pf

Organoleptic Characteristics of Flavor Materials: April 2016

Contact Author Judith Michalski
Close
Fill out my online form.

Tap Into Sensory Excellence! This is just part of the article. Want the complete story, plus a host of other cutting-edge technical and business articles to make your job easier? Login or Register for free!

 

Concentrated toasted mate extract #6039

Source: Advanced Biotech

GRAS, CAS# 73296-98-7, natural, Ilex paraguariensis St. Hil.

Want the rest of the story? Simply sign up to register. It’s easy. Plus, it only takes 1 minute and it’s free!

Odor: @ 100%. Brown, slightly rumlike, smoky, herbal and tealike.

Taste: @ 0.04%. Sweet, bitter, brown, astringent and herbal.

Possible applications: The brown notes of this material will make it useful in tea, chocolate, maple, rum, whiskey, vanilla and perhaps even bacon flavors.

Cocoa absolute

Source: Biolandes

GRAS, CAS# 8002-31-1, natural, Theobroma cacao.

Odor: @ 100%. Sweet, rich, cocoa, syruplike.

Taste: @ 0.005%. Dark chocolatelike, bitter, powdery and astringent.

Taste: @ 0.01%. Sweet, dark chocolatelike, bitter and astringent.

Possible applications: This delicious product would be wasted on anything but chocolate. Its rich, dark notes will also fit beautifully into mocha and flavors blended with chocolate like orange, raspberry, cherry and strawberry.

trans-2-Nonen-1-ol, natural

Source: Natural Advantage

FEMA# 3379, CAS# 31502-14-4, natural

Natural occurrence: Asparagus, chicken fat, cucumber, melon, prickly pear and squash.

Odor: @ 1%. Fatty, green, cucumberlike, fresh and oily.

Taste: @ 0.2 ppm. Fresh, green, sweet, melonlike and fatty.

Taste: @ 0.5 ppm. Green, fatty, slightly bitter, cucumberlike and slightly animal fatlike.

Possible applications: At lower levels, the fresh, green character of this chemical will enhance fruit flavors like honeydew, guava, kiwi and melon. Higher dosages will complement fatty, green notes in green pepper, cucumber, jalapeño and olive oil flavors. It also may be considered for savory flavors like chicken and lamb, but at very low levels to keep it from contributing an oxidized note.

Helichrysum augustifolium extract

Source: Robertet

FEMA# 2592, CAS# 8023-95-8, natural, Helichrysum italicum.

Odor: @ 100%. Cooling, medicinal, floral, herbal and haylike.

Taste: @ 1 ppm. Sweet, slightly floral, herbal, slightly green and haylike.

Taste: @ 2 ppm. Sweet, herbal, dry, slightly floral and haylike.

Possible applications: The dry, floral, haylike notes of this essential oil will add interest to herbal flavors like chamomile and tagetes, as well as tea, apple, pear, strawberry, mint and tobacco.

Ethyl-2-methyl-3-pentenoate (Bedoukian synonym: Cerezoate)

Source: Bedoukian Research

FEMA# 3456, CAS# 1617-23-8

Not yet found in nature.

Odor: @ 100%. Sweet, ethereal, fruity and slightly cooling.

Taste: @ 5 ppm. Fruity, sweet and berrylike with a slightly tart undertone.

Taste: @ 10 ppm. Sweet, fruity, ripe and fresh with a lingering sweetness.

Possible applications: This ester will add great fruity depth and top notes to most fruit flavors, especially strawberry, cherry, raspberry, blackberry, pineapple, apple, pear, banana, grape, tropicals and blends thereof.

2-Ethyl-1,3,3-trimethyl-2-norbornanol (synonym: 2-ethyl fenchol; Bedoukian synonym: Terrasol)

Source: Bedoukian Research

FEMA# 3491, CAS# 18368-91-7

Natural occurrence: Torch ginger.

