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Organoleptic Characteristics of Flavor Materials: October 2013

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.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Acetaldehyde ethyl cis-3-hexenyl acetal, natural, Allyl heptanoate, natural,Isopulegol, natural and more.

The powerful, green earthy notes of this product will enhance vegetable flavors like green pepper, green beans, asparagus, cucumber, celery, lettuce, radish, watercress, broccoli and bean sprouts. These same notes, at much lower levels, can also add an unripe note to fruits, if such a quality is needed for the profile.

The piece also discusses the following: