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Type: Article
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.
Trends
Connecting the dots: Flavor Radar
Mintel’s Menu Insights tracks what we’re eating and drinking. Indulgence, portion control, pomegranate, perceived health benefits, floral flavors, mojito burritos—these are just a few of the buzzwords in today’s restaurant world, and it’s consumer research firm Mintel’s job to keep on top of them.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Coffee Essence Concentrate CE205, Osmanthus Absolute and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Absolute Orange Blossom, 4-Ethyl Guaiacol, Kola Nut Extract and more.
Trends
The Market for Bakery Flavors
New flavor combinations, more intense and ethnic flavors, and a growing trend toward savory flavors impact the global market for flavors in bakery applications.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on ethyl cyclopentenolone, ketoisophorone and more.
Ingredients
Flavor Bites: Two Methyl Nonenoates
At first glance, methyl 2-nonenoate and methyl 3-nonenoate have a similar dominant melon green note, but, in practical use, they display significant differences.
Sweet Applications
Flavor Compounds in Fermented Milks
The future of fermented milks and their cultures lies in genetic studies with further improvement of flavour production and strain vitality. There is no doubt that food shortages on a global basis will persist and the fermented milk industries of all developed countries will be asked to bring their expertise to the aid of those countries where the tradition of fermentation is strong but in dire need of technological advance.
Ingredients
Aroma Chemicals in Meat Flavors
Meat flavor has been a focus of attention for the last few years, with the object of developing flavors which will convert proteins from any source into meat-like products. The development of meat flavor that will make nonmeat protein palatable is perhaps the most challenging problem that the food industry faces today.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on rose oil, sesame isolate, neroli oil and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on acetanisole, red thyme essential oil and more.
Event Coverage
Flavorcon – Where Delicious Innovation Begins
Flavorcon is a global, interactive conference and expo designed for scientists, flavorists, product developers and consumer packaged goods companies in the flavor creation, food & beverage industries.
Ingredients
Organoleptic Characteristics of Flavor Materials
2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine, 2-Methyltetrahydrofuran-3-thiol acetate, 3-(2-Methyl-3-furylthio)-2-butanone, Szechuan pepper and more.
Ingredients
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.
Ingredients
Flavor Bites: Ethyl phenyl acetate
Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition features flavor profiles for caramel furanone, black pepper oleoresin, 2,3-Epoxyoctanal, and more.
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