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Type: Article

CSA Roundtable 2009

CSA Roundtable Ingredient Highlights

Flavor materials displayed; event snapshots.

FEMA Launches GRAS 24, Celebrates 50th Anniversary of the GRAS Process

As the latest GRAS list comes online, FEMA examines the past, present and future of the safety assessment of flavor materials.

3-Nonen-2-one

This material's strong, nutty character with fruity notes can enhance a flavorist's repertoire.

cocoa2

Organoleptic Characteristics of Flavor Materials: April 2016

This month's article features organoleptic discussions on toasted mate, cocoa absolute, ethyl-2-methyl-3-pentenoate and more.

oregano2

Organoleptic Characteristic of Flavor Materials: June 2016

This month's edition features organoleptic discussions on oregano oleoresin, chamomile extract organic #7016, marjoram oleoresin, cinnamyl benzoate and more.

(E)-2-Nonenal

Unsaturated aliphatic C9-aldehydes as natural flavorants.

cis-6-Nonenol

This versatile ingredient is useful in cucumber and fruit flavor profile where a more subtle cucumber note is desirable.

3,6-Dimethyl Octan-3-ol

A profile: 3,6-Dimethyl octan-3-ol. Thus is the history of 3,6-dimethyl octan-3-ol and its chemical evolution over forty years of changes in the flavor and fragrance industry. One wonders what might have been the fate of AR-1 if synthetic linalool had not been made available from the vitamin intermediate stream.

Methyl 2-nonenoate brings out the subtle characteristics of watermelon, while methyl 3-nonenoate enhances the more cartoonish watermelon notes.

Flavor Bites: Two Methyl Nonenoates

At first glance, methyl 2-nonenoate and methyl 3-nonenoate have a similar dominant melon green note, but, in practical use, they display significant differences.

Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.

trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors

A chemical that is very effective but is considered one of the most difficult to dose correctly.

olfaction_logo

1st World Congress on Olfaction & Issues: Modulation of Physiological Responses

Applications in the pharmaceutical, food & cosmetic industries: latest advances, future prospects and directions.

Fragrant Esters of 3-Cyclohexyl-1-propanol and 3-Cyclohexyl-1-butanol

Preparation and fragrance properties of some esters of 3-cyclohexyl-1-propanol and 3-cyclohexyl-1-butanol are described in this study. The compounds reported in this study possess interesting fragrant properties and may enrich the assortment of synthetic fragrant compounds used in perfumev industry

1 + 1 = 3

P&G’s Steve Hicks on challenging category belief systems and innovating for superior fragrances and flavors that build brands.

Odor Analysis of (E)- and (Z)-3,7-Dimethyl-4-octen-l-ols and Their Derivatives

This article describes a study of a group of (E)-compounds and a separate group of (Z)-compounds obtained from (E)- and (Z)-isomers of 3,7-dimethyl-4-octen-l-ol.

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Flavor Bites: 3,5-Dimethyl Cyclopentane-1,2-Dione

Use levels for aroma and taste effects in brown, nut, savory, fruit and fermented flavors.

Flavor Bites: 4-(Methylthio)butan-1-ol in Savory, Berry, Tropical Fruit, Dairy, and Other Flavors

Learn about the diverse range of applications for 4-(methylthio)butan-1-ol.

1,3,5-Undecatriene and 2-Methoxy-3-isobutylpyrazine—Galbanum Green Notes

Chemistry and application in flavor and fragrance

Presented with the swatch that would inspire Bill Blass Couture 7, Delphine Jelk was struck by its sense of spontaneity: 'So I went to citrus, very sparkling.'

1, 3, 6, 7, and 8

Three perfumers discuss their translations of couture into scent.

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