Perfumer & Flavorist - October 2013

**2-Hydroxycinnamic acid, natural (synonym: o-*trans***-
coumaric acid)

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 tongue-tingling sensation.

Taste: 20 ppm. Sweet, cinnamic and coumarinlike, with a spicy bite.

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)

Source: SAFC FEMA# 2558, CAS# 3848-24-6, Natural

Natural occurrence: Beer, coffee, soy sauce, roast chicken, clam and peach.

Odor: 100%. Sweet, buttery, caramellic, fruity, strawberrylike, jammy and cooked.

Taste: 8 ppm. Creamy, caramellic, fruity, strawberrylike and jammy.

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.

SAFC; www.safcglobal.com

3-Pentanethiol

Source: Treatt 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.

Treatt; www.treatt.com

2-Methyl-4-propyl- 1,3-oxathiane, natural (synonym:
tropathiane)

Source: Axxence 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 and fruity.

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.

Axxence; www.axxence.de

1-Octen-3-ol, natural

Source: Axxence 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 undertone.

Taste: 0.5 ppm. Earthy, mushroomlike and milky, with a slight vegetable note.

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.