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Type: Article

Organoleptic Characteristics of Flavor Materials: October 2014

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Basil oil verveina, Clary sage oil and more.

Flavor Bites: Oct-2-en-4-one

Despite the fact that the character of oct-2-en-4-one resembles strawberry jam rather than fresh strawberries, it functions in flavors as a specifically strawberry note.

Organoleptic Characteristics of Flavor Materials: July 2015

Ethyl-2-methyl pentanoate, ethyl cyclopentenolone, benzyl isovalerate, white thyme oil and more.

Organoleptic Characteristics of Flavor Materials: January 2015

This column features chocolate essence extract, dihydrocoumarin, geranium oil rectified, pyrazines mix #2 and more.

Organoleptic Characteristics of Flavor Materials: September 2014

2-Octanone, ethyl phenylacetate, isophorone and more.

E-cigarettes Light Up the Flavor Business

Touted as a healthier alternative to smoking tar-containing cigarettes (although some researchers debate this claim), e-cigarettes have presented a new opportunity for flavor companies working in the tobacco space.

Organoleptic Characteristics of Flavor Materials: February 2013

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Ethyl 3-methylthiopropionate, benzyl phenylacetate natural, roasted cumin oleoresin and more.

Organoleptic Characteristics of Flavor Materials: December 2012

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 9-Decen-2-one, 3-Hydroxy-3-methyl-2,4-nonanedione, 5-Methyl-2-thiophenecarboxaldehyde and more.

Organoleptic Characteristics of Flavor Materials: February 2012

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Amyl isothiocyanate, coriander leaf oleoresin, spearmint supersoluable, cyclotene butyrate and more

Natural Raw Materials for Natural WONF Flavors

Clary sage and patchouli oils can be highly useful tools in flavorists' repertoire

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Flavor Bites: 3,5-Dimethyl Cyclopentane-1,2-Dione

Use levels for aroma and taste effects in brown, nut, savory, fruit and fermented flavors.

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Flavor Encapsulation: Melt Extrusion and Melt Injection

An in-depth look at the strengths, limitations and applications of these two processes

Organoleptic Characteristics of Flavor Materials: August 2006

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as coffee extract (French roast), Treattarome roasted bell pepper and more.

British Society Of Flavourists’ Flavorist Training Course

The first British Society of Flavourists’ training course was held in April and May 2002 at the University of Reading, School of Biosciences, in conjunction with the University and the International Federation of Essential Oil and Aroma Trades.

Organoleptic Characteristics of Flavor Materials: June 2006

Odor and taste characteristics and possible applications of Absolute Cardamom Extra, Absolute Raspberry Leaf Extra and more.

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Processing For Natural Flavors: Cucumber, Melon, Watermelon

The importance of accurate species typing, collection, storage and processing in producing FTNF flavors. Consumer demand for appealing, distinctive, yet all-natural products has led flavor ingredients manufacturers to develop new FTNF (from the named food) natural distillates.

Organoleptic Characteristics of Flavor Materials: April 2015

This edition features discussions of Trans-2-Undecenol, propyl isovalerate, vanillyl butyl ether, γ-Methyl decalactone and more.

A Unique Mentha aquatica Mint for Flavor

In this paper we present the oil from our selected Mentha x aquatica L. (“Aquamint”) that can be blended to an M. x piperita oil to increase the menthofuran to match a standard “Yakima” oil.

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