Sign in

Organoleptic Characteristics of Flavor Materials: August 2012

Contact Author Judith Michalski
Fill out my online form.

Unlock a Wealth of Knowledge! This is just part of the article. Want the complete story, plus thousands of other in-depth technical articles to help you create winning profiles? Just upgrade or start your subscription today.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as BioNootkatone, 6-Amyl-α-pyrone (Hydroxydecadienoic acid lactone), Sandalwood Oil Australian and more.

Nootkatone is a characterizing compound of grapefruit and will, accordingly, perform well in all such flavors as well as in sister citrus blends. It can also be used to enhance berry flavors, especially black currant and blackberry, as well as tropicals like mango and passion fruit.

The piece also discusses:

Want the rest of the story? Simply upgrade or start your subscription today. It’s easy. Plus, it only takes 1 minute!