What our customers are saying…

"Excellent experience in being associated with Bedoukian.
Top-quality products backed by superb research."

Bedoukian Research Has Great Taste

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.

100% of surveyed customers indicate they are satisfied/very satisfied with the quality of our products.

Whole oranges, orange blossoms and orange segments is representative of some of our flavor ingredients

Flavor Ingredients to Consider

We offer hundreds of high-quality ingredients, and below is a list of featured flavor ingredients to consider when planning future food and beverage products. Please click on the ingredient name to see detailed specifications.

We would be happy to supply a sample or schedule a product demonstration of our unique flavor molecules for your company.

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.

Spilanthol (BRI #255) Trigeminal tingling with cooling enhancing effect.

6-Methyl Heptanal (BRI #282) Fresh, juicy, citrus character reminiscent of grapefruit juice/orange essence oil.

12-Methyltridecanal – 10% MCT (BRI #284MCT) Fatty, waxy notes associated with grilled meat (i.e., tallow, lard, chicken fat).

Orrisol™ (BRI #330) Melon, cucumber with undertones of ripe strawberry.

trans-2-Octen-1-AL FCC (BRI #352) Citrus peel and fatty notes of nuts especially hazelnut, macadamia, and almond.

trans-2-Decen-1-AL FCC (BRI #354) Waxy, citrus peel especially orange and grapefruit.

Valencial^® FCC (BRI #356-SUS) Fatty, waxy, citrus peel notes with cilantro and similar herbal-type notes.

Cantalal™ (BRI #359) Melon character, particularly cantaloupe and watermelon, with a hint of citrus.

Cardamom Aldehyde^®FCC (BRI #381) Strong, zesty citrus peel, fresh cardamom.

Tangelal^® (BRI #387) Strong, waxy, aldehydic citrus peel notes.

9-Decenal (BRI #390) Strong, waxy, juicy orange rind, excellent for citrus flavors.

Apritone^® (BRI #410) Smooth, pulpy apricot, sweet pit fruit character with a subtle floral note.

Ethyl 2,4 Decadienoate (BRI #433) Juicy, green, characteristic of Bartlett pear. Hint of melon and tropical fruit notes.

Guavanate™ (BRI #493) Exotic, musty, tropical note characteristic of pink guava. Creamy notes of mango.

Cerezoate™ (BRI #512) Fruity and sweet notes reminiscent of apple, cherry, and strawberry.

2-Octen-4-One (BRI #614FL) Sweet, fruity, slightly musty, characteristic of fresh strawberry.

Nuezate™ (BRI #728) Characteristic of black walnut, woody.

Terrasol™ FCC (BRI #818-SUS) Powerful, earthy, characteristic root vegetable notes (i.e., beets and potatoes).

Lavender Aldehyde™ FCC (BRI #857) Rich, dry, woody with cocoa powder notes.

9-Decenoic Acid (BRI #891) Waxy, creamy, fatty with a cheesy and milky nuance. Creates mouthfeel.