Organoleptic Characteristics of Flavor Materials: December 2012

Organoleptic Characteristics of Flavor Materials: December 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 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: