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Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski,Senior Flavorist, abelei flavors
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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

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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.

MilliporeSigma: www.sigmaaldrich.com

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.

Berjé: www.berjeinc.com

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

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