Organoleptic Characteristics of Flavor Materials: August, 2014

Organoleptic Characteristics of Flavor Materials: August, 2014

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Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as odor, taste and suggested applications for ginger oil fresh, 3,7-dimethyl-6-octenoic acid, natural, benzyl formate and more.

This material will enliven ginger ale flavors and add spicy depth to cola and root beer. Its use in sweet and savory spice blends and citrus flavors will add character notes and interest, respectively.

The piece also discusses the following:

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