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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

In this monthly review of the organoleptic characte­ristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-methyl-3-tetrahydrofuranthiol (mixture of cis and trans) and rum CO2 extract, to oil lemon Meyer (cold-pressed).

For example, 2-methyl-3-tetrahydrofuranthiol (cis and trans), from SAFC, is suggested at very low levels to lend roast, meatlike savory notes to beef, pork, chicken, turkey, duck, au jus, gravy and soup flavors. It could also be considered for use in fat replacement flavors to add a touch of meat character.

The specific materials covered this month include: 2-methyl-3-tetrahydrofuranthiol (mixture of cis and trans); carvacrol (natural 99% FG); levulinic acid (natural 99% FG); rum CO2 extract, savory oleoresin; cinnamon oleoresin; oil kaffir lim; coffee CO2 extract; cis-3-octen-1-ol; and oil lemon Meyer (cold-pressed).

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