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Organoleptic Characteristics of Flavor Materials

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

In this monthly review of the organoleptic characte­ristics of flavor materials, Gerard Mosciano discusses materials ranging from blue ester natural (synonym: (Z)-2-Methyl-2-butenoate) and butyl isothiocyanate through trans-2-Decenal and 5- & 6-Decenoic acid, and more.

For example, blue ester natural (synonym: (Z)-2-Methyl-2-butenoate) can be applied to tea, root beer, tobacco, blueberry, blackberry, herbal nuances, hay and crisp apple.

Specifically, suppliers introducing new materials include: Treatt USA, SAFC, Fontarome Chemical, Inc. and Fontarome Chemical, Inc.

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.