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September 2017: Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski, senior flavorist, abelei flavors
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Many thanks to FONA for again graciously hosting this evaluation session!

Ethyl cyclopentenolone, natural

Supplier: Sigma-Aldrich

FEMA# 3152, CAS# 21835-01-8, natural

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Natural occurrence: Coffee, pork and tobacco.

Odor: @ 100%. Sweet, brown, slightly burnt, caramellic, and maplelike.

Taste: @ 10 ppm. Sweet, brown, caramellic, maple-like and slightly creamy.

Taste: @ 20 ppm. Sweet, caramellic, brown, cotton candy-like, maple-like and toasted.

Possible applications: This homologue of cyclotene will add caramellic depth to many sweet brown flavors including caramel, butterscotch, maple, molasses, chocolate, bourbon, rum, brown sugar, etc. It will also lend sweet, brown toasted notes to cookies, bread crust and ‘baked’ type flavors.

 

4-Methylpentyl 4-methylvalerate

Supplier: Sigma-Aldrich

FEMA# 4749, CAS# 35852-42-7

Natural occurrence: Capsicum species.

Odor: @ 1%. Sweet, fruity, waxy, tropical and slightly creamy.

Taste: @ 10 ppm. Sweet, fruity, green, ‘bright’ and apple/pineapple-like.

Taste: @ 20ppm. Sweet, waxy, green, fruity and apple-like.

Possible applications: This ester will add bright, estery notes to most fruit and fruit punch flavors, particularly those that are yellow like pineapple, golden Delicious apple, Rainier cherry, pear and kiwi. It will also enhance strawberry, banana, plum and blueberry

 

Citral dimethyl acetal, natural

Supplier: Advanced Biotech

FEMA# 2305, CAS# 7549-37-3, natural

Natural occurrence: Plumcot and valerian root.

Odor: @ 1%. Citrus, citronellalike, green and waxy.

Taste: @ 5 ppm. Citrus, lemon/lime-like, waxy, oily and slightly rosy.

Taste: @ 10 ppm. Lemon-like, citrus, citral-like, oily, waxy and slightly green.

Possible applications: Citrus flavors requiring low aldehyde content are the best considerations for this material, especially lemon, lemon grass, lime, bergamot and punch.

 

2-Methyltetrahydrofuran-3-one, natural (synonym: coffee furanone)

Supplier: Sigma-Aldrich

FEMA# 3373, CAS# 3188-00-9, natural

Natural occurrence: Roasted almonds, beef, bread, hazelnut, malt, peanut potato and raisin.

Odor: @ 100%. Solvent-like, sweet, brown, slightly coffee-like and caramellic.

Taste: @ 5 ppm. Sweet, brown, caramellic and slightly coffee-like.

Taste: @ 10 ppm. Cyclotenelike, sweet, brown, syrupy and alcoholic.

Possible applications: Sweet brown flavors are the primary application for this furanone. Its brown, caramellic character will complement flavors like caramel, rum, mocha, honey, maple, brown sugar, coffee and bourbon. Savory flavors like soy, au jus and grill notes for fruits are other good choices.

 

δ-Tridecalactone

Supplier: Sigma-Aldrich

FEMA# 4685, CAS# 7370-92-5

Not yet found in nature.

Odor: @ 100%. Oily, slightly sweet, slightly creamy and waxy.

Taste: @ 5 ppm. Sweet, slightly peachy, delicately creamy and rich-tasting.

Taste: @ 10 ppm. Peachy, slightly berrylike, creamy, dairylike and waxy.

Possible applications: This understated lactone will add creamy richness to most dairy flavors including sweet and sour creams, fresh cheeses like ricotta and mozzarella, yogurt, milk, cajeta, ice cream and condensed milk. It will also add body to peach, apricot, mango and strawberry flavors.

 

Tropical dienoate (mixture of 4,7-Octadienoic acid, ethyl ester [72276-09-6] and 4-Octenoic acid, ethyl ester, (4Z)- [34495-71-1])

Supplier: Bedoukian Research, Inc.

