Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski, senior flavorist, Bell Flavors & Fragrances
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3-Mercaptohexyl Acetate, 0.1% in ETOH is described as: The tropical, catty notes of this material override the onion/garlic top notes, making it a wonderful addition to flavors such as lychee, rambutan, mango, passion fruit and guava, as well as peach, grapefruit, white grape and sauvignon blanc flavors.

This issue also discusses the following materials:

Spearmint Oleoresin AA012801; Methyl Furfuryl Mercaptopropionate; Mentha spicata “Nana” (Spearmint Oil); Methyl 3-(Methylthio) Butyrate; Stearic Acid; Furfuryl Formate, 50% in Furfuryl Alcohol; CO2 Extract Red Seaweed M0057500; Coffee Oil; Jasmin Acetoacetate (synonym: Ethyl 2-Hexylacetoacetate)