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Organoleptic Characteristics of Flavor Materials

Contact Author Gerard Mosciano
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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 review of the organoleptic characteristics of flavor materials, Gerard Mosciano discusses materials ranging from chocolate concentrate (04-236-01) and diethyl trisulfide, through (+/-)-4-Ethyl octanal (synonym: Excital) and ethyl propyl disulfide, and more.

For example, chocolate concentrate (04-236-01) can be applied to cocoa, chocolate, malt and molasses.

Specifically, suppliers introducing new materials include: Mooreganics by A.M. Todd, Oxford Chemicals Ltd., Polarome International Inc., International Flavors & Fragrances, Cargill Flavor Systems, Global Essence Inc., Firmenich, SAFC, MCI Miritz Citrus Ingredients LLC, Lionel Hitchen (Essential Oils) Ltd. and Treatt USA.

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