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Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

T2-Hexenoic Acid

From Fontarome, this kosher flavor material can be used in a variety of applications.

Afyren’s range of acids are categorized as chemically processed agro-ingredients under the COSMOS standard and are Ecocert-approved.

Afyren Boosts Biobased Organic Acid Production

The company’s range of acids are categorized as chemically processed agro-ingredients under the COSMOS standard and are Ecocert-approved.

Flavor Bites: 2-Methyl Butyric Acid

Use in berry, fruit, brown, fermented and savory flavors

Resin Acid in Tree Moss Extract

Lichens are symbiotic organisms of fungi and algae. The biological significance of lichens and their metabolites has been reviewed by Huneck, who even stated that “good perfumes require lichen extracts.”

Aleuritic Acid in Perfumery and Pheromones

The brief account given above indicates the vast potential which aleuritic acid holds in the synthesis of numerous useful organic compounds possessing olfactory properties. With a steady and substantial availability of threo aleuritic acid, its utility is expected to increase enormously.

Flavor Bites: cis-3-Hexenoic Acid

Application in berry, fruit and other flavors.

The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.

Afyren Launches Flavyren Portfolio of Carboxylic Acids

The portfolio is designed to be used in a large panel of flavors and fragrances compositions for the production of authentic tastes and smells.

DD Williamson Develops Acid-proof, Caramelized Sugar Flavor

The product provides the characteristic flavor of burnt sugar, and offers stability in phosphoric acid, citric acid, alcohol (60%) and salt (15%).

Fragrant Esters of 3-Cyclohexylbutanoic Acid

Thus, the acid is not too easily available, but remarkable fragrant properties of its esters raise the interest in its production. The first four stages of its synthesis have been described previously. Prin’s reaction of α-methylstyrene with formaldehyde yields 4-methyl-4-phenyl-1,3-dioxane.

Vanillin Ex Ferulic Acid and Vanillin Ex Vanilla Bean

These flavor materials from Omega Ingredients Ltd. comply with EU natural regulations

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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.

Butyric Acid in Dairy, Fruit, Savory, Brown and Other Flavors

Despite this pungent profile, butyric acid is capable of working in a very wide range of flavors.

Afyren plans to gradually ramp up volumes to produce 16,000 tons of carboxylic acids per year at full capacity, for total annual sales of around €35 million.

Afyren Shares Updates on Biobased Organic Acids Production and Delivery Progress

Afyren plans to gradually ramp up volumes to produce 16,000 tons of carboxylic acids per year at full capacity, for total annual sales of around €35 million.

In beer flavors, the ideal levels are a little surprising. Light, lager-style, beers can benefit from around 300 ppm, but dark beers work best with lower levels, around 100 ppm.

Decanoic Acid in Dairy, Savory, Fermented, Fruit and Other Flavors

Decanoic acid is pretty much an essential component of dairy flavors, but it can also enhance many other categories.

Perfume Materials: The Addition of Acetic Acid and Allylalcohol to Dicyclopentadiene

Chemistry and sensory evaluation

With this project in Thailand, Afyren is targeting the Asian market, which represents 25% of the world market for carboxylic acids.

Afyren Announce Biobased Organic Acids Plant in Partnership with Mitr Phol

With this project in Thailand, Afyren is targeting the Asian market, which represents 25% of the world market for carboxylic acids.

Pyrazine Generation from the Maillard Reaction of Mixed Amino Acids in Model Systems

In the present study, we used Kuo et al.’s previously reported selective purge-and-trap methods to study the effect of four amino acids, acting singly or in combination, on the generation of pyrazines.

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