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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski
Posted: December 14, 2009, from the January 2010 issue of P&F magazine.

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.

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