by John C. Leffingwell (Updated August 13, 2011)

(A version of this appeared in Perfumer & Flavorist, Vol. 36, No. 6, 24-31: 2011)

FEMA # / CAS	Name	Description	Structure
2566 10039-39-1	2-Hexyl-4-acetoxytetrahydrofuran (Re-GRAS)	Sweet, floral-fruity odor with a peach-apricot like taste
3211 13925-08-1	2-Methyl-5-vinylpyrazine (Re-GRAS)	Coffee like @ 10 ppm in sugar syrup See See United States Patent 4303689 (2/01/1981) by Max Winter et al. entitled Flavoring with pyrazine derivatives.
4668 25394-57-4	Spilanthol; Affinin; (2E,6Z,8E)-N-Isobutyldeca-2,6,8-trienamide; (2E,6Z,8E)-N-(2-methylpropyl)deca-2,6,8-trienamide	Imparts salivation, tingling effects, numbing effects and is perceived as salty by most persons. A flavor enhancer. See Jakob P. Ley et al., Structure Activity Relationships of Trigeminal Effects for Artificial and Naturally Occuring Alkamides related to Spilanthol, 11th Weurmann Flavour Research Symposium, 21-24 June, 2005, Roskilde, Denmark. Also see Mark L. Dewis, Molecules of Taste and Sensation in Chemistry and Technology of Flavors and Fragrances, David J. Rowe, Ed., Blackwell Publishing Ltd, Chapter 9, pp. 205-237 (2005). See also Louis Lombardo et al., Synthetic spilanthol and use thereof, U.S. Patent Application 20100184863 (07/22/2010) assigned to Takasago.
4669 121746-18-7	4-amino-5,6-dimethylthieno[2,3-d]pyrimidin-2(1H)-one & hydrochloride salt	Sweetness enhancer and modulator, especially for sucralose. See WIPO patent application No. WO 2009/100333 A2 (August 13, 2009) assigned to Senomyx.
4670 88497-17-0	1,1-Propanedithiol	Sulfurous, powerful cooked onion savory odor
4671 71978-00-2	(Z)-5-Octenyl acetate	Odor: banana tissue-like, melon-like, green, coarse, fruit flesh-like, fermented Taste in water: banana-like, melon-like, eatery, juicy, pineapple-like, green, fruit flesh-like (at 2.5 ppm) See Haruyasu. Shiota, New esteric components in the volatiles of banana fruit (Musa sapientum L.), J. Agric. Food Chem., 1993, 41 (11), pp 2056–2062
4672 68820-35-9	(E)-4-Undecenal; trans-4-Undecenal	Fatty, aldehydic with floral, herbaceous, and some citrus notes
4673 7370-44-7	delta-Hexadecalactone	Mild, fatty waxy, mild dairy notes; adds buttery notes/mouthfeel in cream. See Birgit Schlutt, et al., Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream, J. Agric. Food Chem. 2007, 55, 9634-9645. delta-Hexadecalactone provided a fatty mouthfeel to an oil/water emulsion (threshold = 190 micromol/L) and a melted butter-like aroma in whipped cream (Recognition Threshold in Whipped Cream = 360 Micromoles per Kilogram).
4674 4192-90-9	Trilobatin; 1-[4-(beta-D-glucopyranosyloxy)-2,6-dihydroxyphenyl]-3-(4-hydroxyphenyl)-1-propanone	Sweetness enhancer & bitter blocker See US Patent Application 20100178389 (07/15/2010) by Z.Jia et al. entitled Consumables (assigned to Givaudan) and WIPO Patent Application WO/2009/140784 (11/26/2009) by Z. Jia et al, entitled BITTER ALKALOID CONTAINING CONSUMABLES COMPRISING BITTER BLOCKERS (assigned to Givaudan)
4675 73-32-5	L-isoLeucine	Essentially odorless; Used in reaction flavors & as a neutritional supplement
4676 58066-86-7	1-(2-Furfurylthio)-2-propanone	Burnt coffee note at 10 ppm in sugar syrup; cabbage at 3 ppm; mercaptan note at 6.7 ppm in coffee See US Patents 3,952,024 (April 20, 1976 ) & 3,931,246 (January 6, 1976)
4677 1064678-08-5	(±)-4-Methyl-2-propyl-1,3-oxathiane	Odor @ 0.5% - Onion, garlic, powerful, sweet. Flavor profile: Pineapple, milky, mango, grapey, citrus, bubblegum, melon, orange flower, cassis, alliaceous, bacon (extremely strong). See US Patent Application 20100111880 (05/06/2010) by Z. Chen et al. entitled NOVEL 1,3-OXATHIANE COMPOUNDS AND THEIR USE IN FLAVOR AND FRAGRANCE COMPOSITIONS (assigned to IFF).
