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Organoleptic Characteristics of Flavor Materials: May 2005

Contact Author Gerard Mosciano
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Gerard Mosciano is joined by Judith Michalski, senior creative flavorist, Edlong Flavors; Carl Holmgren, chief creative flavorist, director of fl avor development, Brooklyn by Perfetti Ltd.; and Douglas Young, principle flavorist, Symrise, in the organoleptic evaluations presented here.

Dairy Enhancer VO1342 (1.0 percent) (Vanillyl Ethyl Ether) Source: Oxford Chemicals FEMA# 3815, CAS# 13184086-6, Nature identical Natural occurrence: Cognac, rum, scotch whiskey and vanilla. Odor: @ 1.0 percent. Weak meaty, sulfurollike, slight nutty thiazole-like, cooked milky with condensed milk and caramel notes and hints of melted drawn butter. Taste: @ 5-10 PPM. Egg, milk, cheeses, meat, caramel, butterscotch, milk chocolate, cream and condensed milk.

Ginger Oil Source: Phurua via Artiste Natural Odor: @ 1.0 percent. Spicy, warm, woody clean ginger- like with a slight aldehydic citrus nuance. Taste: @ from 5-10 PPM. Spicy woody, warm, terpy citrus, very clean refreshing rooty ginger with a slight bite. Possible applications: Ginger ale beverages, seasonings, alcoholic bite notes, baked goods and marinades.

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