Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
Close
Fill out my online form.

Unlock a Wealth of Knowledge! This is just part of the article. Want the complete story, plus thousands of other in-depth technical articles to help you create winning profiles? Just upgrade or start your subscription today.

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.

Want the rest of the story? Simply upgrade or start your subscription today. It’s easy. Plus, it only takes 1 minute!

Related Content