Perfumer & Flavorist recently reported the flavor trends for 2012 (information was obtained via Sensient Flavors, a company that specializes in such predictions.) They sound interesting, and I am particularly curious where black garlic and peach-rosemary flavors might show up.
“Aji Amarillo—Native to South America, the orange aji amarillo chile flavor offers a profile that features medium heat and fruity notes.
Black Garlic—Popular in Asian cuisine, black garlic is fermented garlic that offers a sweet, syrupy flavor.
Coriander—The seed of the coriander plant, this spice is native to the Middle East, southern Europe and Asia, and offers a fragrant profile with citrus and warm spice notes.
Honeycrisp Apple—Introduced in 1991 by University of Minnesota breeders, the honeycrisp apple offers a complex apple flavor profile with sweet, tart and juicy notes.
Lucuma—[a fruit] from South America, the lucuma offers a sweet flavor profile with notes of maple, sweet potato and caramel.
Peach Rosemary—A flavor that combines the fresh, juicy profile of peach with the earthy, piney and aromatic notes of rosemary.
Pink Peppercorn—A dried berry from the Baies rose plant, the pink peppercorn offers a sweet, warm and spicy profile with earthy and citrus undertones.
Plum—Cultivated throughout the world, plum offers a sweet, tart and juicy profile.
Spicy Caramel—A twist on the classic caramel profile, spicy caramel offers subtle spice and heat notes in combination with the sweet brown profile of caramel.
Varietal Vanilla—Sourced from the three main vanilla plant varieties used for extraction, vanilla profiles from different growing regions such as Madagascar, Mexico, Indonesia, India and Tahiti offer subtle nuances on the classic vanilla profile.” Read the rest of the article here.
Photograph © Bois de Jasmin