P & F Magazine

Raw Materials Sponsored by

Email This Item!
Increase Text Size

Organoleptic Characteristics of Flavor Materials: September 2005

By: Gerard Mosciano
Posted: August 9, 2005, from the September 2005 issue of P&F magazine.

Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, consulting flavor chemist.; and Douglas Young, principal flavorist, Symrise, in the organoleptic evaluations presented here. Evaluations of Allyl undecylenate, butyl butyryl lactate, butyl ethyl malonate and many more.

Allyl Undecylenate Source: Tasteful Solutions FEMA# 2044, CAS# 7493-76-7 Not reported found in nature. Odor: @ 1.0 percent. Powdery, fatty coconut, waxy and dairy-like with a slight fruity pineapple nuance. Taste: @ from 2.5-10 PPM. Powdery, dry waxy with a slight fl oral fi nish. Possible applications: Milk, cheese and dairy nuances, pineapple, coconut and lamb.

Butyl Butyryl Lactate Source: Aldrich FEMA# 2190, CAS# 7492-70-8, Natural Not reported found in nature. Odor: @ 1.0 percent. Creamy, fatty, dairylike, stale milky with waxy coconut-like nuances. Taste: @ 5 PPM. Creamy mouth feel, buttery dairy, waxy, milky with coconut and cheesy nuances. Possible applications: Milk, coconut, dairy applications such as cream and butter, coumarin, nut nuances for pecan and macadamia, avocado, cherry and blueberry nuances.

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