flavorist.com (Page 9)

Patent Watch: Modifying or Enhancing the Sweet Flavor of Food and Beverage products with Rare Sugar Allulose

This Japanese patent (JP7622021B2) discloses a novel method for modifying or enhancing the flavor of food and beverage products using the rare sugar allulose. The key invention is that allulose can improve specific flavors even when used at concentrations too low to taste sweet itself. 🎯 Core Concept: Sub-Sweetening Levels The

Book Overview: Food Flavour Technology (2nd Edition)

Here is a detailed overview of Food Flavour Technology, Second Edition, by Andrew J. Taylor and Robert S.T. Linforth. This book does not teach you how to become a flavorist nor how to formulate a flavor. however, the knowledge it provides can make you a better flavorist or flavor

Important Synthetic Flavor Compounds - Part 6 (citronellol, geraniol, nerol, alpha-terpineol, menthol, citronellal, citral, alpha-ionone, beta-ionone, laevo-carvone)

Part 6 - citronellol, geraniol, nerol, alpha-terpineol, menthol, citronellal, citral, alpha-ionone, beta-ionone, laevo-carvone These are among the 128 synthetic flavor compounds that John Wright, in his book Flavor Creation, suggests every flavorist should know and work with. Here's the revised content with CAS numbers, standardized formatting, regulatory clarity,

Basil: What You Need to Know, According to the SFC

Certified flavorists are required by the Society of Flavor Chemists to be able to identify the part(s) of the plant used, derivatives, organoleptic characteristics, and the major chemical component(s) which characterizes the aroma/flavor of the 80 natural flavorings listed on its Syllabus for the SFC qualification test/

Daily Flavor Industry News Brief: News released on March 11, 2026

Below is a Daily Flavor Industry News Brief containing news released on March 11, 2026 only. This brief focuses on developments including product launches, market developments, ingredient innovations, partnerships, and specialty food news. Flavor Industry Intelligence Brief March 11, 2026 * Yahoo Finance * The Manila Times * People.com * The Food Institute

Balsam tolu: What the SFC wants flavorists to know

Certified flavorists are required by the Society of Flavor Chemists to be able to identify the part(s) of the plant used, derivatives, organoleptic characteristics, and the major chemical component(s) which characterizes the aroma/flavor of the 80 natural flavorings listed on its Syllabus for the SFC qualification test/

Food & Flavor Industry News Brief · March 10, 2026

🧂 FLAVOR & FOOD INDUSTRY BRIEF · MARCH 10, 2026 📈 GLP-1 DRUGS RESHAPE M&A LANDSCAPE, FUELING CONDIMENT SECTOR DEALS A comprehensive Reuters analysis published March 10 reveals how the GLP-1 revolution is rewiring the food industry. With 12% of Americans having used GLP-1 medications, consumers increasingly crave bold flavor — directly

Important Synthetic Flavor Compounds - Part 5 (cis-3-hexenyl acetate, cis-3-hexenyl butyrate, methyl mercaptan, dimethyl sulfide, methional,methyl thiobutyrate, methyl 3-methylthiopropionate, cyclotene, methyl jasmonate, linalool)

These are among the 128 synthetic flavor compounds that John Wright, in his book Flavor Creation, suggests every flavorist should know and work with. Part 5 (cis-3-hexenyl acetate, cis-3-hexenyl butyrate, methane thiol or methyl mercaptan, dimethyl sulfide, 3-(methylthio) propanal,methyl thiobutyrate, methyl 3-methylthiopropionate, 3-methylcyclopentane-1,2-dione, methyl jasmonate, linalool) Here

The Flavor & Food Industry Brief: March 9, 2026

Here is a detailed roundup of news from March 9, 2026, covering regulatory shifts, market analysis, and product innovations for food and flavor professionals. 🧑⚖️ Regulatory & Legal Landscape California Targets GRAS Loophole with New Legislation In a significant move that could reshape the US food additive landscape, a new measure

An Overview of Controlling Maillard Pathways to Generate Flavors (ACS Symposium Series 1042)

An Overview of Controlling Maillard Pathways to Generate Flavors (ACS Symposium Series 1042) The Maillard reaction, a complex network of chemical reactions between amino acids and reducing sugars, is fundamental to the development of color, aroma, and taste in cooked foods . For decades, food scientists have meticulously mapped its intricate