4678 1003050-32-5	N-(2-Methylcyclohexyl)-2,3,4,5,6-pentafluorobenzamide	Artifical sweetener; sweetness enhancer for sucrose This material is the subject of United States Patent Application 20090047379 (02/19/2009) entitled " Benzamide Compounds Useful as High Potency Sweet Taste Enhancers" by M.L. Dewis et al. assigned to IFF.
4680 1120363-98-5	5-Isopropyl-2,6-diethyl-2-methyltetrahydro-2H-pyran	Imparts a breath freshening effect. This material is the subject of US Patent Application 20100226864 (09/09/2010) by H. Oertling et al entitled Alkyl-substituted tetrahydropyrans as flavoring substances (assigned to Symrise). In a particular embodiment the invention relates to the use of these flavoring substances in flavoring substance and flavoring compositions with a freshening effect for use in oral hygiene products. A preferred compound for achieving the object of the invention is 2,6-diethyl-5-isopropyl-2-methyltetrahydropyran.
4681 68489-09-8	WS-12; (1R,2S,5R)-N-(4-Methoxyphenyl)-p-menthanecarboxamide	WS-12 is one of the original Wilkinson Sword cooling agents and is reported to be as cooling as the WS-3 compound. (Cooling strength of 150 as compared to (-)-menthol at 100). Data from: Watson, Hems, Rowsell & Spring, J. Soc. Cosmet. Chem., 1978, pp. 185-200. More recently, Furrer et al, indicates that in isointensity measurements vs 2 ppm menthol that WS-12 was essentially the same cooling strength as menthol. See Stefan M. Furrer, et al., New Developments in the Chemistry of Cooling Compounds, Chem. Percept., 1,119-126 (2008)
4682 16423-19-1	Geosmin	Intense earthy-musty; green, herbal note in dilution
4683 26486-13-5	2-Methyl-4,5-dihydrofuran-3-thiol	Sulfurous, roasted meat, savory on dilution See, for example, US Patent 4,080,367 by van den Ouweland, et al. March 21, 1978
4684	(2S,5R)-N-[4-(2-Amino-2-oxoethyl)phenyl]-p-menthanecarboxamide	At the level of 10 ppm in water this material contributes moderate throat and mouth cooling that lingers with some bitter notes in background. Cooling lasts within the breath for 30 minutes. At the level of 1 ppm in water it is clean with slight cooling up front that builds with time to moderate level. Cooling lasted for 30 minutes. See US Patent Application 20100272655 (10/28/2010) entitled Menthylcarboxamides and Their Use as Cooling Agents by K.A. Bardsley et al. assigned to IFF.
4685 7370-92-5	delta-Tridecalactone	Fatty, creamy, dairy-butter notes
4686 252736-41-7	(±)-2-Methyltetrahydrofuran-3-thiol acetate	Sulfurous, roasted meat
4687 544409-58-7	(±)-3-Hydroxy-3-methyl-2,4-nonanedione	Imparts a creamy/fatty mouth feel flavor. It is also able to impart an organoleptic impression similar the one of fresh brewed green tea. See United States Patent 7794767 (09/14/2010) by Regula Naef & Alain Jaquier entitled Flavoring ingredients assigned to Firmenich.
4688 105-82-8	1,1-Dipropoxyethane	Fresh ethereal alcoholic, winey-fruity. Like all acetals it is unstable in aqueous acid media (e.g., beverages) where it reverts to the corresponding aldehyde and alcohols.
4691 1009814-14-5	Yuzunone; (8E)-6,8,10-Undecatrien-3-one	Peely, balsamic, floral, a character impact compound of Yuzu See Norio Miyazawa et al., Novel Character Impact Compounds in Yuzu (Citrus junos Sieb. ex Tanaka) Peel Oil, J. Agric. Food Chem., 2009, 57 (5), pp 1990-1996. & Japanese Patent 2009019026
4692 14486-03-4	L-Methionylglycine	The dipeptide, L-Methionylglycine, has a rather bland, non-offensive, taste and is generally stable in many applications. As such it can be used as a "stable" nutritional source of methionine, without the off notes normally generated by free methionine.
