Organoleptic Characteristics of Flavor Materials: May June 2003

This continuing series of publications report on reviews of flavor materials by a group of creative flavorists. The first article in this series (Perfumer & Flavorist, Volume 14, November/December 1989, page 47) described the background and rationale for these reviews.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 3-Methyl Crotonic Acid, 3-Octyl Formate, Acetyl Valeryl and more.

3-Methyl Crotonic Acid Source: Aldrich FEMA# 3187, CAS# 541-47-9, Nature identical Natural Occurrence: Coffee, raspberry, Virginia tobacco. Odor: @ 1 percent. Musty, woody, slightly caramellic, ashy tobacco and slightly burnt. Taste: @ 10 PPM. Woody, caramellic, cardboard, ashy tobacco and slightly metallic. Possible Applications: Tobacco, coffee, vanilla, whisky blenders, woody notes of oak.

The piece also discusses the following:

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