Flavour Insights

Technical articles, formulation guidance and market trends from the EC Aroma team — covering flavour concentrates, terpenes, aroma chemicals and everything in between.

Bake-stable flavours: what survives the oven and why

Bake-stable flavours: discover which aroma compounds survive high oven temperatures and how to formulate bakery products that retain flavour integrity through baking.

Flavour matching: how a reference sample becomes a production concentrate

Flavour matching explained: how a reference sample is analysed, reconstructed and scaled into a production concentrate. Bespoke development from EC Aroma, UK.

Technical Guide

Cooling agents beyond menthol: WS-3, WS-23 and WS-5 in modern formulation

Cooling agents beyond menthol — WS-3, WS-23 and WS-5 explained for food, beverage and fragrance formulators. Technical guide from EC Aroma, UK manufacturer.

Terpenes explained: the aroma molecules behind citrus, mint and hops

Terpene supplier insights: discover how citrus, mint and hop terpenes work in food, beverage and fragrance formulation. Technical guide from EC Aroma, UK.

Sports Nutrition

Why protein bases fight your flavours — and how masking systems win

Protein bases mask and distort added flavours. Learn why it happens and how purpose-built masking systems help sports nutrition products taste as good as they perform.

Technical Guide

Sweetener systems compared: sucralose, stevia, neotame and advantame in flavour formulation

Compare sucralose, stevia, neotame and advantame in flavour formulation. Technical guide to sweetener systems for food, beverage and sports nutrition.

Technical Guide

PG, Water-Soluble or Oil-Based? Choosing the Right Flavour Carrier

The carrier system determines how a flavour behaves in your product — solubility, stability, heat tolerance and dosing. A practical guide to matching carrier to application.