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Organoleptic Characteristics of Flavor Materials October 2018

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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5-Methyl-2-hepten-4-one, natural 10% in EtOH

Supplier: Sigma-Aldrich

FEMA# 3761, CAS# 81925-81-7, natural.

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Natural occurrence: Hazelnut.

Odor: @ 10%. Sweet, green, metallic, earthy, woody and hazelnutlike.

Taste: @ 1 ppm. Metallic, green, woody, earthy, raw nut, hazelnut.

Taste: @ 2 ppm. Sweet, green, nutty, woody and hazelnut.

Possible applications: Just a molecule or two of this potent material will awaken nut notes in flavors like hazelnut, pistachio, cashew and chocolate.

Sigma-Aldrich: www.sigmaaldrich.com

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone, natural

Supplier: Sigma-Aldrich

FEMA# 3623, CAS# 27538-09-6, natural.

Natural occurrence: Cheese, coffee, pineapple, soy sauce and strawberry.

Odor: @ 100%. Burnt sugarlike, brown, slightly maplelike, cooked, caramellic and slightly eggy.

Taste: @ 2 ppm. Brown, caramellic and sweet.

Taste: @ 4 ppm. Burnt sugarlike, caramellic, sweet and cooked milklike with a hint of egg.

Possible applications: This delicious furanone will bestow sweet, caramellic notes to almost all brown flavors including maple, toffee, brown sugar, custard, sweetened condensed milk, crème brulee, chocolate, coffee, mocha, browned butter, rum, whiskey, roast meats, bread crust, etc.

Sigma-Aldrich: www.sigmaaldrich.com

α-Amylcinnamaldehyde, cis and trans mixture, natural

Supplier: Sigma-Aldrich

FEMA# 2061, CAS# 122-40-7, natural.

Odor: @ 100%.Powdery, sweet, spicy and slightly floral.

Taste: @ 1 ppm. Floral, waxy, spicy and astringent with a slight burn.

Taste: @ 2 ppm. Floral, powdery, slightly fruity, waxy and spicy with a slight burn.

Possible applications: By its name, one would guess that this old-line material would be quite spicy. However, with its more prominent floral notes, it is better suited to flower flavors like rose, jasmine and carnation and to fruits where those notes also play a role like peach, apricot and blueberry and strawberry.

Sigma-Aldrich: www.sigmaaldrich.com

5-Methyl furfural, mixture of isomers, natural

Supplier: Sigma-Aldrich

FEMA# 2702, CAS# 620-02-0, natural.

Odor: @ 100%. Sweet, caramellic, slightly nutty, brown and grainlike with a hint of bitter almond.

Taste: @ 5 ppm. Sweet, brown, grainlike, nutty and cooked ricelike.

Taste: @ 10 ppm. Sweet, caramellic, grainlike, brown, nutty and slightly benzaldehydelike.

Possible applications: Sweet, brown flavors will benefit from the addition of this aldehyde, especially caramel, coffee, cocoa, malt, graham cracker, walnut, pistachio, whiskey, rum and rice. With its benzaldehyde-type quality, it will also be good in marzipan, cherry and Amaretto flavors.

Sigma-Aldrich: www.sigmaaldrich.com

2-Pentanone, natural

Supplier: Sigma-Aldrich

FEMA# 2842, CAS# 107-87-9, natural.

Natural occurrence: Apple, banana, beer, carrot, cocoa, coffee, pear, potato chip, pineapple, rum and whiskey.

Odor: @ 100%. Sweet, solventlike, fruity (banana, apple) and fermented.

Taste: @ 10 ppm. Sweet, solventlike, fruity and fermented.

Taste: @ 20 ppm. Sweet, fruity, bananalike and fermented.

Possible applications: This low-boiler will add impact to fruit flavors, especially apple, pear, plum, pineapple and banana. Alcoholic types of flavors are also good applications, especially whiskey, cider and rum.

Sigma-Aldrich: www.sigmaaldrich.com

Blood orange essence oil

Supplier: Citrus and Allied Essences Ltd.

FEMA# 4856, CAS# 8028-48-6, Citrus sinensis var. Moro, natural.

Odor: @ 100%.Waxy, aldehydic, fresh, peely and orange.

Taste: @ 20 ppm.Citruslike, orange and peely.

Taste: @ 40 ppm. Sweet, waxy, orange and juicy with a slight floral note.

Possible applications: It goes without saying that this essential oil will be lovely in any and all orange flavors, as well as citrus blends and punch.

Citrus and Allied Essences Ltd.: www.citrusandallied.com

Timur pepper pure JE CO2 extract

Supplier: Mane

FEMA# 4754, CAS# 97404-53-0, Zanthoxylem piperitum, natural.

Odor: @ 100%. Citruslike, tropical, fruity and slightly terpeney with a hint of cat.

Taste: @ 2 ppm. Citruslike and orangelike with a trigeminal tingle.

Taste: @ 4 ppm. Tropical and citruslike with a trigeminal tingle.

Possible applications: This pepper oil bears none of the spicy pungency of Piper nigrum. Instead, its fruity, citrus notes will add brightness and depth to orange and grapefruit, as well as peach, passion fruit, guava, elderflower, lychee, jackfruit and rambutan.

Mane: www.mane.com

Tea tree oil

Supplier: Advanced Biotech

FEMA# 3902, CAS# 68647-73-4, melaleuca alternifolia, natural.

Odor: @ 100%. Medicinal, cooling, woody, oily, earthy and slightly lemon-limelike.

Taste: @ 2 ppm. Earthy and lemonlike.

Taste: @ 5 ppm. Lemon-limelike, bitter, oily, slightly cooling and tealike.

Possible applications: Although it’s not widely used in flavors, this essential oil can add an interesting twist to lemon and lime flavors, as well as herbal, mint and tea.

Advanced Biotech: www.adv-bio.com

Molasses distillate (alcohol-free), natural #6112

Source: Advanced Biotech

GRAS

Odor: @ 100%. Brown, grainlike, sweet, fermented and molasses.

Taste: @ 0.2%. Slightly briny, malty, brown, fermented and molasses.

Possible applications: This product will enhance most sweet, brown flavors including caramel, rum, brown bread, malt, tamari, chocolate and maple. It might also be considered for BBQ and black olive flavors.

Advanced Biotech: www.adv-bio.com

trans-5-Octenal (pomelo aldehyde)

Supplier:Bedoukian Research

FEMA# 4898, CAS# 41547-29-9

Not yet found in nature.

Odor: @1%.Citruslike, green, waxy, fresh, vegetablelike and melon/cucumberlike.

Taste: @ 1 ppm. Citruslike, green, waxy and vegetablelike.

Taste: @ 2 ppm.Citruslike, green, oily, vegetablelike, cucumber/melonlike.

Possible applications: This is another recent FEMA compound which will find use in citrus flavors, particularly orange and grapefruit as well as blends. It will also reinforce the profiles of honeydew, watermelon, kiwi, green pepper and cucumber flavors.

Bedoukian Research: www.bedoukian.com

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Organoleptic Evaluation Panelists

Organoleptic Evaluation Panelists

• Gerard Mosciano, Consulting Flavorist
• Deborah Barber, Senior Flavorist, FONA
• Cyndie Lipka, Master Flavorist, Prinova Flavors
• 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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