Organoleptic Characteristics of Flavor Materials April 2018


Cocoa decolorized (PG) 00290515

Supplier: Robertet

GRAS, Theobroma cacao, natural

Odor: @ 100%. Sweet, slightly tobaccolike, slightly floral and dark chocolate.

Taste: @ 100 ppm. Brown, dark chocolate and slightly creamy.

Possible applications: This is a very nice addition to the flavorist’s arsenal. It will enhance all flavors chocolate and mocha, as well as many brown flavors like caramel, coffee, toffee and perhaps even roast beef and soy sauce flavors.


Whiskey CO2 extract 00806574

Supplier: Robertet

GRAS, natural

Odor: @ 100%. Fusel oillike, fermented, woody, fruity and whiskey.

Taste: @ 50 ppm. Sweet, winey, fermented, fruity and woody.

Possible applications: Of course this material will add depth and character to many alcoholic flavors besides whiskey including rum, cider, madeira and port. Other flavors it will add interest to are vanilla, cocoa, raisin, date, banana, cocoa and bread (yeast).



Supplier: Bedoukian Research

FEMA# 3430, CAS# 6126-50-7

Natural occurrence: Banana, butter, olive, passion fruit and tomato.

Odor: @ 1%. Green, savory, oily, earthy, cooked vegetablelike and methionallike.

Taste: @ 1 ppm. Brothy, green, oily and cooked vegetablelike.

Taste: @ 2 ppm. Green, brothy, oily, savory and meaty.

Possible applications: cis-3-Hexenol is the epitome of the classic “green” note in flavors. It is quite a surprise that one of its “twins” is so savory and almost methional-like! This alcohol will find much use in cooked vegetable flavors like tomato, potato, asparagus, onion, garlic, artichoke and pepper. It will also be very helpful in meat flavors like chicken and pork, soy sauce and savory blends.

Bedoukian Research:


Supplier: Vigon

FEMA# 4507, CAS# 5502-75-0

Not yet found in nature.

Odor: @ 100%.Fresh, clean laundrylike, floral, woody, oily and citruslike.

Taste: @ 5 ppm. Oily, green, floral, fresh and slightly citruslike.

Taste: @ 10 ppm. Fresh, floral, green, oily and melonlike with a hint of citrus.

Possible applications: Although primarily a fragrance compound, this material will nonetheless add interesting notes to melon flavors like watermelon and honeydew, as well as citrus flavors including bergamot, grapefruit, orange and lemon. Blueberry, tea and floral flavors are also some considerations for its use.


Burning ginger CO2 extract 99230608

Supplier: Robertet

FEMA# 2522 CAS# 84696-15-1, Zingiber officinale, natural

Odor: @ 100%. Sharp, fresh, spicy, earthy, woody and ‘pickled’.

Taste: @ 5 ppm. Woody, earthy, spicy, ginger and burning.

Taste: @ 10 ppm. Woody, spicy, slightly camphoraceous, ginger and burning.

Possible applications: Of course this will fit nicely into all ginger flavors including those for gingerbread, snaps, beer and ale, cola, root beer, and American, Asian, African and Middle Eastern spice mixes. It will also nicely blend with citrus flavors, especially orange and lemon, as well as fruit flavors like pear, peach and apple.


Clary sage EO 000217130

Supplier: Robertet

FEMA# 2321, CAS# 8016-63-5, Salvia sclarea, natural

Odor: @ 100%.Sweet, slightly cooling, floral, green, woody, herbal and lavenderlike.

Taste: @ 1 ppm.Sweet, woody, herbal, and fruity.

Taste: @ 2 ppm. Sweet, floral, fresh, woody and herbal.

Possible applications: The profile of this Russia-grown clary sage is softer and more herbal than that grown in France. Flavors that will be enhanced by its addition are tea, honey, lavender, citrus, blueberry and some dried fruits like raisin and fig.


4-(4-Methyl-5-thiazoyl)ethyl octanoate

Source: DeLong Chemicals America

FEMA# 4280, CAS# 163266-17-9

Not yet found in nature. Synonym: sulfuryl octanoate

Odor: @ 100%. Bloody, meaty, metallic, brothy, alliaceous and slightly fishy.

Taste: @ 1 ppm. Creamy, milky, savory, brothy, fatty and slightly chickenlike.

Taste: @ 2 ppm. Brothy, creamy, chickenlike, fishy and slightly metallic.

Possible applications: This ester of sulfurol carries many of the same qualities and can be used in some of the same applications, namely cream, milk, condensed milk, broth, chicken and custard flavors. In addition to those, it will also be beneficial in egg, fresh cheese, salmon and mild seafood flavors.

DeLong Chemicals America:

2,6-Dimethyl pyrazine, natural

Supplier: Myrazine LLC

FEMA# 3273, CAS# 108-50-9, natural

Natural occurrence: Beer, beef, bread, coffee, tea, potato chip and whiskey.

Odor: @ 1%. Roasted, nutty, cocoalike, brown, and bready.

Taste: @ 2 ppm. Nutty, toasted, slightly cocoalike and brown.

Taste: @ 5 ppm. Toasted, nutty, brown, musty, cocoalike and roasted.

Possible applications: The lighter roasted notes of this pyrazine make it an appealing material for adding toastiness to bread crust, potato skin, grains like rice, oatmeal and corn, nuts like pecan and walnuts. Other flavors where it will add brown depth are cocoa, chocolate, coffee, sesame, roast meat and rum.

Myrazine LLC:

Sulfuron, natural 1452

Supplier: Advanced Biotech

Proprietary mixture of natural materials.

Odor: @ 1%. Sulfurous, meaty, onionlike and savory with an underlying tropical fruit note.

Taste: @ 2 ppm. Tropical, meaty, savory, onionlike and gassy.

Taste: @ 4 ppm. Savory, onionlike, sulfurous, meaty and sulfurous.

Possible applications: Savory applications are best for this product including onion, garlic, meat and soft cheeses like Brie and camembert. A touch in passion fruit, guava and durian will deepen those profiles.

Advanced Biotech:


Supplier:DeLong Chemicals America

FEMA# 3570, CAS# 61295-41-8

Not yet found in nature.

Odor: @1%.Waxy, meaty, savory and metallic with a tropical fruit undertone.

Taste: @ 0.5 ppm. Meaty, beefy, savory, alliaceous and slightly roasted.

Taste: @ 1 ppm.Meaty, beefy, savory, alliaceous and tropical fruitlike.

Possible applications: Depending on what else is in the formula, the dual nature of this product will either enhance savory flavors like meat, especially roast beef, onion, gravy and bacon or deepen tropical profiles in guava, passion fruit, papaya and white wine as well.

DeLong Chemicals America:

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