Organoleptic Evaluation of Flavor Materials: a New Chapter

Since the 1980s, Perfumer & Flavorist+ has documented the sensory character of flavor materials through its Organoleptic Characteristics of Flavor Materials series, pioneered by founding editor and author Gerard Mosciano. Now, that tradition enters a new chapter with a U.S.-based panel led by Bill Aslanides, principal flavorist at Synergy Flavors, alongside the publication’s recently launched European panel overseen by Maria Palassarou.

For the inaugural U.S. evaluation^a, Aslanides was joined by Menzie Clarke, principal flavorist, McCormick Flavor Solutions; Rebecca Genovise, senior flavor chemist, Synergy Flavors; Holly Bohlke, principal flavorist and director of flavor creations, Imbibe; and Andrew Petrou, senior savory lab manager and flavorist, Bell Flavors & Fragrances. The series will also feature insights from Nicole Hernandez of Flavorchem and Christina Hook (Barrera) of Sensient.

As always, the latest series goes beyond technical specifications to capture what matters most to flavorists: what a material actually smells and tastes like—and how those sensory nuances translate into formulation opportunities.

Suppliers: Want to submit materials for review? Contact Mitchell Fox, business development manager, Perfumer & Flavorist+, [email protected].

-Editor

3-Methl-2-oxo-ethyl pentanoate (Bedoukian trade name: Nuezate)

Supplier: Bedoukian; FEMA#4903; CAS# 26516-27-8; aroma assessed at 1%; taste dilutions: 1 ppm/3 ppm

• Natural Occurrences: No known natural occurrences.
• Odor Descriptors @ 1%: Cooked, brown sugar, jammy notes, dried fruit, green herbal, plum, Brown/burnt sugar, caramelized.
• Taste Descriptors @ 1 ppm: Brown, sugar, caramel, resinous, earthy, burnt ends.
• Taste Descriptors @ 3 ppm: Meaty, alliaceous, celery, burnt fruit, braised meat, root vegetable.
• Suggested Flavor Applications: (Note: Could probably use at higher rates than those the panel assessed.) Grilled/caramelized fruit, pie fillings, baked goods, braised meats, barbecue, celery/stock seasonings, melon/berry flavors, savory sauces, maple, burnt butter. Tropical nuances.

Bedoukian's Nuezate (3-methl-2-oxo-ethyl pentanoate) is appropriate for applications such as grilled/caramelized fruit, pie fillings and more.Matthew Osier at Pexels

2,4-Undecadienal, natural

Supplier: Advanced Biotech; FEMA# 3422; CAS# 13162-46-4; aroma assessed at 1%; taste assessed at 0.3 ppm/0.6 ppm

• Natural Occurrences: Cucumber, mushroom, apple, cooked meats. Roasted and fermented foods; peanuts, potato chips, beer, soybean, malt.
• Odor Descriptors @ 1%: Fatty, green, oily, cucumber, tangerine, donut/fried note, cilantro.
• Taste Descriptors @ 0.3 ppm: Fatty, oily, green, waxy, tangerine.
• Taste Descriptors @ 0.6 ppm: Fried, mouth-coating, oily, cucumber, fatty.
• Suggested Flavor Applications: Fried foods, cucumbers/melon, citrus, bakery/donut, herbal flavors (cilantro, green pepper), fried dough confections, churro, chicken, pork, potato chips.

3-Decen-2-one 

Supplier: Bedoukian; FEMA# 3532; CAS# 10519-33-2; aroma assessed at 1%; taste assessed at 1 ppm/4 ppm

• Natural Occurrences: Porcini mushrooms, Iberian ham, tuna, yogurt, and various fruits, juices and teas.
• Odor Descriptors @ 1%: Green waxy, herbal cilantro, waxy fatty, oily, green, earthy, buttery, blue cheese, mushroom, pickle, truffle, potato.
• Taste Descriptors @ 1 ppm: Green, cucumber, waxy, fatty, earthy, mushroom, buttery.
• Taste Descriptors @ 4 ppm: Cheese, oily, goaty, fatty, milky, mushroom, earthy, mouth-coating, papaya.
• Suggested Flavor Applications: Cheeses (blue/brie), melon/cucumber, mushroom, vegetables, dairy, beef/fish, seasonings, dill, tomato.

2-Ethyl-4-methyl thiazole, natural (1% in ETOH) 

Supplier: Advanced Biotech; FEMA# 3680; CAS# 15679-12-6; aroma assessed as-is; taste assessed at 1 ppm/2 ppm

• Natural Occurrences: Cooked and roasted foods; Roasted coffee, cooked meats, roasted seeds and grains, traces in raspberry.
• Odor Descriptors (Neat): Intense brown/roasted, nutty, caramellic, coffee/chocolate, dark, brothy, nut skin/pistachio, mild tropical, gasoline.
• Taste Descriptors @ 1 ppm: Meaty, cooked, cocoa powder, brothy, alliaceous.
• Taste Descriptors @ 2 ppm: Roasted, meaty, burnt, dark chocolate, charred and roasted, heavy green vegetables, alliaceous.
• Suggested Flavor Applications: Nut flavors (hazelnut, almond, pistachio), peanut/peanut butter, beef, soup, roast vegetables, caramel, chocolate, bacon, citrus peel, cruciferous vegetables (broccoli/asparagus), charred, garlic/onion, lobster.

