Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

Contact Author Gerard Mosciano
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Gerard Mosciano is joined by Judith Michalski, chief flavorist, Edlong Flavors; Carl Holmgren, consulting flavor chemist; William Jaggard, Bell Flavors; and Douglas Young, principal flavorist, Symrise, in the organoleptic evaluations presented here.

Treatt's 2-Acetyl-5-Methyl Thiophene 49, FEMA# 4643, CAS# 13679-74-8 is a nature identical ingredient. It occurs naturally in coffee, krill, pork liver and boiled beef. Its odor at 1.0% exhibits a sweet toasted almond marzipan, cherry, with a nutty and slightly powdery coumarin vanilla note and a slight sulfurous meaty pork nuance. Its taste at 1–2 ppm dry is exhibited by a sweet almondlike nutty, coumarin and vanillalike with a cold coffee and savory nuance. Possible applications include almond, amaretto, marzipan, coconut, coumarin, vanilla, cherry, pork nuances; coffee and nutty nuances.

Organoleptic evaluations include 2-Acetyl-5-Methyl thiophene, benzodihydropyrone natural, cherry bark extract natural, 4,5-dimethyl-2-isobutyl thiazole, and many more.