This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
In this monthly review of the organoleptic characteristics of flavor materials, Gerard Mosciano discusses materials ranging from anisic aldehyde (synonym: para methoxy benzaldehyde) and balsam Peru resin, through benzodihydro pyrone (Synonym: tonkalide, 2,3-Dihydrocoumarin) and ethyl vanillin isobutyrate, and more.
For example, anisic aldehyde (synonym: para methoxy benzaldehyde) can be applied to vanilla, almond, black cherry, cocoa, coumarin, licorice, cinnamon, anise and peppermint as a modifier.
Specifically, suppliers introducing new materials include: Fleurchem, Bell Flavors, Charabot, Givaudan, Citrus & Allied, Moore Ingredients, Berje, Danisco, Aldrich and Polarome.