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Organoleptic Characteristics of Flavor Materials - April 2019

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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A yogurt with blueberry and raspberry

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Yuzu oil

Supplier: FMI

FEMA# 4862, CAS# 233683-84-6, Citrus junos (Sieb.) c. Tanaka, natural

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Odor: @ 100%. Peely, citrus, waxy, terpeney, juicy, floral, slightly piney and green.

Taste: @ 5 ppm. Citrus, peely, fresh, mandarinlike, juicy and slightly herbal.

Taste: @ 10 ppm. Citrus, mandarinlike, orangelike, juicy and peely.

Possible applications: Orange, mandarin and tangerine as other well as citrus blend flavors will benefit from this unique citrus oil. One might also consider a touch of it in gin, grape and blueberry flavors to brighten the profile.

FMI: www.flavormaterials.com

Spike lavender oil, organic

Supplier: Excellentia

FEMA# 3033, CAS# 8016-78-2, Lavandula latifolia, natural

Odor: @ 100%. Fresh, sweet, cooling, floral, herbal, piney and perfumelike.

Taste: @ 2 ppm. Bitter, floral, green, herbal and eucalyptuslike.

Taste: @ 5 ppm. Bitter, floral, herbal, cooling and soapy.

Possible applications: With its dominant floral notes, this essential oil will fit well in flavors like lavender and rose. It might be also considered to add a twist in mint and herbal flavors especially for tea and alcoholic applications.

Excellentia: www.excellentiainternational.com

Clementine oil

Supplier: FMI

FEMA# 4855, CAS# 8008-31-9, Citrus clementina Hort. ex Tanaka, natural

Odor: @ 100%. Waxy, aldehydic, citrus, orangelike, juicy and slightly soapy.

Taste: @ 5 ppm. Fresh, juicy, waxy, sweet and orangelike.

Taste: @ 10 ppm. Peely, waxy, mandarinlike, orangelike and slightly fishy.

Possible applications: This is another essential oil that will shine in citrus flavors, especially orange and mandarin. Other flavors where it will add depth, albeit at low levels, are grape, jackfruit, peach, mango, papaya, marmalade and even cilantro.

FMI: www.flavormaterials.com

Olive oil isolate

Supplier: FMI

GRAS, CAS# 8001-25-0, Olea europaea, natural

Odor: @ 100%. Oily, fatty, green, briny and olive.

Taste: @ 20 ppm. Oily, green, waxy, briny and olive.

Taste: @ 40 ppm. Oily, green, fatty, briny, vegetablelike and olive.

Possible applications: Obviously olive and olive oil flavors are the main target of this product, but it can also be considered for fat flavors like tallow, schmaltz and butter as well as those for salad dressing.

FMI: www.flavormaterials.com

β-Ionone

Supplier: Aurochemicals

FEMA# 2595, CAS# 79-77-6

Natural occurrence: Brandy, grape, kiwi, orange juice, papaya, peach, raspberry, star fruit, tobacco and tea.

Odor: @ 1%. Floral, woody, berrylike, oily, warm, powdery and slightly candylike.

Taste: @ 2 ppm. Berrylike, woody, floral, oily and perfumelike.

Taste: @ 5 ppm. Woody, perfumelike, oily, floral and berrylike.

Possible applications: Berry flavors like raspberry, cranberry, black cherry and black currant are good targets for this ionone as well as florals like rose, violet and hibiscus. Other flavors where it will enrich the profile are tea, pomegranate, red licorice, Scandinavian ‘fish,’ red wine, plum and ripe tomato.

Aurochemicals: www.aurochemicals.com

Spearmint oil

Supplier: FMI

FEMA# 3032, CAS# 8008-79-5, Mentha spicata, natural

Odor: @ 100%. Spearmint, green, fresh, cooling and herbal.

Taste: @ 5 ppm. Fresh, green, cooling, spearmint and sweet.

Taste: @ 10 ppm. Fresh, green, leafy, cooling, spearmint, herbal and sweet.

