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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski
Posted: June 26, 2014, from the July 2014 issue of P&F magazine.

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

For example, vanillin acetate, natural from Alfrebro/Wild, FEMA# 3108, CAS# 881-68-5, natural, occurs naturally in shoyu. Its odor at 1% exhibits a sweet, creamy, vanillinlike and powdery, with a subtle toasted note. This extract can emphasize character notes in all vanilla flavors. Its sweet, creamy character will be prized in dairy flavors like custard, condensed milk, and whipped, clotted and ice creams, as well as brown types like caramel, chocolate, café au lait and fudge. Other applications to consider are marshmallow, cream soda and “black cow. ”

This edition features discussions of blue (German) chamomile oil, Labdanum resinoide alcool, Roman chamomile oil, aniysl propionate natural and more.

 

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