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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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Green Pea KiiNote1 R2641

Source: Omega Ingredients

GRAS, natural

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Odor: @ 100%. Green, earthy, musty, sweet, vegetablelike and raw pea.

Taste: @ 0.2%. Green, earthy and fresh.

Possible applications: This product will add a distinctive fresh, earthy top note to vegetable flavors like pea, corn, radish, cauliflower, broccoli, cabbage, wasabi and their blends.

 

Boronia Leaf Absolute

Source: Essential Oils of Tasmania

FEMA# 2167, CAS# 91771-36-7/8053-33-6, natural, Boronia megastigma Nees

Odor: @ 100%. Green, fresh, woody, leafy and melon/cucumberlike.

Taste: @ 2 ppm. Green, sweet, melon/cucumberlike and vegetablelike with a trigeminal tingle.

Taste: @ 4 ppm. Green, vegetablelike , melon/cucumberlike and slightly pepperlike with a trigeminal tingle.

Possible applications: This interesting material will fit nicely into flavors that have a green, vegetable-like note, especially cucumber, green pepper, honeydew melon, pear and apple.

 

Orange Carbonyls EO LV #40826

Source: Cvista

FEMA# 2821, CAS# 68606-94-0, natural, Citrus sinensis Osbeck

Odor: @ 100%. Sweet, orange, peely, waxy and slightly floral.

Taste: @ 2 ppm. Sweet, slightly floral, orange, citruslike and peely.

Taste: @ 5 ppm. Heavy, citruslike, orange, peely, waxy and slightly floral.

Possible applications: This fraction of orange oil will contribute to deep heart notes in citrus flavors, especially orange, mandarin, tangerine, clementine and punch flavors. It will be especially helpful in marmalade flavors.

δ—Tridecalactone

Source: Sigma

FEMA# 4685, CAS# 73370-92-5

Natural occurrence: Not yet found in nature.

Odor: @ 100%.Sweet, milky, oily, creamy and fatty with a hint of peach.

Taste: @ 5 ppm. Creamy, milky, and oily with a fatty mouthfeel.

Taste: @ 10 ppm. Creamy, oily, slightly peach/coconutlike with a fatty mouthfeel.

Possible applications: The delicate nature of this lactone will add subtle, creamy, milky notes to all dairy flavors including milk, cream, butter, fresh cheeses and yogurt. Its addition to nut flavors like macadamia, cashew, pecan and peanut and fruits like mango, peach, apricot, papaya will complement the fatty noteswithout being obvious.

 

Theaspirane

Source: Charkit

FEMA# 3774, CAS# 36431-72-8

Natural occurrence: Blackberry, grape, guava, tea, passion fruit, raspberry and osmanthus.

Odor: @ 100%. Sweet, cooling, eucalyptollike, spicy, clovelike and woody.

Taste: @ 0.5 ppm. Slightly cooling, camphoraceous, green, minty and slightly spicy.

Taste: @ 1 ppm. Cooling, camphoraceous, spicy and clovelike.

Possible applications: This material will provide a subtle, cooling lift in spice flavors like clove, anise, cinnamon, ginger, black pepper and their blends. Other flavors where it will add interest are gin, berries and tea.

 

White Cognac Oil

Source: Charkit

FEMA# 2332, CAS# 8016-21-5, natural

Odor: @ 100%. Waxy, alcoholic, winey, fruity, whiskeylike and soapy.

Taste: @ 2 ppm. Winey, oily, slightly fruity and soapy.

Taste: @ 5 ppm. Winey, soapy, fermented and fruity.

Possible applications: Not only will cognac and brandy flavors benefit from this product, but champagne, cider, tequila, wine, whiskey and beer will as well. It will also add ripe notes to fruit flavors like banana, grape, blueberry, pineapple, peach, apple and golden kiwi.

 

Coffee CO2 Heavy Roasted (water soluble) #505099

Source: Vigon

GRAS, CAS# 68916-18-7, natural, Coffea arabica

Odor: @ 100%. Roasted, coffee, nutty, slightly cocoalike and ashy.

Taste: @ 0.01%. Ashy, roasted, coffee, slightly smoky and dark chocolatelike.

Taste: @ 0.02%. Ashy, roasted, coffee, slightly smoky and dark chocolatelike.

Possible applications: This particular extract will add some serious depth to all flavors coffee like mocha, espresso, tiramisu, liqueur types as well as dark chocolate, dark beer, roast beef and grill flavors.

 

1-(Methylthio)octan-3-one

Source: DeLong Chemicals America

FEMA# 4707, CAS# 61837-77-2

Natural occurrence: Tomato

Odor: @ 1%. Earthy, mushroomlike, vegetablelike, slightly meaty, cruciferous, tropical and metallic.

Taste: @ 0.5 ppm. Earthy, green, vegetablelike and wasabilike with a burn.

Taste: @ 1 ppm. Green, cruciferous, alliaceous, vegetablelike, mushroomlike and tropical.

Possible applications: This savory chemical will enhance cruciferous flavors like wasabi, cauliflower, cabbage, horseradish and also onion and garlic. Its earthy notes will enhance onion, garlic, mushroom, potato and perhaps mold-ripened cheeses like gorgonzola, brie and blue. At very low levels it will open up the profile of fruits like durian, guava, melon and papaya.

 

Pyrazines Mix #36 Natural

Source: Excellentia

FEMA# 3149, 4434, 3150, CAS# 55031-15-7, 15707-34-3, 13925-07-0, natural

Natural occurrence: All three are found together in various roasted products like coffee, cocoa and peanut. Separately they’re found in hazelnut, Swiss cheese, tobacco, beef, potato, rum, whiskey, barley, lavender and popcorn.

Odor: @ 1%. Earthy, raw nuts, dank, musty, cocoalike and baked potato skin.

Taste: @ 1 ppm. Nutty, musty, brown, toasted and slightly chocolatelike.

Taste: @ 2 ppm. Nutty, earthy, roasted, chocolatelike and coffeelike.

Possible applications: All nut flavors, but especially pecan, hazelnut, black walnut and peanut, are great applications for this pyrazine mixture as well as non-sweet brown flavors like bread, coffee, baked potato, toasted grain and roasted meat. Of course, chocolate and cocoa flavors are a given.

 

2-Methyl-3-tetrahydrofuranthiol Nat, 0.1% in EtOH

Source: Excellentia

FEMA# 3787, CAS# 57124-87-5, natural

Natural occurrence: Beef and pork.

Odor: @ 0.1%. Meaty, beefy, sulfurous, savory, onion/garliclike and brothy.

Taste: @ 0.2 ppm. Meaty, savory, sulfurous, brothy and onionlike.

Taste: @ 0.5 ppm. Cooked beeflike, savory, meaty, onionlike and brothy.

Possible applications: This almost umami-like component will enhance roasted meat flavors like beef, chicken, turkey, pork and bacon. Its brothy quality will add depth to ‘au jus’, broth, gravy, soup and cooked onion/garlic flavors.

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Flavor Panelists

  • Gerard Mosciano, Consulting Flavorist
  • Deborah Barber, Senior Flavorist, FONA
  • Cyndie Lipka, Senior Flavorist, Prinova
  • Susie Sadural, Senior Flavorist, Sensient Flavors
  • Tom Gibson, Vice President of R&D and Applications, Silesia Flavors
  • Robert Pan, Principal Development Scientist, Givaudan Flavors Corp.

Footnotes

1 Green Pea KiiNote is a registered tradename of Omega Ingredients

Author Bio

Judith Michalski, Senior Flavorist, abelei flavors; jmichalski@abelei.com

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