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Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Dominion nat coffee, coffee concentrate, pheynul ethyl isobutyrate, natural and more.
It’s no surprise that this characteristic concentrate will reinforce coffee character in all flavors of its ilk. Other flavors where it will lend roasted, brown notes are in nuts, caramel, toffee, chocolate, mocha and barbeque.
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.