P & F Magazine

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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski
Posted: February 15, 2010, from the March 2010 issue of P&F magazine.

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)

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