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Organoleptic Characteristics of Flavor Materials: December 2012

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

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 9-Decen-2-one, 3-Hydroxy-3-methyl-2,4-nonanedione, 5-Methyl-2-thiophenecarboxaldehyde and more.

This recently FEMA-approved material will lend heavier fruity, green notes to fruit flavors, especially pineapple, apple, pear, quince, melon, kiwi and banana. Its fatty, green quality will also blend well in vegetable and herbal flavors like cucumber, carrot, celery and cilantro.

The piece also discusses the following: