Organoleptic Characteristics of Flavor Materials


a-Angelica lactone natural W329355
Source: MilliporeSigma
FEMA# 3293, CAS# 591-12-8
Natural occurrence: Almond, bread, coffee, grape, hazelnut, licorice, malt, peanut, popcorn and soybean.
Odor: @ 100%. Acidic, brown, sweet, caramellic, tobaccolike and creamy.
Taste: @ 5 ppm. Brown, creamy, bitter, nutty and oily.
Taste: @ 10 ppm. Brown, nut skinlike, creamy, oily and bitter.
Possible applications: This natural lactone will strengthen sweet, brown notes in maple, molasses, balsamic vinegar, coffee, chocolate, coconut, tobacco, walnut, vanilla and brown bread.

Ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
Source: MilliporeSigma
FEMA# 4790, CAS# 10138-32-6
Not yet found in nature.
Odor: @ 100%. Green, fruity, floral, slightly cooling, juicy and bright.
Taste: @ 1 ppm. Green, fruity, sweet, melonlike and pulpy.
Taste: @ 2 ppm. Green, sweet, tropical, ripe, melonlike, fruity, waxy and pulpy.
Possible applications: This delightful compound will add bright fruity depth to almost all fruit flavors, including pineapple, melon, watermelon, cucumber, kiwi, grape, wine, raspberry, fruit punch and Red Bull.

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