Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski,Senior Flavorist, abelei flavors
Fill out my online form.

Many of this month’s materials would find a home in a harvest feast and, in the United States, Thanksgiving dishes.


2,5-Dimethyl-3-oxo-(2H)-fur-4-yl butyrate, natural (AKA: furaneol butyrate)

Source: MilliporeSigma

FEMA# 3970, CAS# 114099-96-6

Log in or Subscribe for FREE to read the full story.

Natural occurrence: Freeze-dried strawberry

Odor: @ 100%. Sharp, acidic, slightly cheesy, sweet, caramellic and jammy.

Taste: @ 5 ppm. Sweet, jammy, fruity and berrylike.

Taste: @ 10 ppm. Brown, caramellic, cooked berrylike, jammy and fruity.

Possible applications: This material will be very useful in adding sweet, cooked, brown notes to jam flavors of strawberry, raspberry, blackberry, peach, apricot, apple butter, etc. It will also enhance sweet brown flavors, including brown sugar, molasses, caramel, maple, cotton candy, sherry, Marsala wine, balsamic vinegar and gjetost.


Vetiveryl acetate

Source: Berjé

FEMA# 4218, CAS# 117-98-6

Natural occurrence: Vetiver oil per Flavor-Base Pro 10th Edition by Leffingwell & Associates.

Odor: @ 100%. Floral, bergamotlike, lemon/limelike, oily, woody and terpeney.

Taste: @ 2 ppm. Fresh, bitter, oily, citruslike and perfumey.

Taste: @ 5 ppm. Bitter, oily, citrus, floral, woody, earthy and perfumey.

Possible applications: Floral flavors like lavender would most fit the use of this essential oil. It could lend an interesting note in lemon, lime and bergamot flavors as well as in those for herbal liqueurs, gin and vermouth.


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

Related Content