Sign in

Organoleptic Characteristics of Flavor Materials

Contact Author Gerard Mosciano
Close
Fill out my online form.

Unlock a Wealth of Knowledge! This is just part of the article. Want the complete story, plus thousands of other in-depth technical articles to help you create winning profiles? Just upgrade or start your subscription today.

In this monthly review of the organoleptic characteristics of flavor materials, Gerard Mosciano discusses materials ranging from 4,5-Dihydro-3(2H)-thiophenone and dodecanal dimethyl acetal, through trans-3-hexenol and trans-3-hexenyl acetate, and more.

For example, 4,5-Dihydro-3(2H)-thiophenone can be applied to meaty base, beef, bacon, barbecue sauce, smoky, nut notes, coffee, cabbage, brothy, sautéed garlic and fish nuances.

Specifically, suppliers introducing new materials include: Treatt, Bedoukian Research, Inc., Taste Advantage, Lionel Hitchen (Essential Oils) Ltd. and Vigon International.

Want the rest of the story? Simply upgrade or start your subscription today. It’s easy. Plus, it only takes 1 minute!

Related Content