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iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

Crafting successful LTO snack flavors can benefit when finding a balance between the familiar and the unexpected. To attract consumers, brands could focus on flavor combinations that are both intriguing and relatable.

How LTO Flavors Can Meet Consumer Expectations for Convenience, Nutrition & Taste in Snack Category

Kalsec shares key market research driving consumer demand in the evolving snack market with a focus on LTO offerings.

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Organoleptic Characteristics of Flavor Materials

This month's column from Judith Michalski features organoleptic discussions on coffee absolute, wormwood oil American, hexyl isobutyrate natural and more.

This ingredient is extremely effective in honey flavors and works well in all different floral categories. Three hundred ppm is generally a decent starting point.

2,6,6-Trimethyl cyclohex-2-ene-1,4-dione in Berry, Orchard, Savory, Brown, Citrus, Nut and Other Flavors

This chemical, which is often referred to as keto iso-phorone, is found very widely indeed in nature and invariably makes a positive contribution.

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Organoleptic Characteristics of Flavor Materials: August 2016

This month's issue features organoleptic discussions on espresso coffee distillate organic, d-Tridecalactone, Roastarome, 2-acetylfuran, 4-methyloctanoic acid, hexyl-2-methylbutyrate, 2-decenal, 2-acetylpyrazine, guaiacol, magnolia flower oil and more

The panel of flavorists compared isomers of various ingredients.

Flavor Reports: US Edition (March 25)

From geranyl acetate to cis-5-octenal, our panel of flavorists assesses the taste and odor characteristics of flavor ingredients.

The Nutmeg Conundrum

Why are nutmeg prices running counter to the rest of the essential oil market?

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The Spice Trail: Nutmeg

Origins, cultivation and processing. Nutmeg and its sister spice, mace, come from the nutmeg tree (Myristica fragrans). This evergreen tree is native to the Molucca (or Banda) Islands in East Indonesia — known as the “Spice Islands” — and elsewhere in Indonesia.

Chief innovation officer Uroš Gotar shares his passion for closing the gap between the beauty and food industry.

One on One: Tosla Nutricosmetics Discusses Collagen Masking Technology

The company’s chief innovation officer sheds light on the tech designed to achieve maximum palatability.

As a “close-to-nature” botanical, mint has the versatility to create many complex flavor pairings and has evolved to serve a variety of beverage formats.

Leveraging Mint Beverages to Meet Consumer Positive Nutrition Demands

How to capitalize on consumers seeking beverages that align with their personal wellness goals, while also providing exciting taste experiences.

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Raw Material Bulletin: April 2016

This month's raw materials features natural vanillin extract clove, methyl anthranilate, 2-methylbutryaldehyde and more.

Peanut kiiNote might be worth looking at for fried flavors, and roasted garlic, onion or roast beef.

Flavorist Panel Evaluates cis-4-Heptenal, Peanut kiiNote, cis-3-Hexenyl Acetate and Other Materials

Principal flavorist Cyndie Lipka's panel evaluates 10 materials

Progress in Essential Oils: Cinnamon Bark Oil and Extract, and Helichrysum Oil

In his regularly featured column, consultant Brian Lawrence reviews the findings of a number of researchers on the constituents in various essential oils. This month, he highlights two oils: cinnamon bark oil and extract, and helichrysum oil.

Toxins, aflatoxins, natural toxicants and antinutrients in foods.

Safety data required for food additives. To deal effectively with food additives and safety requirements for them, there must be a constructive relationship between the flavor industry and the legislators. But that is not enough. The attitudes of the more vocal members of the community have had a good deal to do with regulatory and legislative principles under which we operate. We are not going to change those principles without changing some of the underlying attitudes. To achieve this, some new perspectives will be necessary.

Essential Oils Of Tagetes minuta From Brazil

The Tagetes genus, which is widespread throughout the world, is very rich in species containing essential oils, like most members of the Compositae family. A new interest in the essential oil of Tagetes minuta L. has been growing recently due to its flavor and fragrance properties. However, the increase in diseases caused by the mosquito Aedis aegypti in Brazil has stimulated research toward control of this insect using non-classical approaches.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

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Inside F&F’s Hottest Emerging Market

Africa is a diverse and culturally rich continent presenting a wide variety of market opportunities and ingredients for the fragrance and flavor industry.

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