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Organoleptic Characteristics of Flavor Materials: July August 2001

MoscianoMichalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 1-Octen-3-one, 2-Octen-4-one, 3-Mercapto-2-pentanone and more.

The nutty aspect of 3-octen-2-one reinforces an attractive aspect of the peach skin character.

3-Octen-2-one in Nut, Savory, Fruit, Brown & Other Flavors

See how 3-octen-2-one can be used successfully in a very wide range of flavors way beyond the obvious nut category.

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Natural Advantage's Natural 2-Octen- 4-One

Natural 2-octen- 4-one is EU and U.S. natural, kosher, vegetarian and non-GMO. It occurs naturally in roasted hazel nuts and has numerous uses.

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Natural Advantage's 2-Octen-4-one

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Natural Advantage, LLC's 2-Octen-4-One

1-(p-Methoxyphenyl)-1-penten-3-one

From Fontarome Chemical, this flavor material provides a buttery odor.

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Flavor Formulation: My Top Seven Dairy Materials

A chief flavorist shares her favorite raw materials for use in dairy formulations. Flavorists all have materials they’ve grown fond of and use time and again in their flavor formulations. In this little article, I will share some of my preferred materials for dairy flavors and the reasons I use them.

3-None-2-one

From Fontarome Chemical, this specialty ketone offers a mushroom flavor.

3-Nonen-2-one

This material's strong, nutty character with fruity notes can enhance a flavorist's repertoire.

2-Methyltetrahydrofuran-3-one

All too often, meat flavors are hollowed out caricatures of the real thing. The missing middle notes are always the hardest part to recreate. 2-Methyltetrahydrofuran-3-one (FEMA# 3373, CAS# 3188-00-9) has a deceptively light and simple aroma; however, it can be used to good effect as a middle note in almost any cooked flavor category. The present discussion covers this a variety of additional uses for it.

New methodologies and technologies offer unique pathways for the next generation of malodor control.

Novel Deodorant Fragrances

Scents utilizing olfactory receptor technology offer efficacy in the control of body malodor.

Tetrahydrothiophen-3-one 4,5-dihydro-3(2H)thiophenone

Offered by Treatt, this is a colorless to pale yellow liquid with a roasted meat, butter and cooked garlic clam odor and flavor profile.

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Flavor Bites: Pent-3-en-2-one

Despite its limited usage and subtle role in a profile, this is an ingredient that flavorists could make much more use of to brighten an unusually wide range of flavors.

Flavor Bites: Earthy, Musty, Mushroomlike Aroma Chemicals

I like most living things but mosquitoes are an exception. I travel a lot, which makes malaria very near the top of my “things to avoid” list.

British Society of Perfumers 36th One Day Symposium

May 17th, 2018May 17th, 2018

2-Methyltetrahydrofuran-3-one and Other Flavor Furans

Chemistry and application in flavors

Here's a rundown of the presentations during the first day of NAFFS' 104th Annual Convention.

NAFFS' 104th Annual Convention Day One Recap

Here's a rundown of the presentations during the first day of NAFFS' 104th Annual Convention.

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Flavor Bites: Para-mentha-8-thiol-3-one acetate

Though similar to para-mentha-8-thiol-3-one in odor profile, para-mentha-8-thiol-3-one acetate is more heat stable and is less prone to H2S loss on storage.

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