Organoleptic Characteristics of Flavor Materials

Apr 27th, 2015

Judith Michalski

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from orange essence oil HCF and cyclamen aldehyde (synonym: 2-methyl-3-(p-isopropylphenyl)propionaldehyde)), through isoamyl-2-methylbutyrate, natural and hexanal, natural, and more.

For example, orange essence oil HCF is water-soluble in beverage applications because of the hydrocarbon-free nature of this product. Orange, fruit punch and citrus-blend flavors are all good targets for this material.

Specifically, suppliers introducing new materials include: FMI, Advanced Biotech, Aromiens International, Natural Advantage, Sigma Aldrich and M & U.

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Perfumer & Flavorist+ May 2015

This content appeared in the May 2015 digital edition.

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