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Organoleptic Characteristics of Flavor Materials

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

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials.

For example, 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine (synonym: thialdine) from Treatt, FEMA# 4018, CAS# 638-17-5, occurs naturally in beef, fried chicken, peanut butter, clam, shrimp and squid. It's odor at 1% is pungent, sulfurous, cruciferous, onion/garliclike, slightly metallic, meaty and slightly fishy with hint of nut. Its taste at 2 ppm is radishlike, meaty and slightly earthy. Its taste at 5 ppm is radishlike, sulfurous, meaty, earthy and slightly swampy.

Possible applications are suggested for savory flavors. It will reinforce light meat notes in chicken, pork and fish flavors, as well as their broths. Its pungent, sulfurous notes will add depth to cruciferous vegetables, especially broccoli, Brussels sprouts, radish, wasabi, watercress, cauliflower and cabbage.