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Flavor Bites: Hexyl acetate

Combining the attractive characteristics of pear and banana, this ingredient works well together with several hexyl esters, including hexyl butyrate and hexanoate.

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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.

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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.

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Organoleptic Characteristics of Flavor Materials: October 2017

This month's column features organoleptic discussions on chipotle pepper distillate, oak extract American, Black Korakundah tea extract and more.

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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.

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Flavor Bites: 6-Methyl 5-hepten-2-ol

A recent FEMA GRAS addition, 6-methyl 5-hepten-2-ol is a complex ingredient that has a clear link to apple and lemon characters and a subtle floral background note.

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Flavor Bites: cis-3-Hexenyl 2-methyl butyrate

cis-3-Hexenyl 2-methyl butyrate is a rich and powerful green note that has a fruity component and subtle hints of apples and tropical fruits.

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Flavor Bites: trans-2, cis-6 Nonadienal

With a powerful green, cucumber aroma, trans-2, cis-6 nonadienal can add a fresh character to a range of flavor applications.

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Flavor Bites: Pent-3-en-2-one

Despite its limited usage and subtle role in a profile, this is an ingredient that flavorists could make much more use of to brighten an unusually wide range of flavors.

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Organoleptic Characteristics of Flavor Materials: August 2016

This month's issue features organoleptic discussions on espresso coffee distillate organic, d-Tridecalactone, Roastarome, 2-acetylfuran, 4-methyloctanoic acid, hexyl-2-methylbutyrate, 2-decenal, 2-acetylpyrazine, guaiacol, magnolia flower oil and more

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Flavor Bites: Two Thiazoles

2-Isobutyl thiazole is sulfury and green, reminiscent of tomato foliage.

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Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

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Is Cineole Detrimental to TeaTree Oil?

This paper evaluates the claims about cineole in tea tree oil and reviews the results of recent skin irritancy and bioactivity investigations which show that cineole is neither an irritant nor an antagonist.

Reflections of a Retired Flavorist Before He Forgets: Peach

Until the natural sulfur components, like p-hydroxy phenyl butanone, are available in a "natural" form, today's flavorist can create more realistic peach and raspberry flavors than "natural" ones.

Trend Trek

Highlights from the WFFC Excursion in Williamsburg, Brooklyn.

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Learning to Let Go: Perfumers and Teamwork

Formulation insights from IFF perfumer Laurent Le Guernec.

Tea has been the medium of hospitality, warmth and affection across cultures for centuries.

Tea Aromas: A Global Tour

Preparations from diverse regions of the globe offer unique flavor experiences.

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Formulating for the Consumer: RTD Tea

Growing consumer consciousness and increased labeling laws have led to a boom in re-formulation and innovation.

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