Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski, abelei flavors
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Darjeeling Tea

Darjeeling Tea

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Black Darjeeling Tea Extract Organic 7025

Source: Advanced Biotech

GRAS, natural, Camellia sinensis var. sinensis

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Odor: @ 100%. Earthy, slightly floral, slightly cocoalike, floral and slightly tobaccolike.

Taste:@ 0.1%. Slightly astringent, slightly floral, tea, earthy, woody, cocoalike and slightly phenolic.

Possible applications: This extract will not only be appreciated in tea flavors but also in cocoa, chocolate, red wine and whiskey.

 

Chicory Root Extract Organic 7014

Source: Advanced Biotech

GRAS, natural, Cichorium intybus

Odor: @ 100%. Sweet, brown, cocoalike, earthy, herbal and maplelike.

Taste: @ 0.1%.Sweet, brown, woody, cocoalike and maplelike.

Possible applications: Sweet brown flavors like cocoa, maple and caramel are good uses for this material as are coffee, tea, hazelnut, rum and whiskey.

 

Ethyl Vanillin Propylene Glycol Acetal

Source: Bedoukian Research

FEMA# 3838, CAS# 68527-76-4

Not yet found in nature.

Odor:@ 100%. Sweet, woody, creamy, slightly clovelike, smoky and vanillin.

Taste:@ 10ppm. Sweet, creamy, vanillin, spicy and smoky.

Taste: @ 20 ppm. Sweet, creamy, vanillin, phenolic, clovelike and vanillalike.

Possible applications: Flavors of the vanilla ilk and those containing vanillin or ethyl vanillin are the prime candidates for this material including marshmallow, cream soda, barbeque flavors, whiskey, rum and sweet browns like caramel, chocolate and maple.

 

Geranyl Isovalerate Natural

SourceAdvanced Biotech

FEMA# 2518 CAS# 109-20-6, natural

Natural occurrence:Geranium, kumquat and valerian root.

Odor: @ 1%.Plasticlike, floral, cheesy, sweaty and fruity.

Taste: @ 10 ppm. Floral, fruity, cheesy and fatty.

Taste: @ 20 ppm. Floral, fruity, cheesy and waxy.

Possible applicationsThe floral fruitiness of this ester will enhance those notes in apricot, apple, pear, peach, cantaloupe, mango, papaya, nectarine and blueberry. A touch in citrus flavors will add an interesting twist.

 

Tasmania CO2 Extract

Source: Robertet

FEMA# 4755, CAS# 183815-52-3, natural, Tasmannia lanceolata

Odor: @ 100%. Spicy, cooling, fresh, green, woody, herbal and peppery.

Taste: @ 2 ppm. Fresh, green, woody and herbal with a peppery bite.

Taste: @ 4 ppm. Fresh, green, slightly cooling, spicy, herbal and woody with a tingly sensation.

Possible applications: This intriguing material will add fresh, green notes to herbal flavors like mints, coriander, basil, marjoram and oregano. Its interesting trigeminal effects will enhance spices like ginger, clove, black pepper, cinnamon, wasabi and horseradish, etc. Other areas where it will add unique notes are in berry and flavors for alcoholic beverages.

 

Compound 1036

SourceWild Flavors

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

Odor:@ 1%. Alcoholic, oily, sweet, cognaclike, slightly soapy and fusel oillike.

Taste: @ 5 ppm. Winey, fruity, yeasty, woody, cognaclike.

Taste: @ 10 ppm. Winey, fruity, rummy, yeasty, cognaclike and slightly soapy.

Possible applicationsThis product is a very good kosher substitute for cognac oil. Not only will it contribute character to cognac, brandy, wine, champagne, whiskey, rum, beer, cider and other alcohol flavors, it will also shine in apple, pineapple, purple and white grapes as well as contribute to the yeasty notes in bread.

 

beta-Ocimene Natural

Source: Excellentia

FEMA# 3539, CAS# 13877-91-3, natural

Natural occurrenceBlack currant buds, hop oil, kumquat, mango, neroli, parsley, pepper and thyme.   

Odor:@ 1%.Green, piney, terpeney, slightly floral, vegetablelike and slightly earthy.

Taste: @ 1 ppm.Green, fresh, fruity, tropical and slightly waxy.

Taste: @ 2 ppm. Fresh, green, tropical, fruity and terpeney.

Possible applicationsThis terpene will complement the fresh, green notes in tropical fruit flavors like guava, kiwi, mango, passion fruit, lychee, rambutan, pineapple, papaya and orange and grapefruit. A hint will enhance green pepper, celery and other vegetable flavors.

 

Ginger Oil Madagascar

Source: Excellentia

FEMA# 2522, CAS# 8007-08-7, natural, Zingiber officinale Rosc.

Odor:@ 100%. Spicy, fresh ginger, earthy, floral and woody with sweet, citrus nuances.

Taste: @ 5ppm. Fresh ginger, sweet, earthy and woody with a bite.

Taste: @ 10 ppm. Fresh ginger, spicy, woody, floral and citrus with a bite.

Possible applications: The fresh cut ginger notes of this essential oil will add depth and zing to almost all spice flavors like chai, Asian blends, gingerbread, carrot cake, cola, ginger beer and ale as well as citrus flavors, especially lime.

 

4-Mercapto-4-methyl-2-pentanol

Source: Treatt

FEMA# 4158, CAS# 31539-84-1

Natural occurrence:Wine

Odor:@ 0.1%. Catty, sulfurous, tropical, slightly onionlike, green, black currantlike and metallic.

Taste: @ 0.5 ppm. Catty, sweet, tropical and fruity.

Taste: @ 1 ppm. Tropical, fruity, green, slightly onionlike, sweet and sulfurous.

Possible applicationsThis material will be very useful in many tropical flavors like passion fruit, grapefruit, pineapple, lychee, rambutan, and guava, as well as in peach, black currant, white wine like sauvignon blanc and green onion.

 

2-Ethyl-4-methylthiazole, Natural

Source: Pyrazine Specialties

FEMA# 3680, CAS# 15679-12-6, natural

Natural occurrence: Beef, chicken, coffee, pork, raspberry and roasted sesame seed.

Odor: @ 1%. Savory, nutty, musty, beefy and roasted with a hint of burnt rubber.

Taste: @ 1 ppm. Roasted, nutty, cocoalike and slightly meaty.

Taste: @ 2 ppm. Sulfurous, nutty, savory, burnt and meaty.

Possible applicationsMeat flavors with roasted notes will be nicely enhanced by use of this thiazole, like chicken, pork and beef as well as their broths and gravies. Nut flavors, especially hazelnut, pecan, peanut and many sweet browns like chocolate, cocoa, pie crust, baked notes, vanilla, mocha and coffee are great applications also.

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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 again graciously hosting this evaluation session.

Author Bio

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

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