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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.
The piece also discusses the following:
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.