Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on bitter orange oil, clementine oil, elemi oil and more.
This month’s column features discussions on bitter orange oil, clementine oil, elemi oil and more.

Clementine oil

Source: FMI

FEMA# 4855, CAS# 8008-31-9, Citrus nobilis, Citrus clementina, natural.

Odor: @ 100%. Sweet, fresh, juicy, peely, green, slightly floral and orange/tangerine-like.

Taste: @ 5 ppm. Sweet, juicy, peely, green and orange/tangerine-like.

Taste: @ 10 ppm. Juicy, sweet, peely, slightly floral and orange/tangerine-like.

Possible applications: Since a clementine is an orange and mandarin hybrid, it will be particularly useful in all orange flavors, including mandarin, tangerine, etc. It will also be welcome in many other citrus blends, as well as fruit punch, mango, apricot and barbecue flavors.

FMI: www.fmi.org

Natural sinensal fraction 18-20% (ex orange)

Source: Citrus and Allied

FEMA# 3141, CAS# 60066-88-8

Odor: @ 100%. Terpene-like, sweet, orange, aspirin-like, waxy and peel-like.

Taste: @ 1 ppm. Oxidized orange-like, green, waxy, floral and peel-like.

Taste: @ 2 ppm. Oxidized orange-like, peel-like, green, waxy and slightly tropical.

Possible applications: A molecule or two will brighten citrus flavors, especially grapefruit, yuzu and lime. Other flavors where it will add interesting notes are mango, pineapple, lychee and tropical blends.

Citrus and Allied: www.citrusandallied.com

For the full article, please check out the Perfumer & Flavorist+ January 2022 issue.

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