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 column, senior flavorist Gerard Mosciano describes the odor, taste and suggested applications for several materials.

Mooreganics by A.M. Todd Natural's basmati brown rice distillate exhibits an odor of neat, warm nutty and toasted brown, brown rice and cereal-like, slightly sulfurous nacho corn chiplike nuances. Its taste at 0.05% exhibits flavors of roasted brown, cooked brown rice, nutty pyrazinelike, corn chiplike, Rice Krispies with caramellic and toffee nuances. Possible applications include bread, fried flavors, peanut and peanut butter, roasted beef pork and chicken, bread, popcorn, corn chips.

This edition also features organoleptic evaluations of benzyl cinnamate (SAFC); butyl hexanoate (Fleurchem); 2,5-dimethyl furan (SAFC); ethyl 4-pentenoate (Bedoukian Research Inc.); 2-Hepten-4-one (Fontarome Chemical Inc.); lemon fresh (Lionel Hitchen (Essential Oils) Ltd.) and more.

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