Featured Flavor Ingredients

For over 40 years Bedoukian has been creating innovative molecules for flavor applications, which are used in products across the globe. For each new molecule, application testing is performed to better demonstrate how these ingredients can be used by flavorists. Click here for advanced search.

Honeyflor (BRI 123): Strong wildflower honey character. Enhances floral, fruity and chocolate notes in a variety of applications. Click here to request a sample.

2-Dodecenal (High Trans) FCC (BRI 356): Mandarin orange citrus peel with herbal nuances, such as cilantro. Click here to request a sample.

9-Decenal (BRI 390): A distinctive, natural citrus rind character, particularly for orange and grapefruit flavors. Click here to request a sample.

Apritone (BRI 410): Ripe, sweet, fleshy notes reminiscent of cooked fruit. Captures the ripe mouth watering notes of a variety of stone/pit fruits including cherry, apricot, peach, lychee, and plum. Click here to request a sample.

Ethyl 2,4-Decadienoate (BRI 433/EU): Juicy, green, characteristic of Bartlett Pear. Useful in pear, apple, and tropical flavors such as mango and pineapple. Click here to request a sample.

Cerezoate (BRI 512): A powerful, ethereal, natural black cherry odor with aspects of fresh apple, pineapple, and strawberry. Click here to request a sample.

Tropical Dienoate (BRI 536): Powerful, ripe, juicy, characteristic of fresh pineapple. Brightens and enhances the ripe juicy aspects of a variety of tropical fruits. Click here to request a sample.

9-Decenoic Acid (BRI 891): Useful in dairy applications, especially creamy notes in milk and milk chocolate. Excellent in butter. Click here to request a sample.