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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano
Posted: November 13, 2008, from the November 2008 issue of P&F magazine.

In this monthly review of the organoleptic characteristics of flavor materials, Gerard Mosciano discusses materials ranging from cinnamon oleoresin and coffee distillate columbian 04-038-01, through coffee extract and coffee isolate, and more.

For example, cinnamon oleoresin can be applied to pie spice blends, tea flavors, red hots, ketchup nuances.

Specifically, suppliers introducing new materials include: Flavor Materials International, Mooreganics by A.M. Todd, Global Essence, Frutarom, Symrise, Lionel Hitchen (Essential Oils) Ltd., Trilogy Spice Extracts, Inc., Wen International Inc., Cargill Flavor Systems and Treatt USA.

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