Organoleptic Characteristics of Flavor Materials

Many of this month’s ingredients feature sweet, spicy and warm notes.
Many of this month’s ingredients feature sweet, spicy and warm notes.

Isoeugenol, natural

Source: Sigma-Aldrich

FEMA# 2468, CAS# 97-54-1, natural.

Natural occurrence: Clove oil, nutmeg oil, pimento berry oil, ylang ylang oil and wormwood oil.

Odor: @ 1%. Clove-like, warm, spicy, medicinal and slightly floral.

Taste: @ 5 ppm. Sweet, softly spicy, clove-like and slightly phenolic.

Taste: @ 10 ppm. Sweet, warm, spicy, clove-like and slightly numbing.

Possible applications: The warm, sweet, spicy notes of this material will add much to clove, ginger, black pepper, nutmeg, cinnamon and spice blends for pumpkin, gingerbread and chai. It will enhance flavors for banana, cherry, vanilla, BBQ, salad dressing, like thousand island and condiments, like ketchup and chutney.

Anethol, natural

Source: Sigma-Aldrich

FEMA# 2086, CAS# 4180-23-8, natural.

Natural occurrence: Anise, fennel, basil, caraway, tobacco, dill, licorice, marjoram and tea.

Odor: @ 100%. Sweet, anise-like, slightly brown and slightly cooling.

Taste: @ 1 ppm. Sweet, black licorice-like and slightly creamy.

Taste: @ 2 ppm. Sweet, anise-like and slightly brown.

Possible applications: It’s difficult to be neutral regarding this material; one either loves it or hates it. But there is no dispute that it‘s absolutely essential in anise, root beer, wintergreen, ouzo and sambuca flavors, where the anise character plays a starring role. Other flavors where it adds sweetness and lift are in mint, sweet spice blends, cola, cherry, molasses and some brown flavors like raisin and prune. At low levels on its own, it can also act as a sweetness modifier.

For the full article, please check out the Perfumer & Flavorist+ June 2021 issue.

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