Organoletpic Characteristics of Flavor Materials

Organoletpic Characteristics of Flavor Materials

Contact Author Judith Michalski, Bell Flavors & Fragrances
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In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from aniseed oil, andalousie EE-13214and bergamot oil, Italian FCC B-11124, through bitter orange oil, Italian EE-54464 and black pepper oil, Madagascar EE-8799, and more.

For example, aniseed oil, Andalousie EE-13214 can add interest to chocolate, brown sugar, root beer and mint types of flavors.

Specifically, Bontoux, Inc. is the supplier introducing new materials.