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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski
Posted: October 24, 2013, from the November 2013 issue of P&F magazine.

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from trans-2-Octenyl acetate, natural, 10% in ethanol (synonym: octen-1-ol acetate)and 2-Octenal, natural, 10% in ethyl acetate, through anisyl butyrate, natural and trans-2-Octenol, natural, 10% in ethanol (synonym: 2-octen-1-ol acetate), and more.

For example, trans-2-Octenyl acetate, natural, 10% in ethanol (synonym: octen-1-ol acetate) Source: Alfrebro FEMA# 3516, CAS# 3913-80-2. Waxy, green, slightly fruity notes of this component will enhance fruit flavors like pear, melon, banana and green apple and can add an unripe quality.

Specifically, suppliers introducing new materials include: Alfrebro, SAFC, Berjé, Axxence, Delong Chemicals and SAFISIS.

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