NATURE’S ARTWORK
A CHALLENGE FOR US
October 2008
CONTENT


> Nature Identical Flavor Specialties

> Taste Components By Symrise

> A Selection For Creative Use In Flavors
Nature Identical Flavor Specialties
> nature identical products are produced by chemical synthesis
> identical chemical structure and properties like natural ...
Taste Components
By Symrise
> proprietary manufacturer of Nature Identical Flavor Specialties
> core competence in Nature Identical Flavor Specialties...
A Selection for
Creative Use in Flavors
600104
Caramel Acetate
FEMA 3797 NI




• natural occurence: passion fruit
• sensory profile:   caramel, toffee, sweet, st...
Profile of Meat Flavor without and
with Caramel Acetate

                            MEAT
                            10  ...
Profile of Strawberry Flavor without
and with Caramel Acetate

                          FRUITY
                          ...
690971
Dehydromenthofurolactone
FEMA 3755 NI




• natural occurance: peppermint
• sensory profile:   lactone, coumarin, s...
Profile of Vanilla Flavor without and
with Dehydromenthofurolactone

                          VANILLA                    ...
Profile of Spearmint Flavor Base
without and with
Dehydromenthofurolactone
                                               ...
103524
Myrtenyl acetate
FEMA 3765 NI




• natural occurrence: buchu, peppermint
• sensory profile:   floral, violet, frui...
Profile of Lemon Flavor
without and with Myrtenyl acetate

                             LEMON
                            ...
Profile of Peppermint Flavor
without and with Myrtenyl acetate

                        PEPPERMINT
                       ...
658961
Myrtenol
FEMA 3439 NI




• natural occurrence: raspberry, blackberry, kiwi
• sensory profile:    herbal, minty, fr...
Profile of Orange Flavor
without and with Myrtenol

                         ORANGE
                                      ...
Profile of Peppermint Flavor
without and with Myrtenol

                        PEPPERMINT
                               ...
690986
Filbertone G
FEMA 3761 NI




• natural occurence: roasted filberts (hazelnuts)
• sensory profile:    nut, hazelnut...
Profile of Hazelnut Flavor without and with
Filbertone G

                  FRESH HAZELNUT                     Hazelnut -
...
600209
Furfuryl Thioacetate
FEMA 3162 NI




• natural occurence: coffee
• sensory profile:   roasty, coffee, mocca, sweet...
Profile of Coffee Flavor without and
with Furfuryl Thioacetate

                         COFFEE                        Cof...
600156
Methyl Tetrahydro Furanthiole
FEMA 3787 NI




• natural occurence: yeast, pork
• sensory profile:   meat, cooked, ...
Profile of Meat Flavor without and with
Methyl Tetrahydro Furanthiole

                            BEEF                   ...
Profile of Milk Flavor without and with
Methyl Tetrahydro Furanthiole

                            MILK                   ...
600082
Triisobutyl Dihydro Dithiazine
FEMA 4017 NI




• natural occurence: yeast
• sensory profile:   burnt, roasted, cri...
Profile of Bacon Flavor without and
with Triisobutyl Dihydro Dithiazine


                           BACON                ...
NATURE IDENTICAL FLAVOR SPECIALTIES
SIMPLY THE BEST FOR YOUR PRODUCT
THANK
YOU
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Nature Identicals Introduction 2009

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This is an introduction to a few Nature Identical Chemicals suggested as Flavor Ingredients

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Nature Identicals Introduction 2009

