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Organoleptic Characteristics of Flavor Materials February 2018

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Vanilla Bourbon Pure Jungle Essence, M_0059049

Supplier: Mane

GRAS, CAS# 8047-24-3, Vanilla planifolia, natural

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Odor: @ 100%. Sweet, woody, slightly smoky, vanilla and creamy with a hint of leather.

Taste: @ 0.05%. Sweet, vanilla extract, slightly wood, brown and resinous.

Possible applications: All flavors ‘vanilla’ will be graced with this product, especially those intended for sweet applications like ice cream, custard, dairy beverages, yogurt and kefir, etc.

Mane: www.mane.com

Oak Concentrate SE American, natural #6093

Supplier: Advanced Biotech

FEMA# 2794, CAS# 68917-11-3, Quercus alba, natural

Odor: @ 100%. Woody, slightly smoky, resinous, brown and slightly vanillalike with a smoky undertone.

Taste: @ 0.1%. Woody, astringent and brown with body.

Possible applications: This product will impart depth to sweet brown flavors like caramel, maple, vanilla, tobacco and malt as well as smoked meats like bacon, ham and sausage.

Advanced Biotech: www.adv-bio.com

Spearmint absolute

Supplier: Bontoux, Inc.

FEMA# GRAS, CAS# 84696-51-5, Mentha spicata, natural

Odor: @ 100%. Sweet, green, minty, fresh, cooling and slightly earthy.

Taste: @ 5 ppm. Fresh, leafy and green with a slightly trigeminal tingle.

Taste: @ 10 ppm. Fresh, minty, green, slightly bitter, leafy and cooling.

Possible applications: At low levels this product will deliver fresh, cooling notes not readily identifiable as spearmint which will enhance flavors for vegetables, tea and vodka. At higher levels it will amplify the profiles of all mint flavors as well as oral care, spice and tobacco.

Bontoux: www.bontouxorganics.com

γ-Octalactone, natural

Supplier: Charkit Chemical Corp

FEMA# 2796, CAS# 104-50-7, natural

Natural occurrence: Apricot, beer, chicken, cognac, mango, papaya, peach, pineapple, plum and sherry.

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

Taste: @ 5 ppm. Sweet, coconutlike, slightly celerylike, oily and creamy.

Taste: @ 10 ppm. Coconutlike, sweet, oily, bitter, green and creamy.

Possible applications: Although not found in coconut to date, this lactone will help establish character in those flavors as well as in tobacco and coumarin types. Other areas where it will be beneficial are in cream, milk and other dairy flavors as well as in sweet brown types like caramel, butterscotch, bourbon whiskey, chocolate and the like.

Charkit Chemical Corp: www.charkit.com

δ-Nonalactone, natural

Supplier: M & U International LLC

FEMA# 3356, CAS# 3301-94-8, natural

Natural occurrence: Asparagus, beef, beer, butter, chicken, milk, pork, rum and whiskey.

Odor: @ 100%. Slightly tallowlike, waxy, creamy, slightly sweet and slightly coumarinic.

Taste: @ 5 ppm. Waxy, creamy, dairylike and melted butterlike with a peachy undertone.

Taste: @ 10 ppm. Slightly coconutlike, waxy, creamy, melted butterlike and peachy.

Possible applications: This lactone is well-suited to dairy flavors like butter, milk and cream to lend rich, fatty notes. It can also be used to enrich fatty acid notes in animal fat replacers. Other areas where it will add depth are in coconut, mango, apricot, peach and vanilla flavors.

M & U International LLC: www.mu-intel.com

1-Penten-3-ol, natural

Supplier: Advanced Biotech

FEMA# 3584, CAS# 616-25-1, natural

Natural occurrence: Banana, beef, blueberry, black currant, watermelon, spearmint, strawberry, green tea, tomato and carambola.

Odor: @ 1%. Pungent, green, fresh, metallic and wasabilike.

Taste: @ 0.5 ppm. Creamy, green, astringent and fresh.

Taste: @ 1 ppm. Green, creamy, slightly horse radishlike and astringent.

Possible applications: The powerful notes of this material will add character to cruciferous vegetables like wasabi, horseradish, cabbage, watercress and the like. It will also add creamy notes to sour cream and derivatives of it like ranch dressing. It will also enhance impact when used in rum, orange, pineapple and other tropical flavors like guava.

Advanced Biotech: www.adv-bio.com

Tropescado #1 #1690

Supplier: Advanced Biotech

Proprietary mixture of natural materials listed as, ‘sulfided propionaldehydes,’ on specification.

Odor: @ 100%. Sulfurous, cruciferous, savory, slightly cheesy, brothy and metallic.

Taste: @ 10 ppm. Slightly metallic, slightly savory, meaty and overripe vegetablelike.

Taste: @ 20 ppm. Cheesy, meaty, sulfurous, brothy and fermented.

Possible applications: This interesting combination of savory notes will fit very nicely into strong, mold-ripened cheese flavors like camembert, brie and limburger and cooked vegetable flavors like broccoli and cauliflower. It will enhance cooked notes in meaty savory flavors for soups, gravies and stews. It should also be considered for strong tropicals like durian.

Advanced Biotech: www.adv-bio.com

4-Methyl-5-thiazoleethanol, natural (synonym – sulfurol)

Supplier: Charkit Chemical Corp

FEMA# 3204, CAS# 137-00-8, natural

Natural occurrence: Beef, beer, brandy, cocoa, cognac, peanut and wine.

Odor: @ 100%. Savory, nutty, meaty, oily and slightly earthy.

Taste: @ 25 ppm. Savory, fatty, nutty, creamy, brown and slightly roasted.

Taste: @ 50 ppm. Fatty, meaty, rich, savory, cooked and creamy.

Possible applications: This particular brand of sulfurol will add richness to nut flavors like peanut, macadamia, pecan and walnut and to cooked dairy flavors like condensed milk, clotted cream, custard and crème brulee.

Charkit Chemical Corp: www.charkit.com

2-Ethyl-4-methylthiazole, natural (synonym – chocolate thiazole)

Source: Natural Advantage

FEMA# 3680, CAS# 15679-12-6, natural

Natural occurrence: Beef, chicken, coffee, pork, raspberry and roasted sesame seed.

Odor: @ 1%. Green, earthy, vegetablelike, sulfurous and earthy.

Taste: @ 0.5 ppm. Green, earthy, slightly gassy and slightly cocoa-like.

Taste: @ 1 ppm. Green, earthy, gassy and metallic.

Possible applications: This very powerful thiazole will find use at very low levels in flavors like Brazil nut, hazelnut, coffee, chocolate, cocoa, roasted meat like beef, chicken and pork and grill flavors.

Natural Advantage: www.natural-advantage.net

3-Mercapto-3-methyl-1-butanol

Supplier: DeLong Chemicals America

FEMA# 3854, CAS# 34300-94-2

Natural occurrence: Coffee, black currant, passion fruit and wine.

Odor: @ 0.1%. Tropical, sulfurous, meaty and savory.

Taste: @ 0.1 ppm. Meaty, savory and metallic.

Taste: @ 0.2 ppm. Meaty, savory, brothy and
metallic with tropical nuances.

Possible applications: The savory/tropical nature of this compound will complement the profile of broth, meat, gravy and pet food flavors. Likewise, it will also be very useful in tropical flavors like grapefruit, passion fruit, guava, white grape and sauvignon blanc.

DeLong Chemicals America: www.delongchemicals.com

 

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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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