Organoleptic Characteristics of Flavor Materials
Possible applications: Green apple and pear flavors
are wonderful uses for this ester even though it
has only been found in passion fruit. Other flavors where it will add fresh, fruity character are
kiwi, honeydew melon, green banana, pineapple
3-Hepten-2-one natural, 10% in PG
FEMA# 3400, CAS# 1119-44-4, natural
Natural occurrence: Roasted hazelnut.
Odor: 10%. Green, waxy, fungal, slightly creamy
and slightly blue cheese-like.
Taste: 0.5 ppm. Green, creamy and slightly fungal.
Taste: 1 ppm. Creamy, waxy, green, dairy-like and
slight blue cheese-like.
Possible applications: The creamy notes of this
ketone make it a desirable choice for dairy flavors like butter, cream and mold-ripened cheeses,
especially blue, gorgonzola and brie and also fat
flavors like coconut and olive oils.
2-Ethyl- 3( 5 or 6)-dimethylpyrazine natural
Supplier: Charkit Chemical Corp.
FEMA# 3149, CAS# 27043-05-6, natural
Natural occurrence: Beef, beer, coffee, cocoa, malt,
peanut, potato chip, rum, shrimp and tea.
Odor: 1%. Musty, raw, nutty, slightly toasted and
Taste: 1 ppm. Musty, nutty, cocoa-like and roasted.
Taste: 2 ppm. Nutty, raw, earthy, musty roasted.
Possible applications: Most roasted nut flavors will
benefit by using this pyrazine, including peanut, peanut butter, almond and hazelnut. Brown
flavors are also excellent applications especially
chocolate, cocoa, mocha, coffee, baked potato,
caramel, maple, brown sugar, molasses, toasted
grains and roast beef and chicken skin.
Charkit Chemical Corp.: www.charkit.com
bis(Methylthio)methane (synonym: truffle
FEMA# 3878, CAS# 1618-26-4, natural
Natural occurrence: Canned beef, camembert and
gruyere cheeses, fish, lobster, milk, shitake mushroom and white truffle.
Odor: 0.1%. Pungent, alliaceous, sulfurous and
Taste: 0.05 ppm. Onion/garlic-like, musty, sulfurous, savory and slightly metallic.
Taste: 0.1 ppm. Garlic-like, savory, earthy and
Possible applications: This powerful compound is
the characterizing note in white truffles and
should be treated with the utmost respect. If too
little is used in a flavor, it will probably be just
about right. However, although it is very easy to
exceed that measure, it is still very useful in ‘
truffle oil’, alliaceous flavors like garlic, onion, leek,
chives, meat seasoning and mushroom flavors. A
molecule or two in a sour cream flavor will help
to add brightness.