Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on elemi oil, opoponax essential oil and more.
This month’s column features discussions on elemi oil, opoponax essential oil and more.

Ethyl cyclopentenolone, natural

Source: Sigma-Aldrich

FEMA# 3152, CAS# 21835-01-8.

Natural occurrence: Coffee, pork and tobacco.

Odor: @ 1%. Sweet, brown, caramel-like and maple-like with a hint of smoke and rum.

Taste: @ 10 ppm. Sweet, brown, maple-like, honey-like and caramel-like.

Taste: @ 20 ppm. Sweet, brown, caramel-like and slightly bready.

Possible applications: Brown flavors will be enhanced by this big brother of cyclotene, especially maple, brown sugar, caramel, molasses, coffee, rum, bread crust, honey, chocolate, beurre noir and roast meats.

Sigma-Aldrich: www.sigmaaldrich.com

2-Octen-4-one, natural

Source: Vigon

FEMA# 3603, CAS# 4643-27-0.

Natural occurrence: Bread, hazelnut and strawberry.

Odor: @ 1%. Sharp, metallic, green, fruity and strawberry-like with a whiff of green onion.

Taste: @ 1 ppm. Metallic, fruity, sweet, vegetable-like and earthy.

Taste: @ 2 ppm. Green, metallic, fruity and berry-like.

Possible applications: This ketone will add fresh reality to berry flavors like strawberry, raspberry and blueberry. Apple, rhubarb, pineapple and mango will benefit, as well. A molecule or two in green onion will add zing without transforming it to jam.

Vigon: www.vigon.com

For the full article, please check out the Perfumer & Flavorist+ September 2021 issue.

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