Monday, July 04, 2011

The multi-faceted raspberry - a brief look at the flavor and fragrance revealed

I was pleasantly surprised to find how enjoyable and educational Flavor Creation by John Wright was.  I didn't know what to expect when I received the book for review from Allured Books, members of the Natural Perfumers Guild.  This blog post isn't the review, because I really want to do the book justice - as a resource for natural perfumers!  It has amazing information that I find valuable, from organoleptic insights to the individual flavor isolate (also a scent isolate).

This post is just a jump-off to send you to Elise Pearlstine's blog about raspberry jam.  As I ate (sometimes sipped right out of the jar) the jam I got from Elise, I was astonished by the various flavors/scents that I was picking up on.  I realized that most commercial raspberry jams I've tasted have been "doctored" with natural essences, such as boronia, but I really loved the pure, un-doctored raspberry jam.  I picked up cedar, greens, florals and much more.  It reminded me of when I first started painting and learned that a painting of an apple, for example, might have shades of blue, orange, black, green and others, not just the red you might suspect, looking at the apple with an untrained eye.  Here's a link to Elise's blog.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.