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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.

P&F+ taps Omega Ingredients UK CEO, Steve Pearce, to discuss his role in the F&F industry.

Profiles: Steve Pearce

P&F+ taps Omega Ingredients UK CEO, Steve Pearce, to discuss his role in the F&F industry.

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Forward Thinking: Fragrances Spring Forward, Part 1

Current fine fragrance activity is being driven by experiential retailers, custom fragrance technology, natural fragrances, gender-fluid launches, hero ingredients, eye-catching packaging, book releases and beverages using scents to enhance the olfactory experience.

Protein Reponsible for Sweetness in Miraculin Berry Tracked

Miraculin able to add sweetness to a variety of foods

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Pear Ester: Ethyl (E,Z)-2,4-decadienoate

The ester's uses in flavors include fruity red, fruity yellow, fruity tropical and other fruity applications. In fragrances, it uses encompass fruity compounds for alcoholic and cosmetic perfumes.

FiFi Finalists for 2011 Awards Announced

Celebrating the year in fragrance, the FiFi finalists for 2011 awards have been announced

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.

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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

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.

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.

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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

The two new flavors of cinnamon churro and spicy are available for a limited time. Photo: Amazon.

Pearson's Announces New Salted Nut Roll Flavors

The two new flavors of cinnamon churro and spicy are available for a limited time.

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.

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.

The videos include recipes, tips and more.

USA Pear Releases a Collection of Flavor Videos

The video series emphasizes the flavor and versatility of pears.

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