Flavor odor description

The low odor threshold (0.1 pg/kg water) of this compound and its odor description as "popcorn-like" (27) agrees with its strong crusty character. Furthermore, the statement of Buttery et al. (27) that "2-acetyl-l-pyrroline seems to be the most potent of the cracker-like group of odor compounds" (which includes 3, 5 and 7 in Figure 1) underlines its importance for the flavor of the white bread crust. 

Numerous substances have the same odor. Table 13-1 shows examples of the odor descriptions musty , painty and plastic which are used for a number of different substances. It is therefore obvious that for example the description musty of an off-flavor does not give any concrete reference to the kind of the off-odor substance involved. 

Table III. Odor Description of Alkyloxazoles Identified in Fried Bacon Flavor...

Compound Flavor Dilution (FD) Factor Odor Description... 

In 1999, Vitzthum reviewed the last 30 years of coffee chemistry research and, among others, the off-flavors to be found in some green coffees. He gives an odor description of the individual compounds of a green coffee aroma extract separated by GC,... 

The odor is powerful, choking when undiluted, but becomes tolerable in extreme dilution, almost pleasant fruity, fermented with a peculiar note resembling that of roasted cocoa or coffee (Arctander, 1967). For Motoda (1979), it is apple or malt. Fors (1983) mentions other odor descriptions as burnt, sickly for GC eluates, musty, fruity aromatic at 100°C becoming burnt cheese at 180°C. It is described as fermented, pungent, fruity at a sniffing port in a headspace/GC analysis of freshly roasted coffee (Holscher and Steinhart, 1992a). Like C.ll, it is a key component in a brew with a high aroma impact (Pollien et al., 1998). The flavor of the (R)-isomer is chocolate-like (Chemisis, 1971). 

The odor of the (E.EHsomer is extremely powerful, orange-like, sweet and fresh-citrusy, diffusive, yet quite tenacious. The orange character is more attractive and natural at dilutions below 0.1 %, while higher concentrations display fatty-green notes (Arctander, 1967). For Ullrich and Grosch (1987) the odor description was deep fried and for Holscher et al (1990) it is fried, oily. The flavor is meaty, cereal (Chemisis, 1973). 

The flavor description is maple, fenugreek, burnt (Chemisis, 1968). The odor description is very strong caramel-like, stronger than D.68, D.69, D.73 and D.87 (Shaw et al., 1968) sweet, burnt at 1 ppm in water, with an odor threshold of 0.02 ppm in water (Nishimura and Mihara, 1990). 

Butanoic acid has a powerful, penetrating, diffusive sour odor, reminiscent of rancid butter (Arctander, 1967). It is in the list of potent odorants in raw arabica with a sweaty odor description (Czerny and Grosch, 2000). An odor threshold of 240 xg/l (0.24 ppm) in water is quoted by Teranishi (1971). A flavor threshold of 6.8 ppm in water is given by Patton (1964), and 6.2 ppm by Siek et al. (1969). 

This lactone is the flavoring compound formed by the aging of a-ketobutyric acid (Sulser et al., 1967). The flavor is described as malt, molasses, maple, burnt sugar (Chemisis, 1965), with a strong seasoninglike aroma at a concentration of 0.1 ppm and a taste threshold of 1-5 ppb for Sulser et al. (1972). Manley et al. (1980) reported a maple-like, remarkably persistent curry-like odor and wondered if the enolization or the instability of the compound could be responsible for the two notes. It is a potent odorant of roasted powder and brew of arabica coffee with odor descriptions similar to those of G.12, and an odor threshold of 2-4ng/m , air (Blank et al., 1992a,b), of 7.5 ppb in water (Semmelroch et al., 1995). 

B. is used in flavors for meat sauces, culinary seasonings, canned soups and dishes. In perfumery, it is used as a freshness element in Eau de Colognes and men s fragrances, as an interesting topnote in floral or green fragrances or as a contrast in heavier perfume types, such as chypre or oriental (- odor description). 

It has a powerful, sweet, lemon-peel type odor of medium tenacity and is used in all types of citrus - fragrances as one of the main odor contributors. In other fragrance types it reinforces fresh, natural citrus topnotes (-+odor description) and sparkle. Widespread use in citrus - flavors and other fruit flavors, such as apple, cherry or grape. 

G. is rarely used in - flavors but is one of the most frequently used - essential oils in perfumery, where its rosy-fiesh qualities make it useful in rose and other floral types. The minty-heihaceous aspects are main constituents of the tasy fougeie note and other herbaceous-floral types ( odor description). It blends well with lavender and citrus notes in men s colognes. 

Expressed 1. is a yellowish to dark-green mobile liquid with a fresh, juicy lemon-like and green top-note and a tenacious sweet-lhiity bodynote (- odor description). In - fragrances, expressed 1. is used as a modifier for citrus topnotes, where its richness and perfume-like bodynote in combination with the natural juicy character produce interesting effects. In flavors, expressed 1. is mainly used alongside - lemon oil in soft drinks, ice cream, sherbets and hard candy. 

The plant is cultivated in Indonesia, the West Indies and Sri Lanka for the production of these spices, a part of which is steam-distilled to obtain both oils, which are close in appearance and odor. N. is a pale yellow or almost water-white, mobile liquid with a typical, spicy, warm, aromatic note. Topnotes (- odor description) are light and fresh, while the body notes (->odor description) are rich, warm-spicy with woody undertones. N. finds extensive use in flavorings for meat sauces, tomato ketchups, canned soups and spice blends. In perfumery, the oil is used in fantasy floral bouquets or oriental (- odor description) perfumes, where a touch of a fresh-spicy note is required, and as a refreshing aromatic-spicy topnote in fragrances for men s perfumes, after-shaves and toiletries. 

It is extensively used in Eau de Cologne (->odor description) types and all types of fragrances for after-shaves and men s fragrances, where its bitter-fresh, slightly metallic effect successfully enhances the overall freshness. Due to its affordable price, it also finds use in citrus-type fragrances for cosmetics and bodywash products. Traces are used to impart sweetness and a natural effect to some fruit flavors and fantasy spice blends. 

Both products are used in all kinds of floral high-class perfumes, where the oil makes its effect felt even in traces in the top notes (- odor description). R. blends well with jasmine and fruity notes. In flavors, main uses are fruit flavors and tobacco flavorings. Main constituents phenylethyl alcohol, citronellol, geraniol and esters. 

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