Organoleptic Characteristics of Flavor Materials

Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

Frutarom's chamomile flowers SE FR 50# 3327307001.33, FEMA# 2274, CAS# 84649-86-5, exhibits a sweet, brown, herbal and dried fruit-like at 100% odor levels. Taste at 0.05% levels exhibits brown, herbal, stewed fruit-like with an inherent sweetness throughout. Taste at 0.10% is characterized by an herbal, brown, sweet, bitter, tealike and dried fruit-like flavor. Possible applications can be included in caramel, butterscotch and brown sugar-type flavors, and fruits like raisin, prune, fig, applesauce and tamarind, as well as in herbal teas. It will also add depth and warmth to sweet spice blends, especially cinnamon and clove.

This edition also features chamomile flowers, dandelion root, gentian root, guarana, raisin, rhubarb root, sarsaparilla root, sassafras bark, tomato and wild cherry.

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