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Type: Article

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.

Organoleptic Characteristics of Flavor Materials: November December 2003

Mosciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2-Furyl Methyl Ketone (Acetyl Furan), 2-Nonanone (Methyl Heptyl Ketone), 2-Pentanone (Methyl Propyl Ketone) and more

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Forward Thinking: Savor the Flavor

Fermented, pickled and smoked are the latest techniques influencing savory flavor directions, while cannabis cuisine is just emerging.

Flavor Bites: Benzothiazole

Modest levels of benzothiazole work well to fill out the profile of a wide range of flavors.

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Dairy Flavors: New Formulations for New Challenges

Flavorists Cindy Cosmos and Cristalle Keane discuss probiotics and other formulation challenges, floral flavors, prohibited ingredients, cost pressures, and more.

δ-Decalactone can add subtle depth and authenticity to fruits like peaches and nectarines.

Flavor Bites: δ-Decalactone

The versatile chemical can be utilized in dairy, fruit and savory profiles.

Forward Thinking: Mint Condition

Mint remains a staple in toothpaste and chewing gum as well as a seasonal favorite. This article reviews the current status of mint in the marketplace.

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Taking the Bitterness Out of the Health and Wellness Boom

A look inside the high throughput screening, validation and application process for bitter blockers

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Flavor Bites: sec-Butylamine

For flavorists, the amines category might be among the least popular for flavor creation. Difficult to use and pungent, these chemicals can be used in a variety of savory, some fruit and even whiskey flavors.

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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.

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

This month's column features organoleptic discussions on 2-Butanone, Ethyl levulinate, Methyl salicylate and more.

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Organoleptic Characteristics of Flavor Materials November 2018

This month’s column features discussions on 3-octanone, natural; 2-acetyl,3-5(6)-dimethylpyrazine; vanillyl ethyl ether, natural; zingerone (vanillyl acetone), natural; and more.

Flavor Trends: On the Menu in 2008

Wondering which flavors and ingredients will fill restaurant menus in 2008? From fast food to fine dining, Mintel Menu Insights has identified five trends likely to explode in the New Year

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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.

People consume citrus flavors every day and – unlike some other taste profiles – there are well-established expectations for a citrus-based sensory experience that is consistent across applications.

Solutions for Natural Citrus Flavors Amid Supply Disruptions

Despite the unknowns and inconsistencies of the global marketplace, the industry is not giving up on citrus. See what's next for citrus.

Ingredient Profile: d-Undecalactone, Natural

Use in dairy and fruit flavors

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Flavor Bites: Dimethyl trisulfide

The profile of the dimethyl sulfide series of chemicals changes with increasing molecular weight, ranging from jammy to meaty. Additionally, there are dramatic variations in strengths, which can be used in vegetable, savory and dairy flavors.

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