
Organoleptic Evaluation Panelists
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Organoleptic Evaluation Panelists
- Aine Walsh, senior flavorist, Keurig Dr Pepper
- Andrea Albertino, Ph.D., senior flavorist, Esarom
- Bimal Karmakar, Ph.D., principal flavorist, Givaudan
- Britta Nobis, senior flavorist, Silesia
- Ján Peťka, Ph.D., head of flavor development, Austria Juice
- Kavita Bhatnagar, Ph.D., CEO, Kanegrade Flavors & Ingredients
- Maria Palassarou, Ph.D., flavorist, Givaudan
- Michele Pezzotta, flavorist, Silesia Flavors
In this month’s column, our panel of flavor chemists (see sidebar for full list of panelists) evaluates ingredients from Van Aroma, a company founded in 2006 and based in Bogor, Indonesia, specialized in essential oils and other natural extracts. The resulting report features our impressions and recommendations for applications.
Caryophyllene oxide, natural
Source: Van Aroma
FEMA# 4085, CAS# 1139-30-6
Natural occurrence: Basil, cinnamon, black pepper, cloves, cannabis, lavender, oregano, rosemary, lemon verbena, guava, grapefruit.
Odor @ 100%: Woody, floral, ambrette, spicy, vetiver, perfume, musky.
Taste @ 2 ppm: Woody, floral, ambrette, musky, powdery, spicy, vetiver, cedar, carrot, earthy, dry, camphoraceous.
Possible applications: Its intense woody, earthy, dry notes would help in tobacco profiles, as well as tea flavors and spirits. The additional spicy, peppery top note would be useful in spices. Other possible uses are in floral tonalities like parma violet, or fruity like blackberry, raspberry, sour cherry, mango, guava, pomegranate, grapefruit.The dominant spicy, woody, smoky phenolic notes of isoeugenyl acetate could help on spices tonalities, smoke, vanilla and coffee.Farknot Architect at Adobe Stock
Isoeugenyl acetate
Source: Van Aroma
FEMA# 2470, CAS# 93-29-8; 5912-87-8
Natural occurrence: Valerian, fennel, artemisia scoria, Artemisia capillaris.
Odor @ 100%: Spicy, clove, woody, smokey, fruity, warm, powdery, balsamic, carnation.
Taste @ 5ppm: Clove, spicy, herbal, terpenic, smoky, phenolic, earthy.
Possible applications: The dominant spicy, woody, smoky phenolic notes could help on spices tonalities, smoke, vanilla, coffee, chocolate, but also alcoholic like whisky, Weiss beer. Its clove element would fit in guava, banana, chestnut, nuts, Christmas flavors.
Cananga oil
Source: Van Aroma
FEMA# 2232, CAS# 93686-30-7, CAS# 68606-83-7
Natural occurrence: Essential oil extracted from cananga tree.
Odor @ 100%: Floral, ylang-ylang, white blossoms, peppery, woody, powdery, earthy, soapy, green, balsamic, slight animalic.
Taste @ 1ppm: Floral, ylang-ylang, jasmine, peppery, herbal, woody, animalic, green, soapy, aldehydic, powdery.
Possible applications: The characteristic floral note would fit well in white flowers and blossom profiles. Its woody peppery element could help on dry fruits, as also tobacco tonalities, tea and alcoholics like ginger ale and gin. Other possible uses in fruity tonalities like plum, apricot, peach, raspberry, banana, orange.
Patchouli terpenes
Source: Van Aroma
FEMA# 2838, CAS# 73049-85-1
Natural occurrence: Distillation fraction of patchouli oil.
Odor @ 100%: Woody, musky, herbal, terpenic, citrus, piney, cooling, earthy, floral, perfumistic.
Taste @ 1ppm: Woody, dry, herbal, earthy, spicy, peppery, smoky, musky, floral, citrus, terpenic, musty.
