Cocal; 5-Methyl-2 phenyl hexenal FEMA #3199

chocolate cake

Would you volunteer to taste chocolate cakes? Who says no to chocolate? Even though I'm in the middle of a house move and working long hours,I'll manage to find time to judge chocolate cakes this week at the Thurston County Fair. Cake baking contestants can expect a critical assessment of the chocolate flavor in their cakes. Flavor Scientist knows taste is important and I'll stick to the motto of "it's gotta taste good". Chocolate can be made from roasted cocoa beans, milk solids, sugar and vanilla. When formulating a chocolate flavor, I blend flavor "keys": vanilla, milk and cocoa flavors. Each"key"is composed of the chemical aromatics of each component. Cocoa "keys" are formulated using  aldehydes such as: Cocal or 5-Methyl 2-phenyl … [Read more...]

Jif® Chocolate flavored Hazelnut Spread, Flavor Review

Jif Chocolate flavored Hazelnut Spread

Flavor Chemists copy successful food & beverage products on the market. For a budding young Flavor Chemist, this is fun and rewarding. As our career moves forward, we want to improve on successful products. Jif's®Chocolate Flavored Hazelnut Spread is an attempt to improve on the already popular Nutella® Hazelnut Spread with Skim Milk & Cocoa. Improve, because Jif® has natural flavors; as opposed to artificial flavors in Nutella®. We want all natural food products. Jif® Chocolate flavored Hazelnut Spread is a failed flavor matching attempt and pales in comparison to Nutella®. Making artificial flavors into natural flavors can be extremely challenging. Both hazelnut spreads contain similar ingredients: sugar, palm oil, hazelnuts, … [Read more...]