Organoleptic Evaluation Panelists
- Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
- Deborah Barber, Senior Flavorist, FONA
- Nicole Hernandez, R&D Manager and Senior Flavorist, FlavorChem
- Christina Hook, Flavorist, Bell Flavors and Fragrances
- Judith Michalski, Senior Flavorist, abelei flavors
- Andrew Petrou, Flavorist, Savory, Bell Flavors and Fragrances
cis-3-Hexenyl Acetate, natural
Source: Millipore Sigma
FEMA# 3171, CAS# 3681-71-8
Natural occurrence: Apple, apricot, banana, black currant, cauliflower, celery, bergamot, kumquat, yuzu, dill, grape, guava, mangosteen, melon, nectarine, olive, parsley, passionfruit, peach, pear, plum, pomegranate, raspberry, sage clary, starfruit, strawberry, tea, thyme, tomato, walnut, wine.
Odor: @ 1%. Bright, fresh, green, juicy, grass, pear, herbal, sweet, leafy, fruity.
Taste: @ 0.5 ppm. Fresh, green fruity, apple, pear, tropical, sweet, leafy.
Taste: @ 1 ppm. Sweet, fresh, green, fruity, pear, apple, herbal, grassy, tropical fruit.
Possible applications: I don’t know a soul who doesn’t love this compound. Many flavorists I know say this is their favorite. It brings them joy and makes them smile. But other than fulfilling that role, this can be used in so, so many places. If we think of fruit that has green notes such as apple, pear, pineapple, grape, all the berries cherry, kiwi, honeydew, watermelon, mango, banana, guava, passionfruit we would start that list pretty well. But the panel also felt this would work nicely in wine, cognac, tomato, zucchini, green bell pepper and jalapeño.
➤ Millipore Sigma: https://www.sigmaaldrich.com/
FEMA# 4324, CAS# 50746-09-3
Naturally occurring in hops.
Odor: @ 0.1%. Green, roasted, sulfurous, alliaceous, sweetness, candy banana, cooked liver/kidneys, roasted meat, buchu, very complex.
Taste: @ 0.1 ppm. Roasted, alliaceous, vegetative, green, sulfurous, over-ripe, cruciferous, sautéed, earthy, tropical fruit.
Taste: @ 0.2 ppm. More roasted, meaty, tropical, skunky, boiled meat, tropical fruit.
Possible applications: All kinds of onions come to mind and even throw leek in that mix as well. Roasted garlic showed up in the panel comments. And cooked beef, pork, lamb, shrimp, chicken, liver, and gamey meats were mentioned. I think that because there is an ester as a part of the structure, there is some sweetness that most of us could see in tropical profiles at very low levels. This would be a great note for wood-fired leaning profiles.
➤ Treatt/Endeavour: www.omegaingredients.co.uk
FEMA# 3429, CAS# 142-83-6
Natural occurrence: Apple, beef, capers, caraway, clam, coffee, fish, guava, kiwi, malt, melon, olive, peas, pomegranate, strawberry, tea, thyme, tomato.
Odor: @ 1%. Sharp, green, impactful, almost acrid, herbal, fatty, earthy, slight mushroom, heavy, citrus.
Taste: @ 1 ppm. Sharp, green, impactful, waxy, melon, fatty, mild.
Taste: @ 3 ppm. Sharp, green, impactful, heavy, fatty, leafy.
Possible applications: This chameleon can go either way: sweet or savory. The panel found chicken, cilantro, parsley, olives, tomato, pea, green beans and other vegetables as possible uses for this. On the sweet side, we saw apple (apple cider), pear, all melons, lemon, orange, lime, pineapple, guava, kiwi, berries and cherry uses.
➤ Bedoukian: https://bedoukian.com/
For the entire article reviewing L-Piperitone, natural >85%, cis-4-Heptenal, Peanut KiiNote, Corn Infusion 75% volume, p-α-Dimethyl Styrene, Hop Oil CO2 MD P&N and 2,5-Dithiahexane, visit the November 2023 issue.