The newly created Augasorb Genet flavour and fragrance ingredient has been produced by a novel extraction method, isolating the definitive suite of aromatic components from Spartium junceum, whilst retaining an aroma true to the original material; without the need of traditional methods of production that utilise hazardous or expensive solvents.
This ingredient imparts a strong ‘brown-like’ flavour, suitable for use in flavours such as cocoa, chocolate, maple, vanilla, tobacco, honey or butterscotch; and an odour much the same, which is commonly used for its sweetness.