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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Organoleptic Evaluation Panelists

  • Gerard Mosciano, Consulting Flavorist
  • Deborah Barber, Senior Flavorist, FONA
  • Cyndie Lipka, Master Flavorist, Prinova
  • Tom Gibson, Director, Flavor Architect, Flavor First Flavors
  • Robert Pan, Senior Flavorist, T. Hasegawa
  • Alpa Roman, Senior Flavorist, Flavor & Fragrance Specialties
  • Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
  • Aparna Oak, Director of Flavor Innovation, Imbibe

Beetroot kiiNotes KII-53093

Supplier: Omega Ingredients

GRAS, CAS# 89957-90-4, Beta vulgaris, natural

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Odor: @ 100%. Sweet, vegetablelike, earthy and musty.

Taste: @ 0.5%. Sweet, earthy, musty and astringent.

Possible applications: Obviously beet flavors will benefit the most from this product as well direct addition to vegetable and fruit juices, waters both still and sparkling and unique cocktails.

Omega Ingredients: www.omegaingredients.co.uk

2,5-Dimethylpyrazine N625 Natural

Supplier: Synerzine, Inc.

FEMA# 3272, CAS# 123-32-0

Natural occurrence: Beer,coffee, cocoa, beef, lavender, kohlrabi, pork, potato chip, rum and shrimp.

Odor: @ 1%.Musty, earthy, nutty, brown and moldy.

Taste: @ 5 ppm. Brown, nutty and slightly toasted.

Taste: @10 ppm. Brown, toasted, slightly savory, roasted, nutty and slightly cocoalike.

Possible application: Most roasted, brown flavors will benefit from the use of this pyrazine including cocoa, dark chocolate, coffee, mocha, hazelnut, baked potato and tobacco.

Synerzine, Inc.: www.synerzine.com

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