of Flavor Materials
This month’s column features discussions on cocoa
extract, sunflower oil CO2 extract, barrel-aged oak fluid
extract, methyl 3-hydroxybutyrate and more.
n BY JUDITH MICHALSKI
Senior Flavorist, abelei flavors;
Organoleptic Evaluation Panelists
• Gerard Mosciano, Consulting Flavorist
• Deborah Barber, Senior Flavorist, FONA
• Cyndie Lipka, Senior Flavorist, Prinova
• Susie Sadural, Senior Flavorist, Sensient Flavors
• Tom Gibson, Vice President of R&D and Applications, Silesia Flavors
• Robert Pan, Principal Development Scientist, Givaudan Flavors Corp.
• Alpa Roman, Senior Flavorist, Flavor & Fragrance Specialties
The author thanks Prinova for hosting this month’s evaluation and the following
guest Prinova participants for their comments, Georgia Anderson, Alex Amann,
Maria Garzon and from Sigma-Aldrich, Gary Rajzer, Barbara Rajzer, Megan
Maunze and Carlee Brooks.