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Organoleptic Characteristics of Flavor Materials: July August 2003

Contact Author Gerard Mosciano
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Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young,flavor chemist, in the organoleptic evaluations presented here.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Ethyl Benzoate, Ethyl 2-Mercapto Propionate, 1-Methyl-3-Methoxy-4-Isopropyl Benzoate and more.

Ethyl Benzoatea Source: Alfrebro FEMA# 2422, CAS# 93-89-0, Natural Natural occurrence: Feijoa, guava, plum, raspberry, rum, strawberry, Virginia tobacco. Odor: @ 1.0 percent. Spicy, wintergreen, cherry, grape, slightly cooling anisic and powdery with a balsamic and tobacco under note. Taste: @ 10 PPM. Chemical, cherry vanilla, spicy wintergreen, grape and yara-yara-like. Possible applications: Root beer, grape, vanilla, banana, cherry, licorice, anise, yara-yara, cranberry and coumarin.

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