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Organoleptic Characteristics of Flavor Materials - Vanilla

By: Gerard Mosciano
Posted: October 18, 2005, from the November 2005 issue of P&F magazine.

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.

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.