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Organoleptic Characteristics of Flavor Materials January 2018

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Tea extract CO2

Supplier: Chemtex USA Inc.

GRAS, CAS# 84650-60-2, Camellia sinensis, natural

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Odor: @ 100%. Tea, brown, slightly phenolic and tobacco-like.

Taste: @ 0.1%. Warm, brown, tea and tobacco-like.

Possible applications: The brown, phenolic notes of this tea extract will fit nicely into tobacco, vanilla, dried apricot, tamarind and, of course, tea flavors.

ChemTex USA Inc.: www.chemtexusa.com

3-Methyl-2,4-nonanedione, natural

Supplier: Excellentia

FEMA# 4057, CAS# 113486-29-6, natural

Natural occurrence: Parsley and tea.

Odor: @ 1%. Sweet, spicy, anisic, creamy and brow

Taste: @ 1 ppm. Sweet, creamy, brown, dairy-like and waxy.

Taste: @ 2 ppm. Sweet, creamy, waxy and dairy-like with notes of butter oil.

Possible applications: Sweet brown flavors such as caramel, browned butter, toffee, vanilla and licorice are very good for this product. Other flavors where it will be useful are in milk, cream, coconut, tobacco, tarragon and anise flavors.

Excellentia: www.excellentiainternational.com

Carrot seed oil, organic

Supplier: Chemtex USA

FEMA# 2244, CAS# 8015-8-1, Daucus carota, natural

Odor: @ 1%.Sweet, earthy, terpeney, rosy, rooty and vegetable-like.

Taste: @ 2 ppm. Sweet, earthy, fruity, rosy, fresh and slightly terpeney.

Taste: @ 5 ppm. Fruity, sweet, earthy, slightly terpeney and rosy.

Possible applications: The sweet, rosy quality of this essential oil will enhance the floral notes in raspberry, strawberry, orange, lemon, apple, lychee, apricot, peach, papaya and mango. Savory flavors for herbal and vegetable blends, broth, stew and salad dressing are also good targets for this material.

Pyrazine mixture, natural EUN-3271Rb23V

Supplier: Myrazine LLC

FEMA# various, CAS# various, natural

Odor: @ 1%. Musty, brown, toasted, earthy, cocoa-like and nutty with a hint of rawness.

Taste: @ 1 ppm. Toasted, brown, cereal-like and slightly musty.

Taste: @ 2 ppm. Nutty, hazelnut-like, cocoa-like, toasted and slightly burnt.

Possible applications: The toasted character of this pyrazine blend will add definition to lightly roasted notes to flavors like cocoa, chocolate, hazelnut, popcorn, mocha, tobacco and ‘baked’ types.

Myrazine LLC: www.myrazine.com

Pyrazine mixture, natural EUN-3271Mf02Z

Supplier: Myrazine LLC

FEMA# various, CAS# various, natural

Odor: @ 1%. Musty, roasted, nutty, sweet and hazelnut-like.

Taste: @ 1 ppm. Musty, nutty, roasted, sweet and brown.

Taste: @ 2 ppm. Nutty, roasted, brown, walnut-like, powdery and lightly meaty.

Possible applications: This very unique blend of pyrazines will enlarge nut flavor profiles, particularly pecan, walnut, almond, macadamia andhazelnut. Its roasted notes will also be welcome in cocoa, caramel, coffee and roast meat flavors.

Propyl acetate, natural

Supplier: Sigma-Aldrich

FEMA# 2925, CAS# 190-60-4, natural

Odor: @ 100%.Sharp, pungent, ethereal, fruity and solvent-like.

Taste: @ 5 ppm.Slightly winey, alcoholic and fresh with a fruity top note.

Taste: @ 10 ppm. Winey, alcoholic, sweet and fruity with a grape skin nuance.

Possible applications: The main quality of this ester provides a general fruity impact, particularly in most fruit and alcoholic types of flavors including grape, plum, apple and vodka, wine, beer and rum flavors.

Sigma Aldrich: www.sigmaaldrich.com

Ethyl isovalerate, natural

Supplier: Sigma Aldrich

FEMA# 2463, CAS# 108-64-5, natural

Natural occurrence: Apple, cider, blueberry, cognac, pineapple, plum, rum, strawberry and cheese.

Odor: @ 100%. Fruity, apple-like, sweet and fresh.

Taste: @ 5 ppm. Sweet, fruity, fresh, juicy and apple-like.

Taste: @ 10 ppm. Sweet, fruity and fermented with a hint of funk.

Possible applications: This ester is always welcome to add sweet, fruity notes and brightness in apple flavors, as well as blueberry, grape, cranberry, plum, pineapple, strawberry, blackberry and perhaps a hint in Italian aged cheeses, like parmesan and asiago.

Geranyl propionate, natural

Supplier: Sigma Aldrich

FEMA# 2517, CAS# 105-90-8, natural

Natural occurrence: Geranium, cardamom, hops, bitter orange and wormwood.

Odor: @ 100%. Sharp, green, floral, waxy, fruity and pear-like.

Taste: @ 2 ppm. Oily, green, waxy, floral, rosy, fruity and pear-like.

Taste: @ 5 ppm. Fruity, floral, waxy, green and pear-like.

Possible applications: The fruity, pear-like notes of this natural ester will grace pear, apple and quince flavors alike. Its rosy quality will enhance plum, peach, apricot, pineapple and floral flavors like rose, hibiscus and the like.

4-Hydroxy-5-methyl-3-furanone

Source: Sigma-Aldrich

FEMA# 3635, CAS# 19322-27-1,

Natural occurrence: Blackberry and soy sauce.

Odor: @ 100%. Sweet, brown, caramellic, molasses-like and syruplike.

Taste: @ 20 ppm. Brown, slightly burnt, caramellic and slightly coffee-like.

Taste: @ 40 ppm. Burnt, coffeelike, brown, caramellic and sweet.

Possible applications: Synonyms for this lactone are toffee furanone and chicory furanone which indicates flavors where they are useful. Other flavors where they will add sweet, brown notes are maple, coffee, brown sugar, chocolate, malt, honey, rum butterscotch, toasted bread and caramel.

2-Nonanone, natural

Supplier:Sigma-Aldrich

FEMA# 2785, CAS# 821-55-6, natural

Natural occurrence: Beer, butter, cheese, coconut, rice, potato chip, rue, strawberry and watermelon.

Odor: @1%.Waxy, fatty, earthy, slightly mushroom-like, cheesy and butter-like.

Taste: @ 1 ppm. Waxy, creamy and slightly gorgonzola/blue cheese-like

Taste: @ 2 ppm.Waxy, creamy, slightly fungal, earthy and gorgonzola/blue cheese-like.

Possible applications: This is a very helpful ketone in many dairy flavors such as cream, milk, melted butter, sour cream and cheese, especially mold-ripened cheeses including brie, gorgonzola, blue and St. Andre.

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