4693 73435-61-7	N-Cyclopropyl-5-methyl-2-isopropylcyclohexanecarboxamide	Cooling agent. This is the cyclopropyl analog of WS-3 and is mentioned in United States Patent 4150052 (04/17/1979) by Watson et al. (assigned to Wilkinson Sword) as having an oral cooling threshold of 0.5 micrograms as compared to 0.25 micrograms for (-)-menthol. This indicates it has about 50% the cooling intensity of menthol.
4694 616-31-9	3-Pentanethiol	Sulfurous, offensive mercaptan, gassy, savoury, durian notes
4695 41803-21-8	2-Ethyl-2,5-dihydro-4-methylthiazole	This is an ethyl homolog of 2,4-dimethyl-3-thiazoline that is described as "nutty, roasted, vegetable" and as "sulfurous, roasted and meaty" on dilution.
4696 122861-78-3	1-Methyldithio-2-propanone	Japanese Patent JP01102056 (04/19/1989) by H. Masuda et al. entitled "Disulfide derivative and production thereof" describe this as having an onionic sweet smell and green fragrance and is useful for foods, cosmetics, hygienic and sanitary goods, toiletry goods, etc.
4697 59303-05-8	5-Methylfurfurylmercaptan	Sulfurous roasted, coffee odor; meaty flavor at 0.5-1.0 ppb
4698 33959-27-2	4-Mercapto-3-methyl-2-butanol	Sulfurous, onion, savory, meaty notes
4699 85993-25-5	Ferrous lactate, dihydrate	Normally used as an acidity regulator, a color and color retention agent, and is also used to fortify foods with iron.
4700 614-60-8	trans-o-Coumaric acid	In European Patent Application EP2340719, July 6, 2011, (assigned to Symrise), this material is shown to reduce or suppress undesirable taste impressions, in particular a bitter, astringent and/or sweetener-like taste and/or long-lasting aftertaste of a sweetener, in the oral cavity. Antioxidant & potential neutraceutical; flavor & sweetness modifier. Potentially a nutraceutical as in combination with rutin it reduces obesity, triglycerides & cholesterol levels in rats. See Chin-Lin Hsu et. al., Phenolic Compounds Rutin and o-Coumaric Acid Ameliorate Obesity Induced by High-Fat Diet in Rats, J. Agric. Food Chem., 2009, 57 (2), pp 425-431
4701 1093200-92-0	3-(4-Amino-1H-benzo[c][1,2,6]thiadiazin-5-yloxy)-2,2-dimethyl-N-propylpropanamide-2,2-dioxide	This is the sucrose sweetness enhancer of Senomyx. See Synomyx's WIPO Patent Application WO/2008/154221.
4702 38917-61-2 & 38917-62-3	2(3),5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine (mixture)	Nutty, brown, roasted, burnt, earthy and musty Covers mix of 2,5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine (60-100%) & 3,5-dimethyl-6,7-dihydro-5H-cyclopentapyrazine (up to 40 %).
4703 5320-75-2	Cinnamyl benzoate	Balsamic, sweet, slightly spicy
4704 93-04-9	beta-Naphthyl methyl ether	Intense sweet floral orange blossom odor in dilution
4706 35194-30-0	9-Decen-2-one	Pineapple, with fruity notes of pear, apple, green & fatty. See Joseph Zucca & Christine Schippa, Identification of 9-Decen-2-one in Pineapple, Perfumer & Flavorist, Vol 34, No. 7, 42-47 (2009) & WIPO Patent Application WO/2009/147319 (12/10/2009)
4707 61837-77-2	1-(Methylthio)octan-3-one	At 5 ppm in water, the flavor is described as Oxidized citrus, tomato vine, vegetable peel, blue cheese. See Hans Colstee, Marc V. D. Ster, Lesly Braamer, Cor Niedeveld, Carolien Merlier, Development of high impact sulphur chemicals for mushroom flavours in Expression of Multidisciplinary Flavour Science, Proceedings of the 12th Weurman Symposium, Imre Blank, Matthias Wüst & Chahan Yeretzian (eds.), Zürcher Hochschule für Angewandte, Wissenschaften, Winterthur, 2010, pp. 472-474.
