Organoleptic Evaluation Panelists
• Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
• Deborah Barber, Senior Flavorist, FONA
• Nicole Hernandez, R&D Manager and Senior Flavorist, FlavorChem
• Christina Hook, Flavorist, Bell Flavors and Fragrances
• Judith Michalski, Senior Flavorist, abelei flavors
• Andrew Petrou, Flavorist, Savory, Bell Flavors and Fragrances
Phenethyl Acetate, Natural
Source: Millipore Sigma
FEMA# 2857, CAS# 103-45-7
Natural occurrence: Apple, Asian pear, banana, beer, black currant, blue cheese, bread dough, capers, cheddar cheese, cherry, cider, cinnamon, clove, cocoa, date, grape, honey, plum, brandy, wine, rum, sake, sherry, strawberry, vinegar, whiskey.
Odor: @ 1%. Sweet, floral, slightly heavy, honey, brown, wine, fermented, beehive, mushroom and earthy as it dries out.
Taste: @ 1 ppm. Floral, heavy, generic rose, honey, cocoa, fermented, fruity.
Taste: @ 2 ppm. Heavy, floral, earthy, powdery, cocoa, soapy, fusel, bready.
Possible applications: This material can fit into many different profiles. It certainly fits into the floral fruits you would expect such as grape, blueberry, red apple, and strawberry. This would also fit into cinnamon, cocoa, chocolate, bread, honey, fermented profiles like wine. I was told during this session that this works well in tomato profiles as well. You might tempt me to evaluate mushroom flavor as well!
1,3E,5Z-Undecatriene
Source: Bedoukian
FEMA# 3795, CAS# 16356-11-9
Natural occurrence: Pineapple, yuzu.
Odor: @ 0.01%. Terpenic, green, impactful, slightly fruity, musk, pineapple, juicy, lifting, jalapeno, galbanum, fresh, resinous, woody, piney.
Taste: @ 0.01 ppm. Pineapple, green, resinous, vegetative, piney, sweet, strawberry.
Taste: @ 0.02 ppm. Pineapple, waxy, galbanum, grassy, green, fresh, vegetative, peppery, sweet, strawberry.
Possible applications: What a powerful little terpene this is! In the sweet category, the panel found that this would work in pineapple, strawberry, white grape, mango, bubblegum and for apple flesh notes. There were several green vegetative thoughts surrounding this such as jalapeno, bell pepper, green beans, lettuce. The panel also thought of prickly pear and tequila as well.
There were several green vegetative thoughts surrounding 1,3E,5Z-undecatriene such as jalapeno, bell pepper, green beans, lettuce. The panel also thought of prickly pear and tequila as well.
Davana Oil
Source: Vigon
FEMA# 2359, CAS# 8016-03-3
Odor: @ 1%. Sweet, brown, cooked fruit/jammy, dried fruit, animalic, hay, floral.
Taste: @ 1 ppm. Sweet, brown, slightly waxy, dried, fruit leather, barnyard, animalic, fermented, juicy.
Taste: @ 3 ppm. Sweet, brown, tea (black, oolong), dried fruit leather, barnyard, animalic, floral, berry juicy.
Possible applications: Oh, davana oil! There are so many ways I love thee! I have historically associated this oil with cooked fruit (peach, raisin, prune, apple) and dried fruit such as raspberries, blueberries and cranberries, and also pomegranate, apricot, plum, black cherry, and black currant. But these low levels opened up my eyes to new options such as tea (black, oolong and red), tamarind, wine, dark chocolate, brown sugar, Szechuan and ancho pepper, Worcestershire, and tomato.
To view the panel's thoughts on Ethyl Phenylacetate, Natural, d-Cadinene, Natural, 9-Decenal, Mate Absolute, Sesame CO2 Extract and Blackberry KIInote, visit Perfumer & Flavorist+'s December 2023 issue.
