Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

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cis-4-Hexel-1-ol is described as: This green compound has a definite savory quality and can be used in tomato, potato, olive and olive oil flavors. It may also enhance the cooked quality in apple sauce and other cooked pome fruits such as quince and pear.

This issue also discusses the following materials:

Diallyl Trisulfide; Ethyl Cyclohexane Carboxylate; 2,4-Hexadienyl Butyrate (synonym: Sorbyl Butyrate); d-Neomenthol; 2,4-Hexadienyl Isobutyrate (synonym: Sorbyl Isobutyrate); δ-Tridecalactone; 2,4-Hexadienyl Propionate (synonym: Sorbyl Propionate); trans-3-Hexenol; 3-(3,4-Methylenedioxyphenyl)-2-Methyl Propanal (synonym: Ocean Propanal, Aquanal)

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