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Type: Article

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Balsam Peru Oil, Fennel Sweet Oil and more.

When it comes to berry flavors, the recommended levels of acetophenone can range anywhere from 10 ppm to 50 ppm depending on the fruit.

Flavor Bites: Acetophenone

When it comes to berry flavors, the recommended levels of acetophenone can range anywhere from 10 ppm to 50 ppm depending on the fruit.

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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.

Furaneol in Fruit Flavor Formulations

Furaneol is so expansive that, to do it justice, the author split this column into parts, looking at fruit flavors first.

Exploring the market's growing selection of natural and sustainable oral care products.

Alternative Oral Care

Exploring the market's growing selection of natural and sustainable oral care products.

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Flavor Bites: Ethyl Lactate

While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.

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Flavor Bites: Methyl Anthranilate

Dislike of methyl anthranilate at high levels should not blind us to the multitude of subtle but intriguing influences that are possible with this chemical.

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Flavor Bites: Pent-3-en-2-one

Despite its limited usage and subtle role in a profile, this is an ingredient that flavorists could make much more use of to brighten an unusually wide range of flavors.

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Taking A Moment to Sip RTD Tea Flavors

As consumers look for simple ways to combat stress, tea flavors and RTD tea beverages are providing consumers with a sensory break from the bustling world around them.

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Reflections of a Retired Flavorist Before He Forgets: Strawberry

The demand for “natural flavors and the availability of “natural ingredients (such as ethyl butyrate, ethyl 2-methyl butyrate, diacetyl, ethyl caproate, hexyl and hexenyl compounds, the aliphatic acids, methyl cinnamate, maltol and furaneol and yC1O and C11 lactones) enable the flavorist to produce a “natural strawberry with a minimum of juice or fruit extractives. It also verifies that Aldehyde C16 is not a necessary ingredient.

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First Person: Hacking Musk Strawberry Flavor

Decoding an exotic botanical close to home.

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Flavor Bites: Zingerone

Raspberry ketone is found in various levels ranging from around 10 ppb up to about 4 ppm and has a specifically raspberry aroma with subtle balsamic nuances. Combined with zingerone, it creates a synergistic effect that allows for more modest levels of raspberry ketone.

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Flavor Bites: Para-mentha-8-thiol-3-one acetate

Though similar to para-mentha-8-thiol-3-one in odor profile, para-mentha-8-thiol-3-one acetate is more heat stable and is less prone to H2S loss on storage.

Strawberry furanone is one of the most important aroma compounds and is used in a wide range of flavors for both food and beverages.

Synthesizing Strawberry Furanone

Comparing industrial routes of strawberry furanone, a critical flavor ingredient.

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Forward Thinking: The Food & Beverage Industry Gets Lit

Consumers’ growing demand and interest in the rapidly evolving cannabis industry are giving rise to new CBD-infused food and beverages as well as cannabis-focused retail, foodservice and hospitality industries.

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Hungarian Beauty— Fragrances in the Wild East

A rich fragrance heritage disrupted by political upheavals reinvents itself amidst a price-sensitive consumer environment.

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Forward Thinking: Top Dawg

The humanization of pet care is a driving force behind pet food innovation, with an emphasis on dogs.

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.

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