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Organoleptic Characteristics of Flavor Materials: August 2016

Contact Author Judith Michalski
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Espresso Coffee Distillate Organic

Source: Advanced Biotech

GRAS, CAS# 64-17-5/77-93-0, natural, Coffea arabica.

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Odor: @ 100%. Roasted, ashy, slightly smoky and coffee.

Taste: @ 0.1%. Ashy, roasted, coffee, cocoalike, mochalike and slightly nutty.

Possible applications: All coffee flavors will be enlarged by the use of this material as well as cocoa, mocha and perhaps even roasted and grilled type flavors.

6-Octyltetrahydro-2H-pyran-2-one (synonym-d-Tridecalactone)

Source: M & U International

FEMA# 4685, CAS# 7370-92-5

Not yet found in nature.

Odor: @ 100%. Creamy, oily, fatty, milky, waxy, buttery and dairylike with a whiff of coconut.

Taste: @ 5 ppm. Oily, waxy, milky creamy and butterlike.

Taste: @ 10 ppm. Creamy, oily, buttery, waxy and slightly apricot/peachlike with a fatty mouthfeel.

Possible applications: This lactone will enhance many dairy flavors, especially milk, butter, cream, half and half, fresh cheeses like buffalo mozzarella and cottage, custard, cajeta, crème brulee and yogurt. Sweet brown flavors like milk chocolate, caramel, and butterscotch are also good applications as well as fruits like mango, peach, apricot and coconut.

 

2-Furyl methyl ketone, natural (synonym: 2-Acetylfuran)

Source: Alfrebro

FEMA# 3163, CAS# 80145-44-4, natural

Natural occurrence: Roasted almonds, peanut, beef, beer, bread, cocoa, coffee, popcorn, tobacco, rum and raisin.

Odor: @ 100%. Sharp, sweet, caramellic, nutty, grainlike and coumarinic.

Taste: @ 10 ppm. Brown, grainlike, slightly bitter, cocoalike and slightly nutty.

Taste: @ 20 ppm. Sweet, nutty, brown, grainlike, cocoalike and coumarinic.

Possible applications: The sweet, caramellic brown notes of this compound will fit particularly well in graham cracker, caramel, honey, chocolate, coffee, toasted almond, peanut, hazelnut, toffee, butterscotch and bread crust flavors. Use a touch of it in amaretto and cherry flavors to add depth.

Roastarome, natural

Source: Advanced Biotech

This product is comprised of a proprietary mixture of natural FEMA and/or GRAS compounds as cited in 21 CFR 101.22 (a) (3).

Odor: @ 100%. Roasted, peanutlike, nutty, brown and meaty.

Taste: @ 10 ppm. Savory, meaty, slightly burnt and brown.

Taste: @ 20 ppm. Nutty, roasted, meaty, meaty, coffeelike and slightly fishy.

Possible applications: Although the aroma of this reaction product is very nutty, the flavor is quite savory. It will add character to roasted meat, gravy, sautéed onion, bouillon, garlic and fish flavors. At lower levels it will enhance coffee, nut and cocoa flavors.

4-Methyloctanoic acid, natural

Source: Advanced Biotech

FEMA# 3575, CAS# 54947-74-9, natural

Natural occurrence: Apple, lamb mutton, pineapple, rum strawberry and tea.

Odor: @ 100%. Waxy, fatty, goaty, cheesy and slightly lactonic.

Taste: @ 1 ppm. Fatty, slightly brothy, creamy cheesy and meaty.

Taste: @ 3 ppm. Waxy, creamy, slightly savory, goaty and dairylike.

Possible applications: Dairy flavors like chevre, manchego and other goat and sheep milk cheese are very good destinations for this product. It should also be considered for use in lamb, goat and mutton flavors, as well as a touch in fat and even orris replacers.

Hexyl-2-methylbutyrate, natural

Source: M & U International

FEMA# 3499, CAS# 144810-17-3, 10032-15-2, natural.