Possible applications: Its woody, musky element would fit well in berry flavors, dried fruits, pomegranate, grapefruit. The citrus terpenic note could be useful on lime tonalities, whereas its spicy earthy aspect could help on cola flavors, tobacco tonalities, coffee, cocoa, alcoholic like gin, brandy/cognac, herbal liquors, as also seeds, and nuts.
Dihydroeugenol
Source: Van Aroma
FEMA# 3598, CAS# 2785-87-7
Natural occurrence: Rum, smoked fish, cured pork, cognac, malt whiskey, fermented tea, mushroom, rhubarb, dried bonito, cuttlefish and maté.
Odor @ 100%: Spicy, clove, woody, earthy, smoky, phenolic, floral carnation, metallic.
Taste @ 10 ppm: Spicy, earthy, terpenic, clove, woody, spicy, smokey, phenolic, leathery, medicinal, slightly ashy.
Possible applications: Intense spicy, clove, woody character that would be great addition in spice flavors, cinnamon, chai, cola, but also fruity tonalities like mango, guava, cherry, banana. Its ashy, phenolic, smoky note would fit well in vanilla and coffee flavors.Due to its floral element, trans-isoeugenol would work well in honey applications.kudosstudio at Adobe Stock
trans-Isoeugenol
Source: Van Aroma
FEMA# 2468, CAS# 97-54-1
Natural occurrence: Ylang-ylang, bilberry, guava, blackberry, tomato, cinnamon, clove bud and stem, nutmeg, mace, thymus, tea, coffee, beer, rum, plum, mushroom, dill, elder flower, pimento leaf and maté.
Odor @ 100%: Phenolic, smokey, woody, clove, spicy, dry, floral carnation, earthy, petrichor, meaty.
Taste @ 10 ppm: Phenolic, smokey, earthy, woody, clove, cinnamon, powdery, medicinal, floral carnation.
Possible applications: Its intense phenolic, woody, smokey spicy note would fit well in vanilla flavors bourbon type, spice mix, smoke tonalities, chocolate, coffee, as also cola, punch, Belgian beer. Due to its floral element, it would be a great addition in carnation flavor, but also honey. Its sweet banknote could help on brown tonalities like caramel. There was also a suggestion on meat flavors due to its savory aspect.
Methyl isoeugenol
Source: Van Aroma
FEMA# 2476, CAS# 93-16-3, CAS# 6379-72-2
Natural occurrence: Anise seed oil, basil, carrot, Ceylon cinnamon, clove, ginger, cubeb oil, nutmeg, turmeric, rose oil otto Bulgaria.
Odor @ 100%: Clove, woody, phenolic, smokey, leather, citrus, herbal green, fatty soapy, meaty notes.
Taste @ 10 ppm: Spicy, phenolic, vanilla, smokey, floral, earthy, woody, elemi, tingling sensation.
Possible applications: Its clovy phenolic aspect would fit well in spice flavors, as also in vanilla profiles. Other possible uses in fruit tonalities like raspberry, pomegranate, orchard fruits, grapefruit.
β-Caryophyllene
Source: Van Aroma
FEMA# 2252, CAS# 87-44-5
Natural occurrence: In many plants’ essential oils, namely Cannabis sativa, Syzygium aromaticum, Piper nigrum, Rosmarinus officinalis, and Origanum vulgare L; cinnamon bark oil, juniper berry oil, lavender water.
Odor @ 100%: Earthy, damp, musty, spicy, peppery, woody, carrot, resinous, fruity, camphoraceous.
Taste @ 10 ppm: Earthy, carrot, musty, woody, seedy, resinous, fibrous, parsnip, turnip.
Possible applications: Its intense earthy woody aspect would make it a great addition in citrus tonalities and mainly grapefruit essence type, as also nut profiles like pistachio. Strong musty notes which would work well on mango, guava, papaya, rhubarb profiles. Lastly its spicy peppery notes would fit on spices and black pepper flavors.