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Forward Thinking: Sweet on Vanilla

Vanilla is a tried-and-true flavor and fragrance that connotes warmth and comfort. In flavor, it’s most commonly used in ice cream and confections. In fragrance, it crosses categories including air care, fine fragrance and personal care.

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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.

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Flavor Bites: Ethyl Lactate

While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.

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Organoleptic Characteristics of Flavor Materials: October 2017

This month's column features organoleptic discussions on chipotle pepper distillate, oak extract American, Black Korakundah tea extract and more.

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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.

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Flavor Bites: 6-Methyl 5-hepten-2-ol

A recent FEMA GRAS addition, 6-methyl 5-hepten-2-ol is a complex ingredient that has a clear link to apple and lemon characters and a subtle floral background note.

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Organoleptic Characteristic of Flavor Materials: June 2016

This month's edition features organoleptic discussions on oregano oleoresin, chamomile extract organic #7016, marjoram oleoresin, cinnamyl benzoate and more.

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Organoleptic Characteristics of Flavor Materials - April 2019

This month’s column features discussions on spike lavender oil organic, 3-methylthio-1-hexanol, piperonal natural and more.

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Organoleptic Characteristics of Flavor Materials - December 2018

This month’s column features discussions on fenugreek absolute, orris resinoid, cis-6-nonenal and more.

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2011's Top 10 Flavor Trends for Beverage, Sweet and Savory Applications

Bell Flavors & Fragrances predicts the big trends in flavors for 2011.

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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.

Raw Material Bulletin: March 2014.

Raw Material Bulletin: Firmenich, Advanced Biotech and more

Raspberry Ketone

It has a berry, sweet, woody odor; a raspberry, ripe, jammy, seedy character; and a fruity, berry, raspberry and blueberry flavor with seedy, cotton candy nuances.

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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.

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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.

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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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From Clove to Creamy: Natural Vanillin from Clove

Indesso Natural Vanillin: Authentic. Sustainable. Sensory Excellence.

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.

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