Well, folks, again, I have to apologize here. I am truly hoping that by "New", nobody is interpreting this as "IMPROVED". In this case "New" really means "Salvaged".
I'll rehash the story for those who don't know. Lorann's quite a few months back shipped a couple of gallons of cinnamon oil that we had ordered. For some reason, these two gallons smelled like clove and cinnamon. When I talked to them directly, they swore up and down that no changes had been made to the recipe. I decided to call their bluff and sent samples of the old and the recent batch of cinnamon down to Linda at Perfumer's Apprentice to have a GC analysis run on them. The results came back that the NEW cinnamon had a 2% content of Eugenol Acetate, which would indeed account for that clove taste in the cinnamon.
When I confronted them (Lorann's) and showed them the results, the only feedback they had for me (after having spend around $100,000 with them that year) was that "well, how it is now is how it is always going to be".
After testing around 10+ cinnamon samples seeing if we could come up with a decent "comp" cinnamon, we could not find one. So we were stuck with the Lorann's.
But we did what we could to take that "clove" edge off of the cinnamon and we have to some degree, but not completely. We resolved to take it off of the menu completely, but customers urged us to leave it on and they'd still buy it and didn't care that the flavor was slightly off, so we did.
And there you have it.
I'll rehash the story for those who don't know. Lorann's quite a few months back shipped a couple of gallons of cinnamon oil that we had ordered. For some reason, these two gallons smelled like clove and cinnamon. When I talked to them directly, they swore up and down that no changes had been made to the recipe. I decided to call their bluff and sent samples of the old and the recent batch of cinnamon down to Linda at Perfumer's Apprentice to have a GC analysis run on them. The results came back that the NEW cinnamon had a 2% content of Eugenol Acetate, which would indeed account for that clove taste in the cinnamon.
When I confronted them (Lorann's) and showed them the results, the only feedback they had for me (after having spend around $100,000 with them that year) was that "well, how it is now is how it is always going to be".
After testing around 10+ cinnamon samples seeing if we could come up with a decent "comp" cinnamon, we could not find one. So we were stuck with the Lorann's.
But we did what we could to take that "clove" edge off of the cinnamon and we have to some degree, but not completely. We resolved to take it off of the menu completely, but customers urged us to leave it on and they'd still buy it and didn't care that the flavor was slightly off, so we did.
And there you have it.