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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.

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Smoke, Leather & Tea: A Survey of 2015 Trends

A recent spate of trend reports for the year heightened the emergence of unique ingredients, sensory combinations and global influences. Herein is a survey of some of the year’s leading themes.

Through fermentation, wine emits intricate fragrance accords and flavors that often find similarities with perfume.

Wine & Fragrance

A look at the unique connections and complex notes.

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Mastering the Art of Flavor: House of Bols Experience

In hopes to bring back the spirit of genever—the grandfather of gin—Amsterdam's House of Bols introduces its guests to the history and the innovation driving the flavors behind this exclusive liqueur. Feeling thirsty yet?

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Flavorcon 2019 Brings Global Flavor to Cincinnati

Following a record-breaking year, Flavorcon returns to the Midwest on Nov. 11-12, 2019 at the Duke Energy Convention Center for two days of technical insight, trend and market analysis for the flavor, food and beverage industries.

Ingredient Profile: 3-Mercaptohexanol*

Ingredient Profile is an occasional feature from the Chemical Sources Association (CSA), providing insights into specific flavor compounds

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Sync Your Peaks for Faster Data Analysis: A Look at Chardonnay

ChromaTOF® Sync is the newest data processing tool that makes compiling your peak information a snap. It effortlessly links the chemical information within sets of samples to create composite data sets. See what it can do for your samples.

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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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7 Hot Flavor Trends

A forecast for food, beverage and non-edible sectors.

Whiskey lactone is an obvious choice for coconut (especially the toasted kind) and other creamy, mild nut profiles.

Organoleptic Characteristics of Whiskey Lactone, Genet Absolute and More

This month’s column takes a bite out of whiskey lactone, genet absolute, citronellyl tiglate and more.

5-Butyl-4-methyloxolan-2-one

This material offers oak flavor versatility in alcoholic drinks, dairy and sweet flavorings

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GCMS as a Tool for Flavor Development

There are diverse extraction, sampling and chromatographic methods, which can be used for the development of flavorings, and the right ones should be chosen for each type of required flavor.

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Cultured Ingredients Arrive

A survey of the development of cultured F&F ingredients, the latest chapter in a 9,000-year tradition.

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

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Beyond Food: Fermentation and Microbiology’s Role in Farming and Agriculture

Advancements in microbiome studies have led to a new era of microbiology—with wide reaching implications.

Course tutor David Baines (far left, backrow) with course attendees

“Creating Savoury Flavours” Course Highlights

Lecture topics, training session details and photos.

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Raw Material Bulletin: April 2016

This month's raw materials features natural vanillin extract clove, methyl anthranilate, 2-methylbutryaldehyde and more.

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The Buzz Behind CBD

Derived from hemp, cannabidiol (CBD), is a growing segment within the cannabis category known for its wellness claims in food, beverages and cosmetics, but it’s not without its legal implications in an evolving regulatory landscape

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