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Organoleptic Characteristics of Flavor Materials: October 2005

Contact Author Judith Michalski
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Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Blood orange 5-fold, Cycloionone, 4-decenoic acid, 4-ethyl octanoic acid and more.

Blood Orange 5-Fold Source: Lionel Hitchen FEMA# 2825, CAS# 8028-48-6 Odor: @ 100%. Sweet, peely, aldehydic and orangelike. Taste: @ 5 ppm. Orange/mandarinlike, peely and aldehydic. Taste: @ 10 ppm. Orange/mandarinlike, peely and aldehydic. Possible applications: This material has a very nice clean, full-bodied quality which will fit well into all orange and citrus blend flavors.

Cycloionone Source: Vigon International FEMA# 3822, CAS# 5552-30-7 Natural occurrence: Cognac, champaca concrete, osmanthus, passion fruit. Odor: @ 1%. Fruity, cedarlike, berrylike and cooling. Taste: @ 0.1 ppm. Fruity, berrylike, woody and slightly waxy. Taste: @ 1 ppm. Cedarlike, berrylike and orrislike. Possible applications: This material will find a good home in berry flavors like raspberry, blackberry, cherry, and grape. It will also add depth and interest to red wine flavors as well as red licorice.

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