Raw Materials:

Most Popular in:

Natural

92

Organoleptic Characteristics of Flavor Materials

64

Flavor Bites: 2-Acetyl Pyrazine

59

FEMA GRAS 25 List Available Now

43

New Food Grade Botanical Extracts Offer Functionality and Flavor

34

Linalool Oxide

30

The Future of Natural Flavor Materials

29

Organic Flavor Clarification

24

First Person: Hacking Musk Strawberry Flavor

21

Patchouli Oil

18

New and Unique Flavor Material Roundup

Excerpt Only

Email This Item! Print This Item!

Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: July 18, 2008, from the August 2008 issue of P&F magazine.

Purchase This Article

  • From P&F Magazine
  • August 2008 issue, pg. 66—2 pages
  • 2 pages

Available Formats:

  • Adobe PDF for download
  • Printed copies mailed to you

From $9 an article

Materials evaluated: Blue Ester Natural (Treatt USA); Butyl Isothiocyanate (SAFC); trans-2-Decenal (Treatt USA); 5- & 6-Decenoic Acid (Fontarome Chemical, Inc.); Geranic Acid (SAFC); cis-3-Hexenyl trans-2-Hexenoate (Fontarome Chemical, Inc.); cis-3-Hexenyl cis-3-Hexenoate (Fontarome Chemical, Inc.); 2-Isobutyl-3-methyl Pyrazine (Fontarome Chemical, Inc.); Isopropyl Isovalerate (Fontarome Chemical, Inc.); 4-Methyl Benzyl Acetate (Fontarome Chemical, Inc.); Methyl Propionate (Fontarome Chemical, Inc.); 2,3-Octanedione (Fontarome Chemical, Inc.)

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.