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β-Ionone can be used in a number of dark berry and fruit flavors such as blackberry and plum.

β-Ionone in Berry, Orchard, Tropical and Other Flavors

β-Ionone has a softer profile than α-ionone, which allows for slightly higher levels of use.

IFT 2007 Wrap-Up: Hot Topics

The big stories and trends from this year’s Institute of Food Technologists Expo

Fi Asia-China/Hi China/Ni China 2009

Jun 23rd, 2009Jun 25th, 2009

Protein Reponsible for Sweetness in Miraculin Berry Tracked

Miraculin able to add sweetness to a variety of foods

Hi-Chew's new Berry Mix features three flavors available on their website.

Hi-Chew Launches New Berry Mix Flavors

Hi-Chew's new Berry Mix features three flavors available on their website.

juniper

Progress in Essential Oils: Juniper Berry Oil

This month's column discusses the chemical composition of juniper berry oil. Some of its common uses include seasoning mixtures in the food industry as flavorings in marinades for meat and fish, as well as in beverages such as tea, beer and brandy

Berryman Steps Down as CEO of Leatherhead Food Research

Geoff Spriegel, Leatherhead's chairman, will step in as CEO in an interim capacity.

The best level of addition to blackcurrant flavors is around 100 ppm.

Methyl Salicylate in Berry, Fruit, Alcoholic Drinks & Other Flavors

See how this flavorist's relationship with methyl salicylate while transitioning from Europe to the U.S.

Ethyl hexanoate is much more prominent in plum and prune flavors. One thousand ppm is very effective in plum flavors but 500 ppm works better for prune.

Ethyl Hexanoate in Tropical, Berry, Orchard, Fermented and Other Flavors

Independent flavorist John Wright discusses the possible applications for ethyl hexanoate.

pf_froot_lead_52418

Froot Loops Follows its Nose to Berry Flavor

Similar to its original recipe, the cereal will feature its iconic loop-shapes with the addition of a new star-shape.

Flavor Outlook: Berry Flavors Ripen on Restaurant Menus

Mintel Menu Insights discusses the increasing popularity of berries as an ingredient in food and beverages

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.

Rose flavors have to be the natural home for damascenone, but it is interesting to try both ingredients in combination, using around 20 ppm of β-damascone.

β-Damascone in Orchard, Berry and Other Fruit Flavors

β-Damascone has an interesting cedar twist along with a superb damson character.

One thousand ppm is ideal in most flavors but, cost permitting, 2,000 ppm is even more effective in wild strawberry profiles.

gamma-Dodecalactone in Orchard, Tropical, Berry and Dairy flavors

gamma-Dodecalactone adds a very realistic depth of taste when used as a junior partner to gamma-decalactone.

Fi Asia-China, Hi Ni China

Jun 26th, 2012Jun 28th, 2012

FiFis to Honor Halle Berry, Fergie, Jean Paul Gaultier

Among the celebrities to be honored at this year's event, for categories including FiFi Hall of Fame Award and New Fragrance Celebrity of the Year

A good starting point of ethyl 3-hydroxybutyrate is 100 ppm, possibly reflecting the significant contribution of sherry casks in many popular whisky brands.

Ethyl 3-hydroxybutyrate in Citrus, Tropical, Orchard and Berry Flavors

The ingredient applies mostly to fruit flavors and often forms a significant component of the perception of freshness.

Wine_850

Sour to Sweet: Miracle Berry Makes Red Wine Taste Better

Make cheap red wine taste more expensive with the new miracle berry, which transforms wines to have a fuller, rounder flavor.

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