Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski, Bell Flavors & Fragrances
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In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

For example, Coffee Extract Cappuccino FP24667, from Frutarom, CAS# 84650-00-0, is described as follows: This isn’t the typical coffee solid extract in that it has some very interesting cocoa and toffee notes. It will benefit all coffee flavors, as well as other brown flavors such as cocoa, caramel, maple, nuts—particularly hazelnut and peanut—toffee and caramel corn.

This edition features discussions of 3-Mercaptohexyl Alcohol 0.1% in Ethanol (synonym:3-Thiohexanol), Methionyl Butyrate, 2-Methyl-4-Propyl-1,3-Oxathiane, 0.1% in Ethanol, Mountain Maple Bark SE MM 621095, Peppermint Oil Organic and Peppermint Spirits M Pep Tin 3 611095. 

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