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creamy

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: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.

Frank Fischetti, veteran flavorist and consultant.

The Language and Principles of Flavor Creation

Veteran flavorist Frank Fischetti on the characterization of flavor materials for more effective and efficient flavors.

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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.

Raw Material Bulletin: September 2015

This month's article includes 2,6-dimethyl-5-heptenal from Natural Advantage, angelica root from Flavex and more.

Back to the Bench: Focusing on Flavorists’ Creativity

Maintaining the passion of discovery despite crushing workloads.

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.

A stop at Spice Market provided a taste of Asian-inspired street food.

WFFC Trend Excursion Pursues Novel F&F Combinations

From cherry yuzu soda to Himalayan pink salt, event focuses on emerging and obscure sensory experiences.

Raw Material Bulletin: March 2014.

Raw Material Bulletin: Firmenich, Advanced Biotech and more

Reading this month’s flavor Leaders & Newsmakers issue, several companies mentioned this concept of nostalgia and making familiar flavors new again.

Editor's Note: What's Old is New

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European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

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Minimizing Flavor Deterioration

Flavor deterioration during storage is of interest to both the food and flavor industries. While there are numerous studies on flavor deterioration in foods, little has been published on the deterioration of food flavorings, especially when in the liquid form.

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Labeling Vanilla Flavorings and Vanilla-Flavored Foods in the U.S.

Vanilla flavorings are the only flavorings subject to a federal standard of identity. An understanding of the vanilla standard and the general flavoring labeling regulations is necessary to properly label vanilla flavorings and the foods to which they are added.

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γ-Decalactone: March 2016

γ-Decalactone is instantly recognizable as characteristic of peach, and clearly is the most important character recognition driver for this flavor profile.

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Fragrance Research: The Multi-sensory Approach to Fragrance Creation

Modern research techniques unveil the power of fragrance in communicating with consumers. Modern brands are tuning into the senses, realizing that the correct sensory combination results in an emotional connection with consumers that is a powerful driver of success in the marketplace. People navigate their lives and make choices by using the five senses.

Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry

Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.

Flavor Creation: Fusion Flavors

Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.

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Flavor Creation: Composing Savory Flavors

How to combine low notes, middle notes and top notes for a successful flavor composition. Years ago, I listened to music on a cheap transistor radio. Through its tiny speaker I could hear the basic melody and words to my favorite songs.

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