Organoleptic Characteristics of Flavor Materials: March April 2006

Gerard Mosciano is joined by Judith Michalski, chief fl avorist, Edlong Flavors; Carl Holmgren, consulting fl avor chemist; Douglas Young, principal fl avorist, Symrise; and William Jaggard, chief fl avorist, Bell Flavors, in the organoleptic evaluations presented here.

Materials Evaluated: Absolute Boronia Flowers (Lionel Hitchen (Essential Oils)Ltd.); Absolute Boronia Leaf, (Lionel Hitchen (Essential Oils) Ltd.); Brouts Absolute (Robertet Natural); Immortelle Absolute (Citrus & Allied); Massoia Bark (Thwaites, Inc.); Mate Absolute, Colorless (Charabot); Mint Extract Calchauffat (Danisco Natural); cis-3-Octenyl Propionate (Bedoukian Research Inc.); Oil of Lemongrass (SAFC); Olive Leaf Extract (Moore Ingredients Natural); Paradiff (IFF); Passionate Melon (Natural Advantage); 1-Phenyl-1,2-Porpanedione (Charkit/Oxford Chemical); Phenylethyl Formate (SAFC); alpha-Pinene P&F (Penta Manufacturing Co.); Sesame Isolate Roasted, Water Soluble AF0510920 (Flavor Materials International Natural); Souchong Tea Extract (Biolandes Natural); Styrallyl Acetate (IFF Natural) and T,T, (E,E)-3,5-Octadien-2-one 1.0 percent (Charkit/Oxford Chemical).

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