Organoleptic Characteristics of Flavor Materials: September 2015

Contact Author Judith Michalski
Fill out my online form.

Tap Into Sensory Excellence! This is just part of the article. Want the complete story, plus a host of other cutting-edge technical and business articles to make your job easier? Login or Register for free!

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, including vanilla oleoresin Bourbon 20X P&N, Parsley seed oil P&N, coffee absolute P&N and more.

Vanilla oleoresin Bourbon 20X P&N, FEMA# 3106, CAS# 8023-78-7, natural, Vanilla planifolia, is described as: This lovely material will improve all vanilla flavors with its highly characteristic profile. It adds richness to sweet brown flavors such as caramel, milk chocolate, toffee and graham cracker, as well as deepens sweet dairy flavors including custard, condensed milk, dulce de leche and cheesecake.

The piece also discusses the following:

Want the rest of the story? Simply sign up to register. It’s easy. Plus, it only takes 1 minute and it’s free!

Coffee absolute P&N; 10% Trithioacetone in ethanol, natural; Parsley seed oil P&N; Olibanum oil, P&N (synonym: frankincense oil); Furfuryl thioacetate, natural; Cajeput oil, P&N; 1-Butanethiol, natural; Palmarosa oil, P&N; Pistachio distillate RN2105

Related Content