Organoleptic Characteristics of Flavor Materials

Contact Author Gerard Mosciano
Close
Fill out my online form.

Tap Into Sensory Excellence! This is just part of the article. Want the complete story, plus a host of other cutting-edge technical and business articles to make your job easier? Login or Register for free!

 

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. 

Want the rest of the story? Simply sign up to register. It’s easy. Plus, it only takes 1 minute and it’s free!

The piece also discusses the following: Buffalo spice natural FN 12428, extract rose centifolia, orange flower extract and more.

 

 

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