pf

Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski, Senior Flavorist
Close
Fill out my online form.
Cut up cucumber slices

Tap Into Sensory Excellence! This is just part of the article. Want the complete story, plus a host of other cutting-edge technical and business articles to make your job easier? Login or Register for free!

Cucumber Pure Extract

Source: Robertet

GRAS, natural, Cucumis sativus L.

Want the rest of the story? Simply sign up to register. It’s easy. Plus, it only takes 1 minute and it’s free!

Odor: @ 100%. Fresh, green, cucumber, vegetablelike and slightly rindy.

Taste: @ 0.01%. Fresh, green, vegetablelike and cucumber.

Possible applications: Obviously this material will be great in all flavors of its ilk. That being said, it will equally grace melon flavors, especially green varieties like honeydew, fresh, green vegetables like celery, green pepper and lettuces and some fresh fruits like guava and kiwi.

 

Golden Apple “S” Pure

Source: Robertet

GRAS, natural, Pyrus malus L.

Odor: @ 100%. Sweet, apple, green, trans-2-hexenallike, slightly winey, slightly waxy and fresh.

Taste: @ 0.02 %. Apple, fresh, ripe, slightly green and pulpy.

Possible applications: This material is highly characteristic of a golden delicious apple. Along with apple flavors it will shine in pear, quince, banana, cider, kiwi, berry and combinations thereof.

 

Carrot Heart Oil

Source: Excellentia

FEMA# 2244, CAS# 8015-88-1, natural, Daucus carota L.

Odor: @ 100%. Sweet, terpeney, carrot, woody, tobaccolike and rooty.

Taste: @ 2 ppm. Sweet, fruity, oily, earthy and slightly green.

Taste: @ 5 ppm. Carrot, oily, slightly spicy, terpeney and slightly floral.

Possible applications: This lovely oil will lend depth and sweet, earthy character to root flavors like carrot and beet and sweet spice flavors like anise, cinnamon and clove. Other areas where it will add richness are pumpkin, sweet potato, rose, tropical flavors like mango, lychee and rambutan and vegetable juice blends.

 

Blood Orange Oil Sanguinello

Source: Global Essence

FEMA# 2825, CAS# 8028-48-6, natural, Citrus sinensis L. variety Moro

Odor: @ 100%.Sweet, juicy, orange, fresh, waxy and peely.

Taste: @ 10 ppm. Sweet, citrus, orange, juicy and slightly albedolike.

Taste: @ 20 ppm. Fresh, juicy, sweet and orange.

Possible applications: Of course this essential oil should be considered for use in all orange, tangerine, mandarin and citrus blend flavors. But at lower levels it will add a lovely subtle citrus depth to mocha, tropicals, peach, apricot and alcoholic flavors a la SoCo to name a few.

 

Orange Light Fraction WONF

Source: Cvista

Natural

Odor: @ 100%. Sweet, waxy, orange, slightly grassy and citruslike.

Taste: @ 5 ppm. Fresh, sweet and citruslike with top notes of orange.

Taste: @ 10 ppm. Fresh, fruity, juicy, and citruslike with orange top notes.

Possible applications: As citrus greening disease cuts into the citrus oil harvest, extenders such as this material will be very helpful in stretching current and future supplies of orange oil, the basis of orange, tangerine, mandarin, fruit punch and other flavors which contain it.

 

Ethyl-2-methyl-3-pentanoate (aka Fruitaleur)

Source: Bedoukian Research

FEMA# 3456, CAS# 1617-23-8

Not yet found in nature.

Odor: @ 100%. Sweet, ethereal, fruity, juicy and slightly tangy.

Taste: @ 1 ppm. Sweet, fruity and slightly candylike.

Taste: @ 3 ppm. Sweet, fruity, juicy and ‘bright.’

Possible applications: The sweet, ethereal, almost effervescent nature of this ester will be much appreciated inalmost all fruits, especially, raspberry, apple, strawberry, pineapple, cherry and banana, as well as sparkling wines like champagne and prosecco and non-sparkling like white and red wine.

 

trans-2-Nonenol natural, 1% in EtOh

Source: Natural Advantage

FEMA# 3379, CAS# 31502-14-4, natural

Natural occurrence: Asparagus, cucumber, chicken fat, cognac, kelp, melon, prickly pear, pumpkin and nectarine.

Odor: @ 1%. Fresh, green, cucumberlike, vegetablelike and waxy.

Taste: @ 0.2 ppm. Green, waxy, cucumberlike and fatty.

Taste: @ 0.4 ppm. Waxy, green, fatty and mutton/tallowlike.

Possible applications: Best to keep the dosage of this very powerful alcohol on the lower side since it presents an entirely different profile at higher levels. At the lower levels it will add character notes to cucumber and melon flavors like watermelon and honeydew and fresh, green notes to vegetables like green pepper, lettuce and celery. Higher dosages will emphasize fatty, green notes characteristic of animal fats in mutton, lamb, chicken and beef.

 

Methionyl butyrate natural

Source: Natural Advantage

FEMA# 4160, CAS# 16630-60-7, natural

Natural occurrence: Cheese powder and passion fruit.

Odor: @ 1%. Savory, metallic, fried potatolike, slightly onionlike, overripe fruitlike, mushroomlike and slightly cheesy.

Taste: @ 1 ppm. Savory, metallic, meaty, cooked, onionlike and vegetablelike.

Taste: @ 2 ppm. Savory, metallic, mashed potatolike and slightly fishy.

Possible applications: This molecule will reinforce cooked, savory notes in gravy, soup, potato, stew, meat, fish, mushroom, onion, bacon, ham, vegetable and tomato flavors. It will also add depth to cheese flavors like cheddar.

 

1-Methyldithio-2-propanone

Source: DeLong Chemicals America

FEMA# 4696, CAS# 122861-78-3

Natural occurrence: Salmon and roasted sesame seeds.

Odor: @ 0.1%. Metallic, sulfurous, onion/garlic, gassy, slightly meaty and cheesy.

Taste: @ 1 ppm. Metallic, savory, meaty, onion/garlic, cheesy and cooked vegetablelike.

Taste: @ 2 ppm. Onion/garliclike, meaty, sulfurous and cooked vegetablelike.

Possible applications: The meaty, oniony quality of this rather whiffy offering makes it a good candidate for savory flavors meat, bacon, onion, garlic, shallot and pungent soft cheeses like brie, limburger and Époisses. Its sulfurous notes may also enhance hard-boiled egg flavors.

 

2-Propyl-4-methyl-1,3-oxathiane (synonym – 4-tropical oxathiane)

Source: DeLong Chemicals America

FEMA# 4677, CAS# 1064678-08-5

Not yet found in nature.

Odor: @ 1%. Fruity, sulfurous, rubberlike, sweet and tropical fruitlike.

Taste: @ 0.5 ppm. Sweet, tropical fruitlike, and slightly cooked onionlike.

Taste: @ 1 ppm. Slightly savory, sulfurous, tropical fruitlike and slightly onionlike.

Possible applications: The sweet, sulfurous, fruity notes of this material will enhance the profile of fruits likeguava, pineapple, passion fruit, white grape, rambutan, lychee and durian. Other flavors where it can be considered are green onion and cooked meat flavors.

Related Content

 

Close

Organoleptic Evaluation 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.

Author Bio

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

Next image >