(linalool-type) oleoresin, savory oleoresin, cinnamon oleoresin, grapefruit oil sesquiterpeneless and lime oil Tahiti
Pyrazine Specialties/CTC Organics presented natural
5-hydroxy-2-decenoic acid d-lactone (FEMA# 3744), which
had a sweet, creamy, coconut, peach and herbal character
appropriate for confectionery, chewing gum, dairy products,
non-alcoholic beverages, baked goods, vegetables and other
profiles at levels of 0. 2–4.0 ppm. Linalool oxide (FEMA#
3746) had a sweet, powerful, woody, floral, earthy, terpy, minty
and green character.
SAFC, which is reportedly adding about 50 natural materials to the palate each year, presented several new materials,
including levulinic acid 99% FG, which was caramel, sweet
and maple in character and recommended for use in applications < 1,000 ppm. D-Dihydrocarvone, mixture of isomers, 97%
FG, was herbaceous, spearmint, woody and cooling in character, appropriate for chewing gum and oral care applications at
levels of < 16 ppm. Anisyl butyrate >96% was plum, sweet,
floral and vanilla in character, appropriate for anise top notes
and confectionery and mouthwash applications at levels of < 18
ppm. 2,3-Hexanedione 98% FG was buttery, creamy, fruity,
caramel and butterscotch in character, appropriate for butter and
toasted coconut notes. Allyl heptanoate 98% FG was sweet,
pineapple and ethereal in character. cis-1-(1-Ethoxyethoxy)-
3-hexene, mixture of isomers 97%, was green herbaceous
and vegetable in character, appropriate for application in fruit
flavors, including apple, pear and white grape.
SAFISIS offered natural g-decalactone (FEMA# 2360)
had a fresh, oily, waxy, coconut, sweet creamy, peach and fatty
character. Natural g-octalactone (FEMA# 2796) had a lactonic, creamy, coconut, sweet, waxy coumarin, fruity and tonka
character. Geranyl butyrate (FEMA# 2512) had a fruity, green
rose, waxy, green, tropical character. Hexanal (FEMA# 2557)
had a fatty, green, woody, apple, grassy and aldehydic character.
Appropriate for application in fruit drinks and alcoholic beverages, ethyl 2-methyl butyrate (FEMA# 2443) had a fruity,
estery, fresh, berry, tropical and rumlike character. Natural
vanillin ex ferulic, was sweet, creamy, vanillalike, almondlike
and caramel in character.
Symrise presented trans - 2,2-phenylbutenal, 4,2-thiopen-
tanone, natural milk- and meat-type sulfurol replacers,
vinylguaiacol and triisobutyldihydrothiazine.
Teawolf displayed a range of natural materials, including
green tea distillate, which was fresh and not barnyardlike, and
possessed caffeine; black tea distillate that had been processed
to become a near complete flavor; rooibos distillate; cocoa
water white distillate appropriate for alcoholic beverages;
cocoa distillate dark; 2-fold and 10-fold vanilla Bourbon
extract; concentrated green coffee bean extract; and
tamarind extract with brandy and bourbon nuances appropriate for
savory and beverage applications.
Treatt presented Citreatt Lime Plus, from key lime, had
a powerful distilled lime flavor and enhanced solubility in alcohol. The process used to produce the product concentrates
top notes. Coffee Treattarome Full Roast 9780 had a warm
roasted coffee character; the caffeine-free material is appropriate
for use at levels of about 5 ppm. Coffee Treattarome Mellow
9781, produced from beans roasted for 14 minutes, was rich,
aromatic, ashy, with chocolate notes appropriate for hot or cold
beverages, dairy and non-dairy beverages, and sauces and desserts. Hop oil Hersbrucker, produced via CO2 extraction and
high-vacuum distillation, was fragrant, floral, fairly sweet and
slightly minty. 4-Hydroxy-5-methyl- 3(2H)-furanone had a
sweet, burnt, roasted, caramel, chicory and maltol character
appropriate for coffee, meat, fruit and other flavors at levels up
to 35 ppm. Sodium 2-(4-methoxyphenoxy)propionate had
very little odor, but offered sweetness modification for confectionery, dairy, bakery, snack food and other applications at levels
of 50–150 ppm.
Virginia Dare presented oolong tea concentrate 2,000X;
cocoa WONF 5,000X, a bitterness agent; green tea concentrate; rooibos concentrate; and organic 20X vanilla.
Wen International displayed natural melonal, which was
fresh, green-melonlike and cucumber; natural d-undecalactone,
which was creamy, fatty, coconut, fruity, peach and waxy; natural
butyl butyryl lactate, which was creamy, buttery buttermilk,
dairy and cheeselike; and natural isoamyl isobutyrate, which
was fruity, grape, apricot and pineapplelike.
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