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2013 Flavor & Fragrance Leaderboard

Industry leaders reflect on the past year and look ahead at the impacts of developing markets, health and wellness solutions, innovation investments, sourcing strategies, and more.

Flavor Applications in Wine

In view of the recent FDA termination of a past memorandum of understanding with the BATF regarding the labeling of alcoholic beverages, the consumer's right to know what he is purchasing and the manufacturer's formula integrity must be kept in balance, In this respect, through the coordination of the efforts by the winemaker and the flavorist alike, attainment of these common goals should be possible.

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Coffee Flavors Chill Out

As Millennials and iGeners look for more flavorful coffee beverages, flavorists are adapting to market drivers and delivering bolder, colder and more natural coffee flavors.

Mango flavors are far and away the most obvious home for diphenyl ether.

Flavor Bites: Diphenyl Ether

The odor of this underused material is aggressively pungent but strongly reminiscent in dilution of mango skins.

Flavor & Fragrance Treatt-Ment

Little did Richard Court Treatt know in 1886 that his fledgling London-based essential oil company would become a global leader in sourcing, blending and distilling essential oils and other aromatic chemicals.

Only a hint of 3-ethylpyridine, around 5 ppm, gives a subtle boost to malt and malted milk flavors.

Flavor Bites: 3-Ethylpyridine

This ingredient manages to capture most of the character impact of pyridine.

Register foday or the best rates for the upcoming two-day Flavorcon event in Cincinnati.

Preparing for Flavorcon 2022

Take a look at some of the announced speakers and sessions for the upcoming two-day event.

Maltol can be extremely useful in a wide range of flavors, frequently having a decisive effect at levels orders of magnitude below its threshold level.

Flavor Bites: Maltol

Maltol can be extremely useful in a wide range of flavors, frequently having a decisive effect at levels orders of magnitude below its threshold level.

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Flavor Bites: Menthone

In addition to a number of other chemicals with broadly related odors, menthone can raise many non-mint profiles out of the ordinary.

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Flavor Bites: Zingerone

Raspberry ketone is found in various levels ranging from around 10 ppb up to about 4 ppm and has a specifically raspberry aroma with subtle balsamic nuances. Combined with zingerone, it creates a synergistic effect that allows for more modest levels of raspberry ketone.

Flavor Ingredient Roundtable

The 2014 Chemical Sources Association Roundtable took place May 15 at the Doubletree Newark Airport in Newark, New Jersey. The event featured 30 flavor ingredient exhibitors, which meant that attendees were able to visit a maximum of 10 tables during the day.

Nerol is well known for its floral notes for citrus and fruit flavors.

Flavor Bites: Nerol

Learn about the diverse range of applications for nerol.

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Flavor Bites: Nerolidol

Although subtle, nerolidol’s aroma is highly substantive and works to add depth to more volatile floral notes in a very wide range of flavors.

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Flavor Bites: Xylenols

Used with caution, the impactful xylenol family of ingredients provides burnt odor characters to a range of coffee, seafood, whisky and other flavor applications.

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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.

Flavor Bites: Theaspirane

Contrasting notes offer valuable sensory properties, but require creative finesse in applications.

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Functional Flavor Profiles

“Consumers are becoming more health conscious and have a strong desire for natural products,” says Sparks. “They want efficacious ingredients in both beverage and food products that taste great and are natural—and they want those products to be easily accessible.”

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Dairy Flavor Formulation

The volatility of dairy commodities is an issue for food manufacturers because their costs are continuously changing, becoming more expensive from increased global demands and various other factors.

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