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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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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 column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

For example, spearmint oleoresin, FEMA# 3031, CAS# 84696-51-5, natural (Mentha spicata L. (Lamiaceae)) from Lionel Hitchen exhibits a fresh, minty, green, cooling, herbal and leafy.  At low levels, its fresh, leafy profile with a delayed cooling nuance will add naturalness to vegetable flavors like lettuce and watercress, as well as herbal and tea flavors. At higher levels, it will add general, minty notes to compositions without screaming “spearmint.”

This edition also features discussions of 1-Tetradecanal (synonym: myristaldehyde; aldehyde C-14, myristic), spearmint oleoresin, 2-Ethyl-2-hexenal and more.

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