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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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This month’s column features discussions on violet leaf absolute, Fruitaleur, lavender extract and more.

 

2-Pentylfuran, natural ABT# 1570

Source: Advanced Biotech

FEMA# 3317, CAS# 3777-69-3

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Natural occurrence: Asparagus, beef, blueberry, rice, wheat, coffee, hazelnut, black currant, potato chip, shellfish, tea and tomato.

Odor: @ 100%. Brown, waxy, nutty, fatty and slightly oxidized with fruity, green vegetable notes.

Taste: @ 1 ppm. Brown, nutty, oily, fruity and slightly mushroomlike.

Taste: @ 2 ppm. Brown, nutty, oily and musty with savory nuances.

Possible applications: This odd duck of a chemical will never have the featured role in a flavor. It will, however, add interest to brown flavors like roasted nuts, caramel, maple, cocoa and grill. It can also be used to reinforce fried notes in fat and meat flavors as well as potato chip, gravy and savories.

Advanced Biotech: www.adv-bio.com

δ-Decalactone, natural, optical active

Source: Oamic

FEMA# 2361, CAS# 705-86-2

Natural Occurrence: Butter, cheese, coconut, lavender, mango, osmanthus, peach, mango, strawberry, tobacco and pork fat.

Odor: @ 100%. Waxy, creamy, slightly coconutlike, peachy, dairy fat and rich.

Taste: @ 2 ppm. Waxy, dairylike, creamy, rich, fatty and fruity.

Taste: @ 5 ppm. Creamy, sweet, peachy, dairylike, oily and slightly coconutlike.

Possible applications: Dairy flavors will be enriched by this lactone, especially fresh and cooked milk, cream, ice cream, fresh cheese, etc. It will also add richness to milk chocolate, caramel and coconut, and depth to strawberry, peach, coconut, apricot and mango.

Oamic: www.bestally.com

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

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