FEMA# 3682 & 3344 mixture, CAS# 72276-09-6

Natural occurrence: Both compounds are found individually in passion fruit.

Odor: @ 1%. Sweet, fruity, pineapple-like, slightly waxy and green.

Taste: @ 2 ppm. Sweet, fruity, tropical, waxy, green, pineapple-like and melon-like.

Taste: @ 5 ppm. Sweet, green, waxy, fruity, pineapple-like and tropical.

Possible applications: This is an excellent product for adding tropical notes without the sulfurous ‘cattiness.’ It will be very useful in enhancing tropicals like pineapple, passion fruit, guava, kiwi, mango, papaya, green banana as well as apple, pear, melon and cucumber flavors.

Tasmanian Lavender Oil

Supplier: Essential Oils of Tasmania

FEMA# 2622, CAS# 8000-28-0, Lavandula angustifolia, natural

Odor: @ 1%. Sweet, powdery, floral, slightly green, fresh and cooling.

Taste: @ 1 ppm. Floral, green and herbal.

Taste: @ 2 ppm. Floral, herbal and oily.

Possible applications: Herbal, floral and tea flavors will benefit by using this essential oil. It will also brighten mint, lemon, mandarin, blueberry, grape and other dark berry flavors.

 

Nootkatone 98%

Supplier: Evolva

FEMA# 3166, CAS# 4674-50-4

Natural occurrence: Bergamot, grapefruit, orange, lemon, lime, mandarin, wormwood and valerian root.

Odor: @ 100%. Peely, citrus and grapefruit-like.

Taste: @ 2 ppm. Bitter, waxy, peely and grapefruit-like.

Taste: @ 5 ppm. Bitter, peely, waxy and grapefruit-like.

Possible applications: This material is one of the characterizing components of grapefruit but will also enhance other citrus flavors and blends. It may also be considered for tropicals like mango, passionfruit, mangosteen and guava.

 

2-Mercaptoanisole (synonyms – 2-methoxythiophenol and o-thioguaiacol)

Supplier: Sigma-Aldrich

FEMA# 4159, CAS# 7217-59-6

Not yet found in nature.

Odor: @ 1%. Meaty, sulfuraceous, phenolic and savory with a mothball-like undertone.

Taste: @ 1 ppm. Meaty, savory, metallic and phenolic.

Taste: @ 2 ppm. Meaty, savory, metallic and phenolic.

Possible applications: This interesting compound seems almost destined for smoked meat flavors like ham, bacon, sausage and perhaps even shrimp. It will also enhance pet food and grill flavors and savory blends for gravy, soup and stew.

 

Sage Oil Spanish, organic

Source: Excellentia

FEMA# 3003, CAS# 90106-49-3, natural, Salvia lavandulaefolia vahl.

Odor: @ 100%. Fresh, eucalyptus-like, cooling, green and herbal.

Taste: @ 2 ppm. Eucalyptus-like, cooling, green and herbal.

Taste: @ 5 ppm. Eucalyptus-like, cooling, green and herbal.

Possible applications: This essential oil will add a cooling, herbal lift to peppermint, wintergreen, spearmint and other herbal flavors for candy, oral care and liqueurs as well as sweet and savory spice blends. At lower levels it will enhance tropical flavors like kiwi and guava as well as berry flavors like elderberry, cranberry and blueberry.

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Organoleptic Evaluation Panelists

 

  • Gerard Mosciano, Consulting Flavorist
  • Deborah Barber, Senior Flavorist, FONA
  • Cyndie Lipka, Senior Flavorist, Prinova
  • Susie Sadural, Senior Flavorist, Sensient Flavors
  • Tom Gibson, Vice President of R&D and Applications, Silesia Flavors
  • Robert Pan, Principal Development Scientist, Givaudan Flavors Corp.

 

Judith Michalski

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

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