Organoleptic Characteristics of Flavor Materials: October 2012

Organoleptic Characteristics of Flavor Materials: October 2012

Contact Author Judith Michalski
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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.

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