wine flavor
 
Notes:
Most flavors are available as water soluable, oil soluable, emulsion, liquid or powder form in a variety of concentrations.
  • Flavor Dynamics
    • Flavor Dynamics, Inc.
      Creative Flavors
      Prides itself on its creativity, consistency, quality, and dedication to customer care.
      Flavor Dynamics is a leading provider of high-quality food and beverage flavors developed by a team dedicated to innovative products and personalized customer support. We are committed to the technical mastery of the art and science of flavor chemistry, creative product innovation, and the kind of service that you deserve.
      Email: Info
      Email: Sales
      Voice: 908-822-8855
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      Instagram
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      PRODUCT SPOTLIGHT
      News
      Products List: View
      Product(s):
      Wine Flavor NA, Liquid
       
  • Fleurchem
    • Fleurchem, Inc.
      Have A Flavorful Day
      A leading global manufacturer and supplier of ingredients for Flavors, Fragrances, AromaTherapy, Foods, Beverages, Personal Care Products, and other uses.
      Operating out of the 200,000 sq. ft., former Hercules/PFW facility in Middletown, NY; Fleurchem produces a full range of natural isolates, synthetic chemicals & specialities, essential oils and flavors. Additionally, the company performs toll manufacturing, as well as custom chemical synthesis for a wide range of clients.
      Email: Information
      US Voice: 845-341-2100
      US Fax: 845-341-2121
      Product(s):
      wine flavor
       
  • The John D. Walsh Company
    • The John D. Walsh Company, Inc
      Suppliers Since 1942
      Supplying the fragrance and flavor industry with high quality products.
      The John D. Walsh Company, Inc. has evolved from its beginnings as an agent/broker into a distributor of essential oils, aroma chemicals, concretes and absolutes. We currently represent the following companies, as their North American distributor: Destilerias Munoz Galvez, S.A. International Flavors & Fragrances PFW Aroma Chemicals B.V. Innospec Widnes Limited Hydrodiffusion de Guatemala, S. A. DSM Nutritional Products The John D. Walsh Company, Inc. is proud to be a founding member of IFEAT, an active member of IFRA, North America, and a corporate sponsor of the WFFC.
      Email: Information
      Email: Sales
      Email: Firmenich Flavor inquiries
      Voice: 973-962-1400
      Fax: 973-962-1557
      Firmenich Flavor Phone:973-962-1888
      Firmenich Flavor Fax:973-962-1898
      History
      Product(s):
      Wine Powder, Natural # 862257 TP0287
       
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Category: flavored products of all types
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
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Physical Properties:
Food Chemicals Codex Listed: No
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Organoleptic Properties:
 
 
Flavor Type: winey
 
 winey  
Taste Description:
wine
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
BeYonde
Maryland Wine E-Liquid Flavour
E.A. Weber Flavors
Wine Flavor
MWNI, Nat & Art
F&F Projects
Flavour & Fragrance Consultancy
Analytical and Development Services to the Flavour and Fragrance Industry.
Flavor Dynamics
Wine Flavor
NA, Liquid
Fleurchem
wine flavor
Lionel Hitchen
Wine Flavor
The John D. Walsh Company
Wine Powder, Natural # 862257 TP0287
Virginia Dare
Wine Flavors
Flavor: All Types
Virginia Dare, originally known as Garrett & Company, was started in 1835 as a winery in North Carolina. Although we are no longer vintners, we never left the wine world. Virginia Dare’s wine flavor portfolio consists of stock flavors for commercial scale wineries. Flavors such as Sangria, mulled spice, peach, strawberry and chocolate can be used for characterizing wines and wine based beverages. A complete line of fruit flavors are available for adding taste accent notes to wines. Our flavors are TTB approvable. Virginia Dare has a staff enologist, and technical and regulatory staff familiar with TTB requirements.
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavored products of all types
Recommendation for wine flavor usage levels up to:
 not for fragrance use.
 
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Safety References:
None found
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References:
None found
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Other Information:
Export Tariff Code: 3302.10.0000
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
balsamic
balsamic
 opoponax oil (balsamodendron kafal)FL/FR
 opoponax resinoid (balsamodendron kafal)FR
 terpinyl cinnamateFL/FR
caramellic
 diethyl malateFL/FR
earthy
 amyl octanoateFL/FR
ethereal
isoamyl acetoacetateFL/FR
isobutyl alcoholFL/FR
2-methyl-1-butanolFL/FR
fatty
 butyl undecylenateFL/FR
fermented
 methyl decanoateFL/FR
3-methyl-1-pentanolFL/FR
floral
 dimethyl anthranilateFL/FR
 ethyl anthranilateFL/FR
 rose oil (rosa damascena) bulgariaFL/FR
isobutyl acetoacetateFL/FR
 butyl anthranilateFL/FR
 butyl hexanoateFL/FR
 diethyl laevo-tartrateFL/FR
 diethyl sebacateFL/FR
 ethyl 2-ethyl acetoacetateFL/FR
 ethyl heptanoateFL/FR
 farnesyl acetoneFL/FR
 geranyl acetoacetateFL/FR
 methyl nonanoateFL/FR
2-pentanoneFL/FR
 propyl angelate 
 propyl heptanoateFL/FR
 sorbyl butyrateFL/FR
green
 benzaldehyde dimethyl acetalFL/FR
green cognac oilFL/FR
 heptanal (aldehyde C-7)FL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
 hexyl isobutyrateFL/FR
 hexyl phenyl acetateFL/FR
herbal
isoamyl tiglateFL/FR
 clary sage concreteFL/FR
white cognac oilFL/FR
 ethyl chrysanthemateFR
 phenethyl senecioateFL/FR
honey
 methyl hydrocinnamateFL/FR
medicinal
2-hydroxybenzaldehydeFL/FR
minty
 betula lenta bark oil americaFL/FR
 ethyl benzoateFL/FR
 ethyl salicylateFL/FR
 methyl salicylateFL/FR
phenolic
 methyl benzoateFL/FR
waxy
 allyl nonanoateFL/FR
isoamyl laurateFL/FR
 ethyl nonanoateFL/FR
 ethyl octanoateFL/FR
winey
 butyl angelateFL/FR
2-hexanolFL/FR
 
