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Organoleptic Characteristics of Flavor Materials: June 2006

Contact Author Gerard Mosciano
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Gerard Mosciano is joined by Judith Michalski, chief flavorist, Edlong Flavors; Carl Holmgren, consulting fl avor chemist; and Douglas Young, principal fl avorist, Symrise, in the organoleptic evaluations presented here.

Materials covered: Absolute Cardamom Extra, Absolute Hops Extra, Absolute Osmanthus Extra, Absolute Raspberry Leaf Extra, Absolute Seaweed, 2-Butyl Furan, Chinottol, trans 2-Dodecenal, Furfuryl Thio Propionate, 2-Heptanethiol, 2-Heptanone, 3-Hepten-2-One, 2-Iso Propyl-5-Methyl-2-Hexenal, Lactic Acid 88 percent, Methyl trans-3-Hexenoate, Methyl 2-Methoxy Benzoate, Oleoresin Salmon, 4-Tertiary Butyl Phenol, 2-Thienyl Disulfide, Treattarome Mango.

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