Organoleptic Characteristics of Flavor Materials

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 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.

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

Related Content