Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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Many of this month’s materials feature strawberry and other sweet fruit notes, as well as materials with confectionery applications.



Source: MilliporeSigma

FEMA# 4903, CAS# 26516-27-8

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Not yet found in nature.

Odor: @ 100%. Fruity, fresh, green, celerylike, brown and walnutlike.

Taste: @ 10 ppm. Winey, fruity, green, vegetablelike and slightly moldy.

Taste: @ 20 ppm. Applelike, slightly celerylike, green and vegetablelike with a hint of walnut.

Possible applications: The peculiar combination of fruity and nut notes makes this ester an interesting addition to brown flavors like black walnut, valerian root and maple as well as fruits like apple, strawberry and pineapple. A touch in aged Swiss cheese will also bring out characteristic nutty notes.



Source: Synerzine

FEMA# 3132, CAS# 24683-00-9

Natural Occurrence: Green bean, galbanum, bell pepper, capsicum, pea, lettuce, parsnip and tangor.

Odor: @ 0.01%. Green, vegetablelike, earthy and slightly moldy.

Taste: @ 0.05 ppm. Fresh, green, vegetablelike and green pepperlike.

Taste: @ 0.1 ppm. Green, earthy, vegetablelike and green pepperlike with a slight nuance of nut.

Possible applications: The intensely green note of this pyrazine will bolster the character in green pepper, cucumber, chili, radish, cauliflower, broccoli, tomato, kohlrabi and other fresh vegetable flavors. Herbal flavors will also benefit, especially parsley, cilantro and oregano.


For the full article, please check out Perfumer & Flavorist's August 2020 issue. 

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