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Green bell pepper, mushroom, celery, and potato/potato chip among others came up as options for cis-3-hexenal.

Flavorist Panel Evaluates Syringaldehyde, Turmeric Root CO2 Essential Oil, Buchu Oil and Other Materials

Cyndie Lipka's panel discusses possible applications for a lineup of materials.

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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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Organoleptic Characteristics of Flavor Materials January 2018

This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.

Snacking is a way for consumers to infuse joy into their day, and people are willing to indulge more in treats with exquisite taste.

What Are Consumers Looking for in Snack Flavors & Functionality in 2024?

From specific cravings to general hunger, a need for energy to a desire for indulgence and adventure, consumers are integrating the concept of "snackification."

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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.

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Organoleptic Characteristics of Flavor Materials

This month's column from Judith Michalski features organoleptic discussions on coffee absolute, wormwood oil American, hexyl isobutyrate natural and more.

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Organoleptic Characteristics of Flavor Materials: October 2017

This month's column features organoleptic discussions on chipotle pepper distillate, oak extract American, Black Korakundah tea extract and more.

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Organoleptic Characteristics of Flavor Materials - December 2018

This month’s column features discussions on fenugreek absolute, orris resinoid, cis-6-nonenal and more.

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2011's Top 10 Flavor Trends for Beverage, Sweet and Savory Applications

Bell Flavors & Fragrances predicts the big trends in flavors for 2011.

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Organoleptic Characteristics of Flavor Materials: March 2016

This month’s column features the live Flavorcon session held on November 15, 2015. Normally for each material, only common descriptors are listed. For this issue, however, all remarks have been included to show the full range of perceptions from the panel and audience.

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Natural Source Testing for Flavors and Fragrances

In highly regulated marketplaces where mislabeling could have legal and commercial repercussions, a reliable natural source test is critical at the procurement, research and development, product launch and supply stages.

Flavor Bites: Open Source Molecular Cuisine

An experimental approach to restoring a degree of freshness and character to a wide range of food products.

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WFFC Fall Seminar: Regulatory, Flavor Development and Sourcing

The most recent Women in Flavor and Fragrance Commerce (WFFC) fall seminar addressed clean labeling from a variety of value chain perspectives, including regulatory, flavor development, sourcing and product development.

Processing and Biotechnology as a Source of Flavors

There are compelling reasons for growth and development in the area of process flavor and biotechnologically developed flavor. The industry looks upon these technologies as allowing for the creation of more natural components with, in general, a wider dynamic range of use.

Turpentine as a source of perfume and flavor materials

Only in the past few decades has the chemical industry begun to recognize turpentine as a wonderfully versatile raw material for enhancing product salability, and sometimes adding expensive and exotic effects. At present, chemical uses consume about ten times as much turpentine as all other uses combined.

Chemical technology as a source of synthetic fragrance and flavor materials

Many other examples could be cited but those discussed above serve to make the point that we are part of the dynamic chemical industry where technological obsolescence is built into each new development. The resultant competitive pressure will keep our segment of the industry young and vigorous.

Identification of 9-Decen-2-one in Pineapple

Analysis of natural occurrence and application in fragrances and flavors.

Analysis of Glycosidically Bound 2,5-Dimethyl-4-hydroxy-3 (2H)-furanone in Pineapple

This paper reports evidence of the presence of glycosidically bound DMHF in pineapple. In the last few years the analysis of flavor precursors and intermediates, especially glycosides in fruits, has received increasing interest and attention (Strauss, et al., 1986; Schwab and Schreier, 1988).

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