Organoleptic Characteristics of Flavor Materials - September 2019

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Malto-praline extra natural

Supplier: Advanced Biotech

Regulatory information available through Advanced Biotech.

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Odor: @ 100%. Sweet, brown, caramellic, toasted, bready and nutty.

Taste: @ 200 ppm. Caramellic, sweet, brown, nutty and cooked.

Taste: @ 400 ppm. Sweet, caramellic, brown, “baked” and slightly nutty.

Possible applications: It’s safe to say that this is one material that will fit into almost every sweet brown flavor, from caramel, peanut, hazelnut, flan, cocoa, jam, vanilla to savories like soy sauce, bread crust, roast beef and balsamic vinegar.

Advanced Biotech:

Isobutyl phenylacetate

Supplier: MilliporeSigma

FEMA# 2210, CAS# 102-13-6

Natural occurrence: Cocoa.

Odor: @ 100%.Floral, honeylike and rosy with a hint of cocoa.

Taste: @ 1 ppm. Sweet, floral and honeylike with a cocoa top note.

Taste: @ 2 ppm. Honeylike, floral, chemical and rosy.

Possible applications: This potent ester will add character to honey flavors as well as cocoa and chocolate. It will also add warm, rosy notes to floral, peach, apricot, pear, apple and cranberry flavors.


Hexyl octanoate

Supplier: MilliporeSigma

FEMA# 2575, CAS# 1117-55-1

Natural occurrence: Apple, banana, cape gooseberry, grape, melon, papaya, pawpaw, quince, strawberry and passion fruit.

Odor: @ 100%. Green, fruity, waxy, pearlike and guavalike.

Taste: @ 1 ppm. Green, fresh, fruity and waxy.

Taste: @ 2 ppm. Green, fruity, waxy, unripe and pearlike.

Possible applications: With its fresh, almost unripe fruity notes, this ester will add depth to pear, green apple, quince, kiwi, banana and guava flavors. Other flavors where it will be useful are honeydew, lettuce and cucumber.


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