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Organoleptic Characteristics of Flavor Materials - February 2019

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Limes on a platter

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Tangerine essence oil

Supplier: Citrus and Allied Essences Ltd.

FEMA# 3041, CAS# 68607-01-2, Citrus reticulata, natural

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Odor: @ 100%. Peely, citrus, sweet, fresh, orange and aldehydic.

Taste: @ 10 ppm. Sweet, juicy, tangerine and orangelike.

Taste: @20 ppm. Aldehydic, citrus, tangerine, orangelike and pulpy.

Possible applications: All citrus and their blends are great application for this oil as well as peach, apricot and some tropicals like mango and papaya.

Citrus and Allied Essences Ltd.: www.citrusandallied.com

Schinus molle oil

Supplier: Berje

FEMA# 3018, CAS# 68917-52-2, Schinus molle, natural

Odor: @ 100%. Terpeney, green, peppery, slightly limelike and piney.

Taste: @ 2 ppm. Fresh, slightly piney and peppery with a spicy tingle.

Taste: @ 4 ppm. Piney, sweet, slightly limelike, terpeney and herbal with a peppery tingle.

Possible applications: The fresh, terpeney notes of this product will add zing to spice flavors, especially black pepper and fruit flavors like lime, bergamot, pineapple, mango and kiwi. Other flavors where it will be appreciated are in mint, gin, cola and root and ginger beers.

Berje: www.berjeinc.com

2-Octyl-2-dodecenal

Supplier: Sigma-Aldrich

FEMA# 4785, CAS# 25234-33-7

Not yet found in nature.

Odor: @ 1%.Waxy, earthy, citruslike, oily and animal fatlike.

Taste: @ 2 ppm. Waxy, green, slightly soapy, oxidized fat and aldehydic.

Taste: @ 5 ppm. Aldehydic, fatty, drying, mouth-coating and mushroomlike.

Possible applications: This recently FEMA-ed material will add peel notes in citrus flavors and fatty notes in meat flavors like lamb, beef and chicken. A touch in mushroom flavors may help add to their characteristic earthy quality.

Sigma-Aldrich: www.sigmaaldrich.com

Geranium bourbon oil, organic

Supplier: Berje

FEMA# 2508, CAS# 8000-46-2, Pelargonium graveolens, natural

Odor: @ 100%. Green, floral, waxy, rosy and slightly peppery.

Taste: @ 5 ppm. Floral, woody, rosy, sweet and slightly citrus.

Taste: @ 10 ppm. Floral, green, rosy, sweet, waxy and perfumey.

Possible applications: Floral flavors and fruit flavors which have rosy notes are very good targets for this product, including rose, hibiscus, tea, citrus, blueberry, peach, blackberry, raspberry, carrot, lychee, peach, apricot, plum and rhubarb.

Berje: www.berjeinc.com

2-Hexyl-2-decenal

Supplier: Sigma-Aldrich

FEMA# 4786, CAS# 13893-39-5

Found in nature but not specified.

Odor: @ 1%. Waxy, aldehydic and slightly animal fatlike.

Taste: @ 2 ppm. Waxy, bitter, oxidized oil and fatty.

Taste: @ 5 ppm. Creamy, waxy, rancid, soapy and animal fatlike.

Possible applications: Used judiciously, this component will contribute fatty/oily notes to nuts like pecan and peanut butter flavors. It can also be used for animal fat replacers like lard and tallow.

Sigma-Aldrich: www.sigmaaldrich.com

Lime essence oil

Supplier: Citrus and Allied Essences Ltd.

FEMA# 2632, CAS# 115-95-7, citrus aurantifolis Swingle, natural

Odor: @ 100%.Fresh, distilled lime, floral, terpeney, juicy and tart.

Taste: @ 10 ppm.Distilled lime, juicy, terpeney and fresh.

Taste: @ 20 ppm. Distilled lime, fresh, waxy and slightly oily.

Possible applications: Most flavors that are lime-based will be enhanced by this oil including citrus blends, cola, ginger ale and alcoholic
flavors like margaritas and Moscow mules.

Citrus and Allied Essences Ltd.: www.citrusandallied.com

Linalool oxide

Supplier: Natural Advantage

FEMA# 3746, CAS# 1365-19-1, natural

Natural occurrence: Apple, blackberry, cloudberry, davana, gin, grape, papaya, tea and wormwood.

Odor: @ 1%. Earthy, cooling, herbal, sweet and slightly floral.

Taste: @ 5 ppm. Bitter, herbal, slightly cooling, earthy and tealike.

Taste: @ 10 ppm. Bitter, herbal slightly oily, musty and slightly floral.

Possible applications: Although it won’t be playing a leading role, this compound will add earthy, herbal support to black tea flavors as well as patchouli, blueberry, blackberry, clary sage, clove and lime.

Natural Advantage: www.natadv.com

Methoxymelonal

Supplier: Sigma-Aldrich

FEMA# 4745, CAS# 62439-41-2

Not yet found in nature.

Odor: @ 100%. Sweet, waxy, floral, green, fatty, fruity and melonlike.

Taste: @ 1 ppm. Fresh, green, waxy, cucumber/melonlike and rindy.

Taste: @ 2 ppm. Sweet, green, melon/cucumberlike, fruity and waxy.

Possible applications: The fresh, green waxy notes of this aldehyde will fit very nicely in fruit flavors like watermelon, honeydew, apple, pearand vegetable flavors as well, including cucumber, green pepper and green tomato.

Sigma-Aldrich: www.sigmaaldrich.com

2,5-Dimethyl-3(2H)-furanone

Source: Sigma-Aldrich

FEMA# 4101, CAS# 14400-67-0

Natural occurrence: Bread, coffee and mango. Synonym: Mango furanone.

Odor: @ 1%. Sweet, caramellic, slightly nutty, cooked, toasted and musty.

Taste: @ 10 ppm. Sweet, toasted brown, caramellic and burnt sugar.

Taste: @ 20 ppm. Nutty, brown, toasted, caramellic and burnt.

Possible applications: The profiles of nut flavors like walnut, pecan, cashew, hazelnut, macadamia and coconut as well as brown flavors like chocolate, maple, caramel, butterscotch and brittle will be broadened by the addition of this furanone. It will also contribute to the ‘jamminess’ of cooked fruits like strawberry and apple butter.

Sigma-Aldrich: www.sigmaaldrich.com

5-Ethyl-2,3-dimethylpyrazine

Source: Myrazine LLC

FEMA# 4434, CAS# 15707-34-3, EU natural

Natural occurrence: Cocoa, coconut, coffee, lamb fat, malt, bell pepper, pork, potato chip, sesame seed oil and wild rice.

Odor: @ 1%. Musty, dirty, raw, nutty, earthy and green with a whiff of the barn.

Taste: @ 1 ppm. Nutty, cocoa, warm, toasted, grainy, tobaccolike and musty.

Taste: @ 2 ppm. Nut shellike, must, raw, peanut butterlike, toasted and cocoalike.

Possible applications: This pyrazine will contribute to most brown flavors including nut flavors like peanut and hazelnut, chocolate, cocoa, coffee and mocha as well as toasted notes in grains, bread crust and other baked goods.

Myrazine LLC: www.myrazine.com

 

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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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