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Organoleptic Characteristics of Flavor Materials: June 2011

By: Judith Michalski, Bell Flavors & Fragrances
Posted: May 23, 2011, from the June 2011 issue of P&F magazine.

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:

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