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Organoleptic Characteristics of Flavor Materials: August 2009

Contact Author Gerard Mosciano
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

Gerard Mosciano and organoleptic evaluation panelists explore a variety of flavor components and applications.

Chipotle SOR (#fn 10785) from Lionel Hitchen is described as brown pepper with cooked savory notes, slightly dried tobacco with a smoky nuance. Its taste is dried pepper, dried tobacco and beany vegetative with a tongue tingle and lingering burn. Possible applications are in spice blends, Bloody Mary beverages, salad dressings and herbal blends.

The piece also discusses the following: Chipotle SOR, cilantro essence concentrate, fluid extract fennel, garden mint oil, lime leaf oil kaffir and more.

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