Unlock a Wealth of Knowledge! This is just part of the article. Want the complete story, plus thousands of other in-depth technical articles to help you create winning profiles? Just upgrade or start your subscription today.
Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as 2-Methylthio-3,5 or 6-methyl pyrazine, Galbanum oil, P&N EE-6993, cis-5-Octen-1-ol and more.
The balanced nuttiness of this material will fit into almost any flavor that has roasted and/or toasted qualities. Good applications included peanut, pecan, almond, hazelnut, cashew, macadamia, basmati rice, oats, corn chips, coffee, chocolate, baked potato, beef, pork, sautéed butter, caramel, bread crust and graham cracker, to name just a few.
The piece also discusses the following:
Want the rest of the story? Simply upgrade or start your subscription today. It’s easy. Plus, it only takes 1 minute!