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Type: Article

Section: Flavor > Ingredients

Organoleptic Characteristics of Flavor Materials

Odor and taste characteristics and possible applications of Geranic Acid, Blue Ester Natural and more.

Organoleptic Characteristics of Flavor Materials: October 2005

Judith Michalski and organoleptic evaluation panelists explore a variety of flavor components and applications, such as Blood orange 5-fold, Cycloionone, 4-decenoic acid, 4-ethyl octanoic acid and more.

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Flavor Bites: 5-Hydroxy 2-decenoic acid delta lactone

Otherwise known as massoi lactone—the key flavor component of massoi bark oil—5-hydroxy 2-decenoic acid delta lactone is known for adding a creamy note in more than just dairy flavors.

The panel thought of apple, apricot, grape, pear, plum, peach, strawberry and kiwi, and some tropicals such as mango and papaya for possible applications including methyl-cis-5-octenoate.

Flavor Panelists Evaluate Galangal Root Oil, 9-Decenoic Acid, Difurfuryl Disulfide and More

Discover the possible applications for a list of new materials evaluated by our panel.

Unsaturated Aliphatic Acids

Chemistry and application in flavor

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Flavor Bites: Hexanoic Acid

Hexanoic acid is found widely in nature and contributes to a smorgasbord of different flavors, containing some of the cheesy profile of butyric acid, but also some of the goaty allure of octanoic acid.

Flavor Bites: Octanoic Acid

Characterized by a cheesy aroma, this ingredient pairs seamlessly with a variety of non-dairy flavors.

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Flavor Bites: iso-Butyric Acid

Exhibiting a complex character, iso-butyric acid is effective in a wide range of fruit and non-fruit flavors, particularly those outside of the dairy category.

Flavor Bites: 2-Phenylacetic Acid

Fruit, nut, savory, alcoholic and other flavor uses.

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Flavor Bites: Lauric Acid

Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.

Flavor Bites: 2-Methyl Butyric Acid

Use in berry, fruit, brown, fermented and savory flavors

Flavor Bites: cis-3-Hexenoic Acid

Application in berry, fruit and other flavors.

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Flavor Bites: 6-Methyl 5-hepten-2-ol

A recent FEMA GRAS addition, 6-methyl 5-hepten-2-ol is a complex ingredient that has a clear link to apple and lemon characters and a subtle floral background note.

A Neurobehavioral Analysis of I-Amino Acids as Taste Stimuli

We have described several aspects of amino acid gustatory stimulation in this report. Most convey the same message: despite some peculiarities in response time courses, amino acids bear striking similarities to the salts, acids and sugars which the majority of investigators use as taste stimuli. By determining the gustatory properties of amino acids, future research into nutrition and food selection may proceed in a logical fashion through several levels of nutrient complexity and at successive levels of the nervous system.

Butyric Acid in Dairy, Fruit, Savory, Brown and Other Flavors

Despite this pungent profile, butyric acid is capable of working in a very wide range of flavors.

With the addition of 50 ppm, 6,10-dimethyl-5,9-undecadien-2 takes away much of the rough edge that mango flavors are prone to having.

6,10-Dimethyl-5,9-undecadien-2 in Berry, Fruit, Brown, Savory and Other Flavors

This chemical adds depth and complexity to simpler flavors, and can be applied to fruit and brown flavors, as well as savory and dairy profiles.

iso-Valeric acid makes a subtle, but very useful, contribution to hazelnut flavors at 100 ppm.

iso-Valeric Acid in Dairy, Brown, Nut, Savory, Alcoholic Drink & Fruit Flavors

The profile of iso-valeric is very much stereotypical of the primary cheese odor, without any hint of the faint goaty character that starts to creep into the series of aliphatic acids from six carbon atoms upwards.

Pomegranate flavors have surged in popularity in recent years and many of them incorporate a few fantasy components. Levels of 30 ppm of 6-methyl-5-hepten-2-one help enhance authenticity.

6-Methyl-5-hepten-2-one in Vegetable, Fruit and Orchard Flavors

This material widens the range of use to include flavors that heptan-2-one, for example, would struggle to adapt to.

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