Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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This month’s column features discussions on elemi oil, opoponax essential oil and more.


Ethyl cyclopentenolone, natural

Source: Sigma-Aldrich

FEMA# 3152, CAS# 21835-01-8.

Natural occurrence: Coffee, pork and tobacco.

Odor: @ 1%. Sweet, brown, caramel-like and maple-like with a hint of smoke and rum.

Taste: @ 10 ppm. Sweet, brown, maple-like, honey-like and caramel-like.

Taste: @ 20 ppm. Sweet, brown, caramel-like and slightly bready.

Possible applications: Brown flavors will be enhanced by this big brother of cyclotene, especially maple, brown sugar, caramel, molasses, coffee, rum, bread crust, honey, chocolate, beurre noir and roast meats.


2-Octen-4-one, natural

Source: Vigon

FEMA# 3603, CAS# 4643-27-0.

Natural occurrence: Bread, hazelnut and strawberry.

Odor: @ 1%. Sharp, metallic, green, fruity and strawberry-like with a whiff of green onion.

Taste: @ 1 ppm. Metallic, fruity, sweet, vegetable-like and earthy.

Taste: @ 2 ppm. Green, metallic, fruity and berry-like.

Possible applications: This ketone will add fresh reality to berry flavors like strawberry, raspberry and blueberry. Apple, rhubarb, pineapple and mango will benefit, as well. A molecule or two in green onion will add zing without transforming it to jam.


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