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Organoleptic Characteristics of Flavor Materials: September 2016

Contact Author Judith Michalski
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White China Tea Distillate Organic 7012

Source: Advanced Biotech

GRAS, CAS# 84650-60-2, natural, Camellia sinensis

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Odor: @ 100%. Dry, green, tea and slightly floral with an underlying brown note.

Taste: @ 0.1%. Sweet, slightly bitter, astringent, slightly floral and tea.

Possible applications: All tea flavors will be enhanced by the use of this material, especially those for beverages.

Advanced Biotech: www.adv-bio.com

Mushroom Distillate Organic 7011

Source: Advanced Biotech

FEMA# N/A, CAS# N/A, natural

Odor: @ 100%. Slightly metallic, savory, earthy, ‘salty’ and shellfishlike.

Taste: @ 0.02%. Brothy, savory, umami and shellfishlike.

Possible applications: This material is derived from mushrooms and certainly can be well-used in those types of flavors as well as broths and perhaps salt enhancers. However, its savory, crustacean qualities will also contribute to the character of seafood flavors like shrimp, scallop, lobster, crab, etc.

Advanced Biotech: www.adv-bio.com

Rose Distillate Organic 7026

Source: Advanced Biotech

FEMA# N/A, CAS# N/A, natural

Odor: @ 100%. Sweet, rosy, floral, fresh, slightly spicy and petallike.

Taste: @ 0.05%. Fresh, floral, fruity and berrylike.

Possible applications: This is a very good material for floral, fruity types of flavors and will fit very nicely into strawberry, raspberry, apple, pear, blueberry, grape, honey, hibiscus, geranium and, of course, rose.

Advanced Biotech: www.adv-bio.com

Boronia Absolute Tasmanian

Source: Essential Oils of Tasmania

FEMA# 2167, CAS# 8053-33-6, natural, Boronia megastigma

Odor: @ 100%. Green, slightly cooling, fruity, fresh and slightly leatherlike with a hint of black currant.

Taste: @ 2 ppm. Sweet, slightly bitter, berrylike, fresh and green.

Taste: @ 4 ppm. Bitter, berrylike, oily, green, fresh and astringent.

Possible applications: This exotic material will add interesting notes to fruit flavors like strawberry, raspberry, honeydew, watermelon, guava, kiwi, black currant, peach, apricot, apple and citrus flavors. It should also be kept in mind for fresh, green notes in vegetable flavors like cucumber and green pepper.

Essential Oils of Tasmania: www.eotasmania.com

Coffee CO2 Flavor Extract Espresso (OS) 503648

Source: Vigon

GRAS, CAS# 68917-18-7, natural, Coffea spp.

Odor: @ 100%. Fresh, roasted, coffee, slightly caramellic and smoky.

Taste: @ 0.01%. Sweet, dark chocolatelike, slightly ashy, burnt and coffee.

Taste: @ 0.02%. Sweet, dark chocolatelike, mochalike and drying.

Possible applications: The sweet, dark mocha notes of this extract will solidify the profile of coffee and chocolate and blends well with malt, nuts, caramel and other brown flavors. Its solubility in oil is definitely a plus and adds another dimension for use in non-water soluble flavors and applications.

Vigon: www.vigon.com

Osmanthus Absolute

Source: Biolandes

FEMA# 3750, CAS# 68917-05-5, natural, Osmanthus fragrans

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.

Biolandes: www.biolandes.com

Ethyl-2,5-dihydro-4-methylthiazole

Source: Sigma Aldrich

FEMA# 4695, CAS# 41803-21-8

Natural occurrence: Onion.

Odor: @ 0.1%. Sulfurous, green, catty, slightly roasted, meaty and savory.

Taste: @ 0.02 ppm. Catty, tropical fruity and sulfurous.

Taste: @ 0.1 ppm. Sweet, bloody meatlike, catty, cruciferous and fruity.

Possible applications: This is a very good material for adding definition to tropical flavors like guava, lychee, rambutan, grapefruit and pineapple as well as black currant, white grape, buchu and white wine.

Sigma Aldrich: www.sigmaaldrich.com

Fennel Oil (low anethole)

Source: Essential Oils of Tasmania

FEMA# 2483, CAS# 8006-84-6, natural Foeniculum vulgare

Odor: @ 100%. Terpeney, sweet, warm, aniselike and slightly cooling.

Taste: @ 5 ppm. Sweet, aniselike and slightly bitter.

Taste: @ 10 ppm. Sweet, aniselike, slightly cooling, astringent and fresh.

Possible applications: Spice and herbal blends are good applications for this essential oil, especially anise, tarragon, cinnamon, clove and mint. Other flavor types where it will be well-used are in root beer, cola, monkish liqueurs and cherry.

Essential Oils of Tasmania: www.eotasmania.com

2-Methyl-3-furanthiol, 10% in triacetin

Source: Advanced Biotech

FEMA# 3188, CAS# 28588-74-1

Natural occurrence: Cooked beef, raw chicken, coffee, tuna and wine.

Odor: @ 0.1%. Sulfurous, eggy, savory, fatty, meaty and metallic.

Taste: @ 0.2 ppm. Savory, sulfurous, creamy meaty, eggy and slightly metallic.

Taste: @ 0.5 ppm. Savory, sulfurous, meaty, creamy and eggy.

Possible applications: This is a very good material for savory types of flavors including fried chicken, roast pork and beef, bacon, ham, fried egg, fish, broth and perhaps even custard and cooked milk although at much lower levels.

Advanced Biotech: www.adv-bio.com

Trithioacetone

Source: Sigma

FEMA# 3475, CAS# 828-26-2

Natural occurrence: Roast beef.

Odor: @ 0.1%. Fresh, green, tropical fruity, sulfurous and piney.

Taste: @ 0.1 ppm. Fresh, fruity and juicy.

Taste: @ 0.2 ppm. Fresh, juicy, fruity and tropical.

Possible applications: Not only will this material enhance fruit flavors like strawberry, raspberry, peach, apricot, mango, rambutan, lychee, star fruit, guava, grapefruit and black currant, it will also enliven those for mint, herbal and alcoholic beverages.

Sigma: www.sigmaaldrich.com

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Panelists

Organoleptic evaluation panelists

Author Bio

Judith Michalski, senior flavorist, abelei flavors; jmichalski@abelei.com

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