Natural occurrence: Apple, banana, cherry, grape, lavender, mint, plum, quince, strawberry, sage and thyme.

Odor: @ 1%. Green, fruity, ripe, fresh and slightly fermented.

Taste: @ 1 ppm. Green, fruity, applelike and slightly vegetablelike.

Taste: @ 2 ppm. Green, fruity, fresh and slightly vegetablelike.

Possible applications: Fruits with prominent fresh, green notes will be complimented by this material including apple, guava, honeydew melon, pear, banana, green grape, kiwi, strawberry and quince. At low levels it will also enhance some vegetable flavors like cucumber and celery.

2-Decenal

Source: Pearlchem

FEMA# 3103, CAS# 108-29-2, natural

Natural occurrence: Beef, bread, carrot, coriander, cheese, caviar, chicken, fish, olive, orange, soy and tea.

Odor: @ 1%. Green, fatty, fried, brothy, savory and cilantrolike.

Taste: @ 0.5 ppm. Fatty, green, brothy and slightly citruslike.

Taste: @ 1.0 ppm. Fatty, brothy, savory and oily.

Possible applications: Dosage is very important in using this chemical. At very low levels it will magnify the character of citrus flavors, especially mandarin and orange. At slightly higher levels, herbal notes will prevail making it a good candidate for herbal type flavors like parsley, cilantro and carrot flavors. Around 1 ppm its savory qualities are realized and it will be suitable for chicken, pork, broth and fat replacer flavors.

 

2-Acetylpyrazine, natural

Source: Charkit

FEMA# 3126, CAS# 22047-25-2, natural

Natural occurrence: Roasted almond, bread, cocoa, coffee, hazelnut, peanut, popcorn and sesame.

Odor: @ 1%. Roasted, popcornlike, nutty and bread crustlike.

Taste: @ 5 ppm. Toasted, nutty, popcornlike and corn chiplike.

Taste: @ 10 ppm. Toasted, nutty, brown, corn chiplike and bread crustlike.

Possible applications: This is the perfect chemical for fulfilling the character of popcorn and corn chip flavors. Its toasted, brown quality will also greatly contribute to flavors like basmati rice, caramel, grain, bread crust, crackers, baked notes, browned butter, all roasted nuts and pandan leaf.

 

Guaiacol, natural

Source: M & U International

FEMA# 2532, CAS# 90-05-1, natural

Natural occurrence: Beer, Boronia, cinnamon, cocoa, hazelnut, black rice, guaiacwood, tobacco, whiskey and ylang ylang.

Odor: @ 1%. Smoky, medicinal, phenolic, savory, woody, burnt and slightly clovelike.

Taste: @ 0.5 ppm. Phenolic, smoky, woody and slightly clovelike.

Taste: @ 1 ppm. Medicinal, smoky, woody, savory and slightly clovelike.

Possible applications: The smoky notes of this material will complement bacon, ham, lox, barbecue, grilled, char and other smoked meat flavors. It is also very useful in vanilla, rum, Scotch whiskey and toasted marshmallow flavors.

 

Magnolia flower Oil, P & N

Source: Excellentia

FEMA# 3950, CAS# 92457-18-6, natural, Michelia alba

Odor: @ 100%. Floral, sweet, green, jasminelike and oily.

Taste: @ 2 ppm. Green, floral, fruity, waxy and perfumy.

Taste: @ 4 ppm. Floral, green, fruity and slightly nerolilike.

Possible applications: Floral flavors are the obvious choice for use of this essential oil including, rose, lavender, orange blossom, ambrette and jasmine. Other flavors to be considered are pear, tea, anise, citrus, orange, lychee, rambutan, blueberry, grape and fruit punch flavors where it will add an interesting twist.

 

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Author Bio

Judith Michalski, Senior Flavorist, abelei flavors; jmichalski@abelei.com

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