Organoleptic Characteristics of Flavor Materials: July August 2001

Gerard Mosciano is joined by Wayne Pohero, Chris Hansen; Judith Michalski, chief creative flavorist, Silesia Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, senior creative flavorist, Dragoco, in the organoleptic evaluations presented here, including 1-Octen-3-one, 2-Octen-4-one, 3-Mercapto-2-pentanone and more.

1-Octen-3-one Source: Oxford FEMA# 3515, CAS# 3391-86-4, Artificial Natural Occurrence: Clover, cooked artichoke, peas, soybeans, wheat. Odor: @ 0.1%. Mushroom, dank, earthy, musty, vegetative, dirty with cooked oily nuances. Taste: Mushroom, earthy, fishy, vegetative with oily beany nuances. Possible Applications: Mushroom, vegetative notes for peas, onion, potato, fruity nuances for apple, fish, earthy nuances.

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