Create a free Perfumer & Flavorist account to continue reading

Organoleptic Characteristics of Flavor Materials: February 2014

Jan 30th, 2014
Judith Michalski

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, assam tea extract, Coffee arabica Co2 extract, nonanal dimethyl acetal and more.

Assam tea extract, GRAS, natural, Camellia sinensis var. assamica (Masters), is described as: The medium-roast notes of this extract will add depth and character to all coffee flavors as well as to chocolate, mocha, maple, caramel, toffee and other sweet brown flavors. At lower levels, it might even be considered to reinforce brown, smoky, savory notes in bacon, ham and sausage.

Click to download the complete article.

More in Flavor
Rather than simply replicating traditional alcoholic drinks, flavor development is increasingly focused on creating layered, contemporary profiles that deliver complexity, refreshment and sensory depth without relying on alcohol itself.
The New Rules of Flavor in Low- and No-Alcohol Drinks
RTD and spirits-style applications are being reinvented with layered, contemporary profiles.
Aug 10th, 2026
For flavorists and product developers working across milk, cheese, yogurt and plant-based alternatives, navigating this landscape requires balancing strict functional demands with a non-negotiable prerequisite: taste remains the primary driver of consumer purchase decisions.
Formulating the Future of Dairy: 4 Essential Mandates for Product Developers and Flavorists
PLUS: New Dairy Flavor (and Fragrance) Tools.
Jul 31st, 2026
Canned cocktails are just one manifestation of the shakeup reinventing RTD beverage alcohol.
From Spritz to Sizzle: Flavor-Forward Innovation Reshapes the RTD Alcohol Boom [Forward Thinking]
Flavor-forward innovation is shaping the RTD landscape, spanning spritzes, tea cocktails, nostalgic hard sodas, elevated RTS formats, tequila drinks, and next-gen beer and flavored malt beverages.
Jul 31st, 2026
Most healthier-formulation projects fail not on nutrition but on sensory outcome, because the ingredients being reduced were doing far more sensory work than their labels suggest.
The Reformulation Paradox: Making Food Healthier Without Losing the Taste
Cutting sugar, salt and fat is the straightforward part. Rebuilding the sensory experience that keeps consumers coming back is where reformulation succeeds or fails, and where the role of the flavor house is quietly changing.
Jul 30th, 2026
Bringing more than three decades of global leadership experience in the food, beverage and health sectors, Shewchuk will oversee Kalsec's global commercial strategy, customer experience and growth initiatives across the Americas, EMEA and APAC.
Kalsec Names Greg Shewchuk Chief Commercial Officer to Drive Global Growth
Kalsec is strengthening its commercial organization while expanding innovation support for beverage manufacturers in an increasingly competitive market.
Jul 30th, 2026
The EFEO 2027 board gathered with various other attendees.
[PHOTOS] EFEO Meeting Report: Essential Oils Industry Rallies Ahead of 2029 Regulatory Deadline
Jul 28th, 2026
'[R]etaining this next generation will depend on continuing to position flavor science as a field where individuals can combine scientific excellence with creativity and real-world impact, shaping how consumers experience food in ways that improve both health and sustainability,' says John Savage, IOFI president and president and CEO of Taste at Kerry.
Leading Through Change: Kerry's John Savage on IOFI, the Future of Flavor and More
"The industry must continue pushing for international coherence, but also remain operationally agile in the face of divergence."
Jul 24th, 2026
By combining Arzeda's protein engineering platform with Mane's manufacturing footprint and flavor expertise, the companies aim to deliver a scalable, cost-competitive natural sweetening solution for food and beverage manufacturers seeking to reduce sugar without compromising taste.
Mane Locks Up Exclusive Global Rights to AI-Powered Reb M
Mane will oversee production, formulation, application development and global commercialization of ViaLeaf Reb M.
Jul 16th, 2026
The deal establishes FlavorSum's new West Coast Innovation Center in Brea, California, expands its North American manufacturing footprint and adds powdered flavor capabilities to complement its existing strengths in beverages, bakery, dairy, sports nutrition, gummies and better-for-you applications.
FlavorSum Expands Again, Acquires S&S Flavors to Add West Coast Innovation Hub and Powdered Flavor Expertise
FlavorSum continues to broaden its technical expertise, geographic reach and application capabilities.
Jul 13th, 2026
For decades, the flavor and fragrance industry has operated within a relatively stable classification system. Ingredients were broadly categorized as natural extracts, fermentation-derived materials or synthetically produced molecules. These distinctions were largely sufficient when production routes were clearly separated and molecular identity aligned closely with manufacturing method. However, these boundaries are becoming increasingly difficult to define.
When the Molecule Is the Same, but the Label Isn't: How 'Natural' Keeps Its Edge
How maturing biocatalytic production routes are reshaping long-standing distinctions between “synthetic” and “natural” aroma ingredients in the flavor and fragrance industry.
Jul 13th, 2026
The company provides 100% natural, additive-free raw materials for the flavor, fragrance and food industries, including tonka beans, copaiba balsam, cinchona bark, Perú balsam, styrax, sesame seeds and mung beans.
Avilan Earns EcoVadis Platinum Medal, Elevating Sustainability Credentials
Avilan said it will continue investing in initiatives designed to reduce environmental impact, strengthen ethical supply chains and create long-term value for customers.
Jul 9th, 2026