of Flavor Materials
Judith Michalski, Senior Flavorist, abelei flavors; firstname.lastname@example.org
Chocolate essence extract, natural, U1-1130349.VD29
Source: Kerry Group
GRAS, natural, Theobroma cacao L.
Odor: 100%. Sweet, cocoa, chocolate, powdery, slightly acidic
Taste: 0.1%. Cocoa, chocolate and powdery.
Taste: 0.2%. Cocoa, powdery, chocolate, slightly winey and
Possible applications: This extract will be useful in all cocoa
and chocolate flavors, especially those intended for dairy and
Kerry Group; www.kerrygroup.com
4-Acetoxy- 2,5-dimethyl- 3(2H)-furanone (synonym:
Source: M & U International
FEMA# 3797, CAS# 4166-20-5
Natural occurrence: Yellow passion fruit, peanut and strawberry.
Odor: 100%. Sweet, sharp, brown, burnt sugarlike and
Taste: 5 ppm. Sweet, burnt sugarlike, slightly maltol-like and
Taste: 10 ppm. Sweet, caramellic, brown, slightly toasted,
slightly fruity and maltol-like.
Possible applications: The synonym cited above is derived from
the French word for strawberry (fraise) for which this mate-
rial will enhance cooked, jammy notes. Other flavors where
it will add sweet, brown notes are caramel, toffee, molasses,
maple, browned butter, pecan, hazelnut, cookie and bread
crust. On the savory flavor side, it will add sweet, roasted
notes in meat and poultry, soy sauce, grilled vegetables and
M&U International; www.mu-intel.com
Source: Aromiens International Inc.
FEMA# 2381, CAS# 119-84-6, natural
Natural occurrence: Yellow sweet clover and deertongue.
Odor: 1%. Sweet, haylike, spicy and coconutlike.
Taste: 1 ppm. Sweet, spicy, cinnamic, balsamic and creamy.
Taste: 2 ppm. Sweet, spicy, cinnamic, balsamic and creamy.
Possible applications: This natural version of dihydocoumarin
includes spice notes and the typical coumarinic notes. It will
add a twist to cinnamon and other spice flavors and their
blends. Other flavors in which to consider its use are anise,
cherry, vanilla, cream, root beer, cola and cream soda.
Aromiens International; www.aromiens.com
2-Methoxy-4-vinylphenol, 1% in PG, natural
FEMA# 2675, CAS# 7786-61-0, natural
Natural occurrence: Beer, coffee, peanut, rum, strawberry, tea,
tobacco, vanilla and whisky.
Odor: 1%. Sweet, slightly vanillalike, smoky, clovelike, spicy,
slightly brown and medicinal.
Taste: 1 ppm. Woody, clovelike, spicy and tongue-numbing.
Taste: 2 ppm. Chocolatelike, spicy, clovelike, slightly smoky
Possible applications: The spicy, smoky profile of this chemical
will fit nicely into Indonesian vanilla-type flavors, as well as
cured meats like ham, bacon and jerky. Other flavors where
it will add character are barbeque, clove, cinnamon, coffee
and dark chocolate.
Geranium oil rectified, FLG
Source: Laboratoire Monique Remy/IFF
FEMA# 2508, CAS# 800- 46-2, natural
Odor: 1%. Sweet, floral, rosy, waxy, perfumy and green.
Taste: 1 ppm. Floral, perfumy, waxy and slightly soapy, with
a fruity undertone.
Taste: 2 ppm. Floral, perfumy, waxy and slightly haylike, with
low berry notes.
Organoleptic Evaulation Panelists