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Ruby Rush offers scent notes of cherry, hibiscus nectar, whipped cream, raspberry blossoms, red dahlia, waterlily, sandalwood, vanilla bean and musks.

Paris Hilton Releases Ruby Rush Fragrance

This fragrance was created in partnership with Firmenich, perfumer, Gabriela Chelariu.

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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Twist Your Taste Buds Sweet to Sour

Project7 and Ring Pop hard candy launch new lines of flavors for consumers to enjoy.

Reflections of a Retired Flavorist Before He Forgets: Raspberry

More recently the trend towards “natural" and the loose interpretation of "natural" has modified the standard for raspberry flavor. For example, the original Firmenich flavor contained important ingredients not yet considered or available in a “natural” form. Also the green notes, of importance to natural raspberry flavor, were not in that original flavor. As of this writing, we have not seen a natural raspberry ketone, but if and when it arrives, the target for raspberry will once again change.

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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.

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Organoleptic Characteristics of Flavor Materials January 2018

This month’s column features discussions on tea extract CO2, 3-Methyl-2,4-nonanedione, carrot seed oil, pyrazine mixture and propyl acetate.

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Shaken or Stirred? Comax Flavors Releases Alcohol Consumer Study

The recent study reports consumer behaviors among spirit categories, including whiskey, vodka, rum, gin tequila, schnapps, cream liqueur and crème liqueur.

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9 Organic Food and Flavor Trends Taking Over the Grocery Store

A staple in the food and flavor industry, naturals are finding growth in plant-based products and new beverage formats.

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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.

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Flavor Bites: Propenyl Guaethol

With its ability to be about 20 times stronger than vanillin, this ingredient works well in brown flavors at low levels or can be used in combination with vanillin.

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Flavor Bites: Anisyl Alcohol

Found naturally in Tahitian vanilla beans, the ingredient is an interesting floral note that can be used in a variety of brown, fruit and dairy flavor applications.

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on vanillin, coffee, elderflower, orange heart and cayenne pepper more.

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Organoleptic Characteristics of Flavor Materials

This month's column features organoleptic discussions on tarragon oil, orange oil, oakmoss absolute, coffee extract espresso, black tea and more.

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Flavor Bites: Hexyl butyrate and Hexanoate

Fresh and “fuzzy,” hexyl butyrate and hexanoate both have complex fruity profiles that can be used in a range of orchard fruit, tropical fruit, berry, dairy and other flavor applications.

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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.

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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.

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Organoleptic Characteristics of Flavor Materials: July 2017

This month’s column features discussions on black tea, veratraldehyde natural, boronia special absolute, ginger CO2 extract and more.

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