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