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Organoleptic Characteristics of Flavor Materials May 2018

Contact Author Judith Michalski Senior Flavorist, abelei flavors
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Mimosa absolute 100

Supplier: Excellentia

FEMA #2755, CAS# 8031-03-6, Acacia dealbata, natural

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Odor: @ 100%. Sweet, green, waxy, fruity, floral, vegetablelike and melonlike.

Taste: @ 5 ppm. Sweet, green, floral and waxy.

Taste: @ 10 ppm. Sweet, green, waxy, floral, mossy, vegetablelike and melonlike.

Possible applications: This exotic extract will add sweet, floral, green nuances to flavors like green tea, floral, fruit flavors like kiwi, berry, apple, cantaloupe and honeydew and to vegetable flavors like cucumber, green pepper and lettuce.

Excellentia: www.excellentiainternational.com

Vanilla oleoresin substitute #6096

Supplier: Advanced Biotech

GRAS, natural

Odor: @ 100%. Sweet, fruity, brown, tobaccolike, phenolic, oaky and vanillinlike.

Taste: @ 0.02%. Prunelike, brown, woody and tobaccolike.

Taste: @ 0.05%. Brown fruitlike, brown, slightly smoky, tobaccolike and slightly creamy.

Possible applications: Of course, this product will blend nicely in vanilla flavors, but it will also be appreciated in dried fruits including fig, date, prune, tamarind and raisin. Other brown flavors will also be enhanced like chocolate, maple, caramel, tea, tobacco and brown liquor like whiskey and rum.

Advanced Biotech: www.adv-bio.com

Cocoa extract organic #7005

Supplier: Advanced Biotech

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

Odor: @ 100%.Sweet, slightly maltlike, dark chocolatelike and slightly nutty.

Taste: @ 0.1%. Dark chocolatelike, cocoa powder and slightly bitter.

Possible applications: This very characteristic extract will add dark depth to all flavors chocolate and its combinations including mocha, mole and malt.

Advanced Biotech: www.adv-bio.com

Whiskey fusel oil EU Nat 7500672

Supplier: Alfrebro

FEMA# 2497 CAS# 8013-75-0, natural

Natural occurrence: Whiskey, wine, beet, grape and potato.

Odor: @ 100%. Alcoholic, sweet, brown, fermented, waxy and fruity.

Taste: @ 10 ppm. Sweet, malty, breadlike, brown, fermented and fruity.

Taste: @ 20 ppm. Fermented, alcoholic, malty, brown, waxy and rummy.

Possible applications: Almost all brown liquor flavors will benefit from this product. Its brown, alcoholic notes will deepen the profiles of beer, rum, sake, cider, wine and whiskey. Its fermented quality will also be well-used in ripe banana, apple, malt, bread, yeast and soy sauce flavors.

Alfrebro: www.alfrebro.com

Oleoresin clove CO2

Supplier: Chemtex USA

FEMA# 2324, CAS# 8015-97-2 & 8000-34-8, Syzygium aromaticum, natural

Odor: @ 100%. Sweet, woody, warm, spicy, slightly smoky and clove.

Taste: @ 5 ppm. Sweet, slightly woody, clove and numbing.

Taste: @ 10 ppm. Clove, sweet, spicy, woody, phenolic and numbing.

Possible applications: Sweet spice blends are a given for this extractive including those for chai, ketchup, pickles and ham. Other flavors where it will lend subtle sweet notes are banana, cherry, cola, root beer, raspberry and floral, like carnations.

Chemtex USA: www.chemtexusa.com

Natural alkylpyrazines

Supplier: CTC Organics

FEMA# various, CAS# various, natural

Odor: @ 1%.Toasted, nutty, brown, musty, slightly roasted and cocoalike.

Taste: @ 1 ppm.> Nutty, toasted, brown and cocoalike.

Taste: @ 2 ppm. Toasted, nutty, brown, musty and slightly creamy.

