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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from barley, roasted oleoresin, 40% ethanol and carob beans oleoresin (synonym: St. John’s bread), through dandelion root extract (E.U.) (synonym: swine snout) and Juniper berry extract (E.U.), and more.

For example, barley, roasted oleoresin, 40% ethanol will add character to brown flavors like coffee, chocolate, malt, cereal and bread, especially rye and whole wheat. It can also be used to enhance dark notes in whiskey, brandy and beers like ale and stout.

Specifically, suppliers introducing new materials include: Bedoukian, SAFC, Treatt, Chemical Sources Association, Elixens, Citrus and Allied Essences Ltd., Biolandes and Frutarom.

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