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Kit Kat Gets Ruby Red

Based on the recently introduced ruby chocolate, Nestlé Japan Ltd has launched a Kit Kat chocolate bar with the ruby cocoa bean.

Organoleptic Characteristics of Flavor Materials: February 2015

Odor, taste and suggested applications for Honey Treattarome, natural cocoa extract, methylphenylacetate, natural passion fruit Hinotes and more.

Get A Room and Order Champagne offers scent notes of raspberry, mandarin, jasmine, cocoa, patchouli and vanilla.

Confessions of a Rebel Launches Gender-fluid Fine Fragrance

Get A Room and Order Champagne offers scent notes of raspberry, mandarin, jasmine, cocoa, patchouli and vanilla.

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A Stroll Through the Woods With Nest Fragrances

Featuring notes of bittersweet cocoa, sequoia wood and white sandalwood, the perfume is inspired by founder Laura Slatkin's personal story.

An attractive addition of 2-ethyl-4-methylthiazole to authentic pistachio flavors is 50 ppm.

2-Ethyl-4-Methylthiazole in Brown, Savory and Fruit Flavors

2-Ethyl-4-methylthiazole has some roasted aspects, but it is quite specifically nutty and cocoa in character.

Organoleptic Characteristics of Flavor Materials

Cocoa extract, 10-fold Indonesia pure vanilla extract, lovage root oil, wolfberry (goji) distillate and more

Organoleptic Characteristics of Flavor Materials: October 2012

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Hexanal propylene glycol acetal, Mixed ionones, natural, 50% in ethanol, Cocoa extract F08738 and more.

Organoleptic Characteristics of Flavor Materials

Gerard Mosciano reviews balsam Peru oil, buchu soft extract, cocoa nib distillate, 2-Decanone (synonym: methyl octyl ketone) and more.

The collection consists of classic sugary cereals, including Cinnamon Toast Crunch, Honey Nut Cheerios, Trix, Lucky Charms and Cocoa Puffs.

General Mills Releases Cereal Candles

The collection consists of classic sugary cereals, including Cinnamon Toast Crunch, Honey Nut Cheerios, Trix, Lucky Charms and Cocoa Puffs.

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Bedoukian Research's Lavender Aldehyde FCC

Lavender aldehyde (BRI 857, CAS# 35158-25-9) offers a powerful, herbaceous character accompanied by hints of cocoa and lavender overtones – excelling in a variety of floral and gourmand compositions.

Organoleptic Characteristics of Flavor Materials: January February 2006

Masciano, Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Cocoa nib extract, 4-hexene-3-one, Cognac Oil Replacer #1447 and more.

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Organoleptic Characteristics of Flavor Materials June 2018

This month’s column features discussions on cocoa shell extract, grapefruit oil CP, coffee oil natural and more.

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Chocolate and Vanilla Mix for Madagascar Project

Barry Callebaut, producer of cocoa and chocolate, and Prova, manufacturer of vanilla extracts and flavors, have joined forces to launch a project in Madagascar that stabilizes the revenues of vanilla farmers by introducing cocoa farming.

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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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Endpoint: A Discussion on Natural

What are “natural flavors?” Honey, maple, cocoa, lemon and mint come to mind. But what are they, fundamentally?

Science Notes: The Research and Patent Wire

Recent advances in flavor and fragrance technology and investigation. A closer look at cocoa: Ducki et al. used headspace SPME and GC/MS to examine the aroma profile of cocoa products. The authors employed a number of temperature conditions and extraction times for maximum recovery.

Eilish is the debut fragrance from Parlux and Billie Eilish; the packaging (closeup) is inspired by the artist's favorite body parts.

Parlux and Billie Eilish Launch "Eilish"

The cozy amber gourmand fragrance features notes of "sugared petals, accented by juicy mandarin and red berries," "soft spices, rich cocoa and creamy vanilla," and "warm musks, tonka bean and sleek woods."

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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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