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Organoleptic Characteristics of Flavor Materials

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

In this monthly review of the organoleptic characte­­ristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from indole, 1% in pg, natural and orange green fraction through 3-Phenylpropionaldehyde, EU natural and 2-Methyl-3-tetrahydrofuranthiol, 0.1% in PG, EU natural, and more.

For example, Indole, 1% in PG, Natural adds character to floral flavors like jasmine, honey and orange blossom as well as dairy flavors, especially cream, butter, milk and aged cheese. Other flavors which can benefit from its addition are chocolate, grape, fish and rice.

Specifically, suppliers introducing new materials include: Döhler and Axxence Aromatic.

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