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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski
Posted: January 30, 2014, from the February 2014 issue of P&F magazine.

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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