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Organoleptic Characteristics of Flavor Materials

This edition features discussions of 3-Mercaptohexyl Alcohol 0.1% in Ethanol (synonym:3-Thiohexanol), Methionyl Butyrate, and more.

Flavor Bites: trans-2-Decenal

Use in citrus, fruit, dairy and savory flavors

Flavor Bites: 2-Acetyl Pyrazine

Use in brown, vegetable, tropical and other flavors

Organoleptic Characteristics of Flavor Materials

Champignol; everlasting resinoid; cis-3-hexenoic acid, natural; homomenthyl acetate; labdanum resinoid; and more

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).

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.

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.

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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.

Methyl n-acetylanthranilate is found in honey, so the panel thought of dessert applications, such as baklava, dough, almond paste, browned butter, general bakery and other toasted, sweet brown flavors.

Organoleptic Characteristics of Flavor Materials

See the panel's thoughts on an array of materials for the December 2022 issue.

Herbs like dill, basil, lemongrass and sage were also mentioned when the panel thought of geraniol.

Organoleptic Characteristics of Flavor Materials

This month’s column features valeric acid, savory oil, orange terpenes and more.

A fair number of this month’s ingredients feature festive fruity flavors.

Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on linalool oxide, piperonyl acetate, lemon oil and more.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on beetroot, cinnamon oleoresin, juniper and more.

Drink in the latest innovation in flavor at the return of Flavorcon in Cincinnati.

Gearing Up for Flavorcon 2022

Take a look at what’s on the menu for the two-day event.

Product developers and consumers alike are vested in the story of sustainability from farm to food.

Botanical Flavors Signal Form & Function

How extracts for clean and clear labels can deliver the benefits today’s consumers seek.

CEO Satoshi Masumura shared, 'Our recent consumer pulse study, conducted by our global consumer insights team across 18 countries, reveals that consumers are increasingly interested in food and beverage products containing natural ingredients.'

Takasago 2025 Flavor Leaders & Newsmakers

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Organoleptic Characteristics of Flavor Materials October 2018

This month’s column features discussions on blood orange essence oil, Timur pepper pure JE CO2 extract, tea tree oil, trans-5-octenal (pomelo aldehyde) and more.

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Beyond the Smoke: Cannabis Flavoring in 2018

Despite the controversy, the cannabis industry is a force to be reckoned with, especially in the realm of flavoring.

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Natural Source Testing for Flavors and Fragrances

In highly regulated marketplaces where mislabeling could have legal and commercial repercussions, a reliable natural source test is critical at the procurement, research and development, product launch and supply stages.

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