Organoleptic Characteristics of Flavor Materials: August 2006

Organoleptic Characteristics of Flavor Materials: August 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 flavorist, Symrise, in the organoleptic evaluations presented here.

Materials evaluated: 3-acetyl-2,5-dimethyfuran; ambrettolide (synonym: omega 6-hexadecenolactone); baies roses oil (synonym: pink peppercorns); cinnamon (Korintje) extract; coffee extract (French roast); cyclopentanone (synonym: Dumasin); 2,4-dimethyl acetophenone artificial; 2,5-dimethyl-2,5-dihydroxy-1,4-dithiane (synonym: cyclodithalfarol 706); 2,5-dimethylfuran-3-thiol; ethyl acetoacetate; honey distillate #02-036-01; D,L-iso menthone; 2-methyl tetrahydrothiophen-3-one; nonanol; nonyl acetate; 2-pentanethiol; 2-pentyl pyridine; 5,6,7,8-tetrahydroquinoxaline (synonym: cyclohexyl pyrazine); Treattarome roasted bell pepper; 2,3,6-trimethyl phenol.

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