Taste: 0.5 ppm. Malty, brown, bite, body, musty, cocoa,
woody, flour, doughy, dry, chocolate, floral, apricot, floral,
blueberry, chili pepper, sweet potato, honey, herbal, green,
piney, orange beverage powder, fruity, grape and musk.
Possible applications: This is another material where a very wide
range of flavors was recommended; chocolate, malt, honey,
blueberry, violet, citrus, ginger ale, herbal, whiskey, chili
pepper, sweet potato, cocoa, wood, tobacco, nut shell, dark
rum, wine, tomato and dark berries.
Bedoukian Research; www.bedoukian.com
Source: Chemical Sources Association
FEMA# 3621, CAS# 65894-83-9
Natural occurrence: Cooked beef and yeast extract.
Odor: 1%. Fatty, savory, cracklings (rendered pork fat bits),
sulfurous, gassy, brown, green, tropical, slightly alliaceous,
gasoline, smoky, bacon, toasted, bread crust, chocolate,
coffee, savory, meaty, meat char, roasted, sulfurol, burnt
rubber and fried oil.
Taste: 0.5 ppm. Fried, fatty, pork, brown, savory, roast
chicken, cracklings, oily, burnt, eggy, bread, corn chips coffee, condensed milk, roasted meat, bacon, chocolate, cocoa,
meaty, vinyl plastic, rubber, burnt, alliaceous, corn chips
and fried oil.
Possible applications: As to be expected, most of the flavor suggestions for this material were savory and/or brown; gravy,
coffee, meat, taco, spice, red meat, cruciferous vegetables
like cabbage and brussels sprouts, chocolate, coffee, fried
To purchase a copy of this article or others,
notes in fat replacers, BBQ, chipotle, roast meat (beef, pork,
chicken, etc.), bacon, fat drippings, roasted nuts, condensed
milk and roasted tomato.
Chemical Sources Association; www.chemicalsources.org
Diallyl disulfide, natural
FEMA# 2808, CAS# 2179-57-9, natural
Natural occurrence: Cabbage, onion and garlic.
Odor: 1%. Green onion, fresh, metallic, bright, garlic,
sharp, alliaceous, slightly brown, truffle, cabbage, brussels
sprouts, sulfur, savory and meaty.
Taste: 1 ppm. Metallic, garlic, onion, savory, vegetable,
tropical, alliaceous, leek, truffle, cabbage, brussels sprouts,
sulfur, meaty, brown, fresh, sweet and green with a bite.
Possible applications: The panel recognized that this material
will be very helpful in alliaceous flavor applications, namely
onion, garlic, chives, leek and shallots, and the savory
flavors using them, including shrimp scampi, meat and
seasoning blends. Another area mentioned where diallyl
disulfide can enlarge the sulfur complex and add fresh notes
are vegetable flavors, especially the crucifers, wasabi,
cabbage, kimchee, mustard and brussels sprouts. Other flavors
suggested for its use are sour cream and tropical fruits,
including durian, berries and truffles.