2-Hydroxycinnamic acid, natural (synonym: o-trans-
Source: Wen International Inc.
FEMA# 4700, CAS# 614-60-8, Natural
Natural occurrence: Coffee.
Odor: 1%. Sweet, spicy, warm, slightly cinnamic, coumarinlike and powdery.
Taste: 10 ppm. Sweet, cinnamic and coumarinlike, with a
Taste: 20 ppm. Sweet, cinnamic and coumarinlike, with a
Possible applications: The sweet, spicy nature of this component can add favorably to the profile of spice flavors. At lower
levels, where its “bite” is not obvious, it can also be used in
vanilla, honey, coconut, and sweet brown flavors like caramel and maple.
Wen International; www.weninternational.com
2,3-Hexanedione, natural (synonym: acetylbutyryl)
FEMA# 2558, CAS# 3848-24-6, Natural
Natural occurrence: Beer, coffee, soy sauce, roast chicken, clam
Odor: 100%. Sweet, buttery, caramellic, fruity, strawberrylike, jammy and cooked.
Taste: 8 ppm. Creamy, caramellic, fruity, strawberrylike and
Taste: 12 ppm. Sweet, creamy, caramellic, buttery, strawberrylike and jammy.
Possible applications: Since this material is a homologue of
diacetyl, one would expect it to possess buttery notes and
be very useful in those types of flavors in which it is used.
The additional caramellic notes make it a good choice for
caramel, butterscotch, custard, flan, cooked milk and toffee.
Other areas where it can be applied are in fruit flavors to add
a cooked, jammy note.
FEMA# 4694, CAS# 616-31-9
Natural occurrence: Guava.
Odor: 0.1%. Sulfurous, onionlike, savory, meaty with an underlying burnt rubber note.
Taste: 0.1 ppm. Fried onionlike, metallic and meaty.
Taste: 0.2 ppm. Onionlike, savory, metallic, meaty and brothy.
Possible applications: This is another material with a split per-
sonality. The savory, meaty notes make it an easy choice for
use in chicken, roast beef, fried onion, garlic, broth, liver and
other meat-type flavors, as well those for fat replacement.
By virtue of its presence in guava, it might also be regarded
for use in that flavor, as well as other tropicals like durian,
although at levels less than 0.1 ppm.
2-Methyl-4-propyl- 1,3-oxathiane, natural (synonym:
FEMA# 3578, CAS# 67715-80-4, Natural
Natural occurrence: Passion fruit, clary sage.
Odor: 1%. Sulfurous, gassy, fatty and radishlike, with a tropical fruit note.
Taste: 1 ppm. Tropical fruitlike, sulfurous, onionlike, fatty
Taste: 2 ppm. Tropical fruitlike, sulfurous, creamy and ripe.
Possible applications: This dual-personality material will find
use in savory flavors requiring alliaceous notes like garlic,
shallot and onion, as well as fruit flavors, especially tropicals
like mango, papaya, passion fruit, cherimoya, lychee, rambutan and pineapple. Its ripe notes will also add a brilliance
to non-tropical fruits like white grape, peach, apricot and
blends of all the above.
FEMA# 2805, CAS# 3391-86-4, Natural
Natural occurrence: Bay leaves, thyme, genet, chamomile, lavender, peppermint, shrimp, tomato, pork, milk and mushroom.
Odor: 1%. Raw mushroomlike, waxy and earthy, with a creamy
Taste: 0.5 ppm. Earthy, mushroomlike and milky, with a slight
Taste: 1 ppm. Mushroomlike, creamy, brothy and earthy.
Possible applications: On its own, this component is very characteristic of mushrooms and will naturally be at the heart of
most of that genre. At very low levels, its creamy qualities will
bring depth and naturalness to many dairy flavors, especially
fresh and condensed milk, dulce de leche, and sour, fresh
and clotted creams. Brie, gorgonzola, St. André and other
mold-ripened cheese flavors will be also be enhanced with
its use. Other flavors where it will fit well are potato, broths,
soups and gravies.
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