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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski, Senior Flavorist
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Blooming elderflower

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Vanillin Natural Ex Ferulic acid (ARO-VANI-3107N20)

Source: Omega Ingredients

FEMA# 3107, CAS# 121-33-5, natural

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Natural occurrence: Vanilla, beet, benzoin, citronella, coffee, clove, nutmeg, Peru balsam, rum and whiskey.

Odor: @ 100%. Sweet, creamy, vanilla, powdery and slightly brown.

Taste: @ 10 ppm.Sweet, creamy, vanillin and vanilla.

Taste: @ 20 ppm. Sweet, rich, creamy, vanillin and vanilla.

Possible applications: Vanillin obtained by fermentation from ferulic acid and directly from vanilla beans is considered by the TTB to be natural. This beautiful product which is devoid of any spice notes will add vanilla sweetness, creaminess and depth to flavors for alcoholic beverages like chocolate, whiskey, rum, cream, coffee, brandy, honey, root beer, fruits, caramel, ice cream, mocha, dulce de leche, etc.

 

Coffee CO2 Flavor Extract (Oil Soluble)

Source: Vigon

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

Odor: @ 100%. Roasted, coffee, beany, slightly ashy and brown.

Taste: @ 15 ppm.Coffee, beany, ashy and brown.

Taste: @ 30 ppm. Roasted, coffee, slightly caramellic, ashy and brown.

Possible applications: Coffee flavors, especially espresso, as well as dark chocolate, mocha, brown flavors like caramel and toffee and some savory flavors like bouillon, roast beef and roast pork and good applications for this product.

 

Elderflower Absolute

Source: Robertet

GRAS, CAS# 91722-58-6, natural, Sambucus canadensis and/or nigra.

Odor: @ 1%. Sweet, brown, herbal, dried fruitlike, tobaccolike and woody with a slight cooling lift.

Taste: @ 2 ppm. Fruity, green, botanical, slightly brown, slightly tobaccolike, ashy and jammy.

Taste: @ 5 ppm. Brown, astringent, fruity, botanical and woody.

Possible applications: The fruity, brown notes of this product will fit very nicely into flavors like raisin, prune, tamarind, dried apricot, peach, cherry and berry flavors and add depth to tea and tobacco flavors. As a stand-alone it will add trendy notes to alcoholic and non-alcoholic beverages.

 

Orange Peel Colorless Oil

Source: Robertet

FEMA# 2825, CAS# 8008-57-9, natural, Citrus sinensis.

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

Taste: @ 10 ppm. Orange, fresh, juicy and fruity.

Taste: @ 20 ppm. Orange, fresh, juicy and pulpy.

Possible applications: This essential oil should be considered for use in all orange, tangerine, mandarin, marmalade and citrus blend flavors. It will also blend well in tropicals like mango, papaya and punch flavors.

 

cis-3-Hexenyl butyrate, Natural

Source: Robertet

Natural occurrence: Coriander, grape, jasmine, lemon, mango, passion fruit, plumcot, starfruit, strawberry and green tea.

FEMA# 3402, CAS# 16491-36-4

Odor: @ 100%. Fresh, green and fruity with a whiff of cheese.

Taste: @ 2 ppm. Green, fruity, unripe and slightly waxy.

Taste: @ 5 ppm. Fruity, green, pulpy and slightly vegetablelike.

Possible applications: Although this ester doesn’t play the leading role in flavors, its green character will add fresh notes to pear, apple, guava, plum, quince, pineapple, kiwi and lime. It will also reinforce raw, green notes in vegetables like sweet corn and red pepper.

 

Ambrette Seed Oil

Source: Excellentia

FEMA# 2051, CAS# 8015-62-1, natural, Hibiscus abelmoschus

Odor: @ 1%. Sweet, musky, floral, waxy and perfumy.

Taste: @ 0.2 ppm. Candylike, berry, musky and powdery.

Taste: @ 0.5 ppm. Perfumy, musky, powdery and floral.

Possible applications: Although this essential oil can easily be over-used, at proper levels it will add beautiful, sweet, candylike depth to berry flavors like raspberry, blackberry, blueberry, cherry, grape, fruit punch and fantasy fruit blends like Swedish fish. Floral flavors like lavender and rose and spice flavors like sensen, anise, cinnamon and cola are also very good applications.

 

Orange Heart DM2

Source: Robertet

FEMA# 2824, CAS# 8028-48-6, natural, Citrus sinensis

Odor: @ 100%. Terpeney, sweet, slightly floral, orange, slightly peely and sinensallike.

Taste: @ 5 ppm. Citrus, orange, woody and slightly terpeney.

Taste: @ 10 ppm. Citrus, orange, terpeney and waxy.

Possible applications: This is another good product for use in citrus flavors, especially orange, tangerine and mandarin. Other flavors where it will be appreciated are in punch, grape, mango and tropicals.

 

Pentanoyl furan

Source: Charkit

FEMA# 4192, CAS# 3194-17-0

Natural occurrence: Beef.

Odor: @ 100%. Musty, spicy, naphthalenelike, sweet, slightly fruity and brown.

Taste: @ 2 ppm. Naphthalenelike, anisic and tongue numbing.

Taste: @ 4 ppm. Brown, aniselike, naphthalenelike and slightly dried fruitlike.

Possible applications: This interesting compound will contribute depth to berry flavors like cherry, grape and strawberry as well as raisin, prune, anise, wintergreen and tobacco.

 

Carnetone, Natural

Source: Advanced Biotech

FEMA# N/A, CAS# N/A, natural

This product is comprised of a proprietary mixture of natural FEMA and/or GRAS compounds as cited in 21 CFR 101.22 (a) (3).

Odor: @ 100%. Brown, savory, meaty, slightly fried and slightly metallic.

Taste: @ 100 ppm. Savory, meaty, braised and slightly caramellic.

Taste: @ 200 ppm. Meaty, savory, braised, brown, fatty and slightly caramellic.

Possible applications: The meaty, braised profile of this product will enhance most meat flavors like chicken, pork and beef as well as fat replacer, broth and gravy flavors. It will also add an interesting twist to brown flavors like caramel, coffee, toffee and maple.

 

Cayenne Pepper Extract Organic

Source: Advanced Biotech

FEMA# 2233, CAS# 85940-30-3, natural, Capsicum frutescens

Odor: @ 100%. Brothy, spicy, cooked, vegetablelike and savory.

Taste: @ 0.2%. Cooked, vegetablelike and brothy with a warming trigeminal effect.

Possible applications: This is the perfect ingredient for vegetable flavors where a hint of spiciness will be appreciated like salsa, chutney, seasoning blends. It will also be interesting in alcoholic beverage applications like bloody Mary and the like.

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Organoleptic Evaluation Panelists

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.

Many thanks to FONA for graciously hosting this evaluation session.

Author Bio

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

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