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Organoleptic Characteristics of Flavor Materials

Contact Author Gerard Mosciano and Judith Michalski
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

Celebrating 20 years of organoleptic evaluations and welcoming a new voice, Gerard Mosciano and organoleptic evaluation panelists explore a variety of flavor components and applications. 

3-Ethyl-2,6-Dimethyl Pyrazine FEMA# 3150, CAS# 13925-07-0, is described as: roasted nutty peanut, Nutella, beany coffee and mocha with nuances of brown caramel and baked potato. Possible applications include roasted nutty notes for hazelnut, peanut, cashew, Nutella, coffee, potato, grains, crackers and caramel.  

The piece also discusses the following: 3-heptanone (Synonym: Ethyl Butyl Ketone),3-hexanol, 2-iso Propyl Phenol, 1-(methylthio)-2-Butanone and more.

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