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Type: Article
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition features discussions of 3-Mercaptohexyl Alcohol 0.1% in Ethanol (synonym:3-Thiohexanol), Methionyl Butyrate, and more.
Ingredients
Flavor Bites: trans-2-Decenal
Use in citrus, fruit, dairy and savory flavors
Ingredients
Flavor Bites: 2-Acetyl Pyrazine
Use in brown, vegetable, tropical and other flavors
Ingredients
Organoleptic Characteristics of Flavor Materials
Champignol; everlasting resinoid; cis-3-hexenoic acid, natural; homomenthyl acetate; labdanum resinoid; and more
Savory Applications
Process Flavors: Building Savory Solutions
Ingredient restrictions and tight cost targets present a technical gauntlet for the formulation of quality, cost-effective process flavors. Any successful flavor creation project requires the satisfaction of three broad parameters—flavor target profile, health/regulatory/dietary guidelines and cost (whether in-use or otherwise).
Ingredients
Natural Flavors—A Marketing Perspective
In the past, the flavor industry attempted to imitate nature through creative chemistry. Today, it attempts to imitate chemistry’s achievements through nature.
Beverage
Stability of Beverage Flavor Emulsions
The problems of producing a stable emulsion can be solved by application of colloidal chemistry principles. Factors influencing emulsion stability are: the particle size distribution in the emulsion, density balance of the two phases, adsorption of solid film at interfaces and electrostatic charges on the droplets.
Ingredients
Flavors for Snack-Food Applications
The overall snack-food product development process is described here, from concept selection through seasoning development, consumer testing and commercialization.
Ingredients
Organoleptic Characteristics of Flavor Materials
See the panel's thoughts on an array of materials for the December 2022 issue.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features valeric acid, savory oil, orange terpenes and more.
Beverage
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on linalool oxide, piperonyl acetate, lemon oil and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on beetroot, cinnamon oleoresin, juniper and more.
Flavorcon Coverage
Gearing Up for
Flavorcon
2022
Take a look at what’s on the menu for the two-day event.
Ingredients
Botanical Flavors Signal Form & Function
How extracts for clean and clear labels can deliver the benefits today’s consumers seek.
Flavor
Takasago 2025 Flavor Leaders & Newsmakers
Ingredients
Organoleptic Characteristics of Flavor Materials
Ancho SOR, basil concentrate natural, black pepper natural concentrate, 4-methyl nonanoic acid and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Gerard Mosciano reviews balsam Peru oil, buchu soft extract, cocoa nib distillate, 2-Decanone (synonym: methyl octyl ketone) and more.
Event Coverage
Meeting Report: Savory Flavor Innovation
FEMA’s 99th Annual Convention revealed some key areas for growth in the savory flavor market. The Flavor Extract Manufacturers Association’s (FEMA) 99th Annual Convention took place May 4–7 at The Westin Resort, Hilton Head Island, South Carolina. For almost 100 years, FEMA’s Annual Convention has brought together important players in the flavor industry to exchange information and work together to address key issues of the day. This year’s event was themed “Savoring our Future,” and included industry experts presenting on the current state and future of savory flavors.
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