Organoleptic Characteristics of Flavor Materials November 2018


Zingerone (vanillyl acetone), natural

Supplier: Sigma-Aldrich

FEMA# 3124, CAS# 122-48-5, natural

Natural occurrence: Ginger, cranberry, oregano and raspberry.

Odor: @ 10%. Sweet, mildly spicy, clovelike and vanillinlike.

Taste: @ 10 ppm. Spicy with a tingle.

Taste: @ 20 ppm. Spicy and clovelike with a trigeminal burn.

Possible applications: The spicy notes of this material will lend support to sweet and savory spice flavors like ginger, cinnamon, clove, nutmeg, black pepper, cayenne, as well as their blends.


2,2’-(Dithiodimethylene)difuran, natural

Supplier: Sigma-Aldrich

FEMA# 3146, CAS# 4437-20-1, natural.

Natural occurrence: Boiled beef, bread, coffee and roasted sesame.

Odor: @ 1%. Sulfurous, coffeelike, brown, burnt and slightly savory.

Taste: @ 0.1 ppm. Sulfurous, coffeelike, roasted and meaty.

Taste: @ 0.5 ppm. Coffeelike, burnt, alliaceous and roast beeflike.

Possible applications: Also known as coffee furan, this product will certainly add dark, roasted character to almost all coffee flavors as well as mocha and cocoa. It can also be used to add savory notes to roasted pork, chicken and beef and to brown gravy, stew and soups flavors.


2-Tridecanone, natural

Supplier: Sigma-Aldrich

FEMA# 3388, CAS# 593-08-8, natural.

Natural occurrence: Butter, blood orange, cheddar, coconut oil, mango, rue, lemongrass and genet.

Odor: @ 100%.Waxy, ruelike, ketonic, soapy and slightly animal fatlike.

Taste: @ 2 ppm. Waxy, fatty, slightly creamy and ketonic.

Taste: @ 4 ppm. Soapy, waxy, fatty, ketonic and animal fatlike.

Possible applications: This heavy ketonic notes of this material will add fatty, creamy depth to animal fat replacers, butter, coconut, cheese, nuts like macadamia, pecan and cashew as well as meat flavors like lamb, chicken and beef.


Vanillyl ethyl ether, natural

Supplier: Sigma-Aldrich

FEMA# 3815, CAS# 13184-86-6, natural.

Natural occurrence: Vanilla bean and wine.

Odor: @ 100%. Sweet, vanillinlike, slightly clovelike and resinous.

Taste: @ 50 ppm. Woody, spicy and slightly vanillalike with a trigeminal burn.

Possible applications: By its name, one would expect this compound to grace a sugar cookie. The truth is that its tongue burn makes it more appropriate for use in hot spice flavors like ginger, black pepper, cinnamon, cayenne, jalapeno and the like. It will also perk up alcoholic flavors by adding a devilish direction.


3-Octanone, natural

Supplier: Sigma-Aldrich

FEMA# 2803, CAS# 106-68-3, natural.

Natural occurrence: Banana, basil, blueberry, bergamot, hyssop, mushroom, plum, soy, spearmint and thyme.

Odor: @ 1%. Waxy, slightly minty, earthy, and slightly blue cheeselike with a hint of orange peel.

Taste: @ 5 ppm. Waxy, earthy, slightly citruslike and blue cheeselike.

Taste: @ 10 ppm. Waxy, ketonic, earthy and blue cheeselike.

Possible applications: Dairy flavors, especially cultured, are the main application for this ketone including blue cheese, gorgonzola, cheddar, sour cream, cultured butter, yogurt, kefir, buttermilk and cream cheese. It will also find a home in mushroom flavors.



Supplier: Bedoukian Research

FEMA# 3391, CAS# 10599-70-9

Natural occurrence: Coffee. Synonym:hazelnut furan.

Odor: @ 1%.Sweet, nutty, brown, slightly musty and coffeelike with a whiff of cigar.

Taste: @ 1 ppm.Warm, caramellic, bready, brown and nutty.

Taste: @ 2 ppm. Nutty, brown, warm, roasted, caramellic and almondlike.

Possible applications: This chemical will add sweet, nutty notes to hazelnut, pistachio, marzipan and amaretto. Brown flavors will benefit as well, especially bread crust, chocolate, praline, caramel, toasted coconut, coffee and tobacco.

Bedoukian Research:

o-Methoxycinnamaldehyde, natural

Supplier: Advanced Biotech

FEMA# 3181, CAS# 1504-74-1

Natural occurrence: Basil, cassia and cinnamon.

Odor: @ 1%. Warm, brown, spicy, sweet and cinnamonlike.

Taste: @ 10 ppm. Musty, sweet, woody and spicy.

Taste: @ 20 ppm. Musty, spicy, warm and cookie doughlike.

Possible applications: The back notes of spice flavors will be reinforced by this material, especially cinnamon, clove and blends thereof. It will also add depth to flavors for oral care.

Advanced Biotech:

Methyl-3-nonenoate (high trans)

Supplier: Bedoukian Research

FEMA# 3710, CAS# 13481-87-3

Natural occurrence: Guava and hops.

Odor: @ 1%. Fatty, green, fresh, vegetablelike and fruity.

Taste: @ 2 ppm. Green, slightly soapy, vegetablelike and fatty.

Taste: @ 4 ppm. Fatty, green, melonlike, cucumberlike and slightly soapy.

Possible applications: Cucumber, watermelon and honeydew flavors are very good applications of this unsaturated ester where it will deepen the fresh, fatty, green notes. Apple, pear, Asian pear, kiwi and green mango are also good considerations.

Bedoukian Research:

α-Methylbenzyl isobutyrate

Source: Synerzine

FEMA# 2687, CAS# 7775-39-5

Natural occurrence: Not yet found in nature.

Odor: @ 1%. Juicy, fruity, ripe, green, floral and tropical.

Taste: @ 1 ppm. Sweet, fruity, ripe and berrylike.

Taste: @ 2 ppm. Berrylike, sweet, green, fruity and slightly vegetablelike.

Possible applications: This homologue of styrallyl acetate will brighten red berry flavors like raspberry, cranberry, cherry, service berry and strawberry and can also act as an all-around fruit flavor enhancer.




FEMA# 3327, CAS# 72797-17-2

Natural occurrence: Coffee

Odor: @1%.Warm, toasted, grainlike, nutty and musty.

Taste: @ 2 ppm. Warm, toasted, cornlike, nutty and grainlike.

Taste: @ 4 ppm.Warm, toasted corn, nutty and nut skinlike.

Possible applications: This pyrazine doesn’t carry the burnt, roasted notes that many pyrazines do. It will grace flavors where toasted notes are needed including corn, nuts, grains, coconut, graham cracker, caramel, bread, crackers, baked goods and cereals.


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