pf

Organoleptic Characteristics of Flavor Materials: May June 2003

Contact Author Gerard Mosciano
Close
Fill out my online form.

Tap Into Sensory Excellence! This is just part of the article. Want the complete story, plus a host of other cutting-edge technical and business articles to make your job easier? Login or Register for free!

This continuing series of publications report on reviews of flavor materials by a group of creative flavorists. The first article in this series (Perfumer & Flavorist, Volume 14, November/December 1989, page 47) described the background and rationale for these reviews.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 3-Methyl Crotonic Acid, 3-Octyl Formate, Acetyl Valeryl and more.

3-Methyl Crotonic Acid Source: Aldrich FEMA# 3187, CAS# 541-47-9, Nature identical Natural Occurrence: Coffee, raspberry, Virginia tobacco. Odor: @ 1 percent. Musty, woody, slightly caramellic, ashy tobacco and slightly burnt. Taste: @ 10 PPM. Woody, caramellic, cardboard, ashy tobacco and slightly metallic. Possible Applications: Tobacco, coffee, vanilla, whisky blenders, woody notes of oak.

Want the rest of the story? Simply sign up to register. It’s easy. Plus, it only takes 1 minute and it’s free!

The piece also discusses the following:

Related Content