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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: October 25, 2006, from the November 2006 issue of P&F magazine.

In this monthly review of the organoleptic characteristics of flavor materials, Gerard Mosciano discusses materials ranging from balsam Peru oil and bitter almond oil, through buchu leaf oil and coffee oil, and more.

For example, balsam Peru oil can be included in prune and honey flavors, coumarin substitutes, wild or mixed berry nuances, and fruity notes for cherry and strawberry.

Specifically, suppliers introducing new materials include: Advanced Biotech, Robertet, Payan Bertrand, International Flavors & Fragrances, Artiste Flavor/Essence Inc., Plant Lipids of India, I.P. Callison & Sons and Citrus & Allied Essences Ltd.

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