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

Would you volunteer to taste chocolate cakes? Who says no to chocolate? I am in the middle of a house move and working long hours, but I will find time to judge chocolate cakes at the Thurston County Fair. Cake baking contestants should expect a critical assessment of the chocolate flavor in their cakes. Ingredients in chocolate You need roasted cocoa beans, milk solids, sugar and vanilla the make chocolate.I blend flavor "keys"(vanilla, milk and cocoa flavors) to make chocolate flavor. Each"key"contains chemical aromatics of each component. Cocoa "keys" use aldehydes such as: Cocal or 5-Methyl 2-phenyl hexenal (FEMA #3199): a POWERFUL aromatic which characterizes cocoa when used at a very low level. A general flavor description is … [Read more...]

Jif® Chocolate flavored Hazelnut Spread, Flavor Review

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...]