date:May 31, 2012
ions that have to be carefully managed.
He says that one such complication is cross-contamination and, within strong flavours themselves, there is a risk of loss of intensity due to volatility, which creates a fading of flavour over time. Small batch sizes can also be problematic, as great homogeneity is harder to achieve than in larger batches. Lastly, strong flavours can create formulation challenges that have to be overcome to obtain the right balance of chocolate and coffee flavour.
Cargil