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2,943 Results
Event Coverage
Industry Snapshot: 2009 Flavor Symposium
Speakers, presentations and event photos.
Ingredients
Organoleptic Characteristics of Flavor Materials
2-Acetyl-5-methyl thiophene, benzodihydropyrone natural, cherry bark extract natural, 4,5-dimethyl-2-isobutyl thiazole and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Butyl 2-methyl butyrate, ethyl 2-acetyl-3-phenyl propionate, para vinyl phenol and more.
Event Coverage
European Flavor Material Exhibition Highlights
Focus on new and natural ingredients.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Diphenyl Oxide, Pineapple Essence and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Chickory Extract, Rooibos Extract and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Linoleic Acid, Chicory Extract and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Ortho Vinyl Anisole, Sour Cherry Top Note Aroma Natural and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
Odor and taste characteristics and possible applications of Balsam Peru Oil, Fennel Sweet Oil and more.
Ingredients
Organaleptic Characteristics Of Flavor Materials
Beeswax Absolute FEMA# 2126, CAS# 8012-89-3, Natural Source: Charabot Odor: @ 1.0. Sweet, honey, floral, hay, slightly waxy with fatty berry and clover nuances. Taste: @ 10 PPM. Sweet, honey, waxy, floral hay and tea-like with fruity and woody nuances. Possible Applications: Honey, tobacco, orange marmalade, hay, herbal nuances, vanilla and tea, apricot, peach, apple, guava.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on spearmint oil, osmanthus absolute and more.
Flavor
Flavor Bites: laevo-Rose Oxide
This floral note is essential in lychee flavors and adds realism to other flavor types.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on caramel furanone, strawberry furanone ethyl ether, mesifurane and more.
Regulatory & Research
Sweet Solutions for Medicine Flavoring
As natural flavors and digital technologies push flavoring for medication forward, the flavorist must continue to address bitterness in base ingredients and create innovative, market-ready taste solutions.
Trends
Future Market Requirements of Flavors
Perhaps I should start by acknowledging the great deal of speculation expended on this subject by others. Some prognosticators deal in numbers. For example, Predicasts, Inc. has forecast an increase in flavoring agents in the U.S. from 52.8 million lbs in 1978 to 98 million lbs in 1990. I know of no complete estimate for the rest of the world. Other prophets have predicted various trends, some of them contradictory. It seems to me that a reexamination of the underlying basics may be in order.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on elemi oil, opoponax essential oil and more.
Ingredients
Organoleptic Characteristics of Flavor Materials
This month’s column features discussions on methyl octanoate, phenylacetic acid and more.
Calendar
Society of Flavor Chemists Meeting
Jan 19th, 2017
Jan 19th, 2017
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