Possible applications: Of course, this material will be very useful in mint and oral care flavors, but at low levels it will add fresh notes to green vegetable flavors like bell pepper, cucumber, lettuce, watercress and radish.

FMI: www.flavormaterials.com

Piperonal (heliotropine)

Supplier: Aurochemicals

FEMA# 2911, CAS# 127-50-0

Natural occurrence: Dill, blueberry, black pepper, sherry, tobacco, Tahitian vanilla, chicken and violet flower.

Odor: @ 1%. Powdery, sweet, slightly cherrylike, vanillalike, floral and slightly anisic.

Taste: @ 5 ppm. Floral, sweet, slightly cherrylike, vanillalike, creamy and slightly anisic.

Taste: @ 10 ppm. Sweet, slightly cherrylike, vanillalike, creamy and powdery.

Possible applications: The high, sweet vanilla-like notes of this aldehyde will emphasize vanillin in vanilla flavors including marshmallow and cream soda, brown flavors like chocolate, toffee, caramel and tobacco and nut flavors like almond and hazelnut. Its cherry-like notes will complement berry flavors like raspberry, blueberry and cherry.

Aurochemicals: www.aurochemicals.com

3-Methylthio-1-hexanol

Source: Natural Advantage

FEMA# 3438, CAS# 51755-66-9

Natural occurrence: Yellow passion fruit.

Odor: @ 1%. Fruity, allieaceous, sulfurous, tropical, green and rotten.

Taste: @ 0.25 ppm. Fruity, alliaceous, sulfurous, green and tropical.

Taste: @ 0.5 ppm. Fruity, alliaceous, green, tropical, overripe and slightly meaty.

Possible applications: Used judiciously, this odiferous chemical will brighten onion, leek, shallot and garlic flavors and tropicals like pineapple, guava, kiwi and durian.

Natural Advantage: www.natadv.com

2-Ethyl-3-methylpyrazine

Source: Myrazine LLC

FEMA# 3155, CAS# 15707-23-0

Natural occurrence: Roasted barley, beef, cocoa, coffee, hazelnut, peanut, shrimp, potato and soy.

Odor: @ 1%. Musty, nutty, slightly oily, woody, earthy, toasted and cocoalike.

Taste: @ 1 ppm. Musty, nutty, brown, roasted and cocoalike.

Taste: @ 3 ppm. Nutty, roasted, peanut butterlike, brown and toasted grainlike.

Possible applications: Filbert pyrazine is another moniker for this compound which suggests one of its many applications. Its toasted quality will be appreciated in peanut, sesame, cashew, pecan, rice, granola, walnut, bread crust and “baked” flavors. Other flavors where it will lend character are cocoa, mocha, coffee, milk chocolate, grain, and baked potato skin.

Myrazine LLC: www.myrazine.com

Katemfe, natural

Source: Elensia

FEMA# 4831, CAS# 90131-57-0, Thaumatococcus danielli

Taste: @ 7 ppm. Sweet with a slight fruity note.

Possible applications: The active component of this product, aka miracle berry, is a protein, thaumatin, which gives this product its intensely sweet character. A member of the panel, Tom Gibson, commented on evaluation, “Holy sweet castle on high!” Without question it will be invaluable in sweetness enhancers. Its flavor-modifying quality was noted in coffee with milk where it mitigated the bitterness and enhanced the creaminess.

Elensia: www.elensia.com

Related Content

 

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Organoleptic Evaluation Panelists

Organoleptic Evaluation Panelists

• Gerard Mosciano, Consulting Flavorist
• Deborah Barber, Senior Flavorist, FONA
• Cyndie Lipka, Master Flavorist, Prinova Flavors
• Tom Gibson, Director of Flavor Development, Flavorman
• Robert Pan, Consulting Flavorist
• Alpa Roman, Senior Flavorist, Flavor & Fragrance Specialties
• Bill Aslanides, Senior Flavorist, Synergy Flavors, Inc.
• Aparna Oak, Director of Flavor Innovation, Imbibe

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