Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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In this monthly review of the organoleptic characte­ristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from citronellyl valerate and cyclohexyl cinnamate, through dodecyl isobutyrate and geranyl caproate natural and more.

For example, citronellyl valerate can add brightness to pear, peach, apricot, and fruit blends in addition to being used to add ripe notes to banana and berry.

Specifically, suppliers introducing new materials include: Penta Manufacturing Co., Vigon International and Sensient Technologies.

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