Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
Close
Fill out my online form.

Tap Into Sensory Excellence! This is just part of the article. Want the complete story, plus a host of other cutting-edge technical and business articles to make your job easier? Login or Register for free!

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

I’ve always been excited about ‘interviewing” new flavor raw materials. It’s a reflection of my curious nature, a trait possessed by all flavorists. So when Jerry Mosciano asked if I’d like to assume the authorship of this column, I jumped at the chance. I’ve been evaluating along with Jerry for 20 years and know that he will be a hard act to follow. His commitment to our art/ science is known throughout our industry. It is my hope to carry on in his footsteps and bring the same fine quality of information and understanding as he has.

Ammonium Isovalerate FEMA# 2054, CAS# 7563-33-9, is a nature identical ingredient. Its odor at 1% is acidic and exhibits an Italian hard cheese scent with fermented nuances of tobacco and walnut skin. Taste at 10 ppm is characterized by a hard Italian cheese, Swiss cheese rind and dairylike flavor with hay and light ammonia, snuff tobacco notes. Possible applications include Italian, Swiss and cheeses in general, tobacco and snuff, hay, grape and nut nuances.

Want the rest of the story? Simply sign up to register. It’s easy. Plus, it only takes 1 minute and it’s free!

This edition also features organoleptic evaluations on α-amyl cinnamyl isovalerate, amyl cinnamaldehyde dimethyl acetal, anisyl butyrate and more.