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Type: Article

Flavor Bites: alpha-Methylbenzyl acetate

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

Ethyl Iso-Valerate in Tropical, Berry, Fruit and Other Flavors

Ethyl iso-valerate makes it a great partner for a number of related esters, especially ethyl butyrate, ethyl 2-methyl butyrate and ethyl hexanoate.

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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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.

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Flavor Bites: Ethyl phenyl acetate

Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.

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Symrise's Caramel acetate

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Flavor Bites: Benzyl acetate

Though this ingredient is mostly associated with berry flavors, its characteristics can provide a striking berry nuance in a variety of non-fruit flavors.

Organoleptic Characteristics of Flavor Materials: November December 2006

Advancements in the Flavor Industry. When I started in the flavor industry, a flavor project basically was a request to compound an artificial flavor. The newly established FEMA or GRAS lists were very limited and initially populated under a grandfather clause. Natural ingredients were limited to citrus, floral and mint oils, as well as other natural botanicals and extractives.

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Flavor Bites: Para-mentha-8-thiol-3-one acetate

Though similar to para-mentha-8-thiol-3-one in odor profile, para-mentha-8-thiol-3-one acetate is more heat stable and is less prone to H2S loss on storage.

The whole area of tea flavors is the most obvious focal point for linalyl acetate.

Linalyl Acetate in Floral, Citrus and Berry Flavors

Discover John Wright's December 2022 column on linalyl acetate's versatility.

The panel likes maltyl isobutyrate for sweet brown flavors such as French vanilla, brown or cooked sugar, maple, butterscotch, caramel, coffee, molasses, chocolate and malt.

Flavorist Panel Evaluates Neryl Propionate, 3-Mercaptohexyl Acetate and More Materials

See the latest roundup of organoleptic characteristics of flavor materials.

Malodor Formation in Alcoholic Perfumes Containing Vetiveryl Acetate and Vetiver Oil

Although hypothetical, the proposed schemes explain reasonably well how butene isomers and 1,1-diethoxyethane can arise from vetivmyl acetate or vetiver oil autoxidation in alcoholic perfumes. Unsaturated perfume ingredients other than vetiveryl acetate or vetiver oil could possibly exhibit a similar behavior.

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Cinnamyl acetate EU natural – potential from high quality natural ingredients [sample request]

At Techvina, we're passionate about providing the highest quality natural ingredients. Our production process of Cinnamyl Acetate Natural from Cassia Oil uses a modern fractional distillation system that provides the highest recovery efficiency.

Methyl heptadienone conveys cinnamic presence and would happily find a home in bakery flavors such as coffee cake or cinnamon bun.

Flavorist Panel Evaluates Farnesyl Acetate, Bran Absolute, Palmarosa Oil and More

See possible applications for a lineup of ingredients handpicked by our panel.

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Progress in Essential Oils: Spike Lavender

This month's column discusses the chemical composition of spike lavender (Lavandula latifolia Medic).

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Progress in Essential Oils: Ylang Ylang and Cananga oil

This month's column discusses the chemical compositions of ylang ylang and cananga oil.

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Progress in Essential Oils: October 2016

Vetiver oil and extract.

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Discovery of Nympheal: The Definitive Muguet Aldehyde

This is the story of Nympheal, which offers with its diffusive fresh, watery-floral, lily-of-the-valley odor a regulatory robust alternative to the existing muguet aldehydes.

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