Organoleptic Characteristics of Flavor Materials December 2016


Honey Distillate Organic #7009

Source: Advanced Biotech

GRAS, natural

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

Taste: @ 0.2%. Sweet, honey, brown, haylike and floral.

Possible applications: This product will add the sweet,
characteristic top notes to honey flavors. It can also be used in tea, chocolate, maple and sweet type flavors.

Unroasted St Johns Bread Extract Organic #7023

Source: Advanced Biotech

FEMA# 2243, CAS# 84961-45-5, natural, Ceratonia siliqua L

Odor: @ 100%. Brown, sweet, fermented, chocolate liqueurlike and dried fruitlike.

Taste: @ 0.05. Sweet, cocoalike, fermented, brown and dark fruitlike.

Possible applications: This material offers a profile that is distinctly different from the regular St Johns Bread extracts. As one would expect, it will fit nicely into brown flavors like cocoa, chocolate, maple and coffee. But it will also perform well in darker fruit flavors like cherry, raspberry, plum, prune, raisin and strawberry as well as rum, vanilla, whiskey, red wine, Marsala, sangria and punch.

Advanced Biotech;


Damascenone Fraction Natural, 1% in Ethanol

Source: Natural Advantage

FEMA# 3420, CAS# 23696-85-7, natural

Natural occurrence: Apple, apricot, brandy, clary sage, black currant, grape, plum, rum, raspberry, strawberry, tobacco and wine.

Odor: @ 1%. Slightly metallic, sweet, berrylike, dried fruitlike, slightly floral and slightly woody.

Taste: @ 0.5 ppm. Fruity, dark berrylike, slightly floral, dried fruitlike and woody.

Taste: @ 1 ppm. Metallic, fruity, rhubarblike, raspberrylike and slightly floral.

Possible applications: The dark, fruity profile of this chemical will certainly add to the depth of many berry flavors including cranberry, raspberry, blueberry, blackberry, purple grape, strawberry, cherry, black currant as well as to rhubarb, apple, plum, red pear and dried fruit. A touch in red wine, punch, red licorice and ‘Swedish’ fish flavors will make them extraordinary.

Tagetes Essence

Source: Robertet

FEMA# 3040, CAS# 8016-84-0, natural, Tagetes minuta L.

Odor: @ 100%. Sweet, herbal, green, citruslike, fruity, floral, tealike and spicy with a cooling lift.

Taste: @ 5 ppm. Sweet, fresh, citruslike, herbal, haylike and fruity.

Taste: @ 10 ppm. Sweet, fresh, fruity, floral and citruslike.

Possible applications: At very low levels, this beautiful oil will enhance and add richness to yellow fruit flavors like golden apple, apricot, peach, pear, tangerine and orange. Herbal tea and alcoholic beverage flavors are also good vehicles for its use.

Orange Sinensals

Source: Cvista

FEMA# 3141, CAS# 60066-88-8, natural

Natural occurrence: Orange.

Odor: @ 100%. Terpeney, orange, citrus, grapefruitlike, slightly floral, juicy and peely.

Taste: @ 2 ppm. Peely, citruslike, terpeney and grapefruitlike.

Taste: @ 5 ppm. Waxy, citruslike, orange and grapefruitlike.

Possible applications: Citrus flavors will benefit most from this orange oil fraction, namely orange, tangerine, yuzu, mandarin, grapefruit, etc. Low levels in tropical flavors will add mystery and depth.

4-hydroxy-3,5-dimethoxybenzaldehyde (synonym – syringaldehyde)

Source: Sigma-Aldrich

FEMA# 4049, CAS# 134-96-3

Natural occurrence: Roasted barley, beer, mango, grape, pineapple, charred oak wood, rum, red wine, wort and tobacco.

Odor: @ 100%. Low impact, slightly balsamic, sweet, slightly phenolic, musty and cardboardlike.

Taste: @ 5 ppm. Slightly balsamic, sweet, cardboardlike, vanillinlike and creamy.

Taste: @ 10 ppm. Sweet, vanillinlike, slightly milky and creamy.

Possible applications: This lower impact relative of vanillin has some of its qualities and can be used to augment vanilla notes, although the effects will be more subtle. Good uses for it are in vanilla, whiskey, root beer and Scotch whiskey.

Methyl dihydrojasmonate Natural, 1% in EtOH

Source: Natural Advantage

FEMA# 3408, CAS# 2432-77-1, natural

Natural occurrence: Jasmine, tea and osmanthus.

Odor: @ 1%. Sweet, fruity, berrylike and floral.

Taste: @ 1 ppm. Floral, fruity, bitter and slightly soapy.

Taste: @ 2 ppm. Fruity, floral, berrylike, jasminelike and soapy.

Possible applications: The sweet, fruity notes of this will enhance many berry flavors including strawberry, raspberry, cranberry, red and black currant, cherry, grape, and pineberry. Other good applications for its use are tropicals, floral flavors and teas.

2-Methyl-4-phenyl-2-butyl isobutyrate

Source: Sigma

FEMA# 2736, CAS# 10031-71-7

Not yet found in nature.

Odor: @ 100%. Fruity, slightly cheesy, floral and powdery with a tropical nuance.

Taste: @ 2 ppm. Waxy, floral, fruity and overripe.

Taste: @ 5 ppm. Waxy, floral, fruity, overripe and slightly plasticlike.

Possible applications: Papaya isobutyrate is a synonym for this chemical which is a good use for it along with peach, apricot, mango and pineapple flavors where it will add heavier, ripe fruity notes.


2-Ethyl-3,(5 or 6)-dimethylpyrazine (ABT synonym - Tetrazine, natural #1417)

Source: Advanced Biotech

FEMA# 3149, CAS# 27043-05-6

Natural occurrence: Peanut, beef, cocoa, coffee, Swiss cheese and tobacco.

Odor: @ 1%. Musty, rubberlike, nutty, burnt and coffeelike.

Taste: @ 1 ppm. Nutty, cocoalike, nutskinlike, coffeelike and earthy.

Taste: @ 2 ppm. Nutty, cocoalike, powdery, nutskinlike, coffeelike, musty and earthy.

Possible applications: Primarily nuts, cocoa and coffee flavors will benefit from this interesting pyrazine. Cashew, walnut, peanut, peanut butter, Brazil nut, hazelnut are great targets for its use as well as dark chocolate, mocha, baked potato and bread flavors.

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