Organoleptic Characteristics of Flavor Materials: April 2015

Organoleptic Characteristics of Flavor Materials: April 2015

Contact Author Judith Michalski
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In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

For example, trans-2-undecenol, natural, from Alfebro/Wild Flavors, FEMA# 4068, CAS# 37617-03-1, is described as follows: the green, herbal notes of this material make it a good candidate for use in herbal flavors, especially rue, cilantro and parsley. The waxy, fatty notes will enhance meat flavors like pork, chicken, beef, lamb and mutton and the fats thereof. At very low levels, it can also be considered for use in melon and cucumber flavors.

This edition features discussions of trans-2-undecenol, γ-Methyl decalactone, propyl isovalerate, vanillyl butyl ether, D-Dihydrocarvone, mixture of isomers, natural (synonym: dihydrocarvone), coffee oil roasted, 4-Acetoxy-2,5-dimethyl-3(2H)-furanone, natural (synonyms: caramel acetate, furaneol acetate), N-[(Ethoxycarbonyl)methyl)-p-menthane-3- carboxamide (Winsense WS-5), Methional 98%, natural (synonym: 3-(methylthio) propionaldehyde), and (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1- methyl ethylethyl)cyclohexanecarboxamide (Winsense WS-12).

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