Advanced Biotech's 2-ethyl-4-methyl thiazole, natural (1% in ETOH) is appropriate for applications such as nut flavors, caramel and more.Tamanna Rumee at Pexels

Methyl dihydrojasmonate, natural (Firmenich (now dsm-firmenich) trade name: Hedione) 

Supplier: Pearlchem; FEMA# 3408; CAS# 24851-98-7; aroma assessed at 1%; taste assessed at 0.5/2.0 ppm 

• Natural Occurrences: Tea, jasmine, honey, osmanthus, bergamot.
• Odor Descriptors @ 1%: Floral, rosy, jasmine, citrus, peach.
• Taste Descriptors @ 0.5 ppm: Fresh green floral, strong lemony note, slight powdery note.
• Taste Descriptors @ 2 ppm: Jasmine, floral, honey, tea, citrus and blossom.
• Suggested Flavor Applications: Lemon and citrus, grapefruit, fruit punch, white peach, honey, white tea, berries, stone fruits, apricot, cherry and orange blossom, elderflower, pomegranate, fig, and tobacco.

Lemon oil Murcia (Spain)

Supplier: Bontoux; FEMA# 2625, aroma assessed at 1%; taste assessed at 2 ppm/15 ppm

• Odor Descriptors (Neat): Zesty, Fresh squeezed lemon, strong citrus, with light floral and very mild terpenic notes.
• Taste Descriptors @ 2 ppm: Subtle lemon, clean green notes and a lemonade-like profile. Juicy and fresh.
• Taste Descriptors @ 15 ppm: Full, clean, fresh, lemon citrus, sweet candied and mild zest peel character. Bright.
• Suggested Flavor Applications: Lemonade, limeade, cola flavors, candy, lemon sorbet, margarita, and mojito. General fruit brightening.  Can also be used in chili peppers, vegetables, cilantro, spice and seasoning blends.

Bontoux's lavender oil Barrême (France) is appropriate for applications such as matcha tea, hibiscus, hemp, and cannabis terpene profiles.Anna Pou at Pexels

Lavender oil Barrême (France)

Supplier: Bontoux; FEMA# 2622; aroma assessed at 1%; taste assessed at 0.5 ppm/1.0 ppm

• Odor Descriptors @ 1%: Very floral, perfumy, powdery, almost gin-like.
• Taste Descriptors @ 0.5 ppm: Juniper berry note, lightly floral, berry, gin character, mild fruit punch.
• Taste Descriptors @ 1 ppm: Intensely floral, earthy, strong linalool, powdery and berry-like.
• Suggested Flavor Applications: Blueberry, blackberry, gin, tea, honey, peach, apricot, matcha tea, hibiscus, hemp, cannabis terpene profiles.

Natural sulfurol (milky type)

Supplier: Pearlchem; FEMA# 3204; CAS# 137-00-8; aroma assessed at 5%; taste assessed at 10 ppm/30 ppm

• Natural Occurrences: Roasted and grilled meats, cocoa, roasted nuts, trace in cognac and whiskey. By-product of Maillard reactions.
• Odor Descriptors (Neat): Brown, Milky, creamy, eggy, melted butter, slightly meaty.
• Taste Descriptors @ 10 ppm: Milky, creamy, dairy, butter, eggy and popcorn/corn masa-like notes, and had mouthfeel.
• Taste Descriptors @ 30 ppm: Cooked milk, eggy, mouth-coating, savory, popcorn, elote.
• Suggested Flavor Applications: Buttered popcorn, baked goods, cream needs (condensed milk, ice cream, French vanilla, custard, crème brulé), caramel, meat flavors, grilled/charcoal profiles, egg flavors, elote, horchata and cereal/grain applications.

Robertet's peanut CO₂ extract is appropriate for Thai-style peanut sauces, sesame profiles and other applications.Theerawan at Adobe Stock

Peanut CO₂ extract

Supplier: Robertet; aroma assessed at 5%; taste assessed at 10 ppm/40 ppm 

• Odor Descriptors @ 5%: Cooked peanut, sesame, roasted, toasted, earthy and slight pan-fried notes.
• Taste Descriptors @ 10 ppm: Faint level, roasted peanut, sesame, earthy, oily, and savory.
• Taste Descriptors @ 40 ppm: Oily, mouthcoating, peanut butter, toasted sesame, roasted nut.
• Suggested Flavor Applications: Peanut butter, chocolate, coffee, Thai-style peanut sauces, sesame profiles, sauces, snacks, candy, pet foods. Modifier of other nut profiles, such as snickerdoodle-type cookies or broader nut blends.

 FOOTNOTE

^aTaste and odor assessments were conducted July 10, 2026 at Synergy Flavors