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Organoleptic Characteristics of Flavor Materials: January 2015

Jan 2nd, 2015
Judith Michalski

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

For example, chocolate essence extract, natural, U1-1130349.VD29 from Kerry Group is described as follows: sweet, cocoa, chocolate, powdery, slightly acidic and creamy. This generally recognized as safe (GRAS)-approved, natural extract is useful in all cocoa and chocolate flavors, especially those intended for dairy and alcoholic beverages.

This edition features discussions of fraison acetate, as well as geranium oil rectified, dihydrocoumarin natural, 2,6-dimethoxy phenol and more.

 

 

 

 

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