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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: April 22, 2008, from the May 2008 issue of P&F magazine.

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.

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