In this month’s column, we evaluate ingredients from Bedoukian Research, a company founded by Dr Paul Bedoukian in 1972 based in Connecticut. Bedoukian Research is recognized as a leading supplier of innovative, high-quality specialty aroma and flavor ingredients.
Organoleptic Evaluation Panelists
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In this month’s column, we evaluate ingredients from Bedoukian Research, a company founded by Dr Paul Bedoukian in 1972 based in Connecticut. Bedoukian Research is recognized as a leading supplier of innovative, high-quality specialty aroma and flavor ingredients.
Spilanthol
FEMA# 4668, CAS# 25394-57-4
Natural Occurrence: Isolated in Heliopsis longipes and several species in the genus Acmella, including A. oleracea L., also known as jambu.
Odor Descriptors @100%: Weak, clean, ethereal, woody, slightly green, herbal.
Taste Descriptors @10ppm: Tingling sensation, numbing, metallic, salivating, slightly cooling.
Possible applications: In oral care products, as also chewing gum mint flavor, due to its cooling sensation. Its tingling effect could be beneficial on alcohol replacements, but also on energy drinks.
6-Methyl heptanal
FEMA# 4498, CAS# 63885-09-6
6-methyl heptanal complements various citrus tonalities like orange, tangerine and grapefruit.Maresol at Adobe Stock
Odor Descriptors @1%: Aldehydic, waxy, fatty, ethereal, fresh, juicy, citrus, green, floral, perfumistic notes.
Taste Descriptors @5ppm: Green, fatty, waxy, aldehydic, fresh, melon, watermelon, cucumber notes.
Possible applications: Its aldehydic, fresh, juicy notes will complement various citrus tonalities like orange, tangerine and grapefruit. The fatty waxy character would fit well on melon, watermelon, cucumber flavor, whereas in combination with floral notes could be useful in stone and tropical fruits. Lastly, the slight rancid notes might work well on savory flavor like cheese and chicken.
Terrasol
FEMA# 3491, CAS# 18368-91-7
Natural Occurrence: Isolated in Etlingera elatior, commonly known as torch ginger.
Odor Descriptors @1%: Earthy, rooty, camphoraceous, terpenic, pine, herbal, eucalyptol notes, musty, moss.
Taste Descriptors @5ppm: Earthy, moss, rooty, terpenic, pine, herbal, camphoraceous, musty, spicy.
Possible applications: Its powerful earthy character would fit well in beetroot and carrot flavor, whereas the intense terpenic pine notes could blend with citrus tonalities, especially lime distilled profiles. Its spicy element would complement cola and ginger flavors, but also alcohol tonalities like whisky. Other potential uses in oriental spicy flavors due to its patchouli nuances.
Lavender aldehyde
FEMA# 3406, CAS# 35158-25-9
Natural Occurrence: Key aroma compound in lavender oil, despite being present at very low levels.
odor Descriptors @100%: Floral, lavender, powdery, soapy, aldehydic, herbal, green, woody, perfumistic notes.
Taste Descriptors @ 5ppm: Fruity, floral, lavender, powdery, aldehydic, soapy, blueberry character, woody, terpenic, herbaceous.
Possible applications: Its powerful floral element would fit well in lavender and rose profiles, in tropical fruits like papaya, guava, mango, but also brown tonalities like cocoa and chocolate. The powdery soapy notes would blend with lychee and rhubarb flavor, whereas its intense fruity woody character would complement berry tonalities, like blueberry and raspberry. Other potential use in citrus flavor like bergamot due to its terpenic top notes.
Guavanate
FEMA# 4165, CAS# 41654-15-3
Natural Occurrence: Isolated in guava, mango, pineapple and snake fruit.
Odor Descriptors @1%: Tropical, sulphurous, green, metallic, waxy, soapy, estery.
Taste Descriptors @5ppm: Tropical, sulphurous, waxy, melon, kiwi, cucumber, green, fruity, estery.
Possible applications: Its tropical powerful notes would give complexity to mango, papaya, guava and other tropical fruits. The soapy, green elements would blend well with cucumber, melon and kiwi tonalities, whereas the sulphur aspect would complement berry flavor, black currant, blackberry, as well as jammy, strawberry profiles.
Orrisol
FEMA# 3884, CAS# 76649-25-7
Natural Occurrence: In melon, particularly in the honeydew variety.
Odor Descriptors @100%: Green, soapy, waxy, fresh, floral, fruity, pear and melon notes.
Taste Descriptors @5ppm: Green, fatty, waxy, soapy, fruity, honey melon, cucumber, fresh, ethereal, floral, citronella notes.
Possible applications: Its green soapy profile would blend well with melon, watermelon, kiwi and cucumber flavor, whereas its floral sweet notes would complement pear and prickly pear profiles.
The floral notes of orrisol may complement prickly pear flavor profiles.fischers at Adobe Stock
Lactones of cis-jasmone
FEMA# 3937, CAS# 70851-61-5
Natural Occurrence: Not found in nature.
Odor Descriptors @100%: Coconut, lactonic, creamy, milky, oily, fatty, fruity, vanilla, caramelic, jasmin notes.
Taste Descriptors @5ppm: Creamy, milky, oily, coconut, lactonic, vanilla, fruity, nutty, caramelic, tonka hay, slight earthy.
Possible applications: Its creamy, lactonic element would fit well in dairy flavors, as also in stone fruits like peach and apricot, apart from coconut tonalities. Subtle sweet vanilla notes would give complexity to French vanilla-type flavors, whereas its earthy, nutty, slight waxy character would complement nut tonalities and alcoholic like whisky.
2-Acetyl-5-methyl furan
FEMA# 3609, CAS# 1193-79-9
Natural Occurrence: Identified in coffee, cocoa, hazelnut and peanut, whisky, beer, tobacco, as also in beef.
Odor Descriptors @1%: Nutty, musty, roasted, caramelic, coumarinic, hay, powdery, cocoa notes, napthalin, meaty notes.
Taste Descriptors @ 1ppm: Nutty, roasted, caramelic, musty, earthy, coumarinic, cocoa and coffee notes.
Possible applications: Its intense nutty roasted earthy character would make it a great addition in nut tonalities, popcorn, as also coffee, cocoa and chocolate flavor. Its caramelic notes would blend well on brown flavor like maple, whereas the coumarinic element would give complexity to vanilla tonalities. Lastly, its subtle savoury notes would possibly fit on meat and fish profiles.
Organoleptic Evaluation Panelists
- Aine Walsh, Senior Flavorist, Keurig Dr Pepper
- Dr Andrea Albertino, Senior Flavorist, Esarom
- Michele Pezzotta, Flavorist, Silesia Flavours
- Dr Bimal Karmakar, Principal Flavorist, Givaudan
- Britta Nobis, Senior Flavorist, Silesia Flavors
- Dr Maria Palassarou, Flavorist, Givaudan
