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Book Excerpt: Flavor Formulation
By: Judith Michalski, Carl Holmgren and Douglas Young
Posted: August 9, 2005, from the September 2005 issue of P&F magazine.
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- From P&F Magazine
- September 2005 issue, pg 26
- 5 pages
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Perfumer & Flavorist is proud to present an exclusive peek inside the soon-to-be-released book, "Successful Flavors," edited by Gerard Mosciano. With chapters written by top flavorists in their respective fields, this comprehensive book delves into many aspects of practical flavor creation, including mint, savory, naturals, confection, dairy and quality control.
Dairy flavors are a unique breed of animal, so to speak. Unlike many types of fruit flavors, with their dramatically different characterizing components, dairy fl avors derive their characteristic qualities from the same components, just in differing ratios. These differences, plus the appearance of trace ingredients, make for subtle to dramatic variations in flavor. The trace components also lend themselves to making these differences even more noticeable Book excerpt Flavor Formulation Practical dairy, mint and savory flavor creation Perfumer & Flavorist is proud to present an exclusive peek inside the soon-to-be-released book, “Flavor Formulation,” edited by Gerard Mosciano. With chapters written by top flavorists in their respective fi elds, this comprehensive book delves into many aspects of practical flavor creation, including mint, savory, naturals, confection, dairy and quality control. as signature qualities or off notes, depending on how present they are in the fi nal product.
Dairy’s rich, fatty notes of dairy products are highly suitable for a wide array of applications, including sauces, soups, margarine, oils, puddings, frozen dinners, cakes, confections and snacks. Milk and cream flavors specifi cally have the unique functionality of rounding out and deepening the flavor profiles in various applications.
One adjective common to all of the flavors mentioned is “rich.” Because richness is a blend of satisfying, fatty, mouth-coating sensations accompanying the flavor, it will be left out of all the descriptor charts.
This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.