Italian blood orange kiiNotes
Supplier: Omega Ingredients
GRAS, Citrus sinensis, var. sanguinello, natural
Odor: @ 100%. Orange, sweet, juicy, slightly peely and aldehydic.
Taste: @ 0.05%. Citrus, orange, peely, juicy, aldehydic and waxy.
Possible applications: The water-soluble nature of this product will make it friendly in beverages, ices, liqueur, syrup, etc., where its sweet juicy profile will brighten the profiles of orange and all other citrus flavors as well as mango, apricot, papaya and peach.
Omega Ingredients: www.omegaingredients.co.uk/home
Yuzu (Japanese) kiiNotes
Supplier: Omega Ingredients
GRAS, Citrus junos Siebold ex Tanaka, natural
Odor: @ 100%. Sweet, citrus, orangelike, mandarinlike, peely and terpeney.
Taste: @ 0.05%. Terpeney, citrus, mandarinlike and peely.
Possible applications: Citrus flavors are the target for this water-soluble extract, including orange, lemon, lime, grapefruit, mandarin, punch and ponzu sauce flavors.
Bergamot oil Italian
FEMA# 2153, CAS# 8007-75-8, Citrus aurantium bergamia, natural
Odor: @ 100%. Sweet, rich, citrus, lime/lemonlike, fresh, floral and waxy.
Taste: @ 2 ppm. Oily, lemon/limelike, citrus, floral and fruity.
Taste: @ 4 ppm. Fresh, green, peppery, lemon/limelike, floral and waxy.
Possible applications: Bergamot oil on its own is famous for the flavor of Earl Grey tea. Other flavors where it will shine are lemon, lime, orange, mandarin, blueberry, grape, liqueur, lavender and other floral flavors. A touch in punch flavors will wake up the profile.
Verbena Morocco oil
GRAS, CAS# 8024-12-2, Lippia citriodora, natural
Odor: @ 100%. Lemonlike, slightly cooling, citrus, minty and floral.
Taste: @ 2 ppm. Citrus, floral, oily, tealike, slightly cooling and waxy.
Taste: @ 4 ppm. Oily, lemonlike, citrus, floral, cooling and slightly green.
Possible applications: This is another essential oil that will add oomph to citrus flavors, particularly lemon and lime. Other flavors where it will add interest are black tea, raspberry, rose, mint and tropicals like lychee and papaya.
FEMA# 2992, CAS# 8000-25-7, Rosmarinus officinalis, natural
Odor: @ 100%. Cooling, slightly green and terpeney with a floral nuance.
Taste: @ 4 ppm. Cooling, fresh, green and eucalyptuslike.
Taste: @ 8 ppm. Green, cooling, earthy, eucalyptuslike, herbal and slightly numbing.
Possible applications: The cooling profile of this essential oil will bring freshness to mint, eucalyptus, cough drop, herbal meat seasoning blends, oral care, anise, black pepper and other spice flavors.
Cinnamon bark absolute Madagascar
FEMA# 2291, CAS# 8015-91-6, Cinnamomum verum, natural
Odor: @ 100%. Cinnamon, sweet, spicy, woody, warm and ‘red hot’ like.
Taste: @ 2 ppm. Cinnamon, brown and bakery spicelike with a slight burn.
Taste: @ 5 ppm. Sweet, earthy, spicy cinnamon, woody, warm and bakery spicelike.
Possible applications: This particular cinnamon material is unique in that it has much of the profile of powdered cinnamon and/or oleoresin and not just the hot cinnamic aldehyde notes. It will be very good in supplying those warm, rounded notes to all sweet spice compositions including those for baked goods, chai, ketchup, horchata, barbecue, etc.
Coffee arabica absolute
GRAS, CAS# 8001-67-0, Coffea arabica, natural
Odor: @ 100%.Coffee, fresh-brewed, brown, caramellic, slightly burnt and toasted.
Taste: @ 30 ppm. Brown, roasted, coffee, chocolate and lightly nutty.
Taste: @ 50 ppm. Coffee, mocha-like, brown, slightly burnt and roasted with a hint of tobacco.
Possible applications: Brown flavors like cocoa, mocha, caramel, tobacco, roasted nuts, grill, burnt marshmallow, maple, butterscotch and of course coffee will all be enhanced by the rich, dark, sweet notes of this coffee product.It might also be considered for use in dark beer flavors as well.