Organoleptic Characteristics of Flavor Materials Organoleptic Characteristics of Flavor Materials | PerfumerFlavorist.com mobile Organoleptic Characteristics of Flavor Materials | PerfumerFlavorist.com

P & F Magazine

Raw Materials Sponsored by

Email This Item!
Increase Text Size

Organoleptic Characteristics of Flavor Materials

By: Judith Michalski, senior flavorist, Bell Flavors & Fragrances
Posted: February 23, 2011, from the March 2011 issue of P&F magazine.

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)

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