Organoleptic Characteristics of Flavor Materials: June 2011

Organoleptic Characteristics of Flavor Materials: June 2011

Contact Author Judith Michalski, Bell Flavors & Fragrances
Close
Fill out my online form.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Butter esthers, 3-mercpato-1-hexanol, 3-mercaptohexyl acetate, starter distillates and more.

Butter esters 875; 3-mercapto-1-hexanol, 0.1% in ETOH, natural and kosher (synonym: 3-thiohexanol); 3-mercaptohexyl acetate, 0.1% in ETOH, natural and kosher; 3-(methulthio)-1-hexyl acetate, 0.1% in ETOH, natural and kosher (synonym: lychee mercaptan acetate); natural butter acids 850; starter distillate 30X; starter distillate 50X and watercress oleoresin F9350.

The piece also discusses the following: