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Organoleptic Characteristics of Flavor Materials - December 2018

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Fenugreek absolute 100

Supplier: Excellentia

FEMA# 2484, CAS# 68999-15-8, Trigonella foenum-graecum, natural

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Odor: @ 100%. Brown, tobaccolike, dried fruitlike, celerylike, slightly savory and grainlike.

Taste: @ 20 ppm. Brown, grainlike and herbal.

Taste: @ 40 ppm. Brown, bitter, herbal, haylike and nutty.

Possible applications: The brown, non-roasted notes of this extract will be appreciated in nut flavors like walnut, pecan, almond and cashew. Other flavors where it will reinforce grainy notes are brown rice, graham, malt and bread. A touch in maple, celery, beer and chocolate will add depth as well.

Excellentia: www.excellentiainternational.com

Orris resinoid

Supplier: Mane

FEMA# 2829, CAS# 1048028-77-8 & 8023-76-5, Iris pallida, natural.

Odor: @ 1%. Perfumey, powdery and berrylike.

Taste: @ 2 ppm. Slightly perfumey, floral and berrylike.

Taste: @ 4 ppm. Perfumey, floral, woody and waxy.

Possible applications: Below 2 ppm this material will add a rich, lovely depth to almost all berry flavors including cherry, grape, blackberry, raspberry, cranberry, blueberry and floral flavors like rose and violet. It might also be considered for use in ‘pink’ flavors for liqueurs.

Mane: www.mane.com

3,5-Undecadien-2-one nat, 10% in MCT 

Supplier: Alfrebro

FEMA# 4746, CAS# 68973-20-6, natural.

Not yet found in nature.

Odor: @ 10%. Fatty, waxy, ruelike, slightly nutty, oxidized and animal fatlike.

Taste: @ 2 ppm. Fatty, oxidized, oily, nutty and slightly savory.

Taste: @ 5 ppm. Fatty, nutty, oxidized, nutty and animal fatlike.

Possible applications: The fatty notes of this product will be very useful in savory flavors like cilantro, lamb, chicken and animal fat replacers. It can also be used to emphasize the oily qualities in nut and “fried” flavors.

Alfrebro: www.alfrebro.com

Difurfuryl disulfide  

Supplier: Synerzine

FEMA# 3146, CAS# 4437-20-1, natural.

Natural occurrence: Boiled beef, bread, coffee and toasted sesame seed.

Odor: @ 0.1%. Sulfurous, brown, coffeelike, skunky, slightly alliaceous, slightly bloody and meaty.

Taste: @ 0.5 ppm. Sulfurous, alliaceous, coffeelike, roasted and savory.

Taste: @ 1 ppm. Coffeelike, alliaceous, savory, dark brown and roasted meatlike.

Possible applications: With its dark, roasted notes, this material will especially compliment pyrazines in coffee, fried onion, roasted meats like chicken, beef and pork, nuts, cocoa and savory flavors for gravy, soups and sauces.

Synerzine: www.synerzine.com

cis-6-Nonenal, 1% in ethyl acetate  

Supplier: Alfrebro

FEMA# 3580, CAS# 2277-19-2, natural.

Natural occurrence: Cantaloupe and other melons, pepino, cucumber and raspberry.

Odor: @ 1%. Sweet, green, fruity, slightly waxy, melonlike and fatty

Taste: @ 0.2 ppm. Sweet, green, fruity, waxy, slightly cucumberlike and melonlike.

Taste: @ 0.5 ppm. Vegetablelike, green, fresh, cucumberlike, waxy and watermelonlike.

Possible applications: This powerful enal will be very effective in many melon flavors by lending sweet, ripe character notes to cantaloupe, honeydew and watermelon. Other flavors where it will support the green complex are cucumber, kiwi, green apple, pear, green pepper, dragon fruit and kiwi.

Alfrebro: www.alfrebro.com

1-Furfuryl pyrrole

Supplier: Synerzine

FEMA# 3284, CAS# 1438-94-4

Natural occurrence: Roast almond, beer, bread, cereal, roast chicken, coffee, spike lavender, mushroom, potato and radish.

Odor: @ 1%. Green, cruciferous, vegetablelike, wasabilike and earthy.

Taste: @ 0.5 ppm. Green, wasabilike, vegetablelike and earthy.

Taste: @ 1 ppm. Rooty, wasabilike, green, earthy and astringent.

Possible applications: Root vegetable flavors like carrot, turnip and parsnip, cruciferous flavors like cabbage, horseradish and wasabi are all good choices for this chemical. Its earthy note will also add depth to sour cream, mushroom and truffle flavors.

Synerzine: www.synerzine.com

2-Ethyl-3,5(6)-dimethylpyrazine

Supplier: Myrazine LLC

FEMA# 3149, CAS# 27043-05-6, EU natural

Natural occurrence: Peanut, hazelnut, cocoa, coffee, asparagus, shrimp, meat, tobacco, rum, whiskey and baked potato.

Odor: @ 1%. Nutty, earthy, brown, coffeelike, musty and roasted.

Taste: @ 1 ppm. Nutty, chocolatelike and burnt.

Taste: @ 2 ppm. Nutty, peanut butterlike, chocolatelike, roasted and nutshellike.

Possible applications: The nutty, roasted profile of this pyrazine is a good choice for use in peanut, walnut, Brazil and other nuts, peanut butter, chocolate, coffee, roast beef, bacon, caramel and burnt sugar. It will also add to “baked” and “grill” flavors.

Myrazine LLC: www.myrazine.com

Centennial hops oil, 1% in MCT

Supplier: Alfrebro

FEMA# 2580, CAS# 8007-04-3, Humulus lupulus, natural

Odor: @ 1%. Terpeney, earthy, green and herbal.

Taste: @ 2 ppm. Green and herbal.

Taste: @ 5 ppm. Earthy, green, vegetablelike and musty.

Possible applications: The unusual combination of qualities in this essential oil will be useful in hemp and other herbal flavors as well as seaweed, beer and some tropicals like mango.

Alfrebro: www.alfrebro.com

Pyrazine mixture III

Source: Myrazine LLC

FEMA# various, CAS# 7775-39-5, EU natural

Found in various foodstuffs.

Odor: @ 1%. Baked potatolike, savory, earthy, toasted and nutty.

Taste: @ 1 ppm. Savory, earthy, nutty and brown.

Taste: @ 2 ppm. Nutty, cocoalike, earthy, savory, roasted, coffeelike and musty.

Possible applications: This pyrazine mix will bring out lovely toasted notes in hazelnut, baked potato, bread crust, potato chip, cocoa, mocha, grains, burnt sugar and malt. It can also be considered for ‘baked’ and browned meat flavors.

Myrazine LLC: www.myrazine.com

Furfuryl methyl sulfide  

Supplier: Advanced Biotech

FEMA# 3160, CAS# 1438-91-1

Natural occurrence: Coffee and pork.

Odor: @ 0.1%. Onionlike, garliclike and green with a hint of rotten fruit.

Taste: @ 0.05 ppm. Sulfurous, green, onion- and garliclike, savory and overripe pineapplelike.

Taste: @ 0.1 ppm. Rotten fruitlike, green, alliaceous and sulfurous.

Possible applications: It’s all in the dose with this product. Too much will ruin a flavor, but just a few molecules will add reality to onion, garlic, horseradish, wasabi, shallot and other flavors of the alliaceous/cruciferous ilk. At even lower dosages, it will add depth to pineapple and sour cream.

Advanced Biotech: www.adv-bio.com

Related Content

 

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Organoleptic Evaluation Panelists

Organoleptic Evaluation Panelists

• Gerard Mosciano, Consulting Flavorist
• Deborah Barber, Senior Flavorist, FONA
• Cyndie Lipka, Master Flavorist, Prinova Flavors
• Tom Gibson, Director of Flavor Development, Flavorman
• Robert Pan, Consulting Flavorist
• Alpa Roman, Senior Flavorist, Flavor & Fragrance Specialties
• Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
• Aparna Oak, Director of Flavor Innovation, Imbibe

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