The FEMA-accredited ingredients are top-note raw materials that would be used at very low dosage levels to provide the initial flavour and aroma of a product, Treatt's senior business and group marketing manager Giles Bovill told FoodNavigator.com.
He said that the components could be used “within the full range of savoury flavours” although one – known as geranium thiazole – could be used in hard confectionery and beverages as well as seasonings to provide green, earthy, nutty, geranium, tomato-like characteristics as part of vegetable or floral formulations. Geranium thiazole (4,5-Dimethyl-2-isobutylthiazole; 2-isobutyl-4,5-dimethylthiazole) occurs naturally in potatoes, beans and cooked beef.
Other ingredients include a component said to impart butter, roast meat and cooked garlic clam notes to roast and HVP (hydrolyzed vegetable protein) flavour profiles at a dose of 0.5-5 parts per million, while a lower dose of 0.1-1ppm could be used in coffee, chocolate, roast nut, toasted cereal, meat spice soup and savoury flavours, the company said.
Tetrahydrothiophen-3-one; 4,5-Dihydro-3(2H)thiophenone is found in coffee, cooked beef, roast hazelnut and roast peanut.
Caramel, pineapple, floral and cheese
In addition, Treatt said it has released a caramel note for use with coffee, toffee or roast meat flavours (3,5-Dimethyl-1,2-cyclopentanedione; 3,5-Dimethyl-1,2-cyclopentadione), a fatty, pineapple-like aroma and fermented fruit flavour for cooked meat (methyl octyl sulphide), a sweet, floral aroma for floral and vegetable formulations (2-Acetyl-5-methylthiophene), and a ripe cheese odour for use in cheese and seafood flavour formulations.
This latest range of flavour ingredients from the independent supplier builds on an earlier range of roasted meat, nutty and tropical flavour components that Treatt launched in August.
The company supplies over 300 specialty chemical top notes to the flavour and fragrance industries, manufactured by Endeavour Specialty Chemicals.