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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski
Posted: March 30, 2012, from the April 2012 issue of P&F magazine.

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

For example, Ambrette Absolute GV F005 from Naturex, FEMA# 2050, CAS# 84455-19-6, is described as follows: this powerful material will add sweet, musky notes to many berry flavors including blackberry, blueberry, raspberry, strawberry, cherry and their blends, especially the infamous “red licorice.” Ambrette seed will also add interesting perfumey notes to mints for oral hygiene products, anise, Sen-Sen and cordial flavors. 

This edition features discussions of Ambrette Absolute GV F005; ethyl-3-hydroxybutyrate; farnesene, mixture of isomers; lactone of cis-jasmone; limediene (synonym for methyl cyclohexadiene); Passifloran*; and undecatriene. Note: In the column “Organoleptic Characteristics of Flavor Materials” on Page 55 of the April 2012 issue of Perfumer & Flavorist magazine, the ingredient Passifloran was inadvertently listed with an incorrect FEMA number. Passifloran, also known as 3-acetylthiohexyl ethanoate, is FEMA# 3816.

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