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Organoleptic Characteristics of Flavor Materials

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

In this monthly review of the organoleptic characte­ristics of flavor materials, Gerard Mosciano discusses materials ranging from acetaldehyde ethyl cis-3-Hexenyl acetal (synonym: leaf acetal) and acetic acid through anise infusion and cilantro oleoresin, and more.

For example, acetaldehyde ethyl cis-3-Hexenyl acetal (synonym: leaf acetal) can be applied to apple, pear, melon, cucumber, mushroom and green pepper.

Specifically, suppliers introducing new materials include: Cargill Flavor Systems, Kalsec Inc., Vigon International, Bontoux Inc., Citrus & Allied Essences Ltd., Advanced Biotech, Global Essence, WEN International Inc. and Robertet.

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