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Organoleptic Characteristics of Flavor Materials: Nov 2014

Contact Author Judith Michalski
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In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from elderflower absolute and orange oil Spain, through Laurel leaf oil and mimosa absolute, French FLG, and more.

For example, elderflower absolute is a flower extract, which will enhance brown fruit flavors like date, raisin, tamarind, prune, fig and cooked apple. A touch of it in dark cherry, apricot, strawberry and peach will add depth and body. Other flavors that will benefit from its use are tobacco, honey, licorice and herbal teas.

Specifically, suppliers introducing new materials include: Ventos, Robertet, Laboratoire Monique Remy, IFF, Advanced Biotech, Sigma Aldrich, Treatt and Charkit.

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