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868 Results

Type: Article

Volatile Release from Mint-Flavored Sweets

In this paper we report results from instrumental analysis of menthol and menthone in the breath of individuals eating a range of mint-flavored sweets. These results demonstrate the reproducibility of breath volatile analysis for assessing the aroma-release characteristics of mint-flavored products.

The snack game is changing, and flavors are becoming bolder than ever.

Flavorful Snack Trends: Fuel Consumer Demands

The snack game is changing, and flavors are becoming bolder than ever.

The most important factor that affects the development of an allergy and makes it difficult to study the population affected is the lack of a standard methodology.

Flavors in an Allergen-Free World

Food allergies are creating unforeseen obstacles and opportunities for the flavor industry.

There is a fairly untapped opportunity in the mainstream to highlight aftertastes that have the ability to modify flavor perception.

Playing With Aftertaste Through Flavor Sequencing

Flavorists have long been obsessed with killing unwanted aftertastes as degrading distractions to their target flavor, but what about the opposite—using positive aftertaste to positively impact subsequent flavors, even creating new ones?

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The Regulatory Landscape of Natural Flavors

Natural and clean-label fl avors and fragrances are in high demand. According to a recently published Datamonitor report, consumers today increasingly want to do the “right thing,” and follow the latest trends in the natural products market.

Raising a Toast to Flavor Innovation

The Society of Flavor Chemists and Chemical Sources Association Midwest meeting delivered beverage alcohol category insights and a survey of technical advances in flavors

Flavor Bites: 2-Methyl Butyric Acid

Use in berry, fruit, brown, fermented and savory flavors

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2009 Flavor Symposium: Back to Basics

Select presentation summaries, highlights and photos.

Chefs have put lavender dairybased applications to great success as well. Lavender—it’s not just for chocolate anymore.

Lavender’s Evolving Role in Flavor Applications

Discover the ingredient’s evolution in F&F and how it has become a rising star in sweet and savory culinary menus.

The global flavors market was valued at $19.21 billion in 2023 and is expected to grow at a compound annual growth rate of 5.9% from 2024 to 2030, according to Grand View Research

Run The Tables at Flavorcon 2024

Registration is open for the flavor event of the year!

Melissa Conklin, flavor chemist, Tasteworks Flavor

Tasteworks Flavor Chemist Melissa Conklin Profile

Conklin shares industry journey, current exciting flavor trends and advice for flavor chemists.

The panel of flavorists compared isomers of various ingredients.

Flavor Reports: US Edition (March 25)

From geranyl acetate to cis-5-octenal, our panel of flavorists assesses the taste and odor characteristics of flavor ingredients.

Health and wellness is still a major trend in the flavor space.

Introducing the 2025 Flavor Leaders & Newsmakers

This past year has seen both a leadership change at the headquarters in Japan and a full renovation of the innovation center in California.

T. Hasegawa 2025 Flavor Leaders & Newsmakers

T. Hasegawa's leaders explain the approach to the company's "no-compromise" solutions.

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Flavor Bites: Ethyl 3-methyl 2-oxo-pentanoate

Providing a unique profile of nutty and fruity notes, ethyl 3-methyl 2-oxo-pentanoate is capable of adding a nuance to nut, brown, savory, fruit and other flavors.

Solving Quality Problems In Several Flavor Aroma Chemicals

The confusion in the interpretation of some aroma chemicals’ molecular structures causes confusion among the users of these products. Several important cases, including keto-enol tautomerisation of alpha-diketones, isomerisation of alpha-angelica lactone, and the exact substitution pattern of pyrazines, will be discussed. The analytical methods used to unravel the correct molecular structures were GC, GCMS and 15N-NMR spectroscopy, and particularly polarization-transfer for sensitivity enhancement (INEPT), and 2D-correlation techniques.

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Inside Look: Chemistry and Biochemistry of Vanilla Flavor

A survey of the latest research. The characteristic aroma and flavor of vanilla is the result of various chemical and biochemical processes that take place during the curing and conditioning of vanilla beans. Vanillin is an important constituent of the cured vanilla bean, contributing greatly to its characteristic aroma and taste.

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Flavor Creation: 9 Lessons in How to Win

Managing the creative flavor process.

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