Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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The deep, honey-like notes of phenylacetic acid will enhance many brown flavors like honey, chocolate, caramel and more.


Butyl butyryl lactate, natural

Source: Vigon

FEMA# 2190, CAS# 7492-70-8.

Natural occurrence: Strawberry.

Odor: @ 1%. Sharp, cultured dairy and slightly floral with a hint of plastic.

Taste: @ 5 ppm. Cultured dairy, waxy and creamy.

Taste: @ 10 ppm. Cultured dairy, cheesy, fatty, slightly plastic and creamy.

Possible applications: Although this ester is usually associated with being very “buttermilk-like,” it will also be particularly good in other cultured dairy flavors, including cottage cheese, crème fraiche, kefir, cultured (European) butter, blue cheese, sour cream and yogurt. A touch in French vanilla, caramel and milk chocolate will enlarge the profiles.


Allyl heptanoate, natural

Source: Sigma-Aldrich

FEMA# 2031, CAS# 142-19-8.

Natural occurrence: Mushroom.

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

Taste: @ 2 ppm. Fruity, pineapple-like, green, slightly tropical and juicy.

Taste: @ 5 ppm. Sweet, pineapple-like, juicy, waxy and slightly tropical.

Possible applications: The profile of pineapple and combinations thereof will be deepened with this ester. Other flavors to use this in are banana, pear, apple, peach and, of course, coconut.


For the full article, please check out the Perfumer & Flavorist+ August 2021 issue.