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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.

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, assam tea extract, Coffee arabica Co2 extract, nonanal dimethyl acetal and more.

Assam tea extract, GRAS, natural, Camellia sinensis var. assamica (Masters), is described as: The medium-roast notes of this extract will add depth and character to all coffee flavors as well as to chocolate, mocha, maple, caramel, toffee and other sweet brown flavors. At lower levels, it might even be considered to reinforce brown, smoky, savory notes in bacon, ham and sausage.

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