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Type: Article
Beverage
Flavor Bites: Hexanal
The majority of uses of hexanal are in the obvious fruit flavor realm, but it can also be helpful in other categories, particularly nut flavors.
Beverage
Flavor Bites: Acetal
With a similar odor profile to acetaldehyde, acetal’s odor is less pungent and adds freshness to a wide variety of profiles, especially juicy orange flavors.
Ingredients
Flavor Bites: Cinnamaldehyde
3-Phenyl-2-propenal–better known as cinnamaldehyde—can round out and add depth to a diverse palate of flavors.
Ingredients
Flavor Bites: Sotolon
Sotolon can all too easily be overdone—it is a good servant but a bad master.
Flavor
Flavor Bite: Linalool
This flavor mainstay, when used at various levels, fits an extremely wide range of tea and fruit flavor profiles.
Trends
Natural Flavor Trends
Resilience despite the economic downturn, implications for the flavor industry and future opportunities for growth
Ingredients
Flavor Bites: Indole
How this potentially repellent material can impart useful effects in dairy, seafood, fruit, fermented and other flavors
Ingredients
Flavor Bites: Acetophenone
When it comes to berry flavors, the recommended levels of acetophenone can range anywhere from 10 ppm to 50 ppm depending on the fruit.
Beverage
Flavor Bites: Geraniol
The rose character of geraniol is very bright and fragrant but it also possesses considerable depth, which is especially helpful in flavors.
Ingredients
9 Little Used Aroma Chemicals to Create A Luxurious Vanilla Flavor, According to A Principal Flavorist
Can’t we be more creative and show vanilla some love? Why yes, people! Yes, we can.
Ingredients
Consumer Preferences Are Redefining Tobacco's Role in Flavor and Fragrance: Q&A with Tobacco Flavorist Manoj Arora
The chief perfumer and tobacco flavorist of Sacheerome discusses how trends towards health and wellness are applying to tobacco flavors and fragrances.
Ingredients
Functionalized Flavors
Flavorists working with the food industry, and to a lesser extent the personal care and nutraceutical fields, should be aware of a trend that is quietly, but increasingly, impacting their business—the commoditization of flavors. Formulation and challenges.
Regulatory & Research
Defending Flavors
How can you produce a safe product for its intended use and then find a way to [effectively] communication how people should use that product?
Ingredients
International Flavoring
I have remained somwhat abreast in our flavor technology by a number of overseas volunteer projects sponsored by the International Executive Service Corp (IESC). This private organization sends retired volunteers with specific know-how to third world countries requesting help in a particular discipline.
Savory Applications
Flavor Focus: Meaty Aromas
A characteristic structural unit of meaty aromas was proposed for the first time in our previous study on the basis of summarizing the olfactory properties of 29 kinds of sulfur-containing flavors with known FEMA numbers. We herein conclude that organic compounds with such a structural unit, should have a basic meat flavor.
Beverage
Flavor Bites: Methyl Jasmonate
Potential application areas in flavor formulations—mint, floral, berry, tea and more.
Ingredients
Flavor Bites: Propenyl Guaethol
With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.
Beverage
Soft Drink Flavor Preferences
In this global age, it is crucial for the flavor chemist, the food technologist and the marketer to understand taste diversities and transnational likes and dislikes, I believe such a complex study should be tackled through analysis of the various global beverage segments.
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