Organoleptic Characteristics of Flavor Materials: June 2010

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Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as black currant absolute, 9-Decenoic Acid, d-2-Dodecenolactone and more.

Black Currant Absolute (synonym: Bourgeons de Cassis Absolute) Source: Berje FEMA# 2346, CAS# 97676-19-2 Odor: @ 1%. Fresh, green, piney, cooling, fruity with a slight sulfuric underlying note. Taste: @ 2 ppm. Herbal, piney and fruity. Taste: @ 5 ppm. Herbal, berrylike, terpeney, fresh and fruity. Possible applications: This material contributes unique notes to mint oral hygiene flavors, tropical fruits, peach, berry and even some wine flavors, particularly sauvignon blanc.

9-Decenoic Acid Source: Bedoukian Research FEMA# 3660, CAS# 14436-32-9 Natural occurrence: Beer, wine, parmesan cheese. Odor: @ 100%. Waxy, animal fatlike and slightly rancid. Taste: @ 20 ppm. Waxy, fatty, creamy with slightly oxidized notes. Taste: @ 40 ppm. Creamy, waxy and fatty with mouthfeel. Possible applications: With its fatty notes and mouthfeel quality, 9-decenoic acid is a good addition to all dairy flavors to lend additional support to the lactones and fatty acids as well as its isomer, milk lactone. Fat replacers like tallow flavors are also a good fit for this material.

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