Sign in

Organoleptic Characteristics of Flavor Materials: October 2013

Contact Author Judith Michalski
Close
Fill out my online form.

Unlock a Wealth of Knowledge! This is just part of the article. Want the complete story, plus thousands of other in-depth technical articles to help you create winning profiles? Just upgrade or start your subscription today.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Acetaldehyde ethyl cis-3-hexenyl acetal, natural, Allyl heptanoate, natural,Isopulegol, natural and more.

The powerful, green earthy notes of this product will enhance vegetable flavors like green pepper, green beans, asparagus, cucumber, celery, lettuce, radish, watercress, broccoli and bean sprouts. These same notes, at much lower levels, can also add an unripe note to fruits, if such a quality is needed for the profile.

The piece also discusses the following:

Want the rest of the story? Simply upgrade or start your subscription today. It’s easy. Plus, it only takes 1 minute!