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Organoleptic Characteristics of Flavor Materials

By: Gerard Mosciano and Judith Michalski
Posted: November 12, 2009, from the December 2009 issue of P&F magazine.

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.

 

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