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Organoleptic Characteristics of Flavor Materials: July 2017

Contact Author Judith Michalski, senior flavorist, abelei flavors
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Black Tea Aroma, P.Code: FG/BTE/Aroma/1

Supplier: BlueBerry Agro Products Pvt. Ltd

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

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Odor: @ 100%. Floral, dry, leafy, brown, herbal, woody and black tea.

Taste: @ 0.2%. Sweet, brown, herbal, slightly drying and black tea.

Possible applications: This extract is ideal to use in all black tea flavors in addition to adding background notes to fruit, honey, herbal and chai tea beverages.

 

Veratraldehye, natural

Supplier: Bestally

FEMA# 3109, CAS# 120-14-9, natural

Natural occurrence: Peppermint, raspberry and vanilla.

Odor: @ 10%. Sweet, creamy, vanilla-like and slightly brown.

Taste: @ 30 ppm. Sweet, creamy and brown.

Taste: @ 60 ppm. Sweet, creamy, slightly brown and vanilla-like.

Possible applications: Vanilla flavors are the prime applications for this material, but it will also be beneficial in adding sweet, creamy notes to brown flavors like caramel, toffee, maple, milk chocolate and sweet dairy flavors like custard, crème brulee, cream and condensed milk.

 

4-(p-Methoxyphenyl)-2-butanone (synonym - anisyl acetone)

Supplier: ACS International

FEMA# 2672, CAS# 104-20-1

Natural occurrence: Aloe wood and anise seed.

Odor: @ 100%. Sweet, powdery, musty, raspberry-like, floral and slightly brown.

Taste: @ 2 ppm. Sweet, candy-like warm, slightly creamy, powdery and raspberry-like.

Taste: @ 5 ppm. Raspberry-like, floral, perfume-like, creamy, slightly brown and powdery.

Possible applications: This cousin of raspberry ketone will most certainly add deep berry notes to raspberry, strawberry, red and black cherry, cranberry, grape, blackberry, blueberry and probably every other berry. At very low levels it will enhance cream soda, cotton candy, marshmallow, marzipan and vanilla flavors.

 

Ginger CO2 Extract, 504502

Supplier: Vigon International, Inc.

FEMA# 2522, CAS# 84696-15-1, natural, Zingiber officinale Rosc.

Odor: @ 100%.Pungent, woody, earthy, spicy, warm, rooty, citrus-like and ginger.

Taste: @ 5 ppm. Spicy, ginger, woody, rooty and tingly.

Taste: @ 10 ppm. Spicy, ginger, woody citrus-like and hot with a bite.

Possible applications: This characteristic material will be welcome in all ginger flavors as well as spice flavors and blends including chai, five-spice, gingerbread and the like.

 

Boronia Special Absolute

Supplier: Essential Oils of Tasmania

FEMA# 2167, CAS# 8053-33-6, natural, Boronia megastigma Nees

Odor: @ 100%. Sweet, fruity, floral, leather-like, earthy, berry-like, mossy and herbal.

Taste: @ 2 ppm. Slightly waxy, green, fruity and floral.

Taste: @ 5 ppm. Waxy, floral, green, tea-like and dark berry-like.

Possible applications: The complex profile of this absolute will add depth to brown fruit flavors like raisin, date, prune, tamarind and dried apricot. Strawberry, raspberry, peach, mango, herbal tea, apple and floral flavors are also good applications for its use.

 

2-Cyclopentyl cyclopentanone

Supplier: ACS International

FEMA# 4514, CAS# 4884-24-6, 3063-68-1

Not yet found in nature.

Odor: @ 1%. Cooling, minty, fresh and green.

Taste: @ 2 ppm. Creamy, minty, cooling and bitter.

Taste: @ 5 ppm. Bitter, cooling, creamy and mentholic.

Possible applications: This intriguing material will add subtle, cooling notes and lift many flavors without being overly mentholic, especially lavender, blueberry and those for vaping.

 

Lemongrass Oil

Supplier: Berjé

FEMA# 2624, CAS# 8007-02-1 and 8055-93-4, natural, Cymbopogon citratus dc and Cymbopogon flexuosus

Odor: @ 1%.Waxy, aldehydic, green, fresh and lemon-like with a hint of citronella.

Taste: @ 1 ppm. Waxy, lemon-like, citrus-like and green.

Taste: @ 2 ppm. Lemon-like, waxy, citrus-like and grassy with an underlying trigeminal heat.

Possible applications: Of course citrus flavors are the best use for this essential oil as well as Asian spice blends and tea flavors. With its subtle heat it will also add a twist to flavors for alcoholic beverages.

 

2-Methyl-3-(p-tolyl)propionaldehyde (synonyms – Jasmorange, satinaldehyde)

Supplier: ACS International

FEMA# 2748, CAS# 41496-43-9

Not yet found in nature.

Odor: @ 1%. Floral, waxy sweet, citrus-like, fruity, green, melon-like, neroli-like and perfume-like.

Taste: @ 1 ppm. Waxy, citrus-like, floral, melon-like and fruity.

Taste: @ 2 ppm. Waxy, watermelon-like, green, fruity, citrus-like, grapefruit-like and floral.

Possible applications: The green, waxy notes of this chemical will fit nicely into melon flavors, especially watermelon, cantaloupe and honeydew and their cousin, cucumber. Other areas where it will add depth are citrus flavors like orange and grapefruit, floral flavors like jasmine and orange blossom and tropicals like kiwi, dragon fruit, lychee and rambutan.

 

Fennel Oil (Sweet)

Supplier: Essential Oils of Tasmania

FEMA# 2483, CAS# 8006-84-6, natural, Foeniculum vulgare Mill.

Odor: @ 100%. Sweet, oily, licorice-like, herbal and anise-like.

Taste: @ 1 ppm. Sweet, slightly creamy, licorice-like and anise-like.

Taste: @ 2 ppm. Sweet, anise-like, medicinal, and licorice-like with a lingering sweetness.

Possible applications: With anethole as its main flavor contributor, this product will fit nicely into anise and black licorice flavors as well as Italian and Asian spice blends. Other flavors where it will add a sweet depth are cherry, vanilla, root beer, mint, cola, herbal and those for oral care.

 

2,3,5-Trimethylpyrazine, natural

Source: Omega Ingredients

FEMA# 3244, CAS# 14667-55-1, natural

Natural occurrence: Almond, peanut, hazelnut, beef, cocoa, coffee, corn, potato chips, popcorn, tobacco, rum, whiskey, and spike lavender.

Odor: @ 1%. Musty, raw, nutty, earthy, dank, burnt and slightly toasted.

Taste: @ 1 ppm. Brown, cocoa-like, nutty, musty and roasted.

Taste: @ 2 ppm. Musty, brown, nutty and roasted with a lingering cocoa-like aftertaste.

Possible applications: So many brown flavors are grounded by the use of this pyrazine which adds roasted, brown notes especially to chocolate, cocoa, coffee and mocha, but peanut, almond, cashew, macadamia, bread crust, popcorn, baked potato, roast beef and bacon. 

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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.

Judith Michalski

Judith Michalski, senior flavorist, abelei flavors; jmichalski@abelei.com

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