Important Synthetic Flavor Compounds - Part 4 (ethyl 3 methyl butyrate ethyl hexanoate isopropyl acetate isobutyl acetate isoamyl acetate isoamyl butyrate ethyl acrylate or ethyl cis-4 octanoate ethyl trans-2, cis-4-decadienoate allyl hexanoate)

ethyl 3 methyl butyrate ethyl hexanoate isopropyl acetate isobutyl acetate isoamyl acetate isoamyl butyrate ethyl acrylate or ethyl 2-propenoate ethyl cis-4 octanoate ethyl trans-2, cis-4-decadienoate allyl hexanoate

Asafoetida: What the SFC Wants Every Flavorist to Know

Certified flavorists are required by the Society of Flavor Chemists to be able to identify the part(s) of the plant used, derivatives, organoleptic characteristics, and the major chemical component(s) which characterizes the aroma/flavor of the 80 natural flavorings listed on its Syllabus for the SFC qualification test/

Balsam Peru: What the SFC wants Every Flavorist to Know

Balsam Peru is among the 80 natural flavorings that the Society of Flavor Chemists requires flavorists to master. For each substance, a flavorist must be able to identify the part of the plant used, its derivatives, its organoleptic properties, and the primary chemical components responsible for its characteristic aroma and

Weekly Digest: Recent Developments in Flavor Science, Safety, and Regulation (March 3–9, 2026)

Here are several relevant academic and regulatory reports concerning flavor science, chemistry, and safety that were released or updated within the last week. Included are also a new EU flavor authorization and recent studies on topics from coffee fermentation to tobacco chemistry. 🧪 Flavor Science & Chemistry * Coffee Fermentation Metabolomics: This

Weekly Food Industry Digest: Key News from March 2–9, 2026

Weekly Food Industry Digest: Key News from March 2–9, 2026 📈 Global Market & Economic Trends * Global Food Prices Rise for First Time in Five Months: The United Nations Food and Agriculture Organization (FAO) reported that its Food Price Index averaged 125.3 points in February, a 0.9% increase

Weekly Flavor Industry Digest: Key News from March 2–9, 2026

Title: Weekly Flavor Industry Digest: Key News from March 2–9, 2026 In the past week (March 2-9, 2026), the global flavor industry showed a vibrant landscape driven by health trends, technological innovation, and exciting new product collaborations. Major ingredient suppliers, consumer goods giants, and startup brands have all showcased

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’

Flavor Chemistry and Technology by Gary Reineccius: A Comprehensive Guide (2nd Edition)

Gary Reineccius' Flavor Chemistry and Technology, Second Edition

Anise: What the SFC wants every flavorist to know

Certified flavorists are required by the Society of Flavor Chemists to be able to identify the part(s) of the plant used, derivatives, organoleptic characteristics, and the major chemical component(s) which characterizes the aroma/flavor of the 80 natural flavorings listed on its Syllabus for the SFC qualification test/

Almond: What Every Flavorist Needs to Know, According to the SFC

Certified flavorists are required by the Society of Flavor Chemists to be able to identify the part(s) of the plant used, derivatives, organoleptic characteristics, and the major chemical component(s) which characterizes the aroma/flavor of the 80 natural flavorings listed on its Syllabus for the SFC qualification test/

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

How to Make a Salsa Sauce Flavor? Salsa Flavor Formulas Provided

How to make a salsa sauce flavor Creating a salsa sauce flavor—whether for a savory snack, beverage, or seasoning—requires capturing the key notes of fresh salsa: tomato, onion, garlic, chili heat, acidity, and herbaceous freshness. Here’s a structured approach to designing it: 1. Identify the Key Flavor

Summary of European Patent EP3253232B1: Antimicrobial Compositions

Summary of European Patent EP3253232B1: Antimicrobial Compositions This patent, granted on August 12, 2020, and assigned to Naturex S.A., protects a specific antimicrobial composition designed to extend the shelf life of food products, particularly meat, fish, and poultry. The invention addresses two critical aspects of food spoilage: microbial growth

Major News for This Week (by March 6, 2026) in the Food, Flavor, and Ingredient Industry

Protein Condiments Market Growth Protein-based condiments are expanding rapidly, offering new umami flavor and functional properties for sauces, snacks, and seasonings. Food & Hospitality Vietnam 2026 Expo Italian flavors and ingredients will be showcased at this year's Vietnam exhibition, highlighting international trends in flavor and culinary innovation. Flavor

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