Search Perfumer & Flavorist: Page 2

3,235 Results

pepper1

Organoleptic Characteristics of Flavor Materials

This edition features flavor profiles for caramel furanone, black pepper oleoresin, 2,3-Epoxyoctanal, and more.

From the F&F Experts: Aldehydes

Aliphatic, unsaturated, acetals, aromatics and more.

Treatt-m

Treatt Launches Treattarome Hibiscus

New ingredient in Treattarome line has applications in beverage, dairy, juice and more

bakersyeast

Research article: Biotransformation of Unsaturated Aliphatic Aldehydes Using Baker’s Yeast

Actively fermenting baker’s yeast (Saccharomyces cerevisiae) not only converts aliphatic aldehydes to the corresponding alcohols, but also may reduce certain carbon-carbon double bonds in the same molecule. Furthermore, an in situ acyloin condensation reaction occurs; this bioconversion reaction gives rise to relatively good yields of unsaturated 2,3-diols, which have two carbon atoms more than the corresponding aliphatic aldehyde used as substrate. Baker’s yeast has been used as a reagent in organic synthesis since the beginning of the 20th century, when fundamental studies were initiated on the mechanism of formation of fusel alcohols from the corresponding l-amino acids during the formation of ethanol.

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.

Avant Organics

Avant Organics' Cocoa Hexenal

pf_ham_lead_122117

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.

pf_wright_850_52318

Flavor Bites: cis-3-Hexenyl 2-methyl butyrate

cis-3-Hexenyl 2-methyl butyrate is a rich and powerful green note that has a fruity component and subtle hints of apples and tropical fruits.

Progress in Essential Oils

The present article reviews clementine oil and clove oils.

parsley1

Organoleptic Characteristics of Flavor Materials: May 2016

This month's column features organoleptic discussions on roasted barley extract 40%, parsley herb oleoresin, nootkatone EU natural, oakmoss absolute and more.

pf_green_thumbs_42319

A Review of the Production of Green Notes

Green notes are present in a wide variety of fresh leaves, vegetables and fruits. These compounds are responsible for a so-called green odor, green aroma, fresh note or green note.

pf_wright_lead_42319

Flavor Bites: Cinnamyl Acetate

While hardly effective as the main driver of a flavor, this ingredient can play an important secondary role in many flavors, adding depth and rounding out angular profiles.

pfendpoint1704_425

Endpoint. Seeing Past the Amber Glass

What do you think the consumer envisions in a product touted as natural? That using it will make them healthier, wholesome and bring them closer to nature? Or that nature’s extracts hold secrets to longevity and enlightenment?

spike1

Progress in Essential Oils: Spike Lavender

This month's column discusses the chemical composition of spike lavender (Lavandula latifolia Medic).

lemon1

Progress in Essential Oils: Lemon Verbena Oil

This month's column discusses the chemical composition of lemon verbena oil.

PF1711_lawrence_425

Progress in Essential Oils: Thymol-rich Thymus vulgaris oils – Part 1

A derivative of thyme oil, thymol contains antibacterial, anti-inflammatory and antioxidant properties, among others. Part 1 discusses the various constituents of thymol-rich thyme oils.

UPDATE: CSA Roundtable Product Lists

The product lists for tomorrow's Chemical Sources Association Roundtable at the Sheraton Newark Airport Hotel have been released.

geneva_09_HarveyPearce_m

European Flavor Material Exhibition Highlights

Focus on new and natural ingredients.

Page 2 of 180