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Organoleptic Characteristic of Flavor Materials: June 2016

Contact Author Judith Michalski
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Note: The author wishes to thank Cyndie Lipka and Prinova Flavors for their hospitality in hosting this session.

Chamomile extract organic #7016

GRAS, natural, Matricaria chamomilla L.

Odor: @ 100%. Sweet, brown, honeylike, herbal, tobaccolike, raisinlike and haylike.

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Taste: @ 0.1%. Sweet, brown and herbal with a baked note.

Taste: @ 0.2%. Sweet, brown, herbal and cyclotenelike with an underlying note of hay.

Possible applications: The flavor notes of this chamomile derivative are quite different from those of the oils. Its sweet, brown notes will compliment honey, maple, vanilla, caramel and other flavors of that type. It will enhance brown, fruity qualities in prune, date, fig, raisin, apple and apricot flavors. Other flavors where it will be useful are tobacco, whiskey, rum and tea.

Advanced Biotech; www.adv-bio.com

Rosemary leaf extract organic #7028

GRAS, natural, Rosmarinus officinales L.

Odor: @ 100%. Green, herbal, earthy, cooling, fresh and slightly minty.

Taste: @ 0.01%. Green, herbal, cooling, fresh, woody and sweet.

Taste: @ 0.02%. Green, herbal, cooling, fresh, earthy and slightly spicy.

Possible applications: Blended herbal flavors are, of course, the best use for this material, especially those for sausage, chicken, tomato sauce, etc. It will also add interest to mint, sweet spice and liqueur flavors, as well as those for oral care.

Advanced Biotech; www.adv-bio.com

Marjoram oleoresin

FEMA# 2659, CAS# 84082-58-6, natural, Oreganum majorana

Odor: @ 100%. Green, slightly minty, slightly cooling, herbal, sweet and oily.

Taste: @ 10 ppm. Green, oily, slightly lemony, tealike and herbal.

Taste: @ 20 ppm. Green, oily, slightly lemony, herbal, tealike and slightly peppery.

Possible applications: Blended herbal flavors will benefit from this material, especially lemon pepper and those for sausage, soup and meat. Other considerations include liqueur, gin, vodka, tea and mint blends.

Lionel Hitchen; www.lhn.co.uk

Oregano oleoresin

GRAS, CAS# 8007-11-2, natural, Origanum sp

Odor: @ 100%. Green, oily, herbal and oregano.

Taste: @ 5 ppm. Green, herbal, dry, astringent, slightly bitter and spicy.

Taste: @ 10 ppm. Green, herbal, leafy, slightly bitter, astringent, dry and spicy.

Possible applications: Savory flavors are good applications for this characteristic extract including pizza, Italian and Mexican herb blends, bloody Mary, green pepper and those for vegetable juice. It might also be included in herbal blends for cough drops and oral care.

Lionel Hitchen; www.lhn.co.uk

γ-(+)-Dodecalactone, natural

FEMA# 2400, CAS# 2305-05-7, natural

Natural occurrence: Butter, coconut, osmanthus, plum, peach and strawberry.

Odor: @ 1%. Oily, fatty, creamy, dairylike, fruity and slightly peachlike.

Taste: @ 1 ppm. Creamy, sweet, rich, dairylike and slightly fruity.

Taste: @ 2 ppm. Sweet, fatty, creamy and dairylike with a hint of coconut.

Possible applications: This delicious lactone will lend a delicate richness to almost all flavors of the dairy ilk including whole milk, cream, fresh cheese, cold butter, custard and coffee whiteners. Fruit flavors where it will add depth are peach, apricot, mango, strawberry and coconut.

Natural Advantage; www.natadv.com

δ-Undecalactone, natural

FEMA# 3091, CAS# 104-67-6, natural

Natural occurrence: Apricot, butter, milk, osmanthus, peach, plum and passion fruit.

Odor: @ 1%. Fatty, dairylike, creamy, waxy and oily with a melted butter undertone.

Taste: @ 1 ppm. Fatty, waxy, creamy, dairylike and slightly peachlike.

