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Type: Article
Organoleptic Characteristics of Flavor Materials: June 2015
In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. This edition features vanilla absolute, nonanoic acid, 2-methyl-2-pentenoic acid, 2-heptanone and more.
Jun 1st, 2015
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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.
Mar 25th, 2016
Trans-2, trans-4-Decadienal
Used alone or with other similar aliphatic dienals, this ingredient adds a fried character to flavors.
Oct 24th, 2013
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Flavor Bites: trans-2 Hexenol
Featuring a distinct apple characteristic, the ingredient provides a green profile without a trace of the usual leafy notes and contributes to a finished flavor's authenticity.
Jan 28th, 2019
Molecule of the Month: trans-2-Dodecenal
Organoleptic characteristics and F&F applications.
Oct 15th, 2009
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Flavor Bites: trans-2-Octenal
With a powerful fatty character paired with just a hint of a fruity green apple note, this material works well in a variety of savory, dairy, nut and fruit flavors, as well as tea.
Dec 21st, 2017
Flavor Bites: trans-2-Decenal
Use in citrus, fruit, dairy and savory flavors
Oct 28th, 2010
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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.
Mar 27th, 2019
Flavor Bites: 2-Phenylacetic Acid
Fruit, nut, savory, alcoholic and other flavor uses.
Oct 22nd, 2010
Flavor Bites: 2-Methyl Butyric Acid
Use in berry, fruit, brown, fermented and savory flavors
Jun 24th, 2011
Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.
trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors
A chemical that is very effective but is considered one of the most difficult to dose correctly.
Feb 1st, 2023
Fried onion flavors are similar to fried garlic flavors, but a little more restrained. One hundred ppm works well.
trans-2-Dodecenal in Savory, Citrus, Fruit, Dairy & Other Flavors
A jack of all trades, trans-2-dodecenal works in a number of roles by itself as well as with a partner.
Apr 1st, 2024
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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone
Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.
Jun 28th, 2017
Flavorcon is upping the ante with new speakers, innovative sessions, a slew of exhibitors and off-site networking opportunities.
Transcendent Taste: Introducing Flavorcon 2022
A taste of what’s to come at the return of the two-day in-person conference.
Jun 1st, 2022
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Sustainable Fragrances 2011: the Age of Transparency
From field to store shelf, the industry faces ongoing ingredient sourcing and disclosure challenges
Jul 20th, 2011
Citral plant at BASF site in Ludwigshafen.
2022 Leaders & Newsmakers: BASF Promotes Sustainable & Transparent Ingredient Production
P&F+ connects with Steffen Goetz, vice president of global sales and business management to get the details on future goals and recent wins of the company.
Jul 1st, 2022
On Site: Flavor and Extract Manufacturers 2013 Annual Meeting—Transparency and Collaboration
Photos and highlights.
Jul 29th, 2013
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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.
Apr 1st, 2012
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