Organoleptic Characteristics of Flavor Materials

Contact Author Judith Michalski
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Many of the ingredients featured in this month’s column fit well into sweet brown flavors like butterscotch, caramel, maple and toffee, as well as roasted flavors like coffee.


4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, natural, (AKA: sotolone, caramel furanone, sugar lactone)

Source: Puris Natural Aroma Chemicals

FEMA# 3634, CAS# 28664-35-9

Natural occurrence: Coffee, fenugreek, honey, maple, pineapple, sherry and tobacco.

Odor: @ 100%. Sweet, brown, maplelike, brown sugarlike and caramellic.

Taste: @ 2 ppm. Sweet, caramellic, celerylike and brown with a hint of beef.

Taste: @ 5 ppm. Caramellic, brown, maplelike, celerylike, nutty and brown sugarlike.

Possible applications: This delicious furanone will grace many sweet brown flavors, including brown sugar, maple, caramel, pecan, walnut, date, tobacco and coffee, as well as savory flavors like beef bouillon, soy sauce, celery and fenugreek.


2-Methyltetrahydrofuran-3-one, natural

(AKA: coffee furanone, sugar furanone)

Supplier: Advanced Biotech

FEMA# 3373, CAS# 3188-00-9

Natural occurrence: Roasted almond, peanut, filbert, bread, guava, chicken, malt, raisin, tomato and roasted onion.

Odor: @ 100%. Sharp, sweet, caramellic, musty, bready and slightly nutty.

Taste: @ 10 ppm. Brown, musty, sweet, bready and caramellic.

Taste: @ 20 ppm. Brown, caramellic, fermented, bready and sweet.

Possible applications: The straightforward brownness and low roasted notes of this material will complement flavors like malt, dark beer, toasted grain, rum, brown bread, whiskey and browned butter.

Advanced Biotech:

For the full article, please check out Perfumer & Flavorist's February 2021 issue.

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