featured flavor ingredients application guide (1)

8/11/2019 Featured Flavor Ingredients Application Guide (1)

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1Featured Products and Applications

Application Guide:Featured FlavorIngredients

SAFE TO SAY, SHE LIKES IT.


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2 Sigma-Aldrich Flavors and Fragrances

THE FLAVOR AND FRAGRANCE

INDUSTRY PLAYS A KEY ROLE

IN OUR DAILY LIVES.One common element to all involved is a devotion to supplying safe, delectable

products to consumers around the world. We share that devotion with you.

Sigma-Aldrich is dedicated to providing a variety of quality, certified flavor and

fragrance ingredients with transparent and easily accessible documentation to

customers around the globe. Our expertise in supply chain management helps

ensure the products you need arrive to you when you need them.

Not only does Sigma-Aldrich supply safe, certified ingredients for flavor development,

we also have a suite of analytical tools to ensure your purity determination and

composition verification tests are quick and accurate.

To learn more, visit

sigma-aldrich.com/flavors-fragrances
http://sigma-aldrich.com/flavors-fragranceshttp://sigma-aldrich.com/flavors-fragrances


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MEATBALL-Tetradecalactone (FEMA# 3590)

deepens savory flavors while also

acting as a fat replacer.

TOMATO SAUCEMethional (FEMA# 2747)

enhances the flavor with fresh

tomato, earthy mushroom, and

savory meat and cheese nuances.

CHEESE-Methyl decalactone (FEMA#

3786) helps to heighten the

aroma of Italian cheese while

imparting creamy notes.


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YOUR FORMULATIONS MUST TASTE EXCEPTIONAL.

THEY NEED TO BE MADE OF SAFE, HIG HQUALITY IN GREDIENTS YOU CAN TRUST, AND AVAILABLE

WHERE A ND WHEN YOU NEED THE M GLOBA LLY.

It is a challenge to meet the unique demands of creating

new product formulations. Thats why Sigma-Aldrich builds

our extensive aroma raw materials product and service

portfolio for you.

We partnered with flavorist, Gerard Mosciano, to bring accurate

and descriptive application information on a select number of

our new products to increase your understanding of potential

opportunities for these materials in your flavor formulations.

Along with descriptive applications, the following additional

information is provided:

Organoleptic characteristics (Flavor & Aroma) Natural occurrences Quality grade and other certifications

To keep your next formulation safe, our certified ingredients are

supported by robust quality systems and online documentation.

With Sigma-Aldrich:

You will find the variety you need to develop your nextcreation.

You will find the most in-depth product informationavailable and accessible online.

You will have the customer support you need.


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GERARD MOSCIANO HAS BEEN ACTIVE IN THEFLAVOR INDUSTRY FOR OVER 50 YEARS, HIS EXPERTISE IN EVALUATING

FLAVORS, COUPLING THEM WITH COMPLEMENTARY PARTNERS ANDANTICIPATING THEIR POTENTIAL APPLICATIONS HAS LONG AFFORDED

HIM SUCCESS.

It is this expertise that we bring to you in the following pages for 12 of our recently added

products. We thank Mr. Mosciano for evaluating these products, and hope his insights are

helpful and inspiring.

Gerard Mosciano began his career as an instrument chemist with International Flavors & Fragrances R&D group in 1963.Through his skill and dedication he quickly developed into a flavor chemist and subsequently a creative flavorist. Since IFF

he has served as a key flavorist for such firms as Ottens, Food Materials, Bush Boake Allen and Universal Flavors. He was

named Flavorist of the Year at Bush Boake Allen in 1992. He served as the president of the Society of Flavor Chemists and

is currently an emeritus member. Gerard also held the position of president of the Chemical Sources Association. In 1980

he began contributing to the popular Organoleptic Properties of Flavor Ingredients in Perfumer & Flavorist magazine.

For the past 30 years, his extensive experiences have helped grow the knowledge and understanding of ingredients for

flavorists worldwide. More recently he authored Successful Flavors published in 2006.


