of Flavor Materials
Judith Michalski, Senior Flavorist, Bell Flavors & Fragrances; email@example.com
Organoleptic Evaluation Panel
WS- 5 (synonym: N-[(Ethoxycarbonyl)
FEMA# 4309, CAS# 68489-14-5
Not yet found in nature
Odor: 100%. Very slightly chalky.
Taste: 1 ppm. Mild, cooling and tingling.
Taste: 2 ppm. Cooling, mentholic and tingling.
Possible applications: The profile of this interesting compound
will add to the cooling, trigeminal effects of mint and sensation
flavors as well as for those intended for gums and confections, breath fresheners, toothpaste, mouthwash, alcoholic
Aruscolate, 1% in Triacetin (synonym:
FEMA# 4289, CAS# 548774-80-7
Natural occurrence: Fringed rue, beef fat.
Odor: 1%. Sour, tropical fruitlike, slight cooling lift, green,
sulfurous and catty.
Taste: 0.2 ppm. Tropical fruitlike and onionlike.
Taste: 0.4 ppm. Tropical fruitlike, onionlike, fruity, juicy,
savory and cruciferous.
Possible applications: The sulfurous, fruity profile of this material will lend authenticity to tropical fruit flavors like lychee,
rambutan, guava, passion fruit and mango. Those same notes
will also contribute to the character of peach, grapefruit and
black currant. At even lower levels it will add true, ripe notes
to cantaloupe and aged notes to cheddar. This compound
should also be considered for use in vegetable flavors like
cabbage, cauliflower, green onion and broccoli.
FEMA# 2608, CAS# 8016-26-0
Odor: 100%. Rich, balsamic, woody, incenselike, resinous,
slightly davanalike, powdery and perfumy.
Taste: 1 ppm. Woody, floral, incenselike, perfumy and slightly
Taste: 2 ppm. Woody, perfumy, powdery, floral, dried fruitlike
and slightly black pepperlike with a green nuance.
Possible applications: This product possesses a complex profile
which will add depth and interest to berry flavors, especially
raspberry, black berry and black currant. Herbal flavors for
cordials and dried fruit flavors, like fig, raisin, date, apricot,
will also benefit from its use.
FEMA# 3105, CAS# 8024-06-4
Odor: 100%. Sweet, brown, creamy, vanilla, beany, slightly
woody, resinous and vanillinlike.
Taste: 3 ppm. Sweet, creamy, beany and vanillinlike.
Taste: 6 ppm. Sweet, brown, vanilla, beany, creamy, slightly
clovey, slightly phenolic and vanillinlike.
Possible applications: This particular extract of vanilla has a lovely,
full profile which will stand on its own as well as enrich most
sweet brown flavors, especially milk caramel, maple, chocolate, toffee, butterscotch and cajeta. Sweet dairy flavors are
also excellent applications including clotted cream, fresh milk
and crème brulee.
Sandalwood Oil EI
FEMA# 3005, CAS# 8006-87-9
Odor: 100%. Woody, cedarlike, perfumy and terpeney.
Taste: 1 ppm. Woody and perfumy.
Taste: 2 ppm. Woody, perfumy, resinous and terpeney.
Possible applications: Tropical flavors like lychee, mango, rambutan, white grape and grapefruit are all very good applications
for this particular oil. Although it is pricey, it can be used
economically at very low levels to add richness and depth. Its
woody profile should also be considered to add and reinforce
character notes in wood-aged liquors like whiskey, chardon-nay and sauvignon blanc flavors.