Robertet’s chestnut Corsica absolute is obtained from
chestnut flour using Ecocert-compliant natural solvents.
The material has vanilla, roasted chestnut, flourlike,
bready, slightly pyrainelike notes, with sweet and salty
facets. The material is intended for use in gourmand notes
such as coffee, chocolate and vanilla, and in combination
with spicy ambery notes in masculine accords.
The company’s peppermint essential oil fraction is
produced using a high-performance fractionation column
that reduces top note off odors and pulegone content to 1%
(from an original level in the oil of 2. 5–3.0%.) The material
has a powerful, fresh minty note and a gourmand facet.
DeLong Chemicals’ 3-hydroxy- 4,5-dimethyl- 2(5H)-
furanone (FEMA# 3634; CAS# 28664-35-9) has a sweet,
caramel, maple and brown sugar character. At levels of
0. 5–1.0 ppm, it can be applied to caramel, brown sugar,
whiskey, cotton candy, coffee, toffee and baked goods
The company’s 3-octanol (FEMA# 3581; CAS#
589-98-0) possesses nuances of soil, mushroom, incense,
wood, spice and mint. At levels of 5–10 ppm, it is appropriate for application in mushroom, cheese, mint, herb,
tropical fruit and plum flavors.
Biolandes’ oakwood absolute (Quercus robur) is woody,
fruity, lichen, Armagnac and balsamic, with smoky and
powdery facets. It is appropriate for tobacco accords,
modern chypre and liquor-like notes.
The company’s poplar
buds absolute features
a floral note with fruity,
honeylike, apricot and spicy
facets and is appropriate for
floral, night queen, carnation, honeysuckle, jasmine
and oriental scents, in addition to tobacco accords.
Alfrebro/Cargill’s natural 2-butyl-2-octenal has a fruity,
mango character for use in citrus notes for teas and tropical fruit drinks.
Advanced Biotech’s natural quesote 10% (sulfurol)
(FEMA# 3204) possesses a fatty, cooked beef juice odor
and a meaty, roasted fatty taste. At levels of 5–55 ppm,
it can be used in beer, wine, cognac and roasted peanut
The company’s natural buchu fraction replacer possesses a sulfury, catty and tropical small and a fruity, black
currant taste. At levels of 1–5 ppm, it can be used in
peach, berry and grape flavors.
Wen International’s natural benzodihydropyrone
(FEMA# 2381) imparts facets of sweetness, tonka bean,
coumarin, coconut, herbaciousness and cinnamon. The
company’s natural whiskey lactone (FEMA# 3803)
features coumarinic, coconut, woody, maple, slightly
roasted and nutty nuances.
A.M. Todd’s natural pyrazines mixture No. 26 com-
bines FEMA# 3154, 3244 and 3919. At levels of 0.05–5.0
ppm, the mixture imparts a roasted, baked potato and
nutty flavor profile to applications.
SAFC’s 2-ethyl-3-methoxypyrazine (FEMA# 3280;
25680- 58-4) features an earthy, pepper- and potatolike
organoleptic character and is suggested for use at a level
of 0.5 ppm.
Global Essence’s olibanum/frankincense resinoid is
an alcohol-soluble material with a balsamic, spicy, slightly
lemon character with a coniferous undertone, and works
well in combination with watermelon ketone, rosemary,
patchouli, fir, ethyl maltol, chamomile and caraway in applications such as meat products, baked goods and beverages.
Frutarom’s SE oak chips FR imparts a sweet, caramel-like aroma with a strong alcoholic note, in addition to
woody, spicy and earthy nuances. A maltlike fudge-toffee
aspect is also present. Its taste is sweet and alcoholic.
The company’s asafetida tincture features alliaceous,
onion, scallion winter vegetable, spicy and woody notes.
Its taste becomes sour when highly dosed.
Petrotest Instruments’ PetroOXY rapid oxidation
stability tester monitors and controls oxidation stability
of oils, fats, greases, antioxidants and shelf life additives
used by the flavor, food, fragrance and cosmetic industries. The tester
faster test times,
clear and easily
results. The tester
features a small hermetically sealed test
chamber in which a
5 mL sample is combined with oxygen at
a pressure of 700 kPa
(~ 7 bar) and heated to a temperature of 140°C. These test
conditions initiate a fast aging process, which is measured
by a pressure drop within the chamber. The time needed
to achieve a fixed pressure drop is directly related to
the oxidation stability of the sample. Test times can be
reduced by elevating the test temperature. Other parameters of pressure and temperature can be set individually.
VOL. 35 OCTOBER 2010