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Organoleptic Characteristics of Flavor Materials: October 2005

By: Gerard Mosciano
Posted: September 16, 2005, from the October 2005 issue of P&F magazine.

Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, consulting flavor chemist; and Douglas Young, principal flavorist, Symrise, in the organoleptic evaluations presented here. The evaluations include clary sage oil, coffee extract, 2-ethyl-3,5(6)-dimethyl pyrazine, 2-ethyl-1,3,3-trimethyl-2-norboranol, helipotropin, iso amyl salicylate and many more.

Clary Sage Oil Source: Robertet FEMA# 2321, CAS# 8016-63-5, Natural Odor: @ 1.0 percent. Green, sweet, fl oral, spicy, tea and hay-like with a fruity nuance. Taste: @ 20 PPM. Green, sweet, spicy fl oral, woody, minty with hay and tobacco notes. Possible applications: Fruit fl avors, tea, tobacco, citrus nuances and honey fl avors.

Coffee Extract (Colombian Medium Roast) Source: Moore Ingredients Natural Odor: Neat. Sweet brown, dark roasted coffee, woody beany with slight ashy notes, slightly acidic and coffee/cocoa-like. Taste: @ 0.05 percent. Sweet, clean mild roasted coffee, burnt sugar-like with a dry ashy fi nish. Possible applications: Coffee, cocoa, malt, roast beef and pork, chocolate, baked goods, tobacco and peanut butter.

The piece also discusses the following:

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