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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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Several of this month’s ingredients have potential for application in alcoholic beverages and alcohol-inspired flavors.

 

γ-Valerolactone, natural #1252

Source: Advanced Biotech

FEMA# 3103, CAS# 108-29-2

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Natural Occurrence: Beer, cocoa, hazelnut, milk, mushroom, mango, tea, tomato and pork.

Odor: @ 100%. Sweet, coumarinic, slightly nutty, brown, slightly toasted, creamy and caramellic.

Taste: @ 5 ppm. Sweet, brown, cooked and creamy.

Taste: @ 1 ppm. Sweet, creamy, brown, slightly nutty and vanillinlike.

Possible applications: This lactone will complement sweet, brown flavors including caramel, chocolate, graham cracker, vanilla, pie crust, balsamic vinegar and coconut, as well as whiskey and tobacco.

Advanced Biotech: www.adv-bio.com

Juniper berry oil, organic NOP

Source: Citrus and Allied Essences

FEMA# 2604, CAS# 8012-91-7, Juniperus communis, natural

Odor: @ 100%. Terpeney, piney, green, oily, fresh and ginlike.

Taste: @ 2 ppm. Fresh, green and oily.

Taste: @ 5 ppm. Fresh, piney, slightly limelike, green, slightly peppery and ginlike.

Possible applications: Of course, gin flavors head the top of the list of applications for this essential oil. It will also be appreciated in vodka and tequila flavors as well as citrus (especially lime), mango, peach, carrot, celery and ranch water.

Citrus and Allied: www.citrusandallied.com

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

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