Organoleptic Characteristics of Flavor Materials: January February 2006 Organoleptic Characteristics of Flavor Materials: January February 2006 | PerfumerFlavorist.com mobile Organoleptic Characteristics of Flavor Materials: January February 2006 | PerfumerFlavorist.com

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Organoleptic Characteristics of Flavor Materials: January February 2006

By: Gerard Mosciano
Posted: December 19, 2005, from the January 2006 issue of P&F magazine.

Gerard Mosciano is joined by Judith Michalski, chief flavorist, Edlong Flavors; Carl Holmgren, consulting fl avor chemist; William Jaggard, chief flavorist, Bell Flavors; and Douglas Young, principal fl avorist, Symrise, in the organoleptic evaluations presented here.

The most recent Chemical Sources Association (CSA) annual roundtable was held at the Sheraton Newark Airport Hotel in Newark, NJ. The presentation brought together a number of suppliers. More than 160 people attended, representing creative fl avorists and technical personnel from every major flavor house in the United States, as well as sales personnel from the presenting ingredient companies.

Materials Evaluated: Cocoa Nib Extract (Moore Ingredients Natural); Cognac Oil Replacer #1447 (Advanced Biotech Natural); Farnesol 95 percent (SAFC); 2-Furanmethanethiol Formate (Treatt USA); 4-Hexene-3-one (Treatt USA); Lactone of cis-Jasmone (Bedoukian Research Inc.); 3-Mercaptohexyl Butyrate (Treatt USA) and Methyl Dihydro Cinnamate (Degussa-Alfrebro Flavor and Fragrance).

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