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Organoleptic Characteristics of Flavor Materials: November 2016

Contact Author Judith Michalski
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Turmeric Extract, Organic #7020

Source: Advanced Biotech

FEMA# 3086, CAS# 84775-52-0, natural, Curcuma longa L.

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Odor: @ 100%. Slight cooling lift, woody, earthy and slightly spicy.

Taste: @ 0.05%. Tealike, woody and slightly spicy with a trigeminal tingle.

Taste: @ 0.1%. Woody, rooty, spicy and black pepperlike with a trigeminal tingle.

Possible applications: The natural golden yellow color is the star of this material. It will also blend well in spice blends, as well as tea flavors including chai.

Advanced Biotech

Ginger Extract, Organic #7018

Source: Advanced Biotech

FEMA# 2521, CAS# 84696-15-1, natural, Zingiber officinale Rosc.

Odor: @ 100%. Earthy, rooty, fresh, ginger, spicy and terpenelike.

Taste: @ 0.05%. Citruslike, limelike, earthy, woody and spicy with a characteristic burn.

Taste: @ 0.1%. Spicy, ginger, sweet, limelike and earthy with a characteristic burn.

Possible applications: This extract exhibits good heat and will grace all flavors ginger for beverages, especially beer and ale. Other flavors where it will add zip are cola, cherry cola, chai and spice blends.

Advanced Biotech

2-Pentylfuran, Natural

Source: Omega Ingredients

FEMA# 3317, CAS# 3777-69-3, natural

Natural occurrence: Beef, wheat, chicken, pork, coffee, hazelnut, cucumber, tobacco, mushroom, malt, rice and shellfish.

Odor: @ 1%. Earthy, slightly roasted, pungent, green and slightly vegetablelike,

Taste: @ 1 ppm. Earthy, slightly roasted, beany, green and vegetablelike.

Taste: @ 3 ppm. Roasted, earthy, beany and brown.

Possible applications: With its earthy, green, vegetable notes this chemical will enhance vegetable flavors like bean, pea, cauliflower, carrot, green pepper, watercress and wasabi. Other flavors where it can also be used are in mushroom, nuts, cocoa and coffee.

Omega Ingredients

Oakwood CO2 Extract

Source: Vigon International Inc.

GRAS, CAS# 71011-28-4, natural, Quercus robur L.

Odor: @ 100%. Sweet, brown, woody, slightly smoky, slightly spicy and bourbonlike with a vanillin undertone.

Taste: @ 5 ppm. Woody, sweet and slightly vanillalike.

Taste: @ 10 ppm. Whiskeylike, woody, sweet, brown, caramellic slightly smoky and vanillinlike.

Possible applications: This delicious product will add sweet, aged, woody depth to alcoholic flavors like whiskey, bourbon, rum and wine flavors. Brown flavors like vanilla, custard and caramel are also very good applications for it as well as BBQ and smoke flavors.

Vigon International Inc.

Phenethyl acetate, Natural

Source: M & U International LLC

FEMA# 2857, CAS# 103-45-7, natural

Natural occurrence: Tobacco, tea, apple, beer, brandy, cocoa, melon, olive, pineapple, plum and whiskey.

Odor: @ 1%. Sweet, floral, roselike, green, powdery and honeylike.

Taste: @ 2 ppm. Warm, slightly brown, slightly floral, fruity and honeylike.

Taste: @ 5 ppm. Floral, rosy, fruity and honeylike.

Possible applications: This ester is well-suited for honey flavors as well as fruit flavors that have a sweet, floral component like apricot, peach, raspberry, blackberry, mango, rose and cherry. Sweet brown flavors like chocolate, maple, malt, caramel as well as whiskey, yeast and beer should also be considered for its use.

M & U International LLC

2-Methoxy-3-methylpyrazine, Natural

Source: Omega Ingredients

FEMA# 3183, CAS# 2847-30-5, natural

Natural occurrence: Coffee, krill and wood smoke.

