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flavorist.com

The community center where flavor professionals - flavorists, flavor chemists, flavor applicationists, flavor scientists, food technologists, ingredients vendors, buyers, and suppliers meet

Natural Flavorings Every Flavorist Needs to Know, According to the SFC

Allspice, Cassia, Fennel, Lemon, Patchouli, Almond, Cedarwood, Fenugreek, Lemongrass, Pennyroyal, Anise, Celery Seed, Galbanum, Lime, Peppermint, Asafetida, Chamomile, Garlic, Lovage, Petitgrain, Balsam Peru, Chicory, Gentian, Mace, Rose, Balsam Tolu, Cinnamon, Geranium, Mandarin, Rosemary, Basil, Citronella, Ginger, Marjoram, Sage, Bergamot, Clove, Grapefruit, Mustard, Spearmint, Black Pepper, Cognac, Ho, Neroli, St. John’
19 min read

Important Synthetic Flavor Compounds - Part 3 (Isovaleric acid, Caproic acid, Caprylic acid, Capric acid, Lauric acid, 2-Methyl-2-pentenoic acid, cis-3-Hexenoic acid, Ethyl acetate, Ethyl butyrate, Ethyl 2 methyl butyrate)

3-methyl butyric acid or isovaleric acid, caproic acid, caprylic acid, capric acid, lauric acid, 2-methyl-2-pentenoic acid, cis-3-hexenoic acid, ethyl acetate, ethyl butyrate, ethyl 2 methyl butyrate These are part of the 128 flavor compounds John Wright suggests, in his book Flavor Creation, every flavorist should know. Below is the basic
8 min read

Important Synthetic Flavor Compounds - Part 2 (trans-2-Nonenal, trans-2,cis-6-Nonadienal, trans-2, trans-4-Decadienal, 2-Heptanone, 2-Octen-4-one, Diacetyl, Acetyl methyl carbinol, Acetic acid, Butyric acid, 2-Methyl butyric acid)

trans-2-nonenal trans-2,cis-6-nonadienal trans-2, trans-4-decadienal 2-heptanone 2-octen-4-one diacetyl acetyl methyl carbinol acetic acid butyric acid 2-methyl butyric acid These are part of the 128 flavor compounds John Wright suggests, in his book Flavor Creation, every flavorist should know. Below is the basic information for the individual flavor compound, including its
8 min read

Important Synthetic Flavor Compounds - Part 1 (Isoamyl Alcohol, cis-3-Hexenol, 1-Octen-3-ol, cis-6-Nonen-1-ol, Acetaldehyde, Isovaleraldehyde, Hexanal, Octanal, Decanal, Trans-2-hexenal)

isoamyl alcohol, cis-3-hexenol, 1-octen-3-ol, cis-6-nonen-1-ol, acetaldehyde, isovaleraldehyde, hexanal, octanal, decanal, trans-2-hexenal. These are part of the 128 flavor compounds John Wright suggests, in his book Flavor Creation, every flavorist should know. Below is the basic information for the individual flavor compound, including its FEMA number, flavor notes, similar compounds, complementary
8 min read

List of Natural Flavors, Flavor Descriptors, Flavor Compounds, Applications, and Suggested Usage Levels

Here is a List of More Than 100 Flavor Descriptors, Flavor Compounds, Applications, and Suggested Usage Levels. Ylang — para-cresyl methyl ether — Applications: Floral, Ylang-Ylang, exotic blends — Usage: 0.1–1 ppm Jasmine — methyl jasmonate — Applications: Jasmine, floral, tea — Usage: 1–10 ppm Heliotrope — heliotropine — Applications: Heliotrope, floral, cherry, vanilla — Usage:
19 min read