Flavorcon Special Edition:
of Flavor Materials
Judith Michalski, Senior Flavorist, Bell Flavors & Fragrances;
This month’s column features the assessments presented
during a live Flavorcon ( www.flavorcon.com) session held
on November 18 in Atlantic City, New Jersey. Normally, only
common descriptors are shown for each material. For this
issue, however, all remarks have been included to show the full
range of the panelists’ perceptions. Common descriptors are
highlighted in bold. Products are shown in order of evaluation
from mildest to strongest in character.
Source: Penta Manufacturing
FEMA# 4648, CAS# 68227-51-0
Not yet found in nature.
Odor: 1%. Slightly brown, sweet, maple, lovage, licorice,
celery, soy sauce, dirty, slightly cheesy, caramel, nut skins,
dried fruit, slightly green, walnut and nutty.
Taste: 20 ppm. Mild, slightly maple, licorice, astringent, celery, lovage, nut skins, sweet, brown, slightly fruity, cheesy,
fatty, walnut aftertaste, creamy mouthfeel, maple, caramel
aftertaste, balsamic, butter, popcorn, creamy, cream cheese
Possible applications: Comments about where this material
could be used were mostly in brown flavors, namely maple,
caramel, brown sugar, nut skin notes, walnut, pecan, soy
sauce, red miso, chocolate, raisin, coffee, celery, lovage,
prune and as part of a baked note complex.
Penta Manufacturing; www.pentamfg.com
Methyl-Z-5-octenoate (FEMA name: methyl cis-5-
Source: Chemical Sources Association
FEMA# 4165, CAS# 41654-15-3
Natural occurrence: Indian mango, pineapple and snake fruit.
Odor: 1%. Harsh, waxy, green, fruity, apple, pineapple,
fatty, slightly floral, vegetable, fresh, oily, sweet, floral, peely,
tropical, melon rind, cheesy, musty, catty, burnt and pear.
Taste: 2 ppm. Green, waxy, slightly bitter, leafy,
vegetable, lettuce, celery, melon, green tea, sweet, floral, fruity,
creamy, pear, apple, green banana, coconut flesh, coconut
meat, tropical, mango, melon rind and slightly sour.
Possible applications: Suggestions for the use of this product
were in Italian cheese flavors like Parmesan and Asiago, fat
replacers, apricot, peach, olive oil, apple, pear, celery, green
tea, pineapple, fruit enhancers, tropical fruits, mango,
melon, guava, mushroom, lychee, tomato, endive, honeydew
melon, cucumber, cilantro, banana, coconut and papaya.
Chemical Sources Association; www.chemicalsources.org
Valerian root essential oil
FEMA# 3100, CAS# 8008-88-6, natural, Valeriana officinalis L.
Odor: 1%. Camphoraceous, woody, green, earthy, slightly
cheesy, sweaty, black walnut, aromatic, shoe polish, nut, oily,
ginger, minty, eucalyptus, moldy, musty, slightly floral, brown,
menthol, medicinal, musky and herbal.
Taste: 1 ppm. Camphor, woody, green, herbal, dirty,
astringent, oily, walnut, drying, minty, musty, brown, powdery,
musty, vanilla, floral, nutty, dried fruit, cedar, earthy, musky
Possible applications: A wide range of flavor types were proposed for this essential oil’s use: walnut, ginger, vanilla, tea,
mouthwash, chocolate, maple, tomato paste, Chartreuse, blue
cheese, mints, blueberry, tobacco, carrot, browns, dried fruit,
dark cherry and herbal tea.
Isodihydro lavandulal (synonym: isopropyl methyl
hexenal; FEMA name: 2-isopropyl-5-methyl-2-hexenal)
Source: Bedoukian Research
FEMA# 3406, CAS# 35158-25-9
Odor: 1%. Cooling, camphoraceous, floral, green, bathroom
cleaner, dirty, brown undertone, woody, cedar, sawdust,
soapy (Irish Spring), tobacco, dry, nutshell, slightly ginger,
bamboo shoots, water chestnut, musty, powdery, herbal,
orange beverage powder, perfumey and lavender.