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871 Results
Type: Article
Ingredients
Organoleptic Characteristics of Flavor Materials: June 2014
In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-methyl-3-tetrahydrofuranthiol (
cis
and
trans
) and rum CO2 extract, to oil lemon Meyer (cold-pressed).
Ingredients
Organoleptic Characteristics of Flavor Materials: October 2015
Michalski discusses the flavor characteristics and applications of a variety of ingredients, including mimosa absolute, caraway oleoresin and rum ether.
Ingredients
Organoleptic Characteristics of Flavor Materials: August 2010
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Horehound herb, barley, orris root, oak chips and more. and more.
Ingredients
Flavor Bites: Ethyl propionate
Ethyl propionate can be used successfully at lower levels in many flavor categories.
Ingredients
Organoleptic Characteristics of Flavor Materials: July August 2003
Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Ethyl Benzoate, Ethyl 2-Mercapto Propionate, 1-Methyl-3-Methoxy-4-Isopropyl Benzoate and more
Ingredients
Organoleptic Characteristics of Flavor Materials
This edition discusses acetaldehyde dipropyl acetal, natural; 2-butyl-2-octenal, natural; cucumber aldehyde, natural; fig extract; and more
Ingredients
Organoleptic Characteristics of Flavor Materials: January February 2004
Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2-Methyl Tetrahydro Furan-3-one, Coffee Furanone, 2-Methyl-4-Propyl-1, 3-Oxathiane,Maracuya Compound, 3-Phenyl Propyl Propionate
Ingredients
Aliphatic Monoketones in Flavors
Ketones are responsible for many natural flavors and odors. Ketones exist in their precursor form in fresh butter as alkanoic acids. As acids, they may be only marginally important in contributing to the flavor of fresh butter.
Ingredients
Organoleptic Characteristics of Flavor Materials
The month’s column features discussions on 1-ethoxyethyl acetate, prenyl acetate, trans-2-methyl-2-butenal and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on beetroot, cinnamon oleoresin, juniper and more.
Ingredients
Butyl Acetate in Fruit & Non-Fruit Flavors
This ester is very effective when used in combination with iso-amyl acetate in a wide range of flavors.
Ingredients
Furaneol in Brown, Nut & Other Flavors
The first half (covering furaneol in fruit flavors) can be found in Perfumer & Flavorist+'s February 2024 issue.
Ingredients
Flavorist Panel Evaluates 9-Decenal, Davana Oil, Mate Absolute and More Materials
The panel also evaluates Phenethyl Acetate, 1,3E,5Z-Undecatriene, Ethyl Phenylacetate, d-Cadinene, Sesame CO2 Extract and Blackberry KIInote.
Ingredients
Flavor Reports: EU Edition (August 2025)
Our panel from the British Society of Flavorists analyze and discuss eight ingredients for their applications in flavor formulations.
Ingredients
Guaiacol in Savory, Brown, Nut, Fermented & Other Flavors
See how Guaiacol plays a lesser, but still important, part in a wide range of flavors that have some heated nuance within their profile.
Ingredients
Flavor Bites: 2,6-Dimethyl Pyridine in Savory, Nut, Brown and other Flavors
Learn about the diverse range of applications for 2, 6-dimethyl pyridine.
Ingredients
Flavor Bites: Benzyl acetate
Though this ingredient is mostly associated with berry flavors, its characteristics can provide a striking berry nuance in a variety of non-fruit flavors.
Ingredients
Organoleptic Characteristics of Flavor Materials July 2019
This month’s column features discussions on maté absolute, methyl ketone mix, ethyl-5-hydroxydecanoate, benzoin siam resinoid and more.
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