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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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δ-Tetradecalactone Natural

Supplier: Sigma Aldrich

FEMA# 3590, CAS# 2721-22-4

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Natural occurrence: Beef, chicken and pork fat, butter, cheese, coconut oil and tuberose oil.

Odor: @ 100%.Waxy, fatty and dairylike with a dairy nuance.

Taste: @ 10 ppm. Slightly dairylike, waxy and creamy with a rich mouthfeel.

Taste: @ 20 ppm. Waxy, fatty, nutty, creamy and smooth with a hint of coconut.

Possible application: The creamy, fatty notes of this lactone will add richness and full-fat depth to dairy flavors including whipped and ice cream, fresh and aged cheese, milk, butter, yogurt, etc. It will also be very useful in fat replacer flavors, in coconut and in oily nuts like macadamia, pecan, Brazil nut and almond.

Sigma Aldrich: www.sigmaaldrich.com

Vanilla Bourbon Oleoresin 20x

Supplier: Bontoux

FEMA# 3106, CAS# 8023-78-7, Vanilla spp., natural

Odor: @ 100%. Resinous, smoky, slightly spicy and vanillinlike.

Taste: @ 100 ppm. Resinous, woody, brown and vanillinlike.

Possible applications: This oleoresin will add character and depth especially to wood-aged alcohol flavors like whiskey, rye, rum and chardonnay. It will also be well-used in sweet brown flavors like maple, caramel, chocolate and tobacco.

Bontoux: bontoux.com

Lemon Oil Organic

Supplier: Bontoux

FEMA# 2625, CAS# 8008-56-8, Citrus limon, natural

Odor: @ 100%.Earthy, green, slightly juicelike and lemon.

Taste: @ 10 ppm. Fresh, lemon peel and zesty.

Taste: @ 20 ppm. Fresh, lemon peel and zesty.

Possible applications: This essential oil can be used wherever lemon oil is, albeit in flavors requiring organic certification.

Bontoux: bontoux.com

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