Odor: @ 1%. Cooling, camphoraceous, green, earthy, sweet, woody and slightly moldy.

Taste: @ 0.5 ppm. Slightly spicy, cooling, earthy, green and slightly woody.

Taste: @ 1 ppm. Earthy, green, spicy, leafy, cooling, woody and sweet.

Possible applications: The cooling, earthy “greenhouse” notes of this material will add an interesting quality to mint and oral care flavors. Spice flavors like anise, cinnamon and nutmeg also are good applications, as well as herbal types like rosemary, cardamom and sage.

(+/-)-Ethyl-2-hydroxy-2-methylbutyrate

Source: Treatt

FEMA# 4268, CAS# 77-70-3

Natural occurrence: Pineapple.

Odor: @ 100%. Sweet, fruity and slightly rummy.

Taste: @ 20 ppm. Fruity, green and bitter.

Taste: @ 40 ppm. Green, slightly vegetablelike and bitter.

Possible applications: Although this component is not a high-impact molecule, it will find use as a core ingredient in fruit flavors like pineapple, plum and apple; and vegetable flavors such as celery and green pepper.

4-Methyl-2-pentenoic acid

Source: Charkit

FEMA# 4180, CAS# 10321-71-8

Natural occurrence: Black tea.

Odor: @ 100%. Slightly herbal, acidic, sweaty, cheesy and slightly fruity.

Taste: @ 25 ppm. Green, herbal, leafy and fruity.

Taste: @ 50 ppm. Green, acidic, creamy, unripe and slightly vegetablelike.

Possible applications: This material can be used in fruit flavors such as apple, pear, strawberry and raspberry, and in dairy flavors like yogurt, sour cream and hard Italian cheese like parmesan.

2-Furfurylthio-3-methylpyrazine

Source: Charkit

FEMA# 3189, CAS# 65530-53-2

Not yet found in nature.

Natural occurrence: Dill, caraway, lavender and spearmint.

Odor: @ 1%. Sulfurous, roasted, coffeelike, slightly skunky, nutty and brown.

Taste: @ 1 ppm. Sulfurous, nutty, roasted and coffeelike.

Taste: @ 2 ppm. Roasted, coffeelike, brown, nutty and toasted grainlike.

Possible applications: This is definitely a brown flavor chemical. It will add a roasted note to coffee, grain, mocha, chocolate, toasted cheese, nut and meat flavors; and dark brown notes to beer and molasses. It also can be added as part of the “grill” complex in charcoal-grilled flavors.

Pyrazine Mixture #10, natural

Source: Excellentia

FEMA# various, CAS# various, natural

Natural occurrence: Coffee, cocoa, peanut, popcorn, rum, bread, hazelnut, malt, pork, whiskey, rice, roast beef and shrimp.

Odor: @ 1%. Earthy, musty nutty, brown, cocoa, roasted with a potato skin note.

Taste: @ 1 ppm. Musty, nutty, cocoalike and toasted.

Taste: @ 2 ppm. Musty, nutty, peanutlike, cocoalike and toasted.

Possible applications: This particular pyrazine mixture has a nice toasted note that would be valuable in nut flavors like peanut, hazelnut, pecan, almond, cashew and macadamia. It also will add to the roasted complex in cocoa, baked potato, coffee, granola and coconut; and lend “baked” notes to cookie, cake and bread flavors.

Related Content

 

Close

Organoleptic Evaluation Panelists

• Gerard Mosciano, consulting flavor chemist

• Deborah Barber, senior flavorist, FONA

• Cyndie Lipka, senior flavorist, Prinova Flavors

• Judith Michalski

• Tom Gibson, vice president of R&D and applications, Silesia Flavors

• Robert Pan, principal development scientist, Spicetec Flavors & Seasonings

• Susie Sadural, master flavorist, beverage, Sensient Flavors

 

Judith Michalski

Judith Michalski - author bio image

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

Next image >