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Natural Advantage's 2-Isopropyl-5-methyl-2-hexenal

This material occurs naturally in cocoa and has a very woody, chocolate aroma.

5-Methyl-2-phenyl-2-hexenal

This cocoa bean component is key in chocolate, coffee and more.

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Natural Advantage's Natural 5-Methyl-2-Phenyl-2-Hexenal (Cocoal)

Occuring naturally in cocoa, malt and potato chips and peanuts, this ingredient can be used to deepen chocolate, coffee, hone and roasted nut flavors.

2 Isopropyl 5 Methyl 2 Hexenal

Natural Advantage, LLC's 2-Isopropyl-5-Methyl-2-Hexenal

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MilliporeSigma's 5-Methyl-2-phenyl-2-hexenal, mixture of isomers, natural, ≥96%, FG

This certified food grade, halal and kosher ingredient is useful in roasted nut, mocha and potato flavors.

Organoleptic Characteristics of Flavor Materials

1-Tetradecanal (synonym: myristaldehyde; aldehyde C-14, myristic), spearmint oleoresin and 2-Ethyl-2-hexenal.

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Organoleptic Characteristics of Flavor Materials May 2018

This month’s column features discussions on mimosa absolute 100, oleoresin clove CO2, 2-hexenal natural (leaf aldehyde), natural alkylpyrazines and more.

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Organoleptic Characteristics of Flavor Materials: December 2015

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials. For example, 5-methyl-2-phenyl-2-hexenal (natural) is suggested for brown flavors, especially cocoa, dark chocolate, coffee, malt, honey, peanut, hazelnut, black walnut and even roasted meat flavors.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on milk lactone, natural coffee extract, 2-ethyl-2-hexenal and more.

Flavorcon Special Edition: Organoleptic Characteristics of Flavor Materials: March 2014

Cyclotene butyrate, valerian root essential oil, isodihydro lavandulal and more.

Natural 5-Methyl-2-phenylhex-2-enal

Naturally occuring in foods such as cocoa, malt and roasted peanuts, this Natural Advantage materials offers rich, brown and cocoa bean flavors.

Kunshan Sunaux International Trade Co.,Ltd.

Organoleptic Characteristics of Flavor Materials: June 2006

Odor and taste characteristics and possible applications of Absolute Cardamom Extra, Absolute Raspberry Leaf Extra and more.

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The Passion Fruit Core: 2-Methyl-4-propyl-1,3-oxathine

Chemistry and applications in fragrance and flavor

IFRA Code of Practice 40th Amendment

The International Fragrance Association (IFRA) has published the 40th Amendment to the IFRA Code of Practice.

Progress in Essential Oils

Lawrence discusses the composition of bay oil from Benin and Cuba. He also discusses the composition of western red cedar leaf oil (Thuja plicata L.) from Canada, and ambrette seed oil (Abelmoschus moschatus Medik.) from Vietnam.

Three hundred ppm is a great level of addition for 2-phenyl 2-butenal in cocoa flavors.

Flavor Bites: 2-Phenyl 2-butenal in Brown, Savory, Nut, and Other Flavors

Learn about the diverse range of applications for 2-phenyl 2-butenal.

New Techniques: the Future of Citrus

Developments in oil processing for citrus flavors and fragrances. Citrus oils are some of the most commonly used flavor and fragrance ingredients. Containing characteristic properties, citrus oils impart fresh, zesty notes to many types of foods, beverages, household cleaning products, toiletries and fragrances.

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