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Organoleptic Characteristics of Flavor Materials June 2018

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Steak and a nice cup of coffee

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Ginseng Fluid Extract 16138

Supplier: Horner International

GRAS, CAS# 50647-08-0, Panax ginseng, natural

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Odor: @ 100%. Earthy, green, herbal and vegetablelike.

Taste: @ 0.2%. Green, earthy, musty, slightly spicy and vegetablelike.

Possible applications: The earthy, green notes of this root extract will emphasize vegetable notes in green pepper, celery, cucumber, jicama, carrot and lettuces, as well as some herbal tea flavors.

Horner International: www.hornerintl.com

Cocoa Shell Extract

Supplier: Excellentia

GRAS, CAS# 84649-99-0, Theobroma cacao, natural

Odor: @ 100%. Chocolate, dark, rich, brown, slightly tobaccolike and slightly roasted.

Taste: @ 0.0.2%. Bittersweet chocolate, bitter, slightly tobaccolike and slightly coffeelike.

Possible applications: This delicious extract is not of the milk type and will add rich, bittersweet notes to all chocolate flavors, including fudge, mocha, devil’s food and brownie. Its dark, sweet notes should also be considered for coffee, vanilla, tobacco and roast beef.

Excellentia: www.excellentiainternational.com

Cinnamon Extract Organic (water soluble) #711

Supplier: Trilogy Essential Ingredients, Inc.

FEMA# 2290, CAS# 84649-98-9, Cinnamomum verum, natural

Odor: @ 100%. Cinnamon, spicy, sweet, red hotlike and barklike.

Taste: @ 0.1%. Cinnamon, spicy, clovelike and sweet with a mild burn.

Possible applications: The very characteristic profile of this extract will enhance spice blends like chai, horchata, cola, cherry cola, cherry and mint flavors for water soluble applications like beverages, mouthwash products and alcoholic drinks.

Trilogy Essential Ingredients, Inc.: www.trilogyei.com

Natural Vanilla Bourbon Flavor WONF

Supplier: Aurochemicals

Odor: @ 100%. Sweet, brown, creamy, resinous, coumarinic and vanilla.

Taste: @ 0.1%. Vanillinlike, sweet, brown and cocoalike.

Possible applications: With vanilla beans at sky-high prices, this compounded flavor may help to alleviate the cost of vanilla extract wherever it is used, either by itself or used in conjunction.

Aurochemicals: www.aurochemicals.com

Cocoa Absolute Oil Soluble #24942

Supplier: Horner International

GRAS, CAS# 8002-31-1, Theobroma cacao, natural

Odor: @ 100%. Slightly acidic, sweet, cocoa powderlike, fudgy, brown and earthy.

Taste: @ 0.1%. Cocoa, sweet, chocolate and slightly nutty.

Taste: @ 0.2%. Nutty, cocoa powderlike, brown and chocolate.

Possible applications: The notes of this absolute are sweet and cocoa powder-like and lack the heavy, bitter notes of some extracts. Ideal applications for this product are lighter chocolate flavors like red velvet, fudgesicle-types and mocha, as well as coffee, maple, amaretto and vanilla flavors.

Horner International: www.hornerintl.com

Grapefruit Oil CP, Red

Supplier: Cvista

FEMA# 2530, CAS# 8016-20-4, Citrus paradise, natural

Odor: @ 1%. Grapefruit, citrus, peely, juicy and fresh.

Taste: @ 10 ppm. Grapefruit, citrus, peely, tangy and bitter.

Taste: @ 20 ppm. Grapefruit, peely, sweet, juicy and waxy.

Possible applications: This characteristic essential oil will blend well in most citrus flavors, and if not the main player, will add interest as a background note. It might also be considered in flavors for alcoholic beverages as a key note in mojitos, margaritas, martinis, etc.

Cvista: www.cvista.com

Coffee Oil Natural

Supplier: Chemtex USA Inc.

GRAS, CAS# 84650-00-0, natural, Coffea arabica, natural

Odor: @ 100%. Roasted coffee, burnt, slightly smoky and ashy.

Taste: @ 10 ppm. Roasted coffee and ashy.

Taste: @ 20 ppm. Roasted coffee, ashy, burnt and slightly cocoalike.

Possible applications: The dark notes of this oil will add character to brown flavors like espresso, mocha, cocoa, maple and burnt sugar. Other flavors that it can be used in are pork, beef, grill and brown gravy.

Chemtex USA Inc.: www.chemtexusa.com

Cassia CO2 Extract #PL24400 Type

Supplier: Trilogy Essential Ingredients, Inc.

Compounded product

Odor: @ 100%. Spicy, cinnamonlike, hot, brown and slightly clovelike.

Taste: @ 1 ppm. Sweet, spicy, warm, brown and cinnamon/cassialike.

Taste: @ 2 ppm. Spicy, warm, cinnamon/cassialike, brown and slightly woody.

Possible applications: This is another product which will be very useful in spice blends and flavors including cola, horchata, chai, Mexican chocolate, apple pie, oral care and ‘red hot.’

Trilogy Essential Ingredients, Inc.: www.trilogyei.com

Sesame CO2 Extract #504568

Source: Vigon International, Inc.

GRAS, CAS# 8008-74-0, Sesamum indicum, natural

Odor: @ 100%. Oily, toasted nutty, roasted and brown.

Taste: @ 10 ppm. Oily, roasted and nutty.

Taste: @ 20 ppm. Oily, toasted, slightly nutty, roasted and sesame.

Possible applications: The roasted, toasted quality of this extract will add character and depth to sesame flavors and many nut flavors like peanut, macadamia, almond, Brazil nut and pecan as well as ‘toasted’ types. Asian spice blends, fried fat and roasted chicken flavors are also good targets for its use.

Vigon International, Inc.: www.vigon.com

2-Ethyl-3,5(6)dimethylpyrazine

Supplier: Myrazine LLC

FEMA# 3149, CAS# 27043-05-6, natural

Natural occurrence: Peanut.

Odor: @ 1%. Musty, nutty, earthy, brown, cocoalike and peanut skinlike.

Taste: @ 1 ppm. Earthy, nutty, musty and peanutlike.

Taste: @ 0.2 ppm. Nutty, cocoalike, musty, nutty and roasted.

Possible applications: Although this pyrazine has been found in only peanuts to date, it will be very useful in many other flavors, including hazelnut, cashew, almond, cocoa, mocha, toasted grains, coffee, bread, coffee, baked potato and potato chip.

Myrazine LLC: www.myrazine.com

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Organoleptic Evaluation Panelists

A steak and nice cup of coffee

Organoleptic Evaluation Panelists

  • Gerard Mosciano, Consulting Flavorist
  • Deborah Barber, Senior Flavorist, FONA
  • Cyndie Lipka, Senior Flavorist, Prinova
  • Tom Gibson, Director of Flavor Development, Flavorman
  • Robert Pan, Consulting Flavorist
  • Alpa Roman, Senior Flavorist, Flavor & Fragrance Specialties
  • Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
  • Aparna Oak, Director of Flavor Innovation, Imbibe

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