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Organoleptic Characteristics of Flavor Materials

By: Judith Michalski
Posted: February 27, 2012, from the March 2012 issue of P&F magazine.

This issue describes Caramel Acetate IS10254 (synonym for 4-acetoxy-2,5-dimethyl-3(2H)-furanone) as: One of the notable characteristics of this material is its sweetness at the lower level. It could be used in sweetness enhancers to impart a pure sugar sweetness without introducing other notes. Otherwise it can add ripe, fruity qualities to pineapple, strawberry and balsamic vinegar flavors; sweet, brown notes to savory flavors such as soy sauce and BBQ; and sweet flavors to caramel, maple, dulce de leche and anywhere else a burnt sugar note figures prominently.

Other flavor materials discussed are as follows:

Carrot Seed Oil 30-32, B103680; Coffee Extract 9701; Coffee Extract 9702; Concentrated Vanilla Extract L0134G; Saffron Fluid Extract AJ611221; Marjoram Oleoresin OS AA012402; Rosemary Oleoresin AA011101

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