Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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This month’s column features discussions on acetanisole, red thyme essential oil and more.



Source: Vigon

FEMA# 2005, CAS# 100-06-1

Natural occurrence: Celery seed, peppermint and tomato.

Odor: @ 1%. Sweet, anisic, powdery, benzaldehyde-like and floral.

Taste: @ 2 ppm. Sweet, anisic, powdery, cherry-like and vanilla-like.

Taste: @ 5 ppm. Sweet, cherry-like, creamy, vanilla-like and hay-like.

Possible applications: The sweet, cherry-like and anisic nature of this ketone will enhance fruit flavors like cherry, almond, marzipan, maraschino, berry, anise and licorice flavors, as well as marshmallow, vanilla, tobacco and coumarin type flavors.


Dimethyl benzyl carbonyl butyrate

Source: Vigon

FEMA# 2394, CAS# 10094-34-5

Not yet found in nature.

Odor: @ 1%. Sweet, fruity, berry-like, floral and slightly brown.

Taste: @ 10 ppm. Fruity, brown, cooked, raisin-like, berry-like and slightly floral.

Taste: @ 20 ppm. Fruity, floral, woody, berry-like, green and bitter.

Possible applications: The almost davana-like character of this ester will reinforce fruity, brown notes in raisin, tamarind, prune, tobacco, dried apricot, ripe strawberry, marsala and red wine flavors.


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