Odor: @ 1%. Slightly musty, toasted, nutty, hazelnutlike and earthy.

Taste: @ 1 ppm. Roasted, nutty, brown, sweet and toasted.

Taste: @ 2 ppm. Nutty, toasted brown, grainlike, bready and popcornlike.

Possible applications: This is a great pyrazine for imparting toasted notes in peanuts, hazelnuts, sesame, pecans, grains, popcorn, rice and bread crust flavors. It will also be appreciated in sweet brown flavors like toffee, caramel and brittle and will add depth to coffee, chocolate and blends thereof.

Omega Ingredients

Tasmanian Peppermint Oil

Source: Essential Oils of Tasmania

FEMA# 2848, CAS# 8006-90-4, natural, Mentha piperita L.

Odor: @ 100%. Sweet, fresh, cooling, minty, slightly creamy and peppermint.

Taste: @ 5 ppm. Fresh, green and slightly cooling with a late mint onset.

Taste: @ 10 ppm. Peppermint, fresh, sweet, cooling and balanced.

Possible applications: This highly characteristic oil can be used in all the same flavors where it is traditionally used like those for oral care, confections, e-cigs and tea. At lower levels it will enhance other not-so-obvious flavors like melon, cucumber, lettuce and green tea, adding a subtle freshness.

Essential Oils of Tasmania

S-Methyl hexanethioate (synonym - methyl thiohexanoate)

Source: DeLong Chemicals America

FEMA# 3862, CAS# 2432-77-1

Natural occurrence: Hops oil, mushroom and durian.

Odor: @ 1%. Savory, cheesy, onionlike, eggy, fermented and slightly pineapplelike.

Taste: @ 2 ppm. Cheesy, rotten, sweet, savory and sulfurous with a fruity, pineapplelike undertone.

Taste: @ 4 ppm. Cheesy, onionlike, overripe, savory and fermented fruitlike.

Possible applications: With the above lineup of unsavory descriptors, it would seem that this ugly duckling of an ester would hardly ever be chosen. But a touch of it in parmesan or cheddar cheese will enhance the profiles as well as in tomato, pineapple, mango and durian flavors. Obviously, it shouldn’t be obvious.

DeLong Chemicals America

d-Undecalactone, Mixture of Isomers, Natural

Source: Sigma

FEMA# 3294, CAS# 710-04-3, natural.

Natural occurrence: Blackberry, butter, coconut, cream and milk.

Odor: @ 100%. Slightly woody, slightly wooly, musty, coconutlike, creamy and slightly peachy.

Taste: @ 5 ppm. Sweet, creamy, fatty and slightly fruit pulplike with body.

Taste: @ 10 ppm. Creamy, fatty, slightly fruity and dairylike with body.

Possible applications: This is a very nice lactone for imparting creamy notes and mouthfeel to many dairy flavors including milk, butter, cream, custard, ricotta, fresh mozzarella and yogurt. It can also be used to support the pulpy, fruity profile in peach, coconut, mango, apricot, papaya and punch.

Sigma

5H-5-Methyl-6,7-dihydrocyclopenta(b)pyrazine

Source: Sigma

FEMA# 3306, CAS# 23747-48-0

Natural occurrence: Roast almond, cocoa, pork, coffee, roasted hazelnut, baked potato, roast peanut and malt.

Odor: @ 1%. Slightly rubberlike, nutty, brown and toasted.

Taste: @ 1 ppm. Sweet, brown, nutty and slightly caramellic.

Taste: @ 3 ppm. Brown, nutty, toasted and corn chiplike.

Possible applications: The sweet, brown, toasted character of this pyrazine will fit into almost all brown flavors to some degree. Here’s a partial list for inspiration: cashew, macadamia, peanut, walnut, hazelnut, baked notes in cookies, bread, pie crust, almond, pecan, graham cracker, rice, popcorn, corn chips, corn flakes, chocolate, baked potato, brown butter, caramel, toffee, cocoa and chocolate.

Sigma

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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.

Author Bio

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

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