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Flavor Bites: cis-3-Hexenoic Acid

Application in berry, fruit and other flavors.

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Fragrance and Transparency

It is not coming because of any pending legislation, but rather because of a desire from consumers and some consumer goods companies to lift the veil of secrecy from fragrance ingredients.

The transformation of Norda

The transformation of Norda is nearly complete, and it is now poised to challenge the very largest international leaders in the flavor and fragrance industry.

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Editor's Note: Transparent Indulgence

Over the years, the flavor and confectionery industry have worked tirelessly to answer questions on the label as clearly, honestly and concisely as they can. With health-conscious consumers seeking foods that do good for the body, the challenge remains in developing low/no calorie products without compromising sweet taste.

Fragrant Esters of 3-Cyclohexylbutanoic Acid

Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.

Flavorcon is upping the ante with new speakers, innovative sessions, a slew of exhibitors and off-site networking opportunities.

Transcendent Taste: Introducing Flavorcon 2022

A taste of what’s to come at the return of the two-day in-person conference.

The Future of Transparency

Seeking a middle ground between the fragrance industry and NGOs, plus other highlights from the RIFM meeting

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A Sense of Transformation

The only constant in the F&F industry is change. With shifting consumer demands and new technology emerging, the industry must be quick and agile to meet the demands of the 21st century.

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

While traditional approaches relied on purchasing expensive marketing data and trend reports, the landscape is shifting thanks to artificial intelligence.

Translating Viral Trends Into Flavor Experiences

OSF Flavors' managing director gives tips on capturing a viral moment using it for flavorful innovations.

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

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.

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.

Trans-Mediterranean Cooperation for Natural Raw Materials

Highlights from the 2nd International Congress of Aromatic & Medicinal Plants

Similarly to other industries, AI started from applications that are not unique to fragrance, such as analyzing consumer behavior as recorded in e-commerce transactions and social media for the purpose of creating fragrance products that sell better.

Digital Transformation and Artificial Intelligence in Fragrance

Exploring the growth and potential of artificial intelligence in fragrance formulation.

By creating bio-identical ingredients, biotechnology will enable the fragrance industry to transition to near 100% bio-based formulas, a target that beauty leaders, forward thinkers and innovators are already implementing.

Opinion: Biotech’s Radical Transparency Will Safeguard Fragrance

Biotechnology can shine radiant sunlight into the fragrance industry and address, with exquisite precision, the many urgent challenges it faces.

According to a USDA report, annual spice consumption rose from 1.2 lb per capita in 1966 to 3.7 lb in 2015.

Extracts: The Transparent Way to Deliver Deliciousness

Creating products that strike the balance between the consumer's taste preferences and desire for clean labels.

Technology Transfer for Aroma Chemical Research

Today, aroma chemical research is reaping the benefits of new knowledge bases created by pharmaceutical and petroleum chemical research.

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