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Organoleptic Characteristics of Flavor Materials - March 2019

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Coffee and a caramel

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Ethyl pyruvate

Supplier: Advanced Biotech

FEMA# 2457, CAS# 617-35-6

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Natural Occurrence: Brandy, bread, cocoa and white wine.

Odor: @ 100%. Ethereal, sweet, pungent, fruity, slightly caramellic and slightly rumlike.

Taste: @ 30 ppm. Solventlike, slightly green, fermented and slightly fruity.

Taste: @ 50 ppm. Solventlike, creamy, fermented, fruity and brown.

Possible applications: With its solventy, brown profile, ethyl propionate is a good pick for adding impact to flavors like caramel, maple, fruit cake and alcoholic flavors like rum, brandy and cider.

Advanced Biotech: www.adv-bio.com

2-Methoxy-4-vinylphenol, 1% in PG

Supplier: Natural Advantage

FEMA# 2675, CAS# 7786-61-0

Natural occurrence: Apple, beer, coffee, peanut, raspberry, rum, tea, tobacco, tomato and whiskey.

Odor: @ 1%. Sweet, spicy, phenolic and slightly smoky.

Taste: @ 0.5 ppm Sweet, spicy, clovelike, phenolic, slightly smoky and mouth-numbing.

Taste: @ 1 ppm. Sweet, spicy, clovelike, phenolic, smoky and slightly vanillinlike.

Possible applications: At low levels, this material will enlarge the profile of vanilla and add a cask note to whiskey. Its clovish notes will fit well in spice, barbeque, grill, smoke and tobacco flavors, as well as cured meat like bacon, ham and sausage.

Natural Advantage: www.natadv.com

Basil oil, Vietnam

Supplier: Berjé

FEMA# 2119, CAS# 8015-73-4, Ocimum basilicum L., natural

Odor: @ 100%. Sweet, spicy, aniselike, herbal and earthy.

Taste: @ 5 ppm. Herbal, sweet, aniselike and green.

Taste: @ 10 ppm. Earthy, aniselike, herbal and licoricelike.

Possible applications: The sweet, anisic quality of this essential oil will fit nicely into spice and herb flavors like tarragon, anise and fennel. That same quality makes it also very useful in root beer, licorice, sassafras, ouzo, mint and oral care flavors.

Berjé: www.berjeinc.com

Coffee isolate

Supplier: FMI

GRAS, 21 CFR 182.20

Odor: @ 100%. Coffee, brown, smoky, ashy and mochalike.

Taste: @ 0.01%. Coffee, ashy, roasted, mochalike, burnt, bitter and smoky.

Possible applications: All coffee flavors will be elevated by the addition of this extract. Mocha, dark chocolate, caramel, maple, molasses, smoke, roast beef, and toffee are just a few considerations for its use.

FMI: www.flavormaterials.com

2-Ethyl-4-hydroxy-5-methylfuran-3-one

Supplier: Natural Advantage

FEMA# 3623, CAS# 27538-10-9

Natural occurrence: Blackberry, cheese, coffee, lovage, cupuassu and soy sauce.

Synonym: Ethyl furaneol

Odor: @ 1%.Sweet, brown, caramellic, jammy, burnt sugar and cyclotenelike.

Taste: @ 1 ppm.Sweet, brown, caramellic, slightly smoky and sugarlike.

Taste: @ 2 ppm. Sweet, brown, caramellic and burnt sugarlike.

Possible applications: Wherever a sweet, brown, cooked note is needed, this furanone will almost certainly fill the bill. A few flavors to consider are caramel, dulce de leche, maple, toffee, whiskey, molasses, maple, cotton candy, jams, rum, graham cracker, butterscotch and kettle corn.

Natural Advantage: www.natadv.com

Bitter orange essence oil

Supplier: Citrus and Allied Essences Ltd.

FEMA# 2823, CAS# 68916-04-1, Citrus aurantium, natural

Odor: @ 1%. Sweet, citrus, peely, orange, slightly floral and waxy.

Taste: @ 10 ppm. Waxy, green, citrus and pithy.

Taste: @ 20 ppm. Sweet, waxy, slightly bitter, juicy, orange and pithy.

Possible applications: Citrus and especially orange flavors would seem to comprise its greatest use, especially those specifically contain bitter orange, like Curacao and Triple Sec types. Other areas where it will also be useful are punch, cherry and spice blends.

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

Cassia oil Vietnam

Supplier: Berjé

FEMA# 2258, CAS# 8007-80-5, Cinnamomum cassia Blume, natural

Odor: @ 1%. Warm, sweet, spicy, woody, musty, balsamic and cinnamonlike.

Taste: @ 5 ppm. Woody, sweet, spicy, cinnamon/clovelike.

Taste: @ 10 ppm. Cinnamon/clovelike, sweet and resinous with a burn.

Possible applications: Sweet spice flavors and their blends like chai and pumpkin pie will be graced by the use of this material as well as cola, root beer, cherry, mint and gingerbread.

Berjé: www.berjeinc.com

6-Methyl-5-hepten-2-ol natural

Source: Sigma-Aldrich

FEMA# 4884, CAS# 1569-60-4

Natural occurrence: Ginger, lemongrass, lychee, macadamia nut and tomato.

Odor: @ 1%. Waxy, green, aldehydic and earthy.

Taste: @ 2 ppm. Sweet, green, vegetablelike, herbal, waxy and slightly creamy.

Taste: @ 5 ppm. Waxy, green, soapy, vegetablelike, melon/cucumberlike and fatty.

Possible applications: The green, vegetable-like notes of this newer FEMA compound will enhance flavors like celery, green pepper, carrot, cucumber, lettuce and honeydew melon flavors. It will also be effective in herbal flavors like dill, parsley and coriander.

Millipore Sigma: www.sigmaaldrich.com

2,6-Dimethyl-5-hepten-1-ol natural

Source: Sigma-Aldrich

FEMA# 4789, CAS# 4234-93-9

Natural occurrence: Giant granadilla, kaffir lime and litsea cubeba.

Odor: @ 1%. Waxy, green, aldehydic and earthy.

Taste: @ 2 ppm. Bitter, green, slightly floral, earthy and melon/cucumberlike.

Taste: @ 5 ppm. Waxy, green, soapy, herbal, vegetablelike and bitter.

Possible applications: This ‘big sister’ of the previous material, FEMA# 4884, will also perform well in many of the same applications, namely green pepper, cucumber, carrot and honeydew melon. Other flavors to add are watermelon, radish, blueberry, papaya, beet, lemon and floral flavors where it can give a lift.

Millipore Sigma: www.sigmaaldrich.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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