Possible applications: The toasted quality of this pyrazine mixture makes it a very useful material for brown flavors that are not overly roasted like cocoa, pecan, hazelnut, walnut, macadamia, cashew, corn, bread crust, crackers, rice, peanut and coconut, as well as for adding baked notes.

CTC Organics: www.ctcorganics.com

2-Hexenal natural (leaf aldehyde)

Supplier: DeLong Chemicals America

FEMA# 2561, CAS3 6789-80-6, natural

Natural occurrence: Apple, banana, capsicum, endive, guava, tea, tomato, strawberry and trassi.

Odor: @ 1%. Green, sweet, fresh, fruity, applelike and waxy.

Taste: @ 1 ppm. Sweet, fresh, green, fruity and vegetablelike.

Taste: @ 3 ppm. Slightly waxy, fresh, green, fruity and vegetablelike.

Possible applications: This compound will enhance the fresh, green complex and add bright impact in green tea and in fruits like apple, pear, banana, kiwi, quince, green grape and melon. Those same notes will also be brought out in vegetables like lettuce, cucumber, green onion, green pepper, celery and green tomato.

DeLong Chemicals America: www.delongchemicals.com

2-Methoxy-3-(5 or 6)isopropylpyrazine

Supplier: Sigma Aldrich

FEMA# 3358, CAS# 93905-03-4

Natural occurrence: Green pea and potato.

Odor: @ 1%. Green, earthy, musty, green pepperlike and vegetablelike.

Taste: @0.01 ppm. Vegetablelike, earthy and green.

Taste: @ 0.02 ppm. Green, earthy, vegetablelike and green pepperlike.

Possible applications: The earthy, green profile of this powerful pyrazine will lend character to green pepper, chilis, cucumber, lettuce, tomato, celery, lettuce, melon, beet, carrot and green melons.

Sigma Aldrich: www.sigmaaldrich.com

2-(4-Methyl-5-thiazolyl)ethyl propionate

Source: DeLong Chemicals America

FEMA# 4276, CAS# 324742-96-3

Not yet found in nature. Synonym: sulfurol propionate

Odor: @ 100%. Meaty, cooked, creamy and savory.

Taste: @ 1 ppm. Meaty, creamy, cooked, brothy and brown.

Taste: @ 3 ppm. Creamy, savory, cooked, brown, chickenlike and meaty.

Possible applications: This chemical, with its cooked, creamy notes, will grace savory flavors like chicken, pork and beef as well as their fats, broths and gravies. Non-savory flavors are also considerations for its discrete addition including cream, cooked milk, and brown flavors like caramel, dulce de leche and browned butter.

DeLong Chemicals America: www.delongchemicals.com

Methyl propyl disulfide natural

Supplier:Natural Advantage

FEMA# 3201, CAS# 2179-60-4, natural

Natural occurrence: Beef, cabbage, chive, onion, garlic, peanut and tomato.

Odor: @0.1%.Sweet, sulfurous, metallic, green and alliaceous.

Taste: @ 0.1 ppm. Fresh, green onionlike and garlicky.

Taste: @ 0.2 ppm.Onionlike, garlicky, metallic and cruciferous with an undertone of truffle.

Possible applications: This alliaceous compound will add fresh, green notes to onion, garlic, horseradish, wasabi, truffle and shallot. A few molecules in sour cream and mint will brighten those profiles as well.

Natural Advantage: www.natural-advantage.net

Related Content

 

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Organoleptic Evaluation Panelists

 

  • Gerard Mosciano, Consulting Flavorist
  • Deborah Barber, Senior Flavorist, FONA
  • Cyndie Lipka, Senior Flavorist, Prinova
  • Susie Sadural, Senior Flavorist, Sensient Flavors
  • Tom Gibson, Vice President of R&D and Applications, Silesia Flavors
  • Robert Pan, Principal Development Scientist, Givaudan Flavors Corp.

Judith Michalski

Judith Michalski, senior flavorist, abelei flavors; jmichalski@abelei.com

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