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Organoleptic Characteristics of Flavor Materials: December 2015

Nov 20th, 2015
Judith Michalski
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In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

For example, 5-methyl-2-phenyl-2-hexenal (synonym: cocoa hexenal, FEMA# 3199, CAS# 21834-92-4, natural), from Natural Advantage, is suggested for the following applications: Brown flavors will benefit most from this material, especially cocoa, dark chocolate, coffee, malt, honey, peanut, hazelnut, black walnut and even roasted meat flavors.

This edition features discussions of 5-methyl-2-phenyl-2-hexenal natural as well as: clary sage absolute P&N; zingerone (natural), 20% in triethyl citrate; cis-4-decenal; γ-undecalactone (natural), ex undecylenic acid; γ-undecalactone (natural) ex lactic acid; rose oil; rose oxide (natural); and juniper oil (selected berries).

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