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Reflections of a Retired Flavorist Before He Forgets: Raspberry

More recently the trend towards “natural" and the loose interpretation of "natural" has modified the standard for raspberry flavor. For example, the original Firmenich flavor contained important ingredients not yet considered or available in a “natural” form. Also the green notes, of importance to natural raspberry flavor, were not in that original flavor. As of this writing, we have not seen a natural raspberry ketone, but if and when it arrives, the target for raspberry will once again change.

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Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

In cherry flavors, butyl acetate plays a secondary role, and levels range from 30 ppm to 100 ppm.

Butyl Acetate in Fruit & Non-Fruit Flavors

This ester is very effective when used in combination with iso-amyl acetate in a wide range of flavors.

Furaneol in Fruit Flavor Formulations

Furaneol is so expansive that, to do it justice, the author split this column into parts, looking at fruit flavors first.

Rose flavors have to be the natural home for damascenone, but it is interesting to try both ingredients in combination, using around 20 ppm of β-damascone.

β-Damascone in Orchard, Berry and Other Fruit Flavors

β-Damascone has an interesting cedar twist along with a superb damson character.

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.

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γ-Decalactone: March 2016

γ-Decalactone is instantly recognizable as characteristic of peach, and clearly is the most important character recognition driver for this flavor profile.

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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.

Butyric Acid in Dairy, Fruit, Savory, Brown and Other Flavors

Despite this pungent profile, butyric acid is capable of working in a very wide range of flavors.

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.

2-Pentyl furan works well in all tomato flavors. The desired level in fresh profiles is 100 ppm.

2-Pentyl furan in Savory, Brown, Fruit and Other Flavors

John Wright discusses the nuances of 2-pentyl furan in the October 2023 issue.

The Last Word: Carol Karahadian: a Lifelong Passion for Flavor Science

Karahadian has spent numerous years working in the industry with a career path that has combined her lifelong passion for science and knowledge of food,

The nutty aspect of 3-octen-2-one reinforces an attractive aspect of the peach skin character.

3-Octen-2-one in Nut, Savory, Fruit, Brown & Other Flavors

See how 3-octen-2-one can be used successfully in a very wide range of flavors way beyond the obvious nut category.

Fried onion flavors are similar to fried garlic flavors, but a little more restrained. One hundred ppm works well.

trans-2-Dodecenal in Savory, Citrus, Fruit, Dairy & Other Flavors

A jack of all trades, trans-2-dodecenal works in a number of roles by itself as well as with a partner.

Pomegranate flavors have surged in popularity in recent years and many of them incorporate a few fantasy components. Levels of 30 ppm of 6-methyl-5-hepten-2-one help enhance authenticity.

6-Methyl-5-hepten-2-one in Vegetable, Fruit and Orchard Flavors

This material widens the range of use to include flavors that heptan-2-one, for example, would struggle to adapt to.

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The Biogenesis of Fruit Flavors: A Continuing Story

The present paper will likewise emphasize the applied aspects of some selected recent results highlighting the morphological and subceellular site of flavor biogenesis, and flavor-producing cell cultures.

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Adding Complexity to Beverage Fruit Flavors: 2-Methyl Butyl 2-Methyl Butyrate

Many fruit flavors contain significant quantities of aliphatic esters. Analyses often reveal frightening complexities, like finding more than 100 different aliphatic esters in strawberries. The two most common approaches to tackling this daunting problem, however, lie at opposite ends of the creative spectrum.

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

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