All the new nature-identical ingredients have just been accredited by US-based industry association FEMA and are designed for use in savoury foods.
The flavours are top notes that are used in formulations at low dosages to give the initial flavour and smell of a product, said a spokesperson for Treatt.
One of the new ingredients is 2,4,6-Trimethyldihydro-4H-1,3,5-dithiazine, which Treatt says delivers a roasted meat odour reminiscent of roast beef. The chemical is naturally occurring in squid, fried chicken, clam and peanut butter.
It can be added to foods at different dosage levels depending on the application. In snacks or sauces, for example, Treatt said a dosage of 3-6ppm delivers a rich, meat flavour, while an intense aroma can be achieved in soups and seasonings at levels of 4-8ppm.
The FEMA accredited ingredient is also approved for use in China, Japan, Korea, Russia and Europe.
Other products being launched include 2,4,5-Trimethyloxazole, a nutty option with green fruit tones which delivers an earthy potato-like and mushroom flavour, according to Treatt.
To impart cheesy odour in bread, cheese and meat, Treatt has also rolled out 5,6,7,8-Tetrahydroquinoxaline which occurs naturally in coffee and roast nuts
And, for more exotic products, 2-(Methylthio)ethyl acetateis is a tropical flavour that contributes tones of mustard, horseradish and wasabi at dosages between 0.01 and 5ppm.
Treatt is an independent ingredients supplier to the flavour and fragrance industries. It offers over 300 speciality chemical top notes, including pyrazines, thiazoles and other sulphur, nitrogen and oxygen heterocyclic chemicals, manufactured by Endeavour Specialty.