Organoleptic Characteristics of Flavor Materials: June 2012

Organoleptic Characteristics of Flavor Materials: June 2012

Contact Author Jeb Gleason-Allured
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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.

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