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Organoleptic Characteristics of Flavor Materials: November December 2001

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

3-Methyl-2-Butenal, Iso Fragarone 030 FEMA #3646, CAS #107-86-8, Artificial and Nature identical Source: IFF Natural Occurrence: Black currant, cocoa, cooked chicken, grape brandy, raspberry and wheat bread. Odor: @ 1 percent E to h. Berry, cranberry, acidic tangy, grape, raspberry, blackberry and cherry. Ripe fruity notes with fermented syrupy nuances. Taste: @ 10-20 PPM. Ionone, berry, fruity, grape, cherry, cranberrylike with sweet, jammy and syrupy nuances. Potential Applications: Cherry pin notes, raspberry, blackcurrant, bread, chicken, cognac, cranberry, grape, nut complexes, melon, and sun-dried tomato.

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