  1. 1. NATURE’S ARTWORK A CHALLENGE FOR US October 2008
  2. 2. CONTENT > Nature Identical Flavor Specialties > Taste Components By Symrise > A Selection For Creative Use In Flavors
  3. 3. Nature Identical Flavor Specialties
  4. 4. > nature identical products are produced by chemical synthesis > identical chemical structure and properties like natural products > safe raw material base > standardised clean quality > outstanding experience
  5. 5. Taste Components By Symrise
  6. 6. > proprietary manufacturer of Nature Identical Flavor Specialties > core competence in Nature Identical Flavor Specialties > strategic research and innovation in Flavor Ingredients > outstanding creation and application expertise > latest sensory tools > competitive pricing
  7. 7. A Selection for Creative Use in Flavors
  8. 8. 600104 Caramel Acetate FEMA 3797 NI • natural occurence: passion fruit • sensory profile: caramel, toffee, sweet, strawberry • creative use in: strawberry, caramel, meat, vanilla • use level (in food): 100ppb – 50 ppm
  9. 9. Profile of Meat Flavor without and with Caramel Acetate MEAT 10 Meat - 8 CHOPPED ROASTED Meat + 6 4 2 0 BODY FATTY BOUILLON COOKED Sensory Profiling in Salt Solution Dosage: 1,5 ppm Caramel Acetate in Salt Solution
  10. 10. Profile of Strawberry Flavor without and with Caramel Acetate FRUITY 10 Strawberry - FORREST FRUIT 8 JUICY 6 Strawberry + 4 FLORAL SWEET 2 0 MARMELADE FRESH FRUIT LONGLASTING ZESTY RIPE Sensory Profiling in Hard Boiled Candies Dosage: 5 ppm Caramel Acetate in Hard Boiled Candies
  11. 11. 690971 Dehydromenthofurolactone FEMA 3755 NI • natural occurance: peppermint • sensory profile: lactone, coumarin, sweet, coconut • creative use in: mint, coumarin, tropical fruit flavors • use level (in food): 10 ppb – 700 ppm
  12. 12. Profile of Vanilla Flavor without and with Dehydromenthofurolactone VANILLA Vanilla Flavor - 10 Vanilla Flavor + 8 INTENSITY 6 SWEET 4 2 0 WOODRUFF BODY BOURBON TAHITI Sensory Profiling in Fondant Dosage: 168 ppb Dehydromenthofurolactone in Fondant
  13. 13. Profile of Spearmint Flavor Base without and with Dehydromenthofurolactone Mint Base - SPEARMINT 10 Mint Base + BODY 8 MINTY 6 SWEET 4 HERBAL 2 0 EARTHY COUMARIN COOLING l-Carvon FRESH LACTONE Sensory Profiling in Fondant Dosage: 50 ppb Dehydromenthofurolactone in Fondant
  14. 14. 103524 Myrtenyl acetate FEMA 3765 NI • natural occurrence: buchu, peppermint • sensory profile: floral, violet, fruity, herbal • creative use in: raspberry, blueberry, wild berry, mint • use level (in food): 100 ppb – 100 ppm
  15. 15. Profile of Lemon Flavor without and with Myrtenyl acetate LEMON Lemon - 8 CANDY 6 TANGY Lemon + 4 2 ALDEHYDIC 0 JUICY TART SWEET PEELY Sensory Profiling in Soft Drink Dosage: 400 ppb Myrtenyl acetate in Soft Drink
  16. 16. Profile of Peppermint Flavor without and with Myrtenyl acetate PEPPERMINT Peppermint - 8 IMPACT 6 HERBAL Peppermint + 4 2 BODY 0 MENTHOL LONG LASTING COOL FRUITY Sensory Profiling on Smelling Stick Dosage: 2 % Myrtenyl acetate in Flavor Concentrate
  17. 17. 658961 Myrtenol FEMA 3439 NI • natural occurrence: raspberry, blackberry, kiwi • sensory profile: herbal, minty, fruity • creative use in: berry, blueberry, mint • use level (in food): 100 ppb – 50 ppm
  18. 18. Profile of Orange Flavor without and with Myrtenol ORANGE Orange - 8 CANDY PEELY Orange + 6 4 2 OVER RIPE 0 JUICY TART SWEET ALDEHYDIC Sensory Profiling in Wine Gum Dosage: 15 ppm Myrtenol in Wine Gums
  19. 19. Profile of Peppermint Flavor without and with Myrtenol PEPPERMINT Peppermint - 8 IMPACT 6 HERBAL Peppermint + 4 2 BODY 0 MENTHOL LONG LASTING COOL FRUITY Sensory Profiling on Smelling Stick Dosage: 2 % Myrtenol in Flavor Concentrate
  20. 20. 690986 Filbertone G FEMA 3761 NI • natural occurence: roasted filberts (hazelnuts) • sensory profile: nut, hazelnut, rosty, fatty, sweet, long lasting • creative use in: hazelnut, other brown flavors • use level (in food): 1 ppb – 50 ppm
  21. 21. Profile of Hazelnut Flavor without and with Filbertone G FRESH HAZELNUT Hazelnut - 10 Hazelnut + MOUTHFEEL 8 ROASTY 6 4 2 TART 0 PYRAZINE SWEET DRIED FATTY Sensory Profiling in Hard Boiled Candies Dosage: 560ppb Filbertone G in Hard Boiled Candies
  22. 22. 600209 Furfuryl Thioacetate FEMA 3162 NI • natural occurence: coffee • sensory profile: roasty, coffee, mocca, sweet • creative use in: coffee, roast, meat • use level (in food): 10 ppb – 1 ppm
  23. 23. Profile of Coffee Flavor without and with Furfuryl Thioacetate COFFEE Coffee - 10 MALT 8 FRESH Coffee + 6 4 EARTHY 2 ROASTED 0 PHENOLIC BURNT COCOA CARAMEL Sensory Profiling in Smelling Stick Dosage: 2,5 % Furfuryl Thioacetate in Flavor
  24. 24. 600156 Methyl Tetrahydro Furanthiole FEMA 3787 NI • natural occurence: yeast, pork • sensory profile: meat, cooked, beef, pork, sulphurous • creative use in: meat, savory, onion, milk, dairy • use level (in food): 1 ppb – 1 ppm
  25. 25. Profile of Meat Flavor without and with Methyl Tetrahydro Furanthiole BEEF Meat - 10 8 Meat + COOKED 6 RAW 4 2 0 SUPHUROUS BOUILLON FATTY ROASTED Sensory Profiling in Smelling Stick Dosage: 2 % Methyl Tetrahydro Furanthiole in Flavor
  26. 26. Profile of Milk Flavor without and with Methyl Tetrahydro Furanthiole MILK Milk - 10 8 Milk + CARAMEL CREAMY 6 4 2 SWEET 0 BUTTERY BODY ANIMALIC FATTY Sensory Profiling in Milk Dosage: 1 ppb Methyl Tetrahydro Furanthiole in Milk
  27. 27. 600082 Triisobutyl Dihydro Dithiazine FEMA 4017 NI • natural occurence: yeast • sensory profile: burnt, roasted, crispy bacon • creative use in: roasted meat, onion flavors • use level (in food): 50 ppb – 10 ppm
  28. 28. Profile of Bacon Flavor without and with Triisobutyl Dihydro Dithiazine BACON Bacon - 10 8 Bacon + FATTY 6 SMOKY 4 2 0 CRISPY BROTH PAPRIKA ROASTED Sensory Profiling on Potato Chips Dosage: 0,6 ppm Triisobutyl Dihydro Dithiazine (Symcrisp) on Potato Chips
  29. 29. NATURE IDENTICAL FLAVOR SPECIALTIES SIMPLY THE BEST FOR YOUR PRODUCT
  30. 30. THANK YOU

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