Featured Flavor Ingredients

For over 40 years Bedoukian has been creating innovative molecules for fragrance applications which are used in products across the globe. For each new molecule, extensive stability and application testing is performed to better demonstrate how these ingredients can be used by flavorist. For Bedoukian’s Advanced Search tool, please click here

To access our 2019 Flavor Presentation Paperwork, which includes Application Information and Accord Demonstrations click here.

Apritone (BRI 410): Tenacious, ripe, fleshy apricot notes with peach and jasmine undertones. Sweet and reminiscent of cooked fruit. Excellent for enhancing pit fruit flavors, especially apricot, peach, plum, cherry and lychee. Click here to request a sample. 

Tropical Dienoate (BRI 536): An impactful, sweet, ethereal, juicy pineapple with shades of pear, mango and passion fruit. Excellent for pineapple notes. Also great for brightening and enhancing the ripe, juicy aspects of a variety of tropical fruit flavors, especially mango and passion fruit. Click here to request a sample. 

Guavanate (BRI 493): A sweet, exotic tropical fruit odor accompanied by aromatic, slightly woody impressions with a creamy dry-down. Excellent for adding a natural, exotic character to a variety of tropical formulations, such as guava, mango, longan, passion fruit, pineapple, and more. Can also be used to enhance creamy notes of coconut and sweet dairy flavors. Click here to request a sample. 

Ethyl 2,4-Decadienoate (BRI 433): An enticing, green, characteristic odor of a Bartlett pear combined with crisp and clean tropical fruit nuances reminiscent of passion fruit and kiwi. Excellent for pear and apple applications. Also applicable in various tropical fruit flavors, such as pineapple and mango – adding clean, juicy and fleshy notes to formulations. Click here to request a sample. 

9-Decenoic Acid (BRI 891): A distinctive waxy, milky character with a slight hint of orange peel and mild fruity nuances similar to kiwi. Dairy-type applications, particularly useful for adding fatty and creamy notes to milk and creamers as well as chocolate and vanilla flavors. Great for butter and imparting waxy notes to cheese flavors. Can also be used as a fat modulator- adding a fatty mouth-feel back into low-fat and dairy alternative food and beverages. Click here to request a sample. 

Methyl 3-Nonenoate (High Trans) (BRI 513): A fruity, green, waxy pear-like aroma with wine and brandy notes on dry-down. Excellent in red fruit applications, especially strawberry. Also great for deepening fresh, fatty, green notes in cucumber, watermelon and honeydew flavors. May also be useful in apple, pear and tropical varieties. Click here to request a sample. 

Pomelo Aldehyde (BRI 369): An authentic, zesty grapefruit character. Excellent for citrus flavors – working well to enhance fresh, juicy pulpy notes, especially those characteristic of grapefruit and pomelo. Click here to request a sample. 

Nuezate (BRI 728): An impressively, powerful black walnut, woody character, accompanied by fruity nuances and a subtle herbaceousness. Great for adding earthy notes typical of many tree nuts to sweet and roasted applications. Excellent for enhancing brown and nutty flavors, particularly maple and walnut. Can also add an attractive depth and interesting effect to various fruit and spirit flavors, such as blueberry, strawberry, rum and whiskey. Click here to request a sample. 

Hazelnut Furan FCC (BRI 858): A sweet, nutty hazelnut odor with earthy undertones. Excellent for sweet nut flavors, especially hazelnut, almond, and pistachio. Also works well at enhancing roasted nut notes in a variety of brown flavors, including chocolate, caramel, coffee, in addition to some savory applications. Click here to request a sample.

3478 Views

Content Goes Here