Organoleptic Characteristics
of Flavor Materials
Judith Michalski, Senior Flavorist, Bell Flavors & Fragrances; jmichalski@bellff.com
Acetaldehyde ethyl cis-3-hexenyl acetal, natural
(synonyms: cis-1-(1-ethoxyethoxy)-3-hexene, leaf
acetal)
Source: SAFC
FEMA# 3775, CAS# 28069-74-1, Natural
Odor: 1%. Green, leafy, earthy and vegetablelike.
Taste: 2 ppm. Green, earthy, vegetablelike and musty.
Taste: 5 ppm. Green, vegetablelike and earthy, with a pungent, radishlike note.
Possible applications: The powerful, green earthy notes of this
product will enhance vegetable flavors like green pepper,
green beans, asparagus, cucumber, celery, lettuce, radish,
watercress, broccoli and bean sprouts. These same notes, at
much lower levels, can also add an unripe note to fruits, if
such a quality is needed for the profile.
SAFC; www.safcglobal.com
Allyl heptanoate, natural
Source: SAFC
FEMA# 2031, CAS# 142-19-8, Natural
Not yet found in nature.
Odor: 100%. Sweet, fruity, waxy and pineapplelike.
Taste: 5 ppm. Waxy, fruity, apple/pineapplelike and green,
with a metallic note.
Taste: 10 ppm. Waxy, green, fruity and canned pineapplelike,
with a tropical nuance.
Possible applications: This old-line chemical was one of the first
to be Flavor and Extract Manufacturers Association-registered
GRAS (generally recognized as safe). It can be used as part
of ester complexes, primarily in fruit flavors like apple, pine-
apple, pear, plum, banana, fruit punch, and tropicals such as
kiwi, papaya and mango. It can also play an important role in
the fruity notes of aged cheeses, especially Parmesan, Asiago
and grana padano.
SAFC; www.safcglobal.com
Isopulegol, natural
Source: Natural Advantage
FEMA# 2962, CAS# 7786-67-6
Natural occurrence: Angelica seed, bergamot, eucalyptus, geranium, grapefruit and sage.
Odor: 100%. Sweet, cooling, minty and wintergreenlike.
Taste: 10 ppm. Sweet and mouth-drying, with a delayed cooling effect.
Taste: 20 ppm. Cooling, mentholic and slightly wintergreenlike.
Possible applications: The sweet, cooling characteristics of this
material will be a good fit in all mint flavors, sweet spices and
those intended for oral care. It may also be used to add subtle
cooling fresh notes in herbal and melon flavors.
Natural Advantage; www.natural-advantage.net
Menthyl lactate, natural
Source: Natural Advantage
FEMA# 3748, CAS# 59259-38-0
Natural occurrence: Cornmint
Odor: 100%. Faint and cooling.
Taste: 10 ppm. Tongue-prickling, with a late cooling effect.
Taste: 20 ppm. Tongue-prickling and slightly balsamic, with
a late cooling effect.
Possible applications: The latent cooling effect of this material can be used in all types of flavors in which an interesting
trigeminal effect is desired, like oral care, alcoholic and non-alcoholic beverages, confections, pharmaceuticals, etc.
Natural Advantage; www.natural-advantage.net
trans-2-Octenal
Source: Bedoukian
FEMA# 3215, CAS# 2548-87-0
Natural occurrence: Bread, fish, potato chips, rice.
Odor: 1%. Green, spicy, fatty, cucumberlike and slightly fruity.
Taste: 0.5 ppm. Fatty, delicately green and cucumber/melonlike.
Taste: 1 ppm. Fatty, fried, slightly oxidized and cucumberlike.
Possible applications: This chemical will help reinforce the profile
of some spices, like cumin, vegetable flavors, and especially
cucumber and melon flavors like cantaloupe and watermelon.
Its fatty, oxidized notes will also contribute to fat replacement
flavors, chicken and lamb.
Bedoukian; www.bedoukian.com
Organoleptic Evaluation Panel
•;Judith;Michalski
•;Tom;Gibson,;Creative;Director,;Silesia;Flavors
•;Carl;Holmgren,;Consulting;Flavor;Chemist
•;Cyndie;Lipka,;Senior;Flavorist,;Bell;Flavors;&;Fragrances
•;Gerard;Mosciano,;Consulting;Flavor;Chemist
•;Robert;Pan,;Senior;Flavorist,;Bell;Flavors;&;Fragrances
•;Deborah;Barber,;Senior;Scientist,;Kraft;Foods
•;Susie;Sadural,;Consulting;Flavor;Chemist
