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Organoleptic Characteristics of Flavor Materials: February 2012

Contact Author Judith Michalski, Bell Flavors & Fragrances
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Amyl Isothiocyanate 20107; Coriander Leaf Oleoresin FN10813; Cumin Roasted Oleoresin; Cyclotene Butyrate 0615; Diisoamyl Disulfide 0501;& 5-Methyl Furfuryl Mercaptan 20113; and Spearmint Supersoluble FN12011

This powerful material is very characteristic of radishes and will add those fresh, pungent notes to cruciferous vegetable flavors like wasabi, watercress and cauliflower, as well as to spice flavors such as ginger, clove, cinnamon and the like. At even lower levels this chemical may find use in potato and jicama flavors and even in some tropical fruits such as guava and papaya.

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