Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

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

For example, labdanum absolute, FEMA# 2608, CAS# 8016-26-0, natural, possesses a complex profile, which will add depth and interest to berry flavors, especially raspberry, blackberry and black currant. Herbal flavors for cordials and dried fruit flavors, like fig, raisin, date, apricot will also benefit from its use.

This edition also features discussions of γ-decalactone, natural, caraway CO2 extract, damascene rose SE WS, Ref AA117000 and more.

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