Taste: @ 2 ppm. Fatty, waxy, fruity, peachlike and oily.

Possible applications: The more pronounced fruity notes of this lactone make it a good fit for peach, apricot, mango, nectarine and passion fruit. Other flavors it will help are cheddar and goat cheese as well as fat replacers.

Natural Advantage; www.natadv.com

2,5-Dimethyl-4-methoxy-3(2H)-furanone, natural

FEMA# 3664, CAS# 4077-47-8, natural

Natural occurrence: Arctic bramble, blackberry, gooseberry, grape, kiwi, mango, pineapple, raspberry and strawberry.

Odor: @ 1%. Slightly chemical, musty, slightly moldy, nutty and jammy.

Taste: @ 2 ppm. Caramellic, brown, bitter, musty and slightly nutty.

Taste: @ 5 ppm. Brown, caramellic, slightly nutty, bitter and musty.

Possible applications: The brown, caramellic quality of this compound will enhance flavors such as brown sugar, molasses, toffee, bread crust, roasted meat, mocha, cocoa, maple, rum and jam notes in fruits. It also can add to the toasted complex for nuts, coconut, baked goods and browned butter.

Sigma-Aldrich; www.safcsupplysolutions.com

cis-6-Nonen-1-ol

FEMA# 3465, CAS# 35854-86-5

Natural occurrence: Cucumber, melon, pea, potato, cocoa and pepino.

Odor: @ 0.1%. Green, sweet, waxy, fresh, melonlike and cucumberlike with earthy undertones.

Taste: @ 0.1 ppm. Green, waxy, fresh, vegetablelike, melonlike and cucumberlike.

Taste: @ 0.3 ppm. Waxy, green, fatty, cucumberlike, melonlike and vegetablelike.

Possible applications: Melon flavors are the prime target for this green component, especially honeydew, watermelon and cantaloupe and their cousin, cucumber. Other flavors where it will add freshness are green pepper, snow peas, kiwi, apple, pear, pumpkin and lettuce.

DeLong Chemicals; www.delongchemicals.com

Cinnamyl benzoate

FEMA# 4703, CAS# 5320-75-2

Natural occurrence: Benzoin Siam and champaca.

Odor: @ 100%. Sweet, spicy, balsamic and slightly floral.

Taste: @ 10 ppm. Balsamic, cinnamic, waxy, bitter and sweet.

Taste: @ 20 ppm. Balsamic, cinnamic and waxy with a latent spicy note.

Possible applications: The balsamic notes of this compound will deepen the profiles of cinnamon and sweet spice flavor blends as well as cherry, strawberry, raspberry, fig, raisin and apple.

Sigma-Aldrich; www.safcsupplysolutions.com

1-Methyl-3-methoxy-4-isopropylbenzene (synonym: thymol methyl ether)

FEMA# 3436, CAS# 1076-56-8

Natural occurrence: Coffee, lavender, fried potato, sea fennel, thyme and valerian root.

Odor: @ 1%. Slight petroleum note, cooling, green, oregano/thymelike, slightly phenolic and spicy.

Taste: @ 0.5 ppm. Oily, green, herbal, medicinal and slightly phenolic.

Taste: @ 1 ppm. Oregano/thymelike, green, oily medicinal, phenolic and slightly cooling.

Possible applications: The distinctive herbal profile of this material will broaden the character of thyme, oregano, anise and black licorice flavors. It can also be used in mint, green pepper, radish and wasabi flavors.

DeLong; www.delongchemicals.com

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Organoleptic Evaluation Panelists

 

• Gerard Mosciano, Consulting Flavorist

• Deborah Barber, Senior Flavorist, FONA

• Cyndie Lipka, Senior Flavorist, Prinova Flavors

• Judith Michalski, Senior Flavorist, abelei Flavors

• Susie Sadural, Senior Flavorist, Sensient Flavors LLC

• Tom Gibson, Vice President of R&D and Applications, Silesia Flavors

• Robert Pan, Principal Development Scientist, Spicetec Flavors & Seasonings

Author Bio

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

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