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Type: Article
Flavor Applications in Wine
In view of the recent FDA termination of a past memorandum of understanding with the BATF regarding the labeling of alcoholic beverages, the consumer's right to know what he is purchasing and the manufacturer's formula integrity must be kept in balance, In this respect, through the coordination of the efforts by the winemaker and the flavorist alike, attainment of these common goals should be possible.
May 2nd, 2016
Surely Wines flavor chemist Michael Colangelo.
Surely Wines Flavor Chemist Michael Colangelo Shares Industry Journey
Colangelo digs into the dealcoholization of wine, project wins and more.
Mar 31st, 2023
The next big thing(s): Moving Flavor Forward
Givaudan’s Chef’s Council helps flavorists discover new tastes. Givaudan held its annual Chefs' Council at Napa Valley's COPIA (The American Center for Wine, Food and the Arts). The event provided a multiday forum at which flavor chemists and global chefs could meet and exchange new and novel flavor innovations, such as wasabi-laced ice cream and curry-injected shrimp.
Dec 28th, 2008
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Wine Divine
The grape moves into new categories, providing scent, taste and functional benefits.
Dec 28th, 2009
Organoleptic Characteristics of Flavor Materials: July August 2004
Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, principle flavorist, Symrise, in the organoleptic evaluations presented here.
Apr 6th, 2016
Solving Quality Problems in Several Flavor Aroma Chemicals
The confusion in the interpretation of some aroma chemicals’ molecular structures causes confusion among the users of these products. Several important cases, including keto-enol tautomerisation of α-diketones, isomerisation of α-angelica lactone, and the exact substitution pattern of pyrazines, will be discussed.
Apr 6th, 2016
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Flavor Bites: Damascenone
Application in berry, fruit and fermented flavors.
Sep 17th, 2009
Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.
Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors
This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.
Mar 1st, 2023
Organoleptic Characteristics of Flavor Materials: October 2005
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Blood orange 5-fold, Cycloionone, 4-decenoic acid, 4-ethyl octanoic acid and more.
Oct 28th, 2010
Organoleptic Characteristics of Flavor Materials: July August 2005
Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Barley malt distillate natural, 2,3-dimethyl benzofuran, 3-ethyl pyridine and more.
May 7th, 2009
Organoleptic Characteristics of Flavor Materials: June 2010
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Black Currant Absolute, 9-Decenoic Acid, d-2-Dodecenolactone and more.
Jun 30th, 2010
Organoleptic Characteristics of Flavor Materials
This edition discusses acetaldehyde dipropyl acetal, natural; 2-butyl-2-octenal, natural; cucumber aldehyde, natural; fig extract; and more
Dec 30th, 2011
Partial to gin, the moderator suggests that orange flower Tunisia CO2 extract would add depth and interest to a black currant, a banana and especially a gin flavor.
Organoleptic Characteristics of Flavor Materials
The month’s column features discussions on 1-ethoxyethyl acetate, prenyl acetate, trans-2-methyl-2-butenal and more.
Mar 1st, 2022
Botanicals: Interesting new tools for the flavorist
A profound change has come over the world economy in the last 10 years and the assumptions of the inevitable superiority of synthetic materials has been rudely shattered.
Apr 13th, 2016
Many of this month’s materials would find a home in a harvest feast and, in the United States, Thanksgiving dishes.
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on vetiveryl acetate, 2,3-diethylpyrazine and diisoamyl disulfide.
Nov 1st, 2020
Organoleptic Characteristics of Flavor Materials: May June 2001
Mosciano,Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Propanal, Heptyl Iso Butyrate, Palmitic Acid and more.
Apr 6th, 2016
Methyl heptadienone conveys cinnamic presence and would happily find a home in bakery flavors such as coffee cake or cinnamon bun.
Flavorist Panel Evaluates Farnesyl Acetate, Bran Absolute, Palmarosa Oil and More
See possible applications for a lineup of ingredients handpicked by our panel.
Aug 1st, 2022
Cedar and sandalwood’s relative importance in fragrance creation unfortunately means that they can sometimes be overlooked in flavor compositions.
Flavor Bites: Two Woody WONF Ingredients
The key alcohols underlying both cedar and sandalwood notes in nature have a powerful impact but also enjoy exceptional substantivity.
Aug 3rd, 2020
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