Organoleptic Characteristics of Flavor Materials: October 2017


Black Korakundah tea extract #6083

Supplier: Advanced Biotech

GRAS, CAS# 84650-60-2, natural, Camellia sinensis

Odor: @ 100%. Musty, woody, brown, slightly nutty, slightly cocoa-like, tea and slightly

dried fruit-like.

Taste: @ 0.1%. Tea, brown, astringent, slightly smoky, slightly nutty and coffee-like.

Possible applications: Of course tea flavors and beverages are the obvious applications for this extract. It will also fit nicely into dried brown flavors like cocoa, mocha, coffee and some nut flavors like hazelnut and pecan.

Advanced Biotech:


Oak extract American, alcohol-free

Supplier: Advanced Biotech

FEMA# 2794, CAS# 68917-11-3, natural, Quercus alba

Odor: @ 100%. Woody, smoky and oaky with a hint of vanilla.

Taste: @ 0.03%. Woody, astringent, oaky and slightly vanilla-like.

Possible applications: The smoky, woody qualities of this product will be welcome in barbeque flavors as well as cured meat flavors including bacon, ham and sausage. Whiskey, scotch, chardonnay and cognac are also good choices where the hint of vanilla will reinforce cask notes.

Advanced Biotech:


Chipotle pepper distillate 6500115

Supplier: Alfrebro

GRAS, natural, Capsicum annuum

Odor: @ 100%. Savory, cooked, smoky, slightly meaty and pepper-like.

Taste: @ 0.05%. Savory, smoky, brothy and roast pepper with a latent spicy heat.

Possible applications: The profiles of Hispanic spice and vegetable blends will be enriched with this material. Its savory, almost methional-like profile will also enhance tomato, barbeque, grilled fruit and pepper flavors.



Propyl levulinate

Supplier: Sigma-Aldrich

FEMA# 4480, CAS# 645-67-0

Natural occurrence: Brandy.

Odor: @ 100%. Sweet, brown, phenolic, slightly leather-like and fruity.

Taste: @ 10 ppm. Sweet, slightly phenolic and brown.

Taste: @ 20 ppm. Sweet, brown, astringent and medicinal.

Possible applications: The mild, brown, phenolic character of this material will add interest note to vanilla, smoked meat and brown liquor flavors as well as dried fruit flavors like tamarind.



trans-2-Hexenol natural

Supplier: Sigma-Aldrich

FEMA# 2562, CAS# 928-95-0, natural

Natural occurrence: Apple, kiwi, grape, mango, orange, pineapple, plum tomato, tea, strawberry, clary sage and raspberry.

Odor: @ 1%. Green, vegetable-like, fresh, leafy and fruity.

Taste: @ 1 ppm. Green, unripe, fruity and vegetable-like.

Taste: @ 2 ppm. Green, vegetable-like, waxy and astringent.

Possible applications: At lower levels this isomer of leaf alcohol with its powerful green notes will add fresh, unripe notes to guava, apple, pear, kiwi and green banana. Higher usages reveal more vegetable-like notes which will be useful in flavors like pea, string bean, green pepper, lettuce and celery.



3-Heptyl acetate natural

Supplier: Sigma-Aldrich

FEMA# 3980, CAS# 5921-83-5, natural

Not yet found in nature.

Odor: @ 1%. Sharp, green, fruity, waxy, herbal and floral/rose.

Taste: @ 3 ppm. Green, fruity, ripe and waxy.

Taste: @ 5 ppm. Green, waxy, fruity, floral/rose and leafy.

Possible applications: The curious rosy note paired with its green quality makes it an ideal choice for use in tropical flavors like rambutan and lychee as well as ‘ordinary’ fruits like apple, pear, strawberry, raspberry, blueberry, apricot, peach, dragon fruit and floral flavors. Other areas where it can add lift and freshness are mints and herbals flavors.



trans-2-Heptenyl acetate natural, 10% in EtOH

Supplier: Alfrebro

FEMA# 4125, CAS# 16939-73-4, natural

Natural occurrence: Yellow passion fruit.

Odor: @ 1%. Green, waxy sweet and fruity.

Taste: @ 1 ppm. Green, fruity, waxy, apple skin-like and fruity.

Taste: @ 2 ppm. Green, fruity, waxy, slightly vegetable-like, and apple/pear skin-like.

Possible applications: Green apple and pear flavors are wonderful uses for this ester even though it has only been found in passion fruit. Other flavors where it will add fresh, fruity character are kiwi, honeydew melon, green banana, pineapple and strawberry.



3-Hepten-2-one natural, 10% in PG

Supplier: Alfrebro

FEMA# 3400, CAS# 1119-44-4, natural

Natural occurrence: Roasted hazelnut.

Odor: @ 10%. Green, waxy, fungal, slightly creamy and slightly blue cheese-like.

Taste: @ 0.5 ppm. Green, creamy and slightly fungal.

Taste: @ 1 ppm. Creamy, waxy, green, dairy-like and slight blue cheese-like.

Possible applications: The creamy notes of this ketone make it a desirable choice for dairy flavors like butter, cream and mold-ripened cheeses, especially blue, gorgonzola and brie and also fat flavors like coconut and olive oils.



2-Ethyl-3(5 or 6)-dimethylpyrazine natural

Supplier: Charkit Chemical Corp.

FEMA# 3149, CAS# 27043-05-6, natural

Natural occurrence: Beef, beer, coffee, cocoa, malt, peanut, potato chip, rum, shrimp and tea.

Odor: @ 1%. Musty, raw, nutty, slightly toasted and earthy.

Taste: @ 1 ppm. Musty, nutty, cocoa-like and roasted.

Taste: @ 2 ppm. Nutty, raw, earthy, musty roasted.

Possible applications: Most roasted nut flavors will benefit by using this pyrazine, including peanut, peanut butter, almond and hazelnut. Brown flavors are also excellent applications especially chocolate, cocoa, mocha, coffee, baked potato, caramel, maple, brown sugar, molasses, toasted grains and roast beef and chicken skin.

Charkit Chemical Corp.:


bis(Methylthio)methane (synonym: truffle sulfide) natural

Source: Excellentia

FEMA# 3878, CAS# 1618-26-4, natural

Natural occurrence: Canned beef, camembert and gruyere cheeses, fish, lobster, milk, shitake mushroom and white truffle.

Odor: @ 0.1%. Pungent, alliaceous, sulfurous and oily.

Taste: @ 0.05 ppm. Onion/garlic-like, musty, sulfurous, savory and slightly metallic.

Taste: @ 0.1 ppm. Garlic-like, savory, earthy and truffle-like.

Possible applications: This powerful compound is the characterizing note in white truffles and should be treated with the utmost respect. If too little is used in a flavor, it will probably be just about right. However, although it is very easy to exceed that measure, it is still very useful in ‘truffle oil’, alliaceous flavors like garlic, onion, leek, chives, meat seasoning and mushroom flavors. A molecule or two in a sour cream flavor will help to add brightness.


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