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New and Unique Flavor Material Roundup

Posted: April 29, 2013, from the May 2013 issue of P&F magazine.

Flavor chemists from throughout Europe and the United Kingdom gathered at St. Olof’s Chapel at the Barbizon Palace Hotel in Amsterdam last February for an intensive day of ingredient presentations from more than 20 suppliers. Organized by the British Society of Flavourists, the event’s offerings included natural materials, synthetics, taste modifiers, functional materials, sensory technology and more.

Below is a sampling of the materials on view.

Advanced Biotech displayed coumarin replacer benzodihydropyrone (FEMA# 2381), which was sweet, creamy vanilla, coconut, herbal and cinnamon, appropriate for chocolate, cocoa, almond, coconut and vanilla profiles. Melon aldehyde natural (FEMA# 2389) was melonlike, sweet, green, waxy, citronellalike, cilantrolike and parsleylike, appropriate for use in red apple, cilantro, mango, cucumber and tropical profiles. Phenyl ethyl isobutyrate natural, which occurs naturally in blue cheese and olive oil, was fruity, yeasty, balsamic, waxy, rosy-floral, with a fermented top note, and is appropriate for use in papaya, coconut, tropical, ylang-ylang and floral profiles. Phenyl propyl acetate natural (FEMA# 2890), which occurs naturally in cinnamon and guava, was balsamic, spicy, cinnamonlike, fruity, honeylike and haylike, appropriate for grape, cranberry, spice and cassia profiles. The newly launched isoamyl 2-methyl butyrate natural (FEMA# 3505) was sweet and fruity, with apple, blueberry and red fruit nuances appropriate for banana, citrus, melon and raspberry profiles. The Chocotella Super #1 natural had a peanut, chocolate, nutty, hazelnut and pyrazinelike character appropriate for chocolate, nut, cocoa and beverage applications. 2,6-Dimethoxy phenol natural (FEMA# 3137) was smoky, phenolic, almost sweet, grilled, smoked, haylike, woody, baconlike, powdery and balsamic, and is appropriate for bacon, coffee, licorice, nut and vanilla bean profiles. Pyruvic acid natural (FEMA# 2970), which occurs naturally in beer, cheddar cheese and asparagus, is creamy, sharp, cheesy, coffeelike and caramellike, appropriate for use in dairy, savory, vegetable, nut, coffee and cheese profiles. 2-Methyl-3-furanthiol acetate natural (FEMA# 3973), which occurs naturally in passion fruit, was sulfurous, eggy and meaty, appropriate for profiles such as beef, chicken and other meats, and coffee (at low levels). 3-Methyl thiobutanal natural (FEMA# 3374) had a sulfurous, vegetative, cabbagelike and vegetable stewlike character, with leek and fishy nuances appropriate for use in potato chip, vegetable, tomato and tropical profiles.

This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.