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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from orange essence oil HCF and cyclamen aldehyde (synonym: 2-methyl-3-(p-isopropylphenyl)propionaldehyde)), through isoamyl-2-methylbutyrate, natural and hexanal, natural, and more.

For example, orange essence oil HCF is water-soluble in beverage applications because of the hydrocarbon-free nature of this product. Orange, fruit punch and citrus-blend flavors are all good targets for this material.

Specifically, suppliers introducing new materials include: FMI, Advanced Biotech, Aromiens International, Natural Advantage, Sigma Aldrich and M & U.

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