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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.

Vigon: www.vigon.com

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.

Sigma-Aldrich: www.sigmaaldrich.com/US/en

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