Search Perfumer & Flavorist: Page 2

537 Results

Type: Article

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.

Ingredient Profile: 2,3-Octanedione

Use in dairy, cooked vegetable and fruit profiles

Methyl 2,4-dihydroxy-3,6-dimethylbenzoate

Chemistry and application in fragrance.

Sigma

MilliporeSigma's 2-Methoxypyridine, ≥98%

Molecule of the Month: 2,3-Pentanedione

Chemistry and application in butter and dairy, fruit, and roasted flavors.

2-Phenylethyl Alcohol: An Aroma Profile

Phenylethyl alochol is a higher aromatic alcohol characterized by a delicate fragrance of rose petals starting at 20 ppm.

Flavor Bites: 2-Methyl Butyric Acid

Use in berry, fruit, brown, fermented and savory flavors

PF1711_Wrightcocoa_425

Flavor Bites: 2-Acetyl pyrrole

Exhibiting an interesting caramel characteristic, this material offers a pleasant authenticity to many brown and savory flavors, even berries.

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.

Flavor Bites: 2-Acetyl Pyrazine

Use in brown, vegetable, tropical and other flavors

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

Flavor Bites: 2-Methoxy-4-vinylphenol

2-Methoxy-4-vinylphenol is powerful, authentically smoky and lacks nasty, sharp edges.

2-Phenylethyl Alcohol: An Aroma Profile

Properties, vegetal sources and pathways of amino acid degradation.

Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol

Application in meat, seafood, dairy, chocolate and coffee flavor formulations

850x425-NAFFS1

NAFFS/SFC/CSA's 20th Annual Industry Roundtable Event

The National Association of Flavors and Food-Ingredient Systems, the Society of Flavor Chemists and the Chemical Sources Association hosted their 20th annual industry roundtable event on Thursday, March 5, 2020 in Anaheim, California.

Extraction of 2-Phenylethyl Alcohol

by Techniques such as Adsorption, Inclusion, Supercritical C02, Liquid-Liquid and Membrane Separations. The principal aim of this paper consisted in presenting new methods for the extraction of an aroma such as 2-phenylethyl alcohol.

Flavor Bites: 2-Phenylacetic Acid

Fruit, nut, savory, alcoholic and other flavor uses.

fly

21st Century Leap of Fragrance

Do we have more to offer our sense of smell than the next niche fragrance?

850x425-FB

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.

Page 2 of 30