4708 76426-35-2	3',7-Dihydroxy-4'-methoxyflavan	Sweetness enhancer (especially for sucrose) & bitter masking. See United States Patent Application 20100292175 (11/18/2010) by L. Wessjohann et al. entitiled USE OF HYDROXYFLAVAN DERIVATIVES FOR TASTE MODIFICATION, assigned to Symrise
4709 38837-70-6	L-gamma-Glutamyl-L-valyl-glycine	Tasteless, but a potent "kokumi" & umami flavor enhancer. Kokumi is a food attribute identified by the Japanese. It is sometimes translated as "heartiness" or "mouthfulness" and describes compounds in food that don’t have their own flavor, but enhance the flavors with which they’re combined. See Takeaki Ohsu et al., Involvement of the Calcium-sensing Receptor in Human Taste Perception, Journal of Biological Chemistry, 285, 1016-1022 (2010).. See also European Patent Application EP2156752 (02/24/2010) entitled Sweetener assigned to Ajinomoto. This patent discloses that L-gamma-Glutamyl-L-valyl-glycine is also useful in improving the taste of Aspartame.
4710 72-19-5	L-Threonine	Pleasantly sweet; used in reaction flavors. Also forms Maple furanone (FEMA 3153) via 2-oxobutyric acid by acid hydrolysis of threonine. See H.Sulser et al., (A Probable Flavoring Principle in Vegetable-Protein Hydrolysates. Journal of Food Science, 32: 611–615) and Atsufumi Nakahashiet al., A Vibrational Circular Dichroism Approach to the Determination of the Absolute Configurations of Flavorous 5-Substituted-2(5H)-furanones, J. Nat. Prod., Article ASAP, Publication Date (Web): March 7, 2011
4712 26446-38-8	L-Alanyl-L-Glutamine	Nutraceutical; in nutritional supplements & sports drinks; slightly sweet L-alanyl-L-glutamine, among other dipeptides, is extremely stable in solution but are immediately broken down into free amino acids by proteases in the blood stream. Used as a L-glutamine source.
4713 26446-38-8	Sucrose monopalmitate	Sucrose monopalmitate is an emulsifier. In flavor applications, it is useful for producing flavor oil emulsions for "clear beverages". See United States Patent Application 20100323066 (12/23/2010) and United States Patent Application 20100098821 (04/22/2010) by Comstock et al., both entitled Process for Solubilization of Flavor Oils.
4714 33441-50-8	Ethyl 2-Mercapto-2-methylpropionate	This material is closely related to Ethyl 2-mercaptopropionate which is described as "fruity, sulphur, animal, foxy, burnt and pungent". See A. M. Sourbie et al. in Expression of Multidisciplinary Flavour Science, Proceedings of the 12th Weurman Symposium, Imre Blank, Matthias Wüst & Chahan Yeretzian (eds.), Zürcher Hochschule für Angewandte, Wissenschaften, Winterthur, 2010, p. 441.
4715 4049-38-1	Eriodictyol; (±)-Eriodictyol	Eriodictyol is a bitter-masking flavanone, a flavonoid extracted from Yerba Santa (Eriodictyon californicum). Eriodictyol is one of the 4 flavanones identified in this plant as having taste-modifying properties, the other three being: homoeriodictyol, its sodium salt and sterubin. See Ley JP, Krammer G, Reinders G, Gatfield IL, Bertram HJ (July 2005). "Evaluation of bitter masking flavanones from Herba Santa (Eriodictyon californicum (H. and A.) Torr., Hydrophyllaceae)". J. Agric. Food Chem. 53 (15): 6061-6066. See also United States Patent Application 20020188019 (12/12/2002) by Jakob Ley et al. entitled Use of hydroxyflavanones for masking bitter taste (assigned to Symrise).
4716 714229-20-6	Advantame (N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-alpha-aspartyl]-L-phenylalanine 1-methyl ester) monohydrate	This material is about 20,000 times sweeter than sucrose and is the subject of European Patent EP1070726 (02/20/2008) and EP1088829 (02/02/2005 ) by Y. Amino et al. assigned to Ajinomoto. See also United States Patent 6652901 (11/25/2003) by S. Ishii entitled "Sweetener compositions and uses thereof" assigned to Ajinomoto.
4718