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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 column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials, ranging from plum extract and chocotella super #1 ABT #1228, natural, to apple essence 2500-fold, GS type 22125.

For example, plum extract from Axxence (GRAS, CAS# 90082-87-4, Natural) is suggested for dried fruit flavors like raisin, prune and tamarind, as well as BBQ and oriental sauce flavors.

Additional materials featured include: Hazeltone natural, 1% in ethanol (synonym: 5-methyl-(E)-2-hepten-4-one); chocotella super #1 ABT# 1228, natural (synonym: 2-ethyl-3-methylpyrazine); propyl 2-mercaptopropionate; 3-(methylthio)propyl mercaptoacetate; apple essence 2500 fold, Cider Type 23125; apple essence 2500-fold, GS Type 22125 and 2-acetoxy-3-butanone (synonym: acetoin acetate).

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