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Organoleptic Characteristics of Flavor Materials

Contact Author Gerard Mosciano
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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.

In this monthly review of the organoleptic characte­ristics of flavor materials, Gerard Mosciano discusses materials ranging from balsam Peru oil and buchu soft extract through cocoa nib distillate and 2-Decanone (synonym: methyl octyl ketone), and more.

For example, balsam Peru oil can be applied to vanilla bean notes, sweet jammy and dried fruit nuances, cinnamon red hots and cherry flavors.

Specifically, suppliers introducing new materials include: Bontoux Inc., Lionel Hitchen (Essential Oils) Ltd., Bedoukian Research Inc., Mooreganics by A.M. Todd and SAFC.