2026 Flavor Molecule Reference
High-impact flavor molecules, curated to inspire formulation and deliver performance.
Explore our curated selection of 2026’s Featured Flavor molecules. Engineered for high impact, exceptional purity, and modern sustainability standards. Use the links below to access technical specifications and safety documentation for your formulations.
Each year, Bedoukian Research’s leadership, sales, and R&D teams collaborate to curate a focused selection of flavor ingredients designed to best serve our customers and partners. This process combines Ph.D.-level chemistry expertise, global market insights, customer feedback, and emerging trend analysis to identify high-impact molecules that help flavor formulations stand out.
The Featured Flavor list serves as a practical technical reference for flavor chemists, product developers, and purchasing professionals, highlighting molecules that offer strong performance, formulation versatility, and consistent quality. By aligning scientific innovation with real-world application needs, the annual selection reflects both market relevance and Bedoukian’s commitment to advancing flavor technology.
If you do not see a flavor you need among our featured ingredients, use our helpful i-catalog to search all of our products for the perfect flavor ingredient for your application.
| FEMA # | Product (BRI #) / Chemical Name | Taste Description | Flavor Use Level | Odor Level | EU | CN |
|---|---|---|---|---|---|---|
| 4668 | SPILANTHOL (BRI 255) 2,6,8-Decatrienamide, N-(2-methylpropyl)-, (2E,6Z,8E)- |
Trigeminal tingling with cooling effects at higher levels. | 5 – 50 PPM | 10.00% | Yes | No |
| 4498 | 6-METHYLHEPTANAL (BRI 282) | Fresh, juicy, citrus character reminiscent of grapefruit juice and orange essence oil. | 50PPB – 5 PPM | 0.10% | Yes | Yes |
| 3884 | ORRISOL™ (BRI 330-SUS) 3,6-Nonadien-1-ol |
Melon, cucumber with undertones of ripe strawberry. | 0.2 – 1 PPM | 0.10% | Yes | Yes |
| 3215 | trans-2-OCTEN-1-AL FCC (BRI 352) | Citrus peel and fatty notes of nuts especially hazelnut, macadamia, and almond. | 0.1 – 10 PPM | 0.01% | Yes | Yes |
| 3213 | trans-2-NONEN-1-AL FCC (BRI 353-SUS) | Waxy, citrus peel, melon, cucumber with fatty (tallow) notes. | 0.1 – 10 PPM | 0.10% | Yes | Yes |
| 2366 | trans-2-DECEN-1-AL FCC (BRI 354) | Waxy, citrus peel notes, with fatty (tallow) notes. | 0.1 – 10 PPM | 0.10% | Yes | Yes |
| 2402 | VALENCIAL® FCC (BRI 356-SUS) Trans-2-Dodecenal, (2E)- |
Waxy, citrus peel, melon, cucumber with fatty (tallow) notes. | 0.05 – 0.2 PPM | 0.10% | Yes | Yes |
| 3749 | CANTALAL™ (BRI 359) CIS-5-OCTENAL |
Melon character, particularly cantaloupe and watermelon, with a hint of citrus. | 10 PPB – 1 PPM | 0.05% | Yes | Yes |
| 3289 | cis-4-HEPTENAL FCC (BRI 379) | Sharp, green, milky, heavy cream notes. Impression of tea notes. | 0.1 PPB – 0.1 PPM | 0.05% | Yes | Yes |
| 3264 | CARDAMOM ALDEHYDE® FCC (BRI 381) 4-Decenal, (4Z)- |
Strong, zesty, citrus peel, cardamom. | 1 PPB – 0.1 PPM | 0.05% | Yes | No |
| 4036 | TANGELAL® (BRI 387) 4-Dodecenal, (4Z)- |
Strong, waxy, aldehydic citrus peel notes. | 0.05 – 0.5 PPM | 0.10% | Yes | Yes |
| 3912 | 9-DECENAL (98+%) (BRI 390) | Strong, waxy, juicy orange rind, excellent for citrus flavors. | 0.1 – 1 PPM | 0.10% | Yes | Yes |
| 3937 | LACTONE OF CIS JASMONE™ (BRI 411-SUS) 2(3H)-Furanone, 5-(3Z)-3-hexenyldihydro-5-methyl- |
Creamy, jasmine, peach. | 5 – 20 PPM | 5.00% | Yes | No |
| 4165 | GUAVANATE™ (BRI 493) 5-Octenoic acid, methyl ester, (5Z)- |
Exotic, musty, tropical note, characteristic of pink guava and creamy notes of mango. | 1.0 – 10 PPM | 1.00% | Yes | Yes |
| 3456 | CEREZOATE™ (BRI 512) 3-Pentenoic acid, 2-methyl-, ethyl ester |
Fruity and sweet notes reminiscent of apple, cherry, and strawberry. | 1 – 10 PPM | 1.00% | Yes | Yes |
| 3975 | ETHYL CIS-4-HEPTENOATE (BRI 519) | Sweet, green, fruity, character reminiscent of pineapple, strawberry, and watermelon. | 1 – 20 PPM | 0.10% | Yes | Yes |
| 3532 | 3-DECEN-2-ONE (BRI 613) | Creamy, lactonic, slight green notes. | 1 – 5 PPM | 0.50% | Yes | Yes |
| 3603 | 2-OCTEN-4-ONE (BRI 614) | Sweet, fruity, slightly musty, characteristic of fresh strawberry. | 2 – 20 PPM | 1.00% | Yes | Yes |
| 3515 | 1-OCTEN-3-ONE (50% IN TRIETHYL CITRATE) (BRI 728) | Strong, musty, mushroom. | .5 – 30 PPM | 0.50% | Yes | Yes |
| 4903 | NUEZATE™ (BRI 728) Pentanoic acid, 3-methyl-2-oxo-, ethyl ester |
Characteristic of black walnut, woody. | 0.2 – 20 PPM | 0.50% | No | No |
| 3491 | TERRASOL™ FCC (BRI 818-SUS) Bicyclo[2.2.1]heptan-2-ol, 2-ethyl-1,3,3-trimethyl- |
Powerful, earthy, characteristic root vegetable notes (i.e., beets and potatoes). | 5 PPB – 0.5 PPM | 0.10% | Yes | Yes |
| 4057 | 3-METHYL-2,4-NONANEDIONE (BRI 841) | Sweet, hay character, reminiscent of green and black tea. Cream notes at lower levels. | 0.02 – 2 PPM | 0.10% | Yes | Yes |
| 3406 | LAVENDER ALDEHYDE™ FCC (BRI 857-SUS) 2-Isopropyl-5-methy-2-hexenal |
Rich, dry, woody, cocoa powder notes. | 0.5 – 50 PPM | 1.00% | Yes | Yes |
| 3660 | 9-DECENOIC ACID (BRI 891) | Waxy, creamy, fatty with a cheesy and milky nuance. | 0.5 – 30 PPM | 10.00% | Yes | Yes |
High-Purity Flavor Molecules: Innovation, Manufacturing, and Performance
Since Bedoukian Research was founded, we have produced hundreds of innovative flavor ingredients used in savory and sweet food and beverages products around the world. From our inventive product development process, to our multi-step manufacturing process, we create high-impact, pure molecules that are unsurpassed in the flavor ingredients industry.
Bedoukian’s chemists have synthesized hundreds of flavor molecules. Our flavor ingredients offer the same chemical composition with greater purity and lower cost than many alternatives. We are also actively exploring new technologies and partnerships to extend our product line to include natural and synthetic biology-based products.
Every new flavor molecule that we produce undergoes stability and application testing. We then demonstrate use applications to flavorists at leading companies.
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