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Organoleptic Characteristics of Flavor Materials September 2018

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Honey flavor

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Natural clover honey essence

Supplier: Elensia

GRAS

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Odor: @ 100%. Sweet, brown, slightly floral, slightly malty and honey.

Taste: @ 0.2%. Warm, slightly malty, brown, slightly cereallike and honey.

Possible applications: This product will fit nicely into honey as well as many brown flavors, including cocoa, beer, brown sugar, malt, graham cracker, maple, caramel and butterscotch.

Elensia: www.elensia.com

 

Ethyl-3-methyl 2-oxo-pentanoate

Supplier: Bedoukian Research

FEMA# 4903, CAS# 26516-27-8, synonym: nuezate

Not yet found in nature.

Odor: @ 100%. Sweet, earthy, slightly green, fruity, applelike and black walnutlike.

Taste: @ 10 ppm. Earthy, fruity, applelike, green, black walnutlike and valerianlike.

Taste: @ 20 ppm. Earthy, valerianlike, fruity, applelike, dirty, black walnutlike, blueberrylike and slightly creamy.

Possible applications: This new FEMA compound will be a boon to nut flavors like black walnut and to fruits including apple, pear, blueberry, cherry, pineapple, strawberry and grape. Other flavors where it can add interest are whiskey, rum and cheese, especially aged Italian and Swiss.

Bedoukian Research: www.bedoukian.com

Chamomile oil blue

Supplier: Excellentia International

FEMA# 2273, CAS# 8002-66-2, Matricaria chamomilla, natural

Odor: @ 100%.Sweet, fruity, haylike, brown, honeylike, floral and winelike with a hint of leather.

Taste: @ 2 ppm. Fruity, brown, haylike, slightly leatherlike, dried fruitlike and sweet.

Taste: @ 5 ppm. Sweet, brown, herbal, haylike, tobaccolike, dried fruitlike, floral and woody.

Possible applications: Honey and dried fruit flavors like tamarind, apricot, peach, raisin and prune are good applications for this essential oil as are tobacco, tea, herbal and floral flavors.

Excellentia International: www.excellentiainternational.com

 

Chamomile oil Roman

Supplier: Excellentia International

FEMA# 2272, CAS# 8015-92-7, Anthemis nobilis, natural

Odor: @ 100%. Sweet, floral, fruity, applelike, green, herbal and slightly cooling.

Taste: @ 2 ppm. Warm, herbal, honeylike, sweet, brown, fruity and floral.

Taste: @ 5 ppm. Fruity, haylike, herbal, brown, dried fruitlike and brown.

Possible applications: The almost davana-like notes of this particular chamomile oil make useful for peach, prune, apricot, raisin, plum, apple, pear and nectarine flavors. Its presence will also be appreciated in saffron, red wine, tea, herbal, gin and honey flavors.

Excellentia International: www.excellentiainternational.com

 

Rose absolute

Supplier: Mane

FEMA# 2988, CAS# 8007-01-0, Rosa damascena, natural

Odor: @ 100%. Sweet, floral, slightly spicy, oily, slightly leafy and rose.

Taste: @ 1 ppm. Floral, powdery and rose with a hint of leaf.

Taste: @ 2 ppm. Floral, rose, oily and fruity.

Possible applications: The delicately floral profile of this absolute will enlarge the profile of almost all flower-type flavor, as well as berries like raspberry, blackberry, blueberry, cherry and strawberry. Tea, peach, apricot, apple, plum, lychee, rambutan and carrot will also be enhanced by its use.

Mane: www.mane.com

 

Seaweed absolute

Supplier: Frutarom

GRAS, CAS# 68917-51-1, Fucus vesiculosis &serratus, natural

Odor: @ 100%.Green, vegetablelike, marine, salty, earthy and savory.

Taste: @ 10 ppm. Vegetablelike, metallic and fishy.

Taste: @ 20 ppm. Metallic, green, vegetablelike, slightly cooked and fishy.

Possible applications: Seafood flavors including fish, shrimp, scallop, crab, anchovy and sardine and their broths are flavors to consider for this material’s use. It might also be used in cooked green vegetable flavors and some alliaceous flavors like garlic and onion.

Frutarom: www.frutarom.com

 

Beer CO2 extract

Supplier: Robertet

GRAS, CAS# 100209-23-2, natural

Odor: @ 100%. Fusel, earthy, yeasty, brown, sweet, fermented and breadlike.

Taste: @ 0.04%. Brown, cereallike, slightly fruity and bready.

Possible applications: This extract will enhance beer and wine flavors as well as fermented types of flavors like dough as well as brown flavors like chocolate, bread and coffee.

Robertet: www.robertet.com/en

 

Cuminaldehyde

Supplier: Sigma

FEMA# 2341, CAS# 122-03-2,

Natural occurrence: Anise, bergamot, caraway, cumin, cassia, cinnamon, grape, dill, wormwood and valerian.

Odor: @ 100%. Green spicy, earthy, savory and cuminlike.

Taste: @ 1 ppm. Warm, spicy, savory, earthy, and cuminlike.

Taste: @ 2 ppm. Spicy, savory, woody, earthy and cuminlike.

Possible applications: The profile of cuminaldehyde is so unique and characteristic of cumin that it will perform well wherever cumin is used as in Mexican, Moroccan, and Indian spice blends to name a few. It will also add savory depth to vegetable juice blends, soup, sauce and stew flavors at very low levels.

Sigma Aldrich: www.sigmaaldrich.com/united-states.html

 

Whiskey extract, natural WONF

Source: Robertet

Odor: @ 100%. Sweet, fruity, fusel, oaky, slightly solventlike and whiskey.

Taste: @ 0.01%. Whiskey, brown, malty, oaky and sweet with a soupçon of cocoa.

Possible applications: Clearly whiskey flavors are the application of choice for this material. It will also perform well in fermented flavors like apple and pear cider and beer flavors.

Robertet: www.robertet.com/en

 

S-Prenyl thioisobutyrate, natural

Supplier: Puris

FEMA# 4760, CAS# 53626-94-1, natural

Natural occurrence: Buchu.

Odor: @0.1%. Overripe fruitlike, skunky, roasted coffeelike, wasabilike, savory and alliaceous.

Taste: @ 0.2 ppm. Sulfurous, coffeelike, alliaceous and savory.

Taste: @ 0.5 ppm.Sulfurous, savory, roasted coffeelike and horseradishlike.

Possible applications: This is another recent FEMA compound which will find use in many savory flavors. Its powerful profile will enlarge onion, garlic and cruciferous vegetables like cabbage, horseradish and broccoli as well as coffee. At levels lower than 0.2 ppm it will enhance fruit flavors like concord grape and tropicals like durian.

Puris: http://www.puris.co.za/

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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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