Organoleptic Characteristics of Flavor Materials: October 2014

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Basil oil verveina, Bengal pepper CO2 extract, Clary sage oil and more.

Basil oil verveina is described as: This particular variety of basil oil doesn’t have the spicy notes that are commonly associated with it. Its lemony profile will enhance not only citrus flavors, primarily lemon and lime, but also herbal flavors by giving them an interesting twist. Other areas where it will find use are in mints, tea, gin, blueberry and tropical flavors.

The piece also discusses the following: 

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