For Flavor
 
No flavor group found for these
 amyl octanoateFL/FR
isoamyl tiglateFL/FR
2-amyl-5 or 6-keto-1,4-dioxaneFL
 butyl angelateFL/FR
isobutyraldehyde propylene glycol acetalFL
 diethyl laevo-tartrateFL/FR
 diethyl malateFL/FR
 ethyl aconitateFL
 farnesyl acetoneFL/FR
 geranyl acetoacetateFL/FR
2-hexanolFL/FR
 methyl hydrocinnamateFL/FR
 phenethyl senecioateFL/FR
 propyl angelate 
 sorbyl propionateFL
balsamic
 opoponax oil (balsamodendron kafal)FL/FR
ethereal
isobutyl alcoholFL/FR
2-methyl-1-butanolFL/FR
fatty
isoamyl laurateFL/FR
 methyl decanoateFL/FR
floral
 rose oil (rosa damascena) bulgariaFL/FR
fruity
isoamyl acetoacetateFL/FR
isobutyl acetoacetateFL/FR
 butyl anthranilateFL/FR
 butyl hexanoateFL/FR
 diethyl sebacateFL/FR
 dimethyl anthranilateFL/FR
 ethyl 2-ethyl acetoacetateFL/FR
 ethyl anthranilateFL/FR
 ethyl heptanoateFL/FR
 hexyl phenyl acetateFL/FR
2-pentanoneFL/FR
 sorbyl butyrateFL/FR
 terpinyl cinnamateFL/FR
fusel
white cognac oilFL/FR
green cognac oilFL/FR
green
 benzaldehyde dimethyl acetalFL/FR
 heptanal (aldehyde C-7)FL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
 hexyl isobutyrateFL/FR
herbal
 clary sage concreteFL/FR
medicinal
 ethyl benzoateFL/FR
minty
 betula lenta bark oil americaFL/FR
 ethyl salicylateFL/FR
 methyl salicylateFL/FR
musty
 propionaldehydeFL
phenolic
 methyl benzoateFL/FR
spicy
2-hydroxybenzaldehydeFL/FR
4-methyl biphenylFL
waxy
 allyl nonanoateFL/FR
 butyl undecylenateFL/FR
 ethyl nonanoateFL/FR
 ethyl octanoateFL/FR
 propyl heptanoateFL/FR
whiskey
3-methyl-1-pentanolFL/FR
winey
 methyl nonanoateFL/FR
 
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Potential Uses:
 wineFL
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Occurrence (nature, food, other): note
 can be natural
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Synonyms:
 wine flavor
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Articles:
PubMed: Development and validation of method for heterocyclic compounds in wine: optimization of HS-SPME conditions applying a response surface methodology.
PubMed: Volatile organic compounds characterized from grapevine (Vitis vinifera L. cv. Malbec) berries increase at pre-harvest and in response to UV-B radiation.
Info: Dane County Farmers Market
PubMed: Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
Info: Stones Throw Winery
PubMed: Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
PubMed: Wine flavor and aroma.
PubMed: Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
PubMed: [Metabolism and gene regulation of important volatile sulfur compounds in wine--a review].
PubMed: Analysis of terpenes in white wines using SPE-SPME-GC/MS approach.
PubMed: Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol.
PubMed: Genetics of yeast impacting wine quality.
PubMed: Changes in the volatile compound production of fermentations made from musts with increasing grape content.
PubMed: Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
PubMed: Impact of forced-aging process on madeira wine flavor.
PubMed: Recovery: old wine, flavor of the month or new organizing paradigm?
PubMed: Wine flavor: chemistry in a glass.
PubMed: Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
PubMed: Identification of volatile compounds responsible for prune aroma in prematurely aged red wines.
PubMed: Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine.
PubMed: Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
PubMed: Modulation of volatile sulfur compounds by wine yeast.
PubMed: A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism.
PubMed: Yeast modulation of wine flavor.
PubMed: Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.
PubMed: Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts.
PubMed: Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
PubMed: Molecular monitoring of wine fermentations conducted by active dry yeast strains.
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