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N A T U R A L & K O S H E R

-TETRADECALACTONE

Delta-Tetradecalactone is one of the more recently available lactones. It imparts a unique creamy aftertaste and

richness without adding too much of a creamy aroma. It works well in coconut and pia colada flavors, fresh cream

and condensed milk flavors. It adds richness to fresh and browned butter, dairy flavors, such as butterscotch,

caramel, toffee and fatty nut flavors such as macadamia and cashew. It works well with butter esters in microwave

applications and as nuance effects in various fruit and savory fatty meat applications.

Key Organoleptic

CharacteristicsFatty, dairy, creamy, coconut, cheesy and nutty, savory, unctuous

Potential ApplicationsDairy applications such as butter, cream, whipped cream, condensed milk, milk chocolate depth notes; savoryflavors such as pork, mutton, beef fat and fat replacer; nut flavors such as macadamia and cashew; fruit flavors

such as coconut and peach

Natural Occurrence Blue and cheddar cheeses, milk, butter, heated beef fat, cooked pork and heated mutton

Aroma Characteristics @1.0% in ethanol. Waxy, fatty, creamy, slightly green, dirty coconut with milky and fatty nuances

Taste Characteristics @10-40 ppm. Waxy, creamy, earthy, coconut with buttery and fatty nuances

Product Number W359020
http://www.sigma-aldrich.com/catalog/search/ProductDetail/ALDRICH/W359020http://www.sigma-aldrich.com/catalog/search/ProductDetail/ALDRICH/W359020


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FURFURYL ALCOHOL

Furfuryl alcohol is not characterizing when used alone, but does f ind beneficial applications when used in

combination with other compounds to add dimension to bread and bread crust flavors, yeast flavors, caramel, brown

sugar, toffee, coffee and cocoa flavors. It could be used to add over ripe nuances to apple, banana and cherry fruit

flavors. It would blend well with fusel oil for whiskey and rum applications and will add an astringent brown nuance

to various nut and malt flavors. It will enhance the musty brown top notes of tobacco flavors.

Key Organoleptic

CharacteristicsBrown, earthy, bready grain, whiskey and coffee

Potential Applications Coffee, grain, caramel, bread, fruit nuances, whiskey, tobacco and nut flavors

Natural Occurrence Burley tobacco, cocoa, coffee, roasted almonds, roasted barley, tea and whiskey

Aroma Characteristics @100%. Brown, bready, stale grainy, with leathery and over ripe fruity nuances

Taste Characteristics @10-30 ppm. Brown, earthy, smoky, coffee, cocoa, whiskey with leathery and bitter astringent after notes



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HEXALACTONE

Gamma-Hexalactone finds common use as a replacement for coumarin; a once treasured vanilla flavor additive. Most

early beverage cream flavors were coumarin-based. When coumarin was banned as a food additive in numerous

countries, coumarin replacement projects were initiated in a vain effort to find comparable replacements, none really

worked. Today gamma-hexalactone finds applications in various nut, coconut and vanilla flavors. It imparts a ripe

nuance to cherry, banana, peach and mango fruit flavors without becoming jammy. It is beneficial in malt, honey,

butterscotch and graham flavors.

Key Organoleptic

Characteristics Creamy, lactonic, waxy, oily nutty with vanilla , coumarin and coconut nuances

Potential Applications Coffee, whiskey flavors; nut and grain applications such as bread and yeast dough additives; tea top notes

Natural Occurrence Apricot, burley tobacco, cocoa, grape brandy, mango, peach, raspberry, strawberry and wheat bread

Aroma Characteristics @100%. Creamy, waxy, lactonic coumarin, with a musty sweet nutty nuance

Taste Characteristics @5-10 ppm. Creamy, waxy, nut skin, grain, vanilla and coumarin with berry and fruity depth notes



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FUSEL OIL

Fusel oil consists predominately of a mixture of C3, C4 and C5 chain length aliphatic alcohols. The proportions of the

following will vary with source: 2-methylbutan-1-ol, isoamyl alcohol, isobutyl alcohol and n-propyl alcohol,

in an ethanol medium.

Key Organoleptic

CharacteristicsSharp, alcoholic, fermented, bready, yeasty and whiskey

Potential ApplicationsWine, whiskey, cognac and brandy flavors in general; bread and bread crust additives; in low concentrations for

beer, apple ciders and banana, kiwi, raisin and apple ripe fruit nuance

Natural OccurrenceFusel oil production is a natural part of fermentation, thus present in all wines, whiskey, rum, bourbon, vodka,

beer, cider and other products

Aroma [email protected]% in ethanol. Sharp, alcoholic, fermented, slightly pungent somewhat ethereal, it has nuances of rum,

whiskey and wine

Taste Characteristics @10 ppm. Alcoholic, fermented yeasty bread-like notes, whiskey and rum-like



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10 WT. % IN ETHANOL NATURA L US & KOSHER

COCONUT KETONE SOLUTION

Coconut ketone can be incorporated into various nut flavors for fatty, oily richness and would also enhance coconut

meat additives.

Key Organoleptic

CharacteristicsCreamy, waxy, nutty, slightly coconut-like

Potential ApplicationsCoconut, cheese flavors, mainly blue and gorgonzola; oily nut flavors such as brazil, walnut, macadamia and

pecan; dairy flavors such as milk, cream blends and dolce de leche

Natural Occurrence Roasted filbert, bell pepper, apricot, hops

Aroma Characteristics @10% in ethanol. Creamy, waxy, nut skin, ketonic, coconut with earthy cheese nuances

Taste Characteristics@2-5 ppm. Creamy, rich dairy aged cheesy mouth feel and a nut body reminiscent of walnut, pecan andmacadamia. It has fatty coconut depth nuances



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N A T U R A L U S & K O S H E R

ANISYL BUTYRATE

Anisyl butyrate can be used sparingly as an ingredient in condensed milk and cream flavors. Its unique sweetness

would find good application in confection, oral care products and as a bitterness modifier.

Key Organoleptic

CharacteristicsSweet, anisic with fruity confectionary nuances

Potential ApplicationsAnise spice blends; candy flavors such as red licorice, coconut, vanilla and cream; minor nuance effects in

various fruit flavors and oral care products

Natural Occurrence Anise seed oil

Aroma Characteristics @1.0% in ethanol. Sweet anisic, fatty creamy with a candy-like sweetness

Taste Characteristics @5-10 ppm. Sweet creamy, candy-like with good mouth feel



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NAT UR AL & KOSHE R

METHIONAL

Methional supplies the necessary earthy mustiness found in cheddar cheese and various other mold ripened cheeses.

It carries the typical array of tomato and potato flavor characteristics. It provides depth to chicken bouillon flavors.

Key Organoleptic

CharacteristicsEarthy, vegetative potato and tomato

Potential Applications Fresh tomato; baked, mashed and fried potato; cheddar cheese and various nut and malted milk applications

Natural OccurrenceBeans, beer, bread, cheddar cheese, gorgonzola cheese, cooked chicken, ham, buckwheat honey, macadamia

nut, mushroom, peanut, baked potato, potato chip, pumpkin, tomato

Aroma Characteristics @1.0% in ethanol. Vegetative potato, tomato, mushroom, metallic, with nuances of cheddar cheese and nut

Taste [email protected] ppm. Vegetative tomato, mushroom, earthy, mashed, baked and fried potato-like with savory meaty,cheese and fruity nuances



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S Y N T H E T I C & K O S H E R

METHYL DECALACTONE

Gamma-Methyl decalactone has a dairy, creamy fatty, theater type popcorn butter character similar to myristic acid.

It would also be useful in perfumery and soap fragrance applications.

Key Organoleptic

CharacteristicsWaxy, creamy, oily with italian cheese rind nuances

Potential Applications Italian cheese rinds, creamy, dairy, waxy notes; coconut, oily ghee and caramellic nuances

Natural Occurrence Not yet found in nature

Aroma Characteristics @1.0% in ethanol. Waxy, creamy, rich fatty with buttery dairy nuances

Taste Characteristics @10 ppm. Waxy, lactonic, creamy, sweet, fermented and dairy-like



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NATURAL US & KOSHER

VANILLYL BUTYL ETHER

Vanillyl butyl ether is useful in preparing Jamaican ginger beer flavors where the ginger after taste heat is a must.

It could also be used for alcohol flavors where the throat burn would be useful.

Key Organoleptic

CharacteristicsSweet, vanillin, creamy with a pronounced tongue bite and lingering peppery burn

Potential Applications Pepper additives; confections and chewing gum flavors for trigeminal effects; ginger spice blends

Natural Occurrence Not yet found in nature

Aroma Characteristics @10 % in ethanol. Heavy, sweet, creamy vanillin, with a slight spicy coumarin like nuance

Taste Characteristics

@10-15 ppm. Initially creamy vanillin and coumarin-like, then there is a perceived tongue bite followed by an

interesting and lingering peppery burn



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M I X T U R E O F I S O M E R S , N A T U R A L & K O S H E R

DDIHYDROCARVONE

D-Dihydrocarvone finds good use as a spearmint/mint flavor enhancer. It would find application in chewing gum,

oral care and analgesic cough syrup formulations. It is usually employed in combination with other mint and herbal

oils and also works well with high potency coolants.

Key Organoleptic

CharacteristicsEthereal, weedy, spicy, caraway with minty and camphoreous nuances

Potential Applications Oral care products; confections; spice blends and flavored tea

Natural Occurrence Caraway seed, celery seed, dill, patchouli oil china, spearmint

Aroma Characteristics @1.0% in ethanol. Ethereal, herbal spicy, woody, caraway with minty spearmint and weedy nuances

Taste Characteristics @5-10 ppm. Sweet creamy, candy-like with good mouth feel



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NATURAL US & KOSHER

2FURYL METHYL KETONE

2-Furyl methyl ketone is a dependable brown note f lavorant for use in a wide range of products, particularly cocoa

and chocolate flavors. It has found use in graham cracker, toasted coconut, bread mixes, almond, hazelnut, mashed

and baked potato and various cereal flavors. It is very stable and works well in dried formulations.

Key Organoleptic

CharacteristicsBrown, brown sugar, caramellic, cocoa with cereal and nutty nuances

Potential ApplicationsCocoa, chocolate, brown sugar, caramel, molasses, bread crusts, baked potato, almond and where brown notes

in general are desired

Natural OccurrenceRoasted almonds and peanuts, asparagus, heated beef and pork, beer, brandy, wheat bread, chestnut, cocoa,

coffee, lavender spike oil, plum, popcorn, baked potato

Aroma Characteristics @1.0% in ethanol. Warm, furfural-like caramellic, brown sugar, coffee with bready and nutty nuances

Taste Characteristics @5-10 ppm. Brown caramellic, nut shell, cocoa, coffee with a slight balsamic depth



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NONANOIC LACTONE

Gamma-Nonanoic lactone (aldehyde C18) has traditionally worked well in many fruit complexes such as strawberry,

creamy orange, peach and apricot. It also finds use in butter, butterscotch, condensed milk, sour cream, whipped

toppings, vanilla custard and various nut flavors including walnut and macadamia.

Key Organoleptic

CharacteristicsLactonic, tropical coconut with a coumaric nuance

Potential ApplicationsCoconut, vanilla creams, dairy cream and condensed milk; caramel and butterscotch; creamy fruity nuances for

peach and apricot

Natural OccurrenceApricot, wheat bread, champaca concrete, crispbread, black currant, ham, osmanthus absolute, papaya, peach,

pineapple, plum, heated sugar, black tea, green tea with jasmine, wine

Aroma Characteristics @1.0% in ethanol. Rich, creamy coconut, coumarinic, creamy dairy with fruity apricot and peach nuances

Taste Characteristics@5-10 ppm. Sweet creamy coconut, slightly waxy vanilla and lactonic with caramellic butterscotch and fruity

peach nuances



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featured flavor ingredients application guide (1)

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