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859 Results
Type: Article
Ingredients
Organoleptic Characteristics of Flavor Materials: June 2012
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2-Methylthio-3,5 or 6-methyl pyrazine, Galbanum oil, P&N EE-6993, cis-5-Octen-1-ol and more.
Ingredients
Organoleptic Characteristics of Flavor Materials: September 2015
The authors evaluate a variety of flavor tastes and its applications, including vanilla oleoresin Bourbon, coffee absolute P&N, parsley seed oil and more.
Ingredients
Flavorist Panel Evaluates Farnesyl Acetate, Bran Absolute, Palmarosa Oil and More
See possible applications for a lineup of ingredients handpicked by our panel.
Ingredients
Flavorist Panel Evaluates Ethyl Isobutyate, Prenyl Mercaptan, Basil Oil and More
Cyndie Lipka and her panelists share their notes in the September 2023 Flavor Materials Report.
Ingredients
Organoleptic Characteristics of Flavor Materials November 2018
This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.
Ingredients
Organoleptic Characteristics of Flavor Materials September 2018
This month’s column features discussions on chamomile oil blue, rose absolute, seaweed absolute, cuminaldehyde, ethyl-3-methyl 2-oxo-pentanoate and more.
Ingredients
Organoleptic Characteristics of Flavor Materials: August 2016
This month's issue features organoleptic discussions on espresso coffee distillate organic, d-Tridecalactone, Roastarome, 2-acetylfuran, 4-methyloctanoic acid, hexyl-2-methylbutyrate, 2-decenal, 2-acetylpyrazine, guaiacol, magnolia flower oil and more
Regulatory & Research
Inside Flavors: Real Time Volatile Flavor Release Monitoring and its Flavor/Food Application Using Proton Transfer Reaction Mass Spectrometry
Understanding how aroma compounds interact with and are released from simple and complex foods. Flavors and fragrances usually are complex mixtures of molecules with different physical properties, including volatility, fat solubility and sensorial characteristics, covering a wide spectrum of threshold values. They are usually present in natural extracts or final products at levels in the order of ppb to ppm.
Ingredients
Flavor Creation: Fusion Flavors
Fusion flavors, or blends, have been around since the cavemen discovered that a cooked, smoky leg of dinosaur had a much better taste than the raw version.
Savory Applications
Flavor Creation: Composing Savory Flavors
How to combine low notes, middle notes and top notes for a successful flavor composition. Years ago, I listened to music on a cheap transistor radio. Through its tiny speaker I could hear the basic melody and words to my favorite songs.
Ingredients
Developments in Flavors and Flavorings
Developments in flavors. A comparison of flavorings currently available with those being offered a decade ago show enormous advances in flavor profiles. Over the years there has been a significant move towards more ‘true to nature’ products and also the introduction of many new flavorings based on unusual natural materials. There will continue to be a large demand for the traditional flavors, but as the food industry tries to stimulate new interest, particularly in convenience foods, there will be an even greater need for new flavoring experiences.
Ingredients
Flavor Bites: Flavor Creation in Germany
A non-German’s guide to impressing customers while meeting unique preferences in cheese, strawberry, vanilla and other flavors.
Trends
Perfumer & Flavorist 2008 Flavor & Fragrance Leaders
The big news on last year’s Flavor & Fragrance Leaders list was Firmenich’s purchase of Danisco’s fl avor division. The year before that, it was Givaudan’s purchase of Quest. At press time, rumors are again making the rounds regarding another potential merger within the top tier of F&F.
Event Coverage
Flavorcon 2019 Brings Global Flavor to Cincinnati
Following a record-breaking year, Flavorcon returns to the Midwest on Nov. 11-12, 2019 at the Duke Energy Convention Center for two days of technical insight, trend and market analysis for the flavor, food and beverage industries.
Ingredients
Flavor Reports Flavorcon 2024 Master Class Edition
The impressions gathered are from attendees at the Master Class moderated by principal flavorist Cyndie Lipka and flavorist Michael Morrison.
Flavor
Flavor Bites: Eugenol in Flavors
There are applications for this highly distinctive ingredient in a range of profiles.
Ingredients
Flavor Bites: Perfumers and Flavorists
Although there are distinct differences in the responsibilities and duties of perfumers and flavorists, these two occupations share many similarities and can learn much from each other
Flavor
Flavor Bites: Piperonal in Flavors
Piperonal (FEMA# 2911, CAS# 120-57-0), probably better known as heliotropine, is really only a bit player in nature but, in contrast, it is often cast in a leading role by the flavor industry. The character of this popular ingredient is discussed herein.
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