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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: November 27, 2006, from the December 2006 issue of P&F magazine.

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4 pages available as a PDF download or printed copies mailed to you

Most flavor ingredients were sourced internally, and there were few reliable outside ingredient suppliers. Today, the industry has made great strides and is vastly different.

Here are some of the changes I have observed during my 40 years in the flavor industry: 

Don’t get me wrong. I really love my job, and I would not have changed much in my career. However, the industry is changing, and soon the genealogy tree of flavor companies will become more pointed and less populated. The food industry’s demand for more and more services will become harder and more costly for flavor companies to provide competitively, which most likely will lead to the demise of smaller flavor companies. I also am convinced that because of the creative nature of the flavorist and the improved flavor ingredients available, flavorists today are better able to withstand the rigors imposed by new food and confection processing and preparation conditions.

Materials Evaluated: Cocoa 25 fold, 2,5-Dimethyl-3(2H)-furanone, Lime Oil Sesquiterpeneless, 2-Methyl Butyl Acetate, 2-Methyl Furan, 4-Methy-2-Pentenoic Acid, 2,6-Nonadienal Diethyl Acetal, Oleoresin Vanilla Bourbon Tenfold, Omega Caprolactam (synonym: 1,6-Hexalactam), Orange Juice Carbonyls LV2, Ortho Anisaldehyde, Phthalide, Rice Distillate Brown Basmati, Spearmint Distillate, Vanilla Distillate, 2-Methylbutyl-2-Methyl Butyrate

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