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Organoleptic Characteristics of Flavor Materials

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.

Buffalo Spice Natural FN 12428 from Lionel Hitchen is described as spicy, nose tingle, and slight acidic note with an oleoresin capsicum and black pepper nuance. Its taste leaves a spicy burn with adequate heat and a mellow brown tingle on the back of the tongue. Possible applications are in savory wing and barbecue sauces and salad dressings.