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 Hexanal propylene glycol acetal, Mixed ionones, natural, 50% in ethanol, Cocoa extract F08738 and more.
The fresh, green (and slightly unripe) notes of this material will add fresh impact to pome fruit flavors like apple, pear and quince. It will also be a welcome addition to vegetable flavors in which green notes predominate, like avocado, watercress, broccoli, lettuce and olive.
This piece also discusses the following:
Want the rest of the story? Simply upgrade or start your subscription today. It’s easy. Plus, it only takes 1 minute!