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Type: Article

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: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.

Master perfumer Christophe Laudamiel shares his thoughts on the ingredient’s versatility, usage and more.

Christophe Laudamiel Explores the Magic of Phenyl Ethyl Alcohol

Master perfumer Christophe Laudamiel shares his thoughts on the ingredient’s versatility, usage and more.

Levels of addition for beer flavors can range from 100 to 1,000 ppm

Ethyl Octanoate in Alcoholic Drink, Tropical Fruit, Orchard Fruit, Savory and Other Flavors

Learn about the diverse range of applications for ethyl octanoate.

Ethyl hexanoate is much more prominent in plum and prune flavors. One thousand ppm is very effective in plum flavors but 500 ppm works better for prune.

Ethyl Hexanoate in Tropical, Berry, Orchard, Fermented and Other Flavors

Independent flavorist John Wright discusses the possible applications for ethyl hexanoate.

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Flavor Bites: Ethyl 3-methyl 2-oxo-pentanoate

Providing a unique profile of nutty and fruity notes, ethyl 3-methyl 2-oxo-pentanoate is capable of adding a nuance to nut, brown, savory, fruit and other flavors.

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Ethyl 2,4-Decadienoate – A Classic Material with a Modern Twist from Bedoukian

Ethyl 2,4-Decadienoate is a well-known material throughout the industry for its enticing green, authentic Bartlett pear profile, but did you know there is so much more to it than just that?

Comparing Notes: Formulating with Coumarin, Sandalwood and Ethyl Linalool

An extended conversation with fine fragrance perfumers Kevin Verspoor and Pierre Gueros.

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High Quality 2-Ethyl-3-Hydroxy-4h-pyran-4-one, Hot Price, Limited Time!

High Quality, Hot Price, Limited Time! The product you MUST have a look at.

John Cox (FEMA), Mike Davis (past FEMA president; Givaudan) and John Hallagan (FEMA) at the president’s reception.

FEMA 100th Anniversary

The Flavor and Extract Manufacturers Association celebrates a century of progress in the science, safety and quality of flavors.

10th Annual West Coast Flavor Industry Forum Audience.

10th Annual West Coast Flavor Industry Forum

The 10th Annual West Coast Flavor Industry Forum presented a range of talks on key topics: citrus oils, mint and umami.

101st FEMA Annual Meeting: Fresh Thinking on Sustainability

Sustainability's potential impact on product life cycles and value chain, from ingredients to manufacturing to store shelf to consumer and beyond

SFP's 10th International Exhibition of Raw Materials for Perfumery

Fragrance industry members gathered to learn more about new scent offerings at this Paris event.

100 Years of P&F

Perfumer & Flavorist magazine forerunner The American Perfumer debuted 100 years ago. In this celebratory issue, P&F magazine examines the developments in the flavor and fragrance industry with an in-depth timeline and interviews.

2002 Industry Top 10

Change is perhaps the only constant, and nowhere is this rule more evident than in the flavor and fragrance industry. As the rate of mergers, acquisitions, expansions and new business launches appears to be ratcheting up, the companies in Perfumer & Flavorist’s 2002 Industry Top 10 are in a seeming state of perpetual evolution. This year, we see a great rise in the number of e-business expansions and consolidation. Will this theme continue? That remains to be seen.

L'Heure Bleue at 100

Societe Francaise des Parfumeurs celebrates the continuing influence of Jacques Guerlain's classic fragrance

100 Years of Global Expansion

drom hits the century mark as a global company with an eye toward the Indian market and a focus on maintaining creativitiy

FAQ: Top 10 Organic Questions Answered

Quality Assurance International (QAI) answers the top organic certification questions from flavorists. QAI offers independent third party organic certification to the USDA’s National Organic Program (NOP). QAI works with all facets of the food industry, from the land on which the product is grown, the producers growing the product, and post-harvest facilities preparing the product; to the processing and handling facilities transforming the product.

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