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This is the translation from the Chinese patent: CN119867282A (In Chinese) Patent Application Number: 202510140608.2 Patent Application Date: 2025.02.08 Invention Title: A Green Grape Flavoring and Green Grape Beverage and Food Products Containing the Green Grape Flavoring Abstract This invention provides a green grape flavoring comprising one

Kam Huey Wong , Suraini Abdul Aziz , and Suhaila Mohamed at Universiti Putra, Malaysia reported in International Journal of Food Science and Technology Vol 43-Issue 9, Sept 2008 that individual amino acids can be used to generate specific flavor note through Maillard reaction with glucose. The reaction condition used for all

Comment: It is a very good review on all things about mushroom flavor. Flavorists may extract the key flavor components and use them in their formulas of mushroom flavors. Note that even though oct-type compounds carry typical mushroom flavor note, other notes can also contribute to the overall flavor and

Reaction flavors (or process flavors) - amino acids, sugars, and reaction conditions Comment: Glycine may not be used as commonly as other amino acids in savory flavors such as glutamic acid, cysteine, glutamine, cystine, methionine, proline, arginine, histidine etc. However, if a reaction is intended to generate something that does

We are sadden learning that our friend and mentor Mr. Frank Fischetti, Jr. passed away on Oct. 19, 2025. Frank was not only a highly regarded flavor chemist serving multiple flavor houses in the U.S. for more than 50 years, but also a great teacher who taught many flavor

Getting familiar with these off flavor compounds may help trouble shooting when an off flavor occurs in a food or beverage. In that case, the important task is often times to decide how to prevent the formulation of or contaminated with such an off-flavor compound. Not all compounds that render

Occurrence Character-impact compounds Asparagus - Dimethyl sulfide Asparagus, heated - 1,2-Dithiacyclopentene Red beet - Geosmin Broccoli - 4-Methylthiobutyl isothiocyanate Cabbage - Dimethyl sulfide Sauerkraut - S-Methyl methane-thiosulfinate Carrot (raw) - 2-sec-Butyl-3-methoxypyrazine Cauliflower - 3-(Methylthio)propyl isothiocyanate Celery - 3-Butylphthalide Celery - Sedanolide Celery - (Z)-3-Hexenyl pyruvate Corn

In the Maillard reaction, the amino acid serine primarily contributes a pleasant, fruity, and flowery aroma, especially when reacting with glucose. When reacted with ribose, it can produce a more complex profile of pyrazines. The specific flavor compounds and aromas that result from serine's participation in the Maillard

Comment: One thing that flavorists, flavor applicationists, and food technologists need to consider is how to retain the flavor when a food/flavor product is processed, stored, and consumed. A good flavor product or a processed food with a flavor added should have its flavor to last long enough. Both

SUMMARY Character-impact compounds play a major role in a flavor. Many but not all flavors that occur in nature come with at least one character compound. Here is a short summary on character-impact flavor compounds found in nuts, meats, fish, and dairy products like cheese, cream, butter, milk, yogurt etc.

FDA News Release For Immediate Release: July 14, 2025 Today, the U.S. Food and Drug Administration announced it had granted Gardenia Blue Interest Group’s (GBIG) color additive petition to use the color gardenia (genipin) blue in various foods, at levels consistent with good manufacturing practice. It is the

FDA’s Nutrition Initiative FDA’s Nutrition Goals The FDA works to help empower consumers to build nutritious diets that support health and wellness. The U.S. faces an ever-growing epidemic of preventable diet-related chronic diseases such as cardiovascular disease, diabetes, and obesity. Racial and ethnic minority groups, those with

GRN No. 1126 Calcium Acetate Intended Use: Intended for use as an antimicrobial agent at a maximum use level of 0.2% in baked goods, gelatins, puddings, and fillings; 0.15% in sweet sauces, toppings, and syrups, 0.02% in cheese; and 0.0001% for all other food categories. Calcium

As of October 10, 2025, the US flavor industry has seen three trends: growing regulatory pressure on certain food additives, consumer demand for healthier or "clean-label" flavor products, and flavor innovations that make use of international, botanical, and good old profiles.  Key regulatory changes U.S. regulators are

Occurrence *** Character-impact compounds Chocolate *** 5-Methyl-2-phenyl-2-hexenal/2-Methoxy-5-methyl-pyrazine/iso-Amyl phenylacetate Coffee/Wine (barrel-aged) *** 2-Furfurylthiol Coffee (mocha) *** Furfuryl methyl disulfide Wine (barrel-aged) *** 2-Methyl-3-furanthiol Fruity, burnt sugar (strawberry) *** Furaneol Brown sugar *** Sotolon Honey *** Phenylacetaldehyde Malt *** 3-Methylbutanal Cotton candy *** Maltol Caramel, sweet *** Ethyl maltol Maple *** 2-Hydroxy-3-methyl-2-cyclopenten-1-one

SUMMARY Character-impact compounds play a major role in a flavor. Many but not all flavors that occur in nature come with at least one character compound. Here is a short summary on character-impact flavor compounds found in vegetable flavors.. Character-Impact Flavor Compounds in Vegetables Occurrence *** Character-impact compounds Asparagus *** Dimethyl sulfide

SUMMARY Character-impact compounds play a major role in a flavor. Many but not all flavors that occur in nature come with one character compound. Here is a short summary on character-impact flavor compounds found in fruit flavors.. Occurrence *** Character-impact compounds Apple *** Ethyl-2-methyl butyrate/β-Damascenone Banana *** iso-Amyl acetate Black currant *** 4-Methoxy-2-methyl-2-butanethiol/

SUMMARY Character-impact compounds play a major role in a flavor. Many but not all flavors that occur in nature come with one character compound. Here is a short summary on character-impact flavor compounds found in Herb, spice, and seasoning flavors.. Herb/spice/seasoning Character-impact compounds Anise trans-p-Anethole Basil Methyl chavicol

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Profoodinternational.com Profood international Inc, headquartered out of Naperville, IL, is a highly reputable food ingredient supplier that offers a wide range of food ingredients and neutraceuticals to customers who seek cost-effective solutions to food production needs. Products they sell include but not limited to: Acidulants Citric Acid; Fumaric acid;

Send your ad to support@flavorist.com if you want to hire a flavorist or a person to do flavor work. It is free. Flavor Apprentice Sensapure Flavors Sensapure Flavors in Salt Lake City, UT 84104From $60,000 a year Flavor Compounder Flavorman 809 South 8th Street, Louisville, KY 40203