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Organoleptic Characteristics of Flavor Materials: CSA Round Table

By: Gerard Mosciano
Posted: April 23, 2007, from the May 2007 issue of P&F magazine.

In this monthly review of the organoleptic characteristics of flavor materials, Gerard Mosciano discusses materials ranging from anisyl acetone natural and benzodihydropyrone natural (synonyms: tonkalide; 2,3-dihydro coumarin), through 2,5-Dimethyl-3(2H)-furanone natural and grapefruit sulfur isolate natural and organic (#02-028-06), and more.

For example, anisyl acetone natural can be applied to raspberry, black cherry, tropical nuances, seedy nuances, blueberry, blackberry, strawberry and cranberry.

Specifically, suppliers introducing new materials include: Advanced Biotech, Inc., Bell Flavors & Fragrances, Inc., Charkit Chemical Corp., Fontarome Chemical Inc., Moore Ingredients, Treatt USA, Thwaites, Inc., Cargill Flavor Systems, Vigon International and Bedoukian Research Inc.

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