Organoleptic Characteristics of Flavor Materials

A fair number of this month’s ingredients feature festive fruity flavors.
A fair number of this month’s ingredients feature festive fruity flavors.

Linalool oxide, natural

Source: Synerzine

FEMA# 3746, CAS# 1365-19-1

Natural occurrence: Clary sage, basil, geranium, lavender, lemongrass, bitter orange, tagetes and tea.

Odor: @ 100%. Cooling, earthy, floral, wet, green and tealike.

Taste: @ 10 ppm. Earthy, wet, green, floral and slightly bitter.

Taste: @ 20 ppm. Fresh, wet, cooling, earthy, woody, slightly floral and green.

Possible applications: Although not highly characteristic of any single foodstuff, this material will add depth to berry flavors like blueberry and blackberry, apple, pear, floral flavors and green and black teas.


2,6,6-Trimethyl-1-cyclohexen-1-acetaldehyde (AKA: β-homocyclocitral)

Source: Synerzine

FEMA# 3474, CAS# 472-66-2

Odor: @ 100%. Cooling, green, berrylike, mentholic, woody, camphoraceous and earthy.

Taste: @ 2 ppm. Oily, woody, cooling, camphoraceous, green and earthy.

Taste: @ 4 ppm. Berrylike, fresh, woody, oily and cooling.

Possible applications: At very low levels, this chemical will enrich dark berry notes in raspberry, cherry, blueberry, grape and cranberry, as well as red wine flavors. It might also be considered for use in tobacco, tea, herbal and brown fruit flavors like raisin, tamarind and prune.



For the full article, please check out Perfumer & Flavorist's December 2020 issue.


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