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Type: Article

Organoleptic Characteristics of Flavor Materials

Spearmint oleoresin, mentha spicat "nana," 3-mercaptohexyl acetate, methyl furfuryl mercaptopropionate and more

Organoleptic Characteristics of Flavor Materials

In this monthly column, senior flavorist Judith Michalski describes the odor, taste and suggested applications for several materials, ranging from plum extract to apple essence 2500-fold, GS type 22125.

Only a hint of 3-ethylpyridine, around 5 ppm, gives a subtle boost to malt and malted milk flavors.

Flavor Bites: 3-Ethylpyridine

This ingredient manages to capture most of the character impact of pyridine.

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Flavor Bites: 2-Ethyl 3-Methyl Pyrazine

This chemical combines outstanding strength, a profile pleasantly free from off-notes, and a little more heat stability than the more commonly used series of dimethyl pyrazines.

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Organoleptic Characteristics of Flavor Materials

This month’s column features discussions on cocoa extract, sunflower oil CO2 extract, barrel-aged oak fluid extract, methyl 3-hydroxybutyrate and more.

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Flavor Bites: Ethyl 3-methyl 2-oxo-pentanoate

Providing a unique profile of nutty and fruity notes, ethyl 3-methyl 2-oxo-pentanoate is capable of adding a nuance to nut, brown, savory, fruit and other flavors.

A good starting point of ethyl 3-hydroxybutyrate is 100 ppm, possibly reflecting the significant contribution of sherry casks in many popular whisky brands.

Ethyl 3-hydroxybutyrate in Citrus, Tropical, Orchard and Berry Flavors

The ingredient applies mostly to fruit flavors and often forms a significant component of the perception of freshness.

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Flavor Bites: 2-Ethyl-4-hydroxy-5-methyl-3(2H)-furanone

Similar to the profile of Furaneol, this ingredient provides a “candy” note in a variety of berry, tropical fruit and brown flavor applications.

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Ethyl Butyrate

For shout a century, it has been produced synthetically for use mainly in the flavor industry. Only minute amounts of this product are consumed in the fragrance industry What peaks one? interest in ethyl butyrate is the recent activity in its commercial production via biotechnology. The result is in effect that ethyl butyrate is really a number of products— one synthetic and the others natural.

Ethyl Cinnamate

This ingredient's fruity, guava, balsamic aroma adds charisma to strawberry and other flavors.

Ethyl Dehydrocyclogeranate

The odor of ethyl dehydrocyclogeranate is described as intense and diffusive, with natural, fresh, damascone, rose and apple notes, woody aspects and longlastingness.b Ethyl dehydrocyclogeranate is a multifaceted diffusive spicy rose with apple cider and other spicy aspects.

Ethyl Methyl Phenyl Glycidate

An aroma chemical profile, ethyl methyl phenyl glycidate. It belongs to a group of flavor and fragrance materials that illustrate the type of nomenclature prevalent in the aroma chemical industry in the first few decades of this century.

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Flavor Bites: Ethyl Lactate

While not a highly recognizable component of any flavor, ethyl lactate adds complexity, e.g., in the wines in my cellar.

Ethyl cis-4-octenoate

Use in tropical, stone and other fruit flavors, as well as alcoholic drinks and savory flavors

Flavor Bites: Ethyl Acetoacetate

Although mostly used in apple and strawberry flavors, this ingredient can add punch to numerous other fruit flavors.

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Flavor Bites: Ethyl levulinate

The fruity note of this ester has extra depth and succulence not found in ethyl pentanoate.

Flavor Bites: Ethyl Salicylate

This article explores the wide uses of ethyl salicylate in a variety of flavor categories including berry, fruit, and brown flavors.

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