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, ranging from plum extract and chocotella super #1 ABT #1228, natural, to apple essence 2500-fold, GS type 22125.

For example, plum extract from Axxence (GRAS, CAS# 90082-87-4, Natural) is suggested for dried fruit flavors like raisin, prune and tamarind, as well as BBQ and oriental sauce flavors.

Additional materials featured include: Hazeltone natural, 1% in ethanol (synonym: 5-methyl-(E)-2-hepten-4-one); chocotella super #1 ABT# 1228, natural (synonym: 2-ethyl-3-methylpyrazine); propyl 2-mercaptopropionate; 3-(methylthio)propyl mercaptoacetate; apple essence 2500 fold, Cider Type 23125; apple essence 2500-fold, GS Type 22125 and 2-acetoxy-3-butanone (synonym: acetoin acetate).

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