Organoleptic Characteristics of Flavor Materials Organoleptic Characteristics of Flavor Materials | PerfumerFlavorist.com mobile Organoleptic Characteristics of Flavor Materials | PerfumerFlavorist.com

P & F Magazine

Raw Materials Sponsored by

Email This Item!
Increase Text Size

Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: May 14, 2008, from the June 2008 issue of P&F magazine.

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.

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