Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

Raspberry CO2 from Vigon, ref: IS12772, is described as fresh, seedy, fruity, berry, floral, iononelike and slightly waxy and orrislike. This natural extract will add depth and true character notes to not only its namesake but also to most other berry flavors including blackberry, cherry, blueberry, grape as well as tea, red licorice and Swedish fish-type flavors.

This edition also features banana CO2 extract, oakwood CO2 extract, peanut CO2 extract, helional, methyl-3-nonenoate, copaiba oil and myrtle oil.

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