Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Posted: April 4, 2006, from the April 2006 issue of P&F magazine.
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Materials Evaluated: 2-Acetyl-3,5(6)-Dimethyl Pyrazine (SAFC); Ambrette Seed Oil (A Woman of Uncommon Scents); Caprylic Acid (SAFC); Cinnamyl Formate (Degussa/Alfrebro); 2-Ethyl-3-Methoxy Pyrazine (Frutarom); 2-Ethyl Thio Phenol (SAFC); Fresh Tangerine FTNF (Lionel Hitchen(Essential Oils) Ltd.); 2-Furfurylidene Butyraldehyde (Degussa/Alfrebro); Lauric Acid (Advanced Biotech); Lemon Carbonyls FTNF (Lionel Hitchen (Essential Oils)Ltd.); Meta Cresol (SAFC); 2-Methoxy-3-Iso butyl Pyrazine (SAFC); Methyl Furoate (SAFC); 2-Methyl Hexanoic Acid (Treatt USA); Oil Cherry Laurel (Mastertaste); Oil Neroli (Robertet); Ortho Cresol (SAFC); 2-Pentadecanone(Degussa/Alfrebro)and Pentyl Butyrate (SAFC).
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