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Organoleptic Characteristics of Flavor Materials: June 2017

Contact Author Judith Michalski, senior flavorist, abelei flavors
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Many thanks to FONA for again graciously hosting this evaluation session!

 

Fennel Oil (Min. 70% fenchone)

Supplier: Essential Oils of Tasmania

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

Odor: @ 100%. Sweet, anisic, slightly earthy, cooling and camphoraceous.

Taste: @ 1 ppm.Sweet and spicy with an anisic aftertaste.

Taste: @ 2 ppm. Sweet, spicy and anisic.

Possible applications: The sweet, anisic notes of this essential oil make it a useful addition to soda flavors like root beer, cola, cream soda and even a touch in ginger ale. Sweet spice flavors and blends can be applied, including those for gingerbread, anise, pepper, cinnamon, clove, five spice and Italian sausage. Other flavors where this material will add sweetness and depth are cherry, mint, licorice, vanilla and those for cordials like ouzo, absinthe, anisette, etc.

 

 

Hibiscus Extract Organic #7019

Supplier: Advanced Biotech

GRAS, CAS# 84775-96-2, natural, Hibiscus sabdariffa

Odor: @ 100%. Slightly acidic, fruity, cooked and sweet.

Taste: @ 0.2%. Fruity, slightly waxy, berry-like, cherry-like and slightly cooked.

Possible applications: This flower extract with its red color will add lovely, fruity notes and depth to cherry, black cherry, raisin, apricot, peach, berry, grape, tea and plum flavors.

 

(3, 5 or 6)-Methylthio-2-methylpyrazine

Supplier: Sigma Aldrich

FEMA# 3208, CAS# 67952-65-2

Not yet found in nature.

Odor: @ 1%. Nutty, brown, roasted and toasted.

Taste: @ 0.5 ppm. Toasted, brown, nutty, ‘baked’, slightly creamy and browned butterlike.

Taste: @ 1 ppm. Nutty, peanut butter-like, slightly oily, roasted, toasted and hazelnut-like.

Possible applications: Unlike many pyrazines, this product is devoid of dank, musty notes. It will shine in most roasted nut and grain flavors like peanut, pecan, walnut, cashew, hazelnut, macadamia, almond, oatmeal, corn, rice, etc. It will also add toasted, brown notes to bread, cake, cookies, crackers and crème brulee. Coffee, toffee, caramel, mocha, milk chocolate and browned butter are also great uses for this material.

 

Mango Distillate Organic #7010

Supplier: Advanced Biotech

GRAS, CAS# 64-17-5, 77-93-0, natural, Mangifera indica

Odor: @ 100%.Fruity, slightly cooked, fresh and tropical.

Taste: @ 0.4%. Fresh, fruity, tropical and mango.

Possible applications: The fresh, fruity notes of this distillate will lend character to all mango flavors as well as peach, apricot, kiwi, starfruit, dragon fruit and fruit punches.

 

Cassis Bourgeons Absolute

Supplier: Excellentia

FEMA# 2346, CAS# 97676-19-2, natural, Ribes nigrum

Odor: @ 1%. Cooling, green, piney, fruity, berry-like, and black currant.

Taste: @ 2 ppm. Fresh, berry-like, fruity, slightly minty, catty and black currant.

Taste: @ 5 ppm. Juicy, fruity, piney, green, berry-like, black currant and tropical.

Possible applications: Of course, this powerful material will add character to black currant flavors. However, at low levels, it will also add depth to many berry flavors, especially strawberry, raspberry, blueberry, blackberry, white grape, juniper and to tropicals like guava, kiwi and passion fruit. It should also be considered for use in white wine flavors.

 

Tasmania lanceolata Absolute (Mountain Pepper Bush)

Supplier: Essential Oils of Tasmania

GRAS, CAS# 183815-52-3, natural, Tasmania lanceolata

Odor: @ 1%. Herbal, green, peppery, slightly terpeney and spicy.

Taste: @ 2 ppm. Green, sweet, astringent and peppery with a prickly mouthfeel.

Taste: @ 5 ppm.Sweet, fresh, green, spicy and slightly clove-like with a peppery bite.

Possible applications: This interesting material will be a welcome addition to add interest to pepper, clove, nutmeg, cinnamon and spice blends. Other flavors where it will add a mysterious twist are anise, black currant, herbal blends, gin, mints and monkish liqueurs like chartreuse and absinthe.

 

Origanum Oil Organic

Supplier: Excellentia

FEMA# 2828, CAS# 8007-11-2, natural, Lippia graveolens

Odor: @ 1%.Oily, herbal, dirty, slightly petrol-like and bitter.

Taste: @ 2 ppm. Herbal, green, oily and oregano.

Taste: @ 4 ppm. Bitter, herbal, oily, fresh and oregano.

Possible applications:Herbal flavors are the target-of-choice for this very characteristic material. Its fresh, green notes will enhance flavors for salad dressing, pasta sauce and seasoning blends for vegetables and juices.

 

Rosemary Oil Spanish Organic

Supplier: Excellentia

FEMA# 2992, CAS# 8000-25-7, natural, Rosmarinus officinalis

Odor: @ 1%. Peppermint-like, cooling, sweet, slightly fruity, herbal and green.

Taste: @ 1 ppm. Sweet, slightly floral, cooling, fresh and slightly terpeney.

Taste: @ 2 ppm. Minty, cooling, sweet, herbal, fresh and spicy.

Possible applications: Sweet spice flavors will be refreshed and lifted by this essential oil especially anise, tarragon, nutmeg, cinnamon, cardamom and their blends. Its peppermint-like notes will also fit nicely into all mint flavors and those for oral care products.

 

2-Acetylpyridine

Supplier: Advanced Biotech

FEMA# 3251, CAS# 1122-62-9

Natural occurrence: Coffee, tobacco, cocoa, lamb, hazelnut, peanut, tea, bread and potato chip.

Odor: @ 1%. Earthy, raw tortilla-like, corn chip-like and musty.

Taste: @ 1 ppm. Raw, musty and raw tortilla-like.

Taste: @ 2 ppm. Raw tortilla-like, musty and slightly popcorn-like.

Possible applications:Even though the many-shades-of-corn character shines through on this component, according to current research, it has yet to found there. Almost all corn flavors will be enhanced by it, including popcorn, corn chip, tortilla, masa and hominy. Nut flavors like hazelnut, pecan and peanut as well as bread, toasted grain and cookie dough flavors can also be applicable.

 

Linden Fluid Extract 

Source: Naturex

FEMA# 2647, CAS# 84929-52-2, natural

Odor: @ 100%. Sweet, herbal, brown, fruity and medicinal with a slight hint of the barnyard.

Taste: @ 0.05%. Sweet, astringent, brown, fruity and herbal.

Taste: @ 0.10%. Sweet, astringent, brown, woody, herbal, fruity, slightly floral with an underlying balsamic tone.

Possible applications: The unusual profile of this extract will give an interesting twist to dark fruit flavors like black cherry, plum, raspberry and blackberry. Its astringent, herbal notes will enhance sweet wine and cordial flavors as well as add to the perceived efficacy of flavors for herbal-type cough drops and syrups.

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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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