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Ingredients
Flavor Bites: 5-Methyl Furfural
5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.
Ingredients
Uma Releases Pure Love Collection
Uma's Pure Love Collection includes an organic perfume oil, two body products and a cotton wick candle.
Ingredients
Guaiacol in Savory, Brown, Nut, Fermented & Other Flavors
See how Guaiacol plays a lesser, but still important, part in a wide range of flavors that have some heated nuance within their profile.
Ingredients
Flavor Bites: iso-Butyric Acid
Exhibiting a complex character, iso-butyric acid is effective in a wide range of fruit and non-fruit flavors, particularly those outside of the dairy category.
Ingredients
Flavor Bites: Benzyl acetate
Though this ingredient is mostly associated with berry flavors, its characteristics can provide a striking berry nuance in a variety of non-fruit flavors.
Beverage
Flavor Outlook: Berry Flavors Ripen on Restaurant Menus
Mintel Menu Insights discusses the increasing popularity of berries as an ingredient in food and beverages
Ingredients
Flavor Bites: 5-Methyl Furfural
5-Methyl furfural makes the best contribution to the caramel underpinnings of flavors that derive a significant aspect of their overall profile from heated sugars.
Ingredients
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.
Beverage
Flavor Bites: 2-Ethyl 3-Methyl Pyrazine
This chemical combines outstanding strength, a profile pleasantly free from off-notes, and a little more heat stability than the more commonly used series of dimethyl pyrazines.
Savory Applications
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.
Beverage
Flavor Bites: Hexanal
The majority of uses of hexanal are in the obvious fruit flavor realm, but it can also be helpful in other categories, particularly nut flavors.
Beverage
Flavor Bites: Acetal
With a similar odor profile to acetaldehyde, acetal’s odor is less pungent and adds freshness to a wide variety of profiles, especially juicy orange flavors.
Ingredients
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.
Ingredients
Flavor Bites: Methyl Cyclopentenolone
Found widely in nature, methyl cyclopentenolone features a cooked sugar, maple syruplike, profile that can be used in high levels in brown and nut flavors.
Ingredients
2,6,6-Trimethyl cyclohex-2-ene-1,4-dione in Berry, Orchard, Savory, Brown, Citrus, Nut and Other Flavors
This chemical, which is often referred to as keto iso-phorone, is found very widely indeed in nature and invariably makes a positive contribution.
Ingredients
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.
Sweet Applications
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.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.
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