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Organoleptic Characteristics of Flavor Materials: October 2005

By: Judith Michalski
Posted: October 28, 2010, from the October 2010 issue of P&F magazine.

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.

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