Organoleptic Characteristics of Flavor Materials: November December 2004

Gerard Mosciano is joined by Judith Michalski, senior creative fl avorist, Edlong Flavors; Carl Holmgren, chief creative fl avorist, director of fl avor development, Brooklyn by Perfetti Ltd.; and Douglas Young, principle fl avorist, Symrise, in the organoleptic evaluations presented here.

2,3,4,5-Tetramethyl Pyrazine: Natural Source: Fleurchem FEMA# 3237, CAS# 1124-11-4, Natural Natural occurrence: Burley tobacco, cocoa, coffee, cooked lamb/mutton, emmental cheese, soy sauce, roasted peanut, sake, tea, wheat bread and wine. Odor: @ 1.0 percent. Slight musty, nutty, cocoa-like with a vanilla undernote. Taste: @ 10 PPM. Weak, nutty, musty cocoa and chocolate-like with dry coffee nuances. Possible applications: Cocoa, roasted peanut, hazelnut and other nut meats, coffee, butterscotch, caramel, vanilla milk, brown sugar, bailey’s Irish cream cordial, malt and licorice undertones.

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