to flavors and fragrances.
Ingredients
Hydrolyzed Vegetable as a Flavoring Agent
While it is possible to produce HVP via alkaline, acid or enzymatic hydrolysis or by fermentation, this review shall be limited to acid hydrolyzed proteins.
Ingredients
Stable Isotope Analysis of Flavor Compounds
Our work deals with multielement isotope ratio mass spectrometry using a new online IRMS-technique in combination with 2H-NMR.
Ingredients
Flavor Bites:
cis
-3-Hexenoic Acid
Application in berry, fruit and other flavors.
Ingredients
Digitally Released Aroma and The Flavorist
Many of the most pleasurable culinary experiences happen before you take the first bite or sip: think of the enticing scent of pizza just coming out of the oven that makes you stop in front of a pizza place when you hadn’t even been aware that you were getting hungry; of the aroma of freshly brewed coffee that makes you forget the pain of having to get out of bed early; of the warm, subtle blend of spices and seafood and cream that makes your mouth water when the waitress puts a bowl of lobster bisque down in front of you.
Flavor
Flavor Bites: Open Source Molecular Cuisine
An experimental approach to restoring a degree of freshness and character to a wide range of food products.
Ingredients
New and Unique Flavor Material Roundup
A summary of ingredients presented as part of the British Society of Flavourists’ Table Talk event.
Oral Care
Mint Landscape from Field to Flavor
The mint family (Labiatae or Lamiaceae) is composed of many species — including basil, lavender, rosemary, peppermint and spearmint — grown commercially for their essential oils or leaves. This article focuses on agricultural practices employed in the production of peppermint (Mentha x piperita).
Ingredients
The Future of Natural Flavor Materials
Cargill Alfrebro marks its 30th anniversary.
Beverage
The Keys to Novel Citrus Flavors
Unique citrus fruits help drive innovation in flavors
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