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Type: Article

the US-based panel sampled ten ingredients used in flavor applications.

Flavor Reports: US Edition (May 25)

Our United States panel of flavorists sampled ingredients such as isobutyl propionate, isobutyl caproate and more.

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

Odor Properties of 1-(p-Alkyl)Phenylethanols and Their Esters

All the substances have, principally, similar odor characters, possessing fruity, flowery, woody, penetrant odor notes with minor rotten, moldy notes. Other characteristic notes were observed in some compounds. Odor thresholds show mostly medium values, suitable for application in perfumery products.

Extraction of 2-Phenylethyl Alcohol

by Techniques such as Adsorption, Inclusion, Supercritical C02, Liquid-Liquid and Membrane Separations. The principal aim of this paper consisted in presenting new methods for the extraction of an aroma such as 2-phenylethyl alcohol.

Flavor Bites: 2-Phenylacetic Acid

Fruit, nut, savory, alcoholic and other flavor uses.

2-Phenylethyl Alcohol: An Aroma Profile

Phenylethyl alochol is a higher aromatic alcohol characterized by a delicate fragrance of rose petals starting at 20 ppm.

5-Methyl-2-phenyl-2-hexenal

This cocoa bean component is key in chocolate, coffee and more.

2-Phenylethyl Alcohol: An Aroma Profile

Properties, vegetal sources and pathways of amino acid degradation.

Three hundred ppm is a great level of addition for 2-phenyl 2-butenal in cocoa flavors.

Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors

Learn about the diverse range of applications for 2-phenyl 2-butenal.

Ethyl Methyl Phenyl Glycidate

An aroma chemical profile, ethyl methyl phenyl glycidate. It belongs to a group of flavor and fragrance materials that illustrate the type of nomenclature prevalent in the aroma chemical industry in the first few decades of this century.

Para-Hydroxy Phenyl Butanone

The organoleptic impression of this chemical is so specific (somewhat like vanillin’s relationship to vanilla), that most of us refer to this material by its functionally derived name raspberry ketone. Thus shall it be referred to throughout this review.

PF1708_JW_honey425

Flavor Bites: Ethyl phenyl acetate

Though it shines in honey flavors, enhancing clove and bright floral notes, ethyl phenyl acetate’s soft profile in comparison to its fellow esters offers a wide range of applications, including hydrolyzed vegetable protein, green tea and more.

The Phenylpropanals—Floral Aromatic Aldehydes

Chemistry and application in fragrance

Master perfumer Christophe Laudamiel shares his thoughts on the ingredient’s versatility, usage and more.

Christophe Laudamiel Explores the Magic of Phenyl Ethyl Alcohol

Master perfumer Christophe Laudamiel shares his thoughts on the ingredient’s versatility, usage and more.

wanhuan_pf2104_lead

New choice of phenylethanol: WANAROMA®PEA provides you with more creative space

WANAROMA®PEA, combines the fragrance of rose with the specialty of chemistry, provides stable supply and offers you a new choice of aroma ingredients.

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

Chemistry and application in flavor and fragrance

2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine

Application in meat, fish and seafood, and other savory flavors

1,1-Dimethoxy-2,2,5-trimethyl-4-hexene: The Grapefruit Acetal

Chemistry and application in fragrance.

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