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Organoleptic Characteristics of Flavor Materials: November December 2003

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, flavor chemist, in the organoleptic evaluations presented here.

2-Furyl Methyl Ketone (Acetyl Furan) Source: Alfrebro FEMA# 3163, CAS# 1192-62-7, Natural Natural occurrence: Burley tobacco, chestnuts, cocoa, coffee, cooked beef and pork, raisins, roasted almonds and peanuts, tamarind, tea, yogurt, wheat bread. Odor: @ 1.0 percent. Musty, earthy and nutty, furfural-like, coffee, caramel with earthy chocolate and potato-like nuances. Taste: @ 10 PPM. Musty, nut shell and coffee body notes, potato, corn and cocoa with caramellic notes. Possible applications: Brown fl avors such as cocoa, various nut fl avors, coffee, yeast and bread crust applications, toasted grain fl avors, chocolate, caramel,

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