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In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from 2-Acethyl thiazoline and elemi resin light FP24267, through ginger oleoresin BPC/EOA FP22951 and α-Hexadecalactone, and more.
For example, 2-Acethyl thiazoline is applied to cocoa, browned butter, toasted cheese, coffee, corn chip, popcorn, caramel and rice flavors among other flavors based on levels.
Specifically, suppliers introducing new materials include: Frutarom, Vigon, Soda Aromatic and Sigma-Aldrich.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.