Most Popular in:

Natural

Excerpt Only

Email This Item! Print This Item!

Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: December 3, 2008, from the December 2008 issue of P&F magazine.

Purchase This Article

  • From P&F Magazine
  • December 2008 issue, pg 58
  • 2 pages

Available Formats:

  • Adobe PDF for download
  • Printed copies mailed to you

From $9 an article

Acetaldehyde Ethyl cis-3-Hexenyl Acetal (synonym: Leaf Acetal)

Source: Cargill Flavor Systems
FEMA# 3775, CAS# 28069-74-1,

Natural occurrence: Guava and plum.

Odor: @ 1.0%. Sharp fresh green rind and green beanlike character.

Taste: @ 1 ppm. Dry, green rindy with a fruity finish, slightly buttery and mushroomlike with metallic nuances.

Possible applications: Apple, pear, melon, cucumber, mushroom and green pepper. 

Acetic Acid

Source: Vigon International FEMA# 2006, CAS# 64-19-7, 

Natural occurrence: Vinegar, bergamot, cornmint oil, bitter orange oil, lemon petitigrain, various dairy products.

Odor: @ 1.0%. Sour pungent, cider vinegar, slightly malty with a brown nuance.

Taste: @ 15 ppm. Sour, acidic tangy.

Possible applications: Salad dressings, vinegar, general fruit flavors, dairy nuances.

 

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