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Organoleptic Characteristics of Flavor Materials: October 2016

Contact Author Judith Michalski
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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, Silesia Flavors, Vice President of R & D and Applications
  • Robert Pan, Principal Development Scientist, Spicetec Flavors & Seasonings

Green Tea Oil

Source: Berjé

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

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Odor: @ 100%. Dry, green, tea, slightly floral and haylike.

Taste: @ 15 ppm. Green, tea and herbal.

Taste: @ 30 ppm. Green, tea, herbal and astringent.

Possible applications: Of course, all tea flavors will be enhanced by the use of this material. It will also add fresh notes in apple, melon and pear as well as tropicals like kiwi, guava, lychee and hibiscus.

Espresso Roast Coffee Extract, Organic #7017

Source: Advanced Biotech

GRAS, CAS# 68916-18-7, natural, Coffea spp.

Odor: @ 100%. Sweet, cocoalike, coffee, roasted and slightly ashy.

Taste: @ 0.2%. Coffee, roasted, sweet, mochalike and slightly ashy.

Possible applications: This delicious extract will improve all coffee flavors from espresso to Kahlua types. It will also add rich notes to cocoa, mocha, maple, caramel, tiramisu and rum flavors.

Green Tea Extract Powder FG/GTE/230815/1

Source: Blueberry Agro Products Pvt. Ltd.

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

Odor: @ 100%. Dry, haylike and tea.

Taste: @ 0.1%. Green, tea, astringent, slightly honeylike and bitter.

Possible applications: This very characteristic product will fit nicely into all powdered tea flavors, especially those intended for beverages. It should also be thought of for flavors having astringent, bitter qualities like cranberry, lingonberry and goji berry.

Parsley Seed Oil

Source: Essential Oils of Tasmania

FEMA# 2836, CAS# 800-68-8, natural, Petroselinum crispum Miller

Odor: @ 100%. Fresh, green, parsley, herbal, spicy and woody.

Taste: @ 1 ppm. Green, fresh, herbal, rooty and parsley.

Taste: @ 2 ppm. Sweet, green, herbal, slightly fruity, vegetablelike and rooty.

Possible applications: Herbal flavors and spice blends are the logical targets for this material. Other flavors that it can be used in are fruits like peach and apricot, tropicals like mango and papaya, and vegetables like green pepper, celery and cucumber. It will also reinforce earthy notes in carrot, parsnip and turnip flavors as well as add interest to mints.

2-Ethyl-4-hydroxy-5-methylfuran-3-one, Natural

Source: Omega Ingredients

FEMA# 3623, CAS# 27538-10-9 and 27538-09-6, natural

Natural occurrence: Blackberry, cheese, coffee, lovage, pineapple, strawberry, soy sauce and raspberry.

Odor: @ 100%. Sweet, brown, caramellic, maple and brown sugarlike with a toasted nuance.

Taste: @ 1 ppm. Sweet, caramellic and brown sugarlike.

Taste: @ 2 ppm. Sweet, caramellic, brown and maplelike.

Possible applications: This chemical is very valuable in supporting the brown profile notes in sweet flavors including caramel, maple, toffee, brittle, dulce de leche, brown sugar, butterscotch, molasses, apple butter, jam; savory flavors like soy sauce, roasted meats and coffee; and alcoholic flavors like dark beer, rum and whiskey. Moreover the question for this material (regarding brown flavors) is, “where can’t it be used?”

Cognac Oil

Source: Berjé

FEMA# 2332, CAS# 8016-21-5, natural

Odor: @ 100%. Winey, fruity, fermented, alcoholic, yeasty and slightly soapy.

Taste: @ 2 ppm. Winey, fruity, fermented and slightly soapy.

Taste: @ 5 ppm. Winey, fermented, fruity and slightly soapy.

Possible applications: Fermented types of flavors will be enhanced by the use of this material, especially wine, whiskey, brandy, hard cider, champagne, beer, rum, yeast and bread. It will also deepen the ripe profile of fruit flavors like apple, pineapple, pear, purple and white grapes and most berries.

Ethyl cyclopentenolone, Natural

Source: Sigma

FEMA# 3152, CAS# 21835-01-8, natural

Natural occurrence: Coffee, pork and tobacco.

Odor: @ 1%. Sweet, caramellic, brown, molasseslike, maplelike and slightly toasted.

Taste: @ 15 ppm. Sweet, brown, caramellic, brown sugarlike and toasted.

Taste: @ 30 ppm. Sweet, caramellic, brown, brown sugarlike and toasted.

Possible applications: This big brother of cyclotene has many of the same qualities and will be useful in the same brown flavors, such as maple, fenugreek, caramel, crème brulee, dulce de leche, browned butter, butterscotch, raisin, date, fig, whiskey, rum and in the toasted complex of flavors like graham cracker, cookie, coconut and nuts.

Cubeba Pepper CO2, Absolute

Source: Robertet

FEMA# 2339, CAS# 8007-87-2, natural, Piper cubeba.

Odor: @ 100%. Spicy, green, peppery, woody and slightly citruslike.

Taste: @ 1 ppm. Slightly terpeney and spicy with a peppery bite.

Taste: @ 2 ppm. Peppery, green, terpeney and spicy with a bite.

Possible applications: The trigeminal tingle of this spice will make it very intriguing in sensate flavors, especially those for alcoholic beverages and spice/herbal blends for confections, meat and vegetable seasonings. It will also add an interesting twist to mint, anise, sensen, licorice, cola and gin flavors.

4-Methyl-5-thiazoleethanol (synonym – sulphurol), Natural

Source: Omega Ingredients

FEMA# 3204, CAS# 137-00-8, natural.

Natural occurrence: Beef, beer, brandy, cocoa, cognac, peanut and wine.

Odor: @ 100%. Brown, cooked, fatty, savory, eggy, meaty, brothy and metallic.

Taste: @ 5 ppm. Fatty, brown, savory, eggy, cooked milklike and rich with an umami quality.

Taste: @ 10 ppm. Cooked milklike, eggy, creamy, brothy, meaty, fatty, rich and savory with an umami quality.

Possible applications: This natural version of sulfurol will be a very welcome addition to the flavorist’s palette. At lower levels it will add rich, creamy, cooked notes to condensed milk, caramel, custard, clotted cream, ice cream and other dairy flavors. At higher levels it will add rich, fatty depth to fried flavors, meat (chicken and pork), broth, nuts (macadamia, cashew, pecan and peanut) and egg flavors. Wow!

Methyl cyclopentenolone, Natural (synonym – cyclotene)

Source: Sigma

FEMA# 2700, CAS# 765-70-8, natural

Natural occurrence: Coffee, pork, roasted almond, barley, peanut, hazelnut, cocoa, coffee, malt and wort.

Odor: @ 1%. Sweet, caramellic, brown and maplelike.

Taste: @ 6 ppm. Sweet, caramellic, honeylike, warm and slightly maplelike.

Taste: @ 12 ppm. Sweet, caramellic, honeylike, brown sugarlike and maplelike with a hint of celery.

Possible applications: The sweet, brown, caramellic qualities of this material make it a great candidate for use in many brown flavors including maple, honey, caramel, brown sugar, molasses, rum, browned butter, toffee, fig, date, raisin, barbeque and in ‘baked’ type flavors especially in conjunction with 2-acetylpyrazine.

 

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Author Biography: Judith Michalski

Author Biography: Judith Michalski

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

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