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Type: Article
Flavorcon 2023 Master Class moderator and Flavor Reports columnist Cyndie Lipka.
Oqema, Berje, Avant, Excellentia, Bedoukian and Millipore Sigma Flavor Materials Evaluated
Take a look at flavorists' notes on petitgrian oil, phellandrene, ex. dives, phenethyl acetate and more.
Nov 22nd, 2023
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Flavor Bites: Hexanoic Acid
Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.
Mar 27th, 2017
Fig flavors are another minor category, but furaneol is even more central to the profile. Eight thousand ppm works well.
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.
Feb 1st, 2024
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Flavor Bites: Anethole
Outside aniseed categories this chemical can be surprisingly useful in a wide range of flavors at much lower levels of addition, adding subtle nuances that are not remotely recognizable as aniseed.
Nov 7th, 2019
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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.
May 30th, 2019
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2019 Annual Fragrance Creators Meeting Celebrated Impact, Key Results
The Fragrance Creators Association annual meeting took place on Nov. 6, 2019 and featured presentations and panels on the impact of regulations, policies, and technology on the fragrance industry.
Nov 21st, 2019
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Flavor Bites: Methyl Anthranilate
Dislike of methyl anthranilate at high levels should not blind us to the multitude of subtle but intriguing influences that are possible with this chemical.
Dec 2nd, 2016
Keynote Address: There is more to taste than meets the tongue
The basic question is “do we need flavors at all?’ I think this is the question that regulatory agencies are asking, The issue of natural vs. artificial is a front. The second question is ’’do we really need this endless variety of flavors?” It would be much easier if we only had five or six. We could test them at every level and every combination. I will cover some old ground answering these two fundamental questions.
Apr 27th, 2016
Comparative Study of the Essential Oils of Key and Persian Limes
In both cases (distilled and cold-pressed) the oils obtained from Key and Persian limes show remarkable quantitative differences, large enough to explain those found in odor and flavor.
Apr 6th, 2016
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Flavor Bites: Zingerone
Raspberry ketone is found in various levels ranging from around 10 ppb up to about 4 ppm and has a specifically raspberry aroma with subtle balsamic nuances. Combined with zingerone, it creates a synergistic effect that allows for more modest levels of raspberry ketone.
Jan 24th, 2018
Action Items: Keys to Success and Competitive Challenges for Fragrance Manufacturers of All Sizes
Part 3 of 3: Benchmarking the fragrance industry—conclusions and recommendations
Dec 30th, 2011
Frank Fischetti, veteran flavorist and consultant.
The Language and Principles of Flavor Creation
Veteran flavorist Frank Fischetti on the characterization of flavor materials for more effective and efficient flavors.
May 12th, 2009
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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.
Jun 26th, 2018
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Flavor Bites: (E)-2-(3,7-Dimethyl 2,6-octadienyl) cyclopentanone
Overall, this quite complex chemical assumes a surprised resemblance to natural apricots.
Jun 8th, 2016
ADM Chief Flavorist Sudarshan Nadathur, Ph.D.
ADM Chief Flavorist Sudarshan Nadathur, Ph.D., Talks Current Trends & Advice for Newcomers
The chief flavorist also touches on their journey to flavor and the evolution of the industry.
Jun 1st, 2024
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The Creative Conversation: What Perfumers and Flavorists Can Learn from Each Other
In this web-exclusive article, read other readers’ fresh takes on ingredients and formulations
Jun 20th, 2011
Mint, other herbs and botanicals are breathing new life into culinary dishes, confections, dairy products, baked goods and beverages.
5 Unexpected Mint Pairing Combinations in Culinary Flavors
Push the envelope on traditional flavor combinations and culinary applications with mint and spices.
Apr 30th, 2023
Haffenden shares, 'My career in the food and beverage industry has always centered on the innovative application of flavors, a path significantly shaped by mentors who championed boundless exploration.'
Chief Flavorist Luke J.W. Haffenden, Ph.D., Talks Trends of Interest & Industry Journey
The Mosaic Flavors chief flavorist also shares advice for up-and-coming flavorists, how the job has evolved and more.
Apr 1st, 2024
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