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Organoleptic Characteristics of Flavor Materials - May 2019

Contact Author Judith Michalski, Senior Flavorist, abelei flavors
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Chocolate and nuts

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Cocoa absolute

Supplier: Robertet

GRAS, CAS# 8002-31-1, Theobroma cacao, natural

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Odor: @ 100%. Dark, sweet, cocoa, slightly floral, brown and rich with a hint of tobacco.

Taste: @ 50 ppm. Sweet, rich, dark chocolate, brown and slightly bitter.

Possible applications: This fine product will stand on its own and will add rich, indulgent notes to all shade of chocolate and mocha flavors. It will also blend nicely with fruit flavors including orange, chocolate, cherry and brown flavors like caramel, maple, vanilla, etc.

Robertet: www.robertet.com

Cognac oil white

Supplier: Berjé

FEMA# 2332, CAS# 8016-21-5, natural

Odor: @ 100%. Winey, alcoholic, sweet and waxy.

Taste: @ 2 ppm. Winey, fusel oillike and alcoholic.

Taste: @ 5 ppm. Fusel oillike, winey, woody and oily.

Possible applications: Alcoholic flavors including wine, beer, brandy, whiskey, rum, cider and tequila are all good applications for this product. Other areas where it will fit well are banana, apple, grape, yeast and other fermented flavors.

Berjé: www.berjeinc.com

Cognac oil green

Supplier: Berjé

FEMA# 2331, CAS# 8016-21-5, natural

Odor: @ 100%. Winey, fusel oillike, woody and alcoholic.

Taste: @ 2 ppm. Sweet, fruity, winey, woody, fatty

Taste: @ 5 ppm. Winey, fermented, woody, slightly waxy and alcoholic.

Possible applications: Like its white counterpart, this oil will also be appreciated in the same applications. Because of its fruitier notes, it will fit very nicely into apple, pear and other pomme fruits and their ciders. Its beautiful green color is due to distillation in copper stills and its subsequent oxidation with copper.

Berjé: www.berjeinc.com

3-Hepten-2-one, 10% in PG

Supplier: Alfrebro

FEMA# 3400, CAS# 1119-44-4

Natural occurrence: Roasted hazelnut.

Odor: @ 10%. Creamy, coconutlike, blue cheeselike and carawaylike.

Taste: @ 0.5 ppm. Creamy and slightly cheesy.

Taste: @ 1 ppm. Rich, creamy, coconutlike, blue cheeselike and slightly cultured.

Possible applications: This ketone will add rich, creamy notes to sweet flavors like coconut and vanilla as well as to dairy flavors like cream, full-fat milk, whipped cream, dulce de leche, etc. It will also add depth to blue cheese, gorgonzola, aged cheddar, sour cream and cultured butter flavors.

Alfrebro: www.alfrebro.com

(E,Z)-2,6-nonadien-1-ol acetate natural, 1% in triacetin

Supplier: Natural Advantage

FEMA# 3952, CAS# 68555-65-7

Natural occurrence: Honeydew and strawberry.

Odor: @ 1%. Green, waxy, cucumberlike and melonlike with a hint of green pepper.

Taste: @ 0.05 ppm. Green, melonlike, vegetablelike and slightly metallic.

Taste: @ 0.1 ppm. Green, waxy, cucumberlike and vegetablelike.

Possible applications: Vegetable-like green notes are the contribution this very potent chemical will bring to cucumber, green pepper, chilis and celery. At low levels, it will also enlarge the profiles of honeydew, watermelon, apple, pear, dragon fruit, jicama and violet leaf replacers.

Natural Advantage: www.natadv.com

Dimethyl sulfoxide

Supplier: Excellentia

FEMA# 3875, CAS# 67-68-5

Natural occurrence: Apple, beer, cabbage, sweet corn, milk, malt, onion, oyster, shrimp, tea and tomato.

Odor: @ 100%. Onionlike, corn, sulfurous, savory and shellfishlike.

Taste: @ 5 ppm. Slightly metallic, sweet cornlike and brothy.

Taste: @ 10 ppm. Shrimplike, savory, sea saltlike and cooked vegetablelike.

Possible applications: This material is rather like a kinder, gentler version of dimethyl sulfide. It too will enhance butter, sweet corn and vegetable flavors. But with its seafood notes, it will also enliven shrimp, crab, scallop and other shellfish flavors without overwhelming them.

Excellentia: www.excellentiainternational.com

Coffee isolate

Supplier: FMI

GRAS, Coffea arabica, natural

Odor: @ 100%. Coffee, burnt, ashy, dark and roasted.

Taste: @ 0.02%. Coffee, burnt, ashy and roasted.

Possible applications: Dark, roasted coffee flavors are the prime target for this material. It should also be considered for dark chocolate, maple, beef, grill and fire-roasted flavors.

FMI: www.flavormaterials.com

2-Ethyl-6-methylpyrazine EU

Source: Myrazine LLC

FEMA# 3919, CAS# 13925-03-6

Natural occurrence: Roasted barley, cocoa, coffee, spike lavender, peanut and tea.

Odor: @ 1%. Nutty, roasted and brown with an underlying savory nuance.

Taste: @ 1 ppm. Earthy, nutty, brown and slightly savory.

Taste: @ 2 ppm. Earthy, nutty, brown and slightly cocoalike.

Possible applications: This delicious pyrazine will shine in nut flavors, especially peanut, pecan, walnut, cashew and hazelnut. It will also add interesting notes to cocoa, chocolate, coffee, baked potato and roasted vegetable flavors.

Myrazine LLC: www.myrazine.com

Trimethyl pyrazine

Supplier: Synerzine

FEMA# 3244, CAS# 14667-55-1

Natural occurrence: Roasted nuts, barley and meat, bell pepper, coffee, cocoa, rum, popcorn and tobacco.

Odor: @ 1%. Nutty, earthy, burnt and brown with shellike notes.

Taste: @ 1 ppm. Brown, earthy, nutty, roasted and shellike.

Taste: @ 2 ppm. Roasted, nutty, brown, musty and shellike.

Possible applications: Brown flavors like chocolate, coffee, malt, peanut, hazelnut, malt, maple, almond, brown bread, whiskey, rum, roasted meat and baked potato will all benefit from this pyrazine.

Synerzine: www.synerzine.com