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Organoleptic Characteristics of Flavor Materials: August 2012

By: Judith Michalski
Posted: August 13, 2012, from the August 2012 issue of P&F magazine.

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:

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