In this monthly review of the organoleptic characteristics of flavor materials, senior flavorist Judith Michalski discusses materials ranging from natural cocoa distillate and cocoa extract in propylene glycol, through ethanethioic acid, S-(2-methyl-3-furanyl) ester and Peru balsam oil rectified.
For example, nat. cocoa dist. extract (35% vol), from Kerry Group, is suggested for cocoa and chocolate flavors, especially those for beverages. Its very characteristic profile also will enhance mocha, red velvet, coffee and malt.
Specifically, materials discussed include: cocoa extract in PG and pyrazine complex (natural) from Robertet; clementine oil and chamomile oil Roman from Ventos; 2(3),5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine from Charkit; α-bisabolol and Peru balsam oil rectified from Elixens; vanilla absolute CO2 from Charabot; and ethanethioic acid, S-(2-methyl-3-furanyl) ester from Treatt.