P & F Magazine

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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski
Posted: October 22, 2010, from the September 2010 issue of P&F magazine.

cis-3-Hexenoic Acid, Natural is described as: This material will find good use in berries, especially raspberry and strawberry, as well as apple, pear and tropicals. Its fruity notes will also blend well in cheese flavors, especially Italian types like parmesan and asiago.

This issue also discusses the following materials:

Champignol; everlasting resinoid; cis-3-hexenoic acid, natural; homomenthyl acetate; labdanum resinoid; trans-2-nonenyl acetate; olibanum resinoid (frankincense); pyrazine mix #18, natural; pyrazine mix #20, natural; and trans-2-tridecean-1-ol.

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