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Type: Article

Flavor Bites: cis-3-Hexenoic Acid

Application in berry, fruit and other flavors.

Ethyl cis-4-octenoate

Use in tropical, stone and other fruit flavors, as well as alcoholic drinks and savory flavors

cis-4-Decenal

This unique ingredient can find good use in citrus, as well as a surprisingly wide range of non-citrus profiles.

cis-4-Decenal

This unique ingredient can find good use in citrus, as well as a surprisingly wide range of non-citrus profiles.

cis-6-Nonenol

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

Flavor Bites: cis-3-Hexenyl Formate

In search of ideal green notes.

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Flavor Bites: cis-3-Hexenol

Covering an exceptionally wide range of flavors, moderation is essential when using cis-3-Hexenol in formulations.

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Flavor Bites: cis-3-Hexenyl 2-methyl butyrate

cis-3-Hexenyl 2-methyl butyrate is a rich and powerful green note that has a fruity component and subtle hints of apples and tropical fruits.

Flavor Bites: cis-3-Hexenyl acetate

The combination of green notes in many flavors can involve many additional green profile ingredients, but the balance between cis-3-hexenol and cis-3-hexenyl acetate is often central.

cis-3-Hexenyl hexanoate has a distinct tropical tinge that fits perfectly in that unusually wide category of fruit flavors.

Flavor Bites: cis-3-Hexenyl hexanoate

Learn about the diverse range of applications for cis-3-hexenyl hexanoate.

cis-Jasmone

This ingredient excels in fruit flavors, adding a level of depth, realism and complexity that has few rivals.

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Flavor Bites: trans-2, cis-6 Nonadienal

With a powerful green, cucumber aroma, trans-2, cis-6 nonadienal can add a fresh character to a range of flavor applications.

Peanut kiiNote might be worth looking at for fried flavors, and roasted garlic, onion or roast beef.

Flavorist Panel Evaluates cis-4-Heptenal, Peanut kiiNote, cis-3-Hexenyl Acetate and Other Materials

Principal flavorist Cyndie Lipka's panel evaluates 10 materials

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Cistus SEV Absolute Spain: A Treat for Your Creations

The SEV Cistus absolute is an Albert Vieille specialty that fully highlights all of cistus’s nuances.

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Cheese Acids

Chemistry and application in flavor of 4-Methylnonanoic acid, which occurs in heated lamb and cheeses such as Pecorino Romano.

Narcissus poeticus: The Heart Note

Olfactive aspects, chemical composition, extraction, economics and ethnobotany

Unsaturated Aliphatic Acids

Chemistry and application in flavor

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

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