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Organoleptic Characteristics of Flavor Materials: November December 2002

Contact Author Gerard Mosciano
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Gerard Mosciano is joined by Wayne Pohero, Chris Hansen; Judith Michalski, chief creative flavorist, Silesia Flavors; Carl Holmgren, chief creative flavorist, director of flavor development, Brooklyn by Perfetti Ltd.; and Douglas Young, senior creative flavorist, Dragoco, in the organoleptic evaluations presented here.

2-Acetyl-3-Methyl Pyrazine Source: Aldrich Chemical Co. and Oxford Chemical FEMA# 3964, CAS# 23787-80-6, Nature identical Natural Occurrence: French fried potatoes, fried pork, cocoa, coffee, clams and scallops. Odor: @ 1.0 percent. Sweet musty, earthy, nutty peanut and hazelnut-like, popcorn and corn chip, cocoa with a roasted caramellic note and a slightly green vegetative nuance. Taste: @ from 2.5-10 PPM. Musty, creamy, cocoa, baked potato and corn chip; slightly roasted nut meat with an earthy musty nuance. Possible Applications: Roasted potato skin, baked potato, bell peppers, cocoa, almond, macadamia, hazelnut and peanut, corn chip, popcorn, basmati rice, coffee, shellfish nuances.

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