Organoleptic Characteristics of Flavor Materials - August 2019


Italian blood orange kiiNotes

Supplier: Omega Ingredients

GRAS, Citrus sinensis, var. sanguinello, natural

Odor: @ 100%. Orange, sweet, juicy, slightly peely and aldehydic.

Taste: @ 0.05%. Citrus, orange, peely, juicy, aldehydic and waxy.

Possible applications: The water-soluble nature of this product will make it friendly in beverages, ices, liqueur, syrup, etc., where its sweet juicy profile will brighten the profiles of orange and all other citrus flavors as well as mango, apricot, papaya and peach.

Omega Ingredients:

Yuzu (Japanese) kiiNotes

Supplier: Omega Ingredients

GRAS, Citrus junos Siebold ex Tanaka, natural

Odor: @ 100%. Sweet, citrus, orangelike, mandarinlike, peely and terpeney.

Taste: @ 0.05%. Terpeney, citrus, mandarinlike and peely.

Possible applications: Citrus flavors are the target for this water-soluble extract, including orange, lemon, lime, grapefruit, mandarin, punch and ponzu sauce flavors.

Bergamot oil Italian

Supplier: Bontoux

FEMA# 2153, CAS# 8007-75-8, Citrus aurantium bergamia, natural

Odor: @ 100%. Sweet, rich, citrus, lime/lemonlike, fresh, floral and waxy.

Taste: @ 2 ppm. Oily, lemon/limelike, citrus, floral and fruity.

Taste: @ 4 ppm. Fresh, green, peppery, lemon/limelike, floral and waxy.

Possible applications: Bergamot oil on its own is famous for the flavor of Earl Grey tea. Other flavors where it will shine are lemon, lime, orange, mandarin, blueberry, grape, liqueur, lavender and other floral flavors. A touch in punch flavors will wake up the profile.


Verbena Morocco oil

Supplier: Biolandes

GRAS, CAS# 8024-12-2, Lippia citriodora, natural

Odor: @ 100%. Lemonlike, slightly cooling, citrus, minty and floral.

Taste: @ 2 ppm. Citrus, floral, oily, tealike, slightly cooling and waxy.

Taste: @ 4 ppm. Oily, lemonlike, citrus, floral, cooling and slightly green.

Possible applications: This is another essential oil that will add oomph to citrus flavors, particularly lemon and lime. Other flavors where it will add interest are black tea, raspberry, rose, mint and tropicals like lychee and papaya.


Rosemary oil

Supplier: Biolandes

FEMA# 2992, CAS# 8000-25-7, Rosmarinus officinalis, natural

Odor: @ 100%. Cooling, slightly green and terpeney with a floral nuance.

Taste: @ 4 ppm. Cooling, fresh, green and eucalyptuslike.

Taste: @ 8 ppm. Green, cooling, earthy, eucalyptuslike, herbal and slightly numbing.

Possible applications: The cooling profile of this essential oil will bring freshness to mint, eucalyptus, cough drop, herbal meat seasoning blends, oral care, anise, black pepper and other spice flavors.

Cinnamon bark absolute Madagascar

Source: Bontoux

FEMA# 2291, CAS# 8015-91-6, Cinnamomum verum, natural

Odor: @ 100%. Cinnamon, sweet, spicy, woody, warm and ‘red hot’ like.

Taste: @ 2 ppm. Cinnamon, brown and bakery spicelike with a slight burn.

Taste: @ 5 ppm. Sweet, earthy, spicy cinnamon, woody, warm and bakery spicelike.

Possible applications: This particular cinnamon material is unique in that it has much of the profile of powdered cinnamon and/or oleoresin and not just the hot cinnamic aldehyde notes. It will be very good in supplying those warm, rounded notes to all sweet spice compositions including those for baked goods, chai, ketchup, horchata, barbecue, etc.


Coffee arabica absolute

Supplier: Bontoux

GRAS, CAS# 8001-67-0, Coffea arabica, natural

Odor: @ 100%.Coffee, fresh-brewed, brown, caramellic, slightly burnt and toasted.

Taste: @ 30 ppm. Brown, roasted, coffee, chocolate and lightly nutty.

Taste: @ 50 ppm. Coffee, mocha-like, brown, slightly burnt and roasted with a hint of tobacco.

Possible applications: Brown flavors like cocoa, mocha, caramel, tobacco, roasted nuts, grill, burnt marshmallow, maple, butterscotch and of course coffee will all be enhanced by the rich, dark, sweet notes of this coffee product.It might also be considered for use in dark beer flavors as well.

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