Norma Schwarz (Flavor Dynamics), at left, receives her 25-year pin from new
SFC president Hedy Kulka (IFF).
(FEMA# 4158), which was had a floral, citrus, potent, catty character; and natural 2-methyl-4-propyl- 1,3-oxathiane, which
was high-impact and had a passion fruit and tropical character.
Bedoukian Research presented ethyl cis-4-octenoate
(FEMA# 3344; CAS# 34495-71-1), which had a grape, strawberry,
pineapple, pear and apple character appropriate for pear, pineapple and other fruit flavors at levels of 0. 5–5.0 ppm. Apritone,
a blended top note product, enhances apricot, peach
and bing cherry flavors. Reminiscent of cooked or
dried fruit, apricot, peach and jasmine, it can be
applied at levels of 0. 5–5.0 ppm. 2-Ethylfenchol
possessed a strong, earthy, root vegetable and musty
aroma appropriate for root vegetable, lemon and
lime flavors at levels of 3–10 ppb.
Berjé offered terpeneless lemon oil in mini lemon
cupcakes, black currant absolute sweetened with
luo han guo extract, vanilla absolute in cookies,
cocoa extract in a dark roast shot, coffee Arabica
CO2 in a flourless “chocolate bite” and pink pepper
in a meringue drop.
Citrus & Allied presented a range of products,
including blood orange 2-fold and 5-fold; Meyer
lemon standard and 5-fold; kaffir lime oil;
natural 1-octen-3-ol; and germacrene D.
DeLong Chemicals America presented nature
identical (Z)-non-6-enal (CAS# 2277-19-2), which
had a green, cucumber, melon character appropriate for vegetable
flavorings at a level of < 10 ppm. (2E,6Z)-Nona- 2,6-dien-1-ol
(CAS# 28069-72-9) had a green, vegetative and fresh character
appropriate for vegetable flavors at a level of < 10 ppm. Nature
identical (E,Z)- 2,6-nonadienal (CAS# 557-48-2) had a green,
cucumber, fresh, fatty character appropriate for meat and sea-
soning applications at a level of < 10 ppm. Nature identical
2-pentyl pyridine, 2-amyl pyridine (CAS# 2294-76-0) had a
fresh, herb, mushroom, vegetal and pepper character appropriate
for green pepper, fish, meat, mushroom, meat soup, sesame and
other profiles at levels of 5–10 ppm. Nature-identical 5-ethyl-
3-hydroxy-4-methyl- 2(5H)-furanone (maple furanone; CAS#
698-10-2) had a tropical fruit, maple, butterscotch and caramel
character appropriate for caramel, berry and sweet applications
at levels of 0. 5–1.0 ppm. Nature identical 1,6-dimethylthio-
phenol (CAS# 118-72-9) had a roasted meat, smoky character
appropriate for meat flavorings at a level of < 10 ppm. Nature
identical 5,7-dihydro-2-methylthieno[ 3,4-d]pyrimidine
(CAS# 36267-71-7) had a popcorn, sweet, fried almond char-
acter appropriate for use in baked goods, dairy products and
seasonings at levels of 0. 5–2.0 ppm.
displayed coffee SFE; coffee
water-soluble 3X SFE;
coffee SFE espresso water
soluble; coffee Arabica
extract; and coffee Santos
Co. Inc., which has been
acquired by Flotek, exhibited linalool fraction
95%, which was floral and
perfumey, with a good
mouthfeel. The nonanal
fraction 90% had a fatty,
soapy character appropriate
for balancing or round-ing-out profiles. Decanal
fraction 75% was similar
to, but distinct from, nonanal. Valencene fraction 75% was
woody, appropriate as a background element. Nootkatone fraction 50% was grapefruitlike and lingered on the palate.
Frutarom presented cocoa nibs concentrate, which had
strong chocolaty notes that imparted a slight roasted quality. An
organic-compliant coffee extract was smoky, phenolic and
roasted. Cocoa concentrate 11X was dark, intense and meaty,
appropriate for savory applications. A chestnut leaf extract was
green, leafy, woody and haylike.
Horner International presented a number of interesting
products, including clear cocoa distillate, cocoa extract,
yerba mate extract and gentian extract.
Lionel Hitchen presented a range of natural materials,
including Mexican jalapeno and chipotle extracts, basil