Organoleptic Characteristics of Flavor Materials

Michalski, Judith
October 2012
Perfumer & Flavorist;Oct2012, Vol. 37 Issue 10, p40
The article offers information on organoleptic characteristics of some flavor materials. The fresh, green notes of hexanal propylene glycol acetal will add fresh effect to pome fruit flavors such as quince, pear and apple. It states that cocoa extract F08738 will add complete-bodied notes to all cocoa/chocolate blends and flavors. It says that chocolate extract F12105 can be applied as part of solo or complex to impart really dark chocolate notes to all flavors and its variations on the theme.


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