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Organoleptic Characteristics of Flavor Materials
By: Gerard Mosciano
Posted: August 23, 2006, from the September 2006 issue of P&F magazine.
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- From P&F Magazine
- September 2006 issue, pg 52
- 5 pages
- Adobe PDF for download
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Focus on naturals. With the creative flavor business becoming more technically advanced, it has become a challenge to create flavors that conform to customers’ varied and lofty expectations and specifications. Aside from having to create flavors that re-create the natural organoleptic profiles for everything from apple to a myriad of fanciful fruit combinations, flavorists also have to overcome all processing limitations, religious mandates and labeling requirements, and produce an acceptable flavor within narrow fiscal guidelines. Today, the trend in flavor requirements is natural or WONF (with other natural flavors). In addition to complying with a host of other legal and religious specifications, we routinely see requests for organic and allergen-free flavors. As a result, ingredient suppliers have had to consistently improve their flavor ingredients. The latest improvements in ingredient technology have led to the development and production of superior natural flavor ingredients, isolates and distillates that have enabled flavorists to create more effective flavors.
I don’t believe that flavorists can wait until they receive a project before looking for possible candidate ingredients. Instead, a flavorist constantly should be screening and evaluating the newest offerings from the ingredient suppliers in order to have a better idea of what is available, and to be able to quickly incorporate these improved ingredients into a new successful creation and submission.
The following are some of the more interesting and unique new flavor ingredients available today. This listing is only a sampling of what we have evaluated and is not intended as a static compilation of ingredients, but as a starting point for comparison for future suppliers and their ingredients.
Materials evaluated: Butter Cooked, Coffee Essence Concentrate CE205, Compound 1036, Davana Oil, 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanon-3-one (synonyms: furaneol, pineapple furanone), Fresh Squeezed Florida Orange FTNF, 1-para-Hydroxyphenyl-3-Butanone (synonyms: rastone, raspberry ketone), Lemon Volatile Fraction Natural, Lime Oil Fourfold Expressed, Malto Praline Extra, Mango Extract, p-Mentha-8-Thiol-3-One, 5-Methyl-2-Hepten-4-One 10 percent Neobee (synonym: hazelnut ketone), Orris Concrete 8 percent Irone, Osmanthus Absolute, Trithioacetone, Valencene 80/85 percent Orange Essence Terpeneless, Vanilla Extract Threefold.
This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.