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Organoleptic Characteristics of Flavor Materials: August 2011

By: Judith Michalski, Bell Flavors & Fragrances
Posted: July 20, 2011, from the August 2011 issue of P&F magazine.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Furfuryl Thioacetone, Galbanum Absolute F1435, Geranyl Valerate and more.

Furfuryl thioacetone is described: This new addition to the GRAS 25 list will benefit savory flavors including roasted meats such as beef, pork and chicken, as well as coffee and savory flavors such as sautéed onion and garlic.

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