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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: August 23, 2006, from the September 2006 issue of P&F magazine.

Focus on naturals. With the creative flavor business becoming more technically advanced, it has become a challenge to create flavors that conform to customers’ varied and lofty expectations and specifications. Aside from having to create flavors that re-create the natural organoleptic profiles for everything from apple to a myriad of fanciful fruit combinations, flavorists also have to overcome all processing limitations, religious mandates and labeling requirements, and produce an acceptable flavor within narrow fiscal guidelines. Today, the trend in flavor requirements is natural or WONF (with other natural flavors). In addition to complying with a host of other legal and religious specifications, we routinely see requests for organic and allergen-free flavors. As a result, ingredient suppliers have had to consistently improve their flavor ingredients. The latest improvements in ingredient technology have led to the development and production of superior natural flavor ingredients, isolates and distillates that have enabled flavorists to create more effective flavors.

Materials evaluated: Butter Cooked, Coffee Essence Concentrate CE205, Compound 1036, Davana Oil, 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanon-3-one (synonyms: furaneol, pineapple furanone), Fresh Squeezed Florida Orange FTNF, 1-para-Hydroxyphenyl-3-Butanone (synonyms: rastone, raspberry ketone), Lemon Volatile Fraction Natural, Lime Oil Fourfold Expressed, Malto Praline Extra, Mango Extract, p-Mentha-8-Thiol-3-One, 5-Methyl-2-Hepten-4-One 10 percent Neobee (synonym: hazelnut ketone), Orris Concrete 8 percent Irone, Osmanthus Absolute, Trithioacetone, Valencene 80/85 percent Orange Essence Terpeneless, Vanilla Extract Threefold. 

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