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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski, Bell Flavors & Fragrances
Posted: March 21, 2011, from the April 2011 issue of P&F magazine.

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. 

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