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Type: Article
IFF is committed to staying ahead of the curve in response to evolving global dietary habits and flavor expectations.
IFF 2025 Flavor Leaders & Newsmakers
IFF renews its commitment to innovative technologies, sustainability and enhanced consumer experience in its Taste division.
Jul 1st, 2025
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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.
Sep 25th, 2018
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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.
Dec 21st, 2017
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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.
Dec 2nd, 2016
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Organoleptic Characteristics of Flavor Materials - July 2016
This month's column features organoleptic discussions on honey absolute, fenugreek absolute 80%, γ-Nonalactone, strawberry furanone, verbenone and more.
Jul 6th, 2016
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Organoleptic Characteristic of Flavor Materials: June 2016
This month's edition features organoleptic discussions on oregano oleoresin, chamomile extract organic #7016, marjoram oleoresin, cinnamyl benzoate and more.
Jun 8th, 2016
Organoleptic Characteristics of Flavor Materials: June 2009
Gerard Mosciano and organoleptic evaluation panelists explore a variety of flavor components and applications, such as absolute licorice, apple brandy CO2 extract, benzyl methyl sulfide and more.
May 15th, 2009
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Flavor Formulation: My Top Seven Dairy Materials
A chief flavorist shares her favorite raw materials for use in dairy formulations. Flavorists all have materials they’ve grown fond of and use time and again in their flavor formulations. In this little article, I will share some of my preferred materials for dairy flavors and the reasons I use them.
Nov 28th, 2008
The next big thing(s): Moving Flavor Forward
Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.
Dec 28th, 2008
A Unique Mentha Aquatica Mint For Flavor
The essential oil from peppermint, Mentha x piperita L., is one of the most widely used oils by the flavor industry for mint flavoring. However, abundant literature and experts’ observations report the varying composition and organoleptic profiles of peppermint oils according to the region of production, climatic variation and harvest date.1-3
Dec 25th, 2008
Organoleptic Characteristics of Flavor Materials: October 2005
Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Clary sage oil, coffee extract, 2-ethyl-3,5(6)-dimethyl pyrazine and many more.
May 6th, 2009
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Organoleptic Characteristics of Flavor Materials - August 2019
This month’s column features discussions on verbena Morocco oil, rosemary oil, coffee arabica absolute, beeswax absolute and more.
Jul 30th, 2019
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Organoleptic Characteristics of Flavor Materials - February 2019
This month’s column features discussions on tangerine essence oil, 2-octyl-2-dodecenal, 2-hexyl-2-decenal, lime essence oil and more.
Jan 28th, 2019
Organoleptic Characteristics of Flavor Materials: December 2011
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such Bergamot oil from juice emulsion, light fraction of lemon oil, orange oil Guinea and more
Nov 30th, 2011
Organoleptic Characteristics of Flavor Materials: October 2011
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as g-Butyrolactone, g-heptalactone, d-nonalactone and more
Sep 23rd, 2011
Organoleptic Characteristics of Flavor Materials: June 2011
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Butter esthers, 3-mercpato-1-hexanol, 3-mercaptohexyl acetate, starter distillates and more
May 23rd, 2011
Organoleptic Characteristics of Flavor Materials: August 2010
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Horehound herb, barley, orris root, oak chips and more. and more.
Jul 29th, 2010
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Organoleptic Characteristics of Flavor Materials: December 2015
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. For example, 5-methyl-2-phenyl-2-hexenal (natural) is suggested for brown flavors, especially cocoa, dark chocolate, coffee, malt, honey, peanut, hazelnut, black walnut and even roasted meat flavors.
Nov 20th, 2015
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