Organoleptic Characteristics of Flavor Materials - July 2016


Honey Absolute

Source: Robertet

GRAS, CAS# 91052-92-5, natural

Odor: @ 100%. Sweet, cooked, brown, slightly musty and honey.

Taste: @ 0.1%. Sweet, warm, brown and honey.

Possible applications: Brown flavors are most suited for this product as are tea flavors intended for beverages. Of course, it will always fit in honey flavors.

Fenugreek Absolute 80%

Source: Biolandes

FEMA# 2484, CAS# 68990-15-8, natural, Trigonella foenum-graecum L.

Odor: @ 100%. Brown, nutty, sweet, maplelike, caramellic, celerylike and tobaccolike with an animallic undertone.

Taste: @ 15 ppm. Brown, nutty, maplelike, sweet, tobaccolike and caramellic.

Taste: @ 20 ppm. Brown, maplelike, nutty, caramellic, celerylike and tobaccolike.

Possible applications: This is another great material for use in brown flavors, especially maple, chocolate, cocoa, brown sugar, caramel, walnut, pecan and other nuts, tobacco, celery, tea and dried fruits like raisin, date, prune and fig.

4-Hydroxy-2,5-dimethyl-3(2H)-furanone, natural (synonym: strawberry furanone)

Source: Berjé 

FEMA# 3174, CAS# 3658-77-3, natural

Natural occurrence: Strawberry, guava, grape, pineapple, arctic bramble, malt, coffee and beef.

Odor: @ 100%. Sweet, brown, fruity, jammy and cotton candylike.

Taste: @ 5 ppm. Sweet, brown, jammy, caramellic and fruity.

Taste: @ 10 ppm. Sweet, jammy, fruity, strawberrylike, caramellic and cotton candylike.

Possible applications: The sweet, caramellic, cotton candy nature of this compound will make it a good choice for use in sweetener enhancers and brown flavors like molasses, butterscotch, caramel, maple, coffee, chocolate, dulce de leche, honey, roast meat and for adding cooked/baked notes. The brown, jammy profile will enhance fruit flavors like strawberry, pineapple, mango and berry.


Source: Berjé 

FEMA# 2781, CAS# 104-61-0

Natural occurrence: Apricot, bread, black currant, ham, papaya, peach tea and wine.

Odor: @ 1%. Sweet, oily, fatty, coconutlike, fatty, buttery, creamy and waxy.

Taste: @ 2 ppm. Coconutlike, oily, creamy, sweet and buttery.

Taste: @ 5 ppm. Coconutlike, oily, buttery, creamy and slightly peachlike.

Possible applications: Coconut flavors are the main beneficiaries of this lactone. Its sweet, creamy notes will also enlarge the profile of dairy flavors like cream, ice cream, milk, butter, custard, milk chocolate and fruit flavors including peach, mango, apricot and papaya. Nut flavors like pecan, cashew and macadamia are also good candidates for its use.


Source: Bedoukian

FEMA# 4216, CAS# 80-57-9

Natural occurrence: Apricot, lime, cornmint, rosemary, lavender, mango, tagetes and wormwood.

Odor: @ 1%. Cooling, sweet and herbal with soft floral notes.

Taste: @ 1 ppm. Floral, green, fresh and herbal.

Taste: @ 2 ppm. Floral, fresh, cooling and herbal with a lingering sweetness.

Possible applications: This intriguing material will add a mysterious twist to liqueur flavors as well as mint, herbal and sweet spices. Its floral quality will add depth to lavender, rose, clary sage, blueberry and other berry flavors.

Pyrazine mix, natural

Source: Charkit

FEMA# various, CAS# various, natural

Odor: @ 1%. Musty, earthy, nutty, potatolike and brown.

Taste: @ 0.5 ppm. Musty, nutty, potato skinlike and astringent.

Taste: @ 1 ppm. Musty, nutty, potato skinlike and slightly cocoalike.

Possible applications: The characteristic pyrazine notes of this mixture will fit nicely into dark chocolate, cocoa, coffee, baked potato, peanut, hazelnut, bread crust and roasted type flavors.

γ-Valerolactone, natural

Source: Pearlchem

FEMA# 3103, CAS# 108-29-2, natural

Natural occurrence: Roasted barley, beef, cocoa, coffee, hazelnut, mango, milk, mushroom, peach, tomato and wine.

Odor: @ 1%. Sweet, coumarinic, oily and coconutlike.

Taste: @ 5 ppm. Creamy, oily, coumarinic and slightly coconutlike.

Taste: @ 10 ppm. Creamy, oily, sweet, coumarinic and slightly fruity.

Possible applications: This material will add sweet, coumarin-like notes to coconut, woodruff, vanilla, chocolate, praline, tobacco and vaping flavors. It can also be used as part of the lactone complex to deliver sweet creaminess to dairy flavors like milk, cream, ice cream, caramel and dulce de leche.

1-Octen-3-ol, natural Chiral (-15°)

Source: Pearlchem

FEMA# 2805, CAS# 3391-86-4, natural

Natural occurrence: Artichoke, banana, beer, dill, lavender, milk, mushroom, pumpkin, soy, shrimp, truffle and tea.

Odor: @ 0.1%. Musty, earthy, fungal, mushroomlike and slightly waxy.

Taste: @ 0.05 ppm. Earthy, creamy, mushroomlike and fatty.

Taste: @ 0.1 ppm. Earthy, mushroomlike, brothy, creamy, fatty and slightly metallic.

Possible applications: Mushroom flavors are the first that come to mind for using this potent material. But it is also very important in dairy flavors for adding realistic creamy notes in whole milk, cooked milk, cream, sour cream, fresh cheese and mold-ripened cheeses.

p-Mentha-8-thiol-3-one 95%, natural (synonym – buchu mercaptan)

Source: Puris

FEMA# 3177, CAS# 38462-22-5, natural

Natural occurrence: Buchu leaf.

Odor: @ 0.1%. Fresh, green, sulfurous, tropical fruitlike, catty and minty.

Taste: @ 0.02 ppm. Peachy, tropical, sulfurous and fresh.

Taste: @ 0.05 ppm. Green, peachy, tropical, sulfurous and juicy.

Possible applications: This delicious molecule will most definitely enhance the catty, tropical notes in flavors like mango, guava, grapefruit and passion fruit, as well as peach, apricot, black currant, white and concord grape and sauvignon blanc. A touch in mint and alcoholic flavors will certainly add interest.

Methyl thioacetate, natural

Source: Natural Advantage

FEMA# 3876, CAS# 1534-08-3, natural

Natural occurrence: Beef, beer, coffee, melon, fish oil, pineapple, passion fruit, Munster cheese, strawberry, whiskey and wine.

Odor: @ 0.1%. Sulfurous, rotten, cruciferous, overripe and eggy.

Taste: @ 0.2 ppm. Sulfurous, overripe fruitlike, cooked and slightly savory.

Taste: @ 0.4 ppm. Savory, sulfurous, fermented, overripe fruit, sauerkrautlike and eggy.

Possible applications: A tiny hint of this malodorous material will add a juicy, ripe quality to tropical fruits, cantaloupe, strawberry and pineapple flavors. At higher levels it will add savory notes to strong cheese, meat, cooked vegetable, egg, cabbage and soup flavors.

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