Organoleptic Characteristics of Flavor Materials July 2019


Maté absolute

Supplier: Biolandes

GRAS, CAS# 977146-47-0, Ilex paraguariensis, natural

Odor: @ 100%. Herbal, smoky, green, and mossy with a hint of leather.

Taste: @ 10 ppm. Herbal, green, brown, phenolic and astringent.

Taste: @ 20 ppm. Herbal, slightly dried fruitlike, phenolic, green, tealike, astringent and bitter.

Possible applications: Tea and herbal tea as well as tobacco flavors will be enhanced by this material. Other areas where it might be used are dried fruit, vanilla and perhaps castoreum replacers.


Benzoin siam resinoid

Supplier: Biolandes

FEMA# 2133, CAS# 9000-72-0, Styrax tonkinenesis, natural

Odor: @ 100%. Sweet, vanillinlike, balsamic, cream and coumarinlike.

Taste: @ 10 ppm. Sweet, balsamic, brown, vanillalike, fruity and berrylike.

Taste: @ 20 ppm. Sweet, brown, balsamic, berrylike, vanillalike and phenolic.

Possible applications: As well as vanilla flavors, this resin will perform very nicely in berry flavors, especially strawberry, raspberry, cherry, cranberry, “red vines” type, etc. by providing depth in the profiles. It will also be appreciated in maple, cola, cherry cola, root beer and dried fruit flavors.


Methyl ketone mix, natural

Supplier: Mane

FEMA# various, CAS# various

Odor: @ 1%. Waxy, earthy, slightly bananalike, mushroomlike, blue cheeselike and savory.

Taste: @ 2 ppm. Waxy, earthy, creamy, cheesy and slightly moldy.

Taste: @ 5 ppm. Waxy, blue cheeselike, earthy and raw mushroomlike.

Possible applications: A few molecules of this mixture will waken up a ripe banana flavor, but its main benefit will be in cheese flavors, especially blue, gongonzola, Stilton and aged cheddar. In much lower dosages, it will add depth and creaminess to other dairy flavors like milk, yogurt, kefir, condensed milk and sour cream.



Supplier: MilliporeSigma

FEMA# 4444, CAS# 75587-06-3

Natural occurrence: Red raspberry.

Odor: @ 100%. Waxy, slightly sweet, peachlike, cream, lactonelike and creamy.

Taste: @ 5 ppm. Oily, lactonelike, creamy, coconutlike and celerylike.

Taste: @ 10 ppm. Oily, lactonelike, creamy and slightly peachlike.

Possible applications: This interesting material is very lactone-like and will be useful in flavors that normally contain them, including butter, peach, apricot, nectarine, coconut, mango, nuts like macadamia, pistachio and pecan, young cheeses like cream, American and Colby.



Supplier: MilliporeSigma

FEMA# 4441, CAS# 32764-98-0

Natural occurrence: Osmanthus.

Synonym: Jasmolactone

Odor: @ 100%. Fatty, floral, cononutlike, creamy, oily and lactonelike.

Taste: @ 0.5 ppm. Floral, oily, slightly green, creamy and soft.

Taste: @ 1 ppm. Perfumey, oily, creamy, slightly green and coconutlike.

Possible applications: This lactone will fit nicely into floral flavors like rose, hibiscus, jasmine, orris and violet. It can lend floral notes to fruits like peach, apricot, raspberry, red apple, raspberry and blueberry flavors. At lower levels it can be useful in macadamia, pecan, and coconut and honey flavors.


Ethyl acetoacetate ethylene glycol ketal

Source: MilliporeSigma

FEMA# 4477, CAS# 6413-10-1

Not yet found in nature.

Synonym: Apple ketal

Odor: @ 100%. Sweet, ethereal, fruity, fermented, green and sharp.

Taste: @ 20 ppm. Light, fruity, green, fresh, unripe and apple/pearlike.

Taste: @ 30 ppm. Fruity, green, unripe, fresh, fruity and apple/pearlike.

Possible applications: Although this material’s synonym specifies apple, it will also add freshness and impact to pear, strawberry, kiwi, dragon fruit, pineapple and banana. Its fermented notes can also be useful in rum, wines and ciders.


trans-2, cis-6-Nonadienol natural

Source: Natural Advantage

FEMA# 2780, CAS# 28069-72-9

Natural occurrence: Cantaloupe, cucumber, cornmint, water melon, violet leaf and flower and prickly pear.

Odor @ 1%. Green, fresh, oily and cucumberlike.

Taste: @ 0.05 ppm. Green, fresh and cucumberlike.

Taste: @ 0.1 ppm. Oily, green, fresh, melon rindlike and cucumberlike.

Possible applications: A little of this powerful alcohol will go a long way in adding fresh character to cucumber and melon flavors, especially watermelon, honeydew, cantaloupe and the like. It will also be welcome, albeit at miniscule levels, in kiwi, green pepper, dragon fruit, lettuce and green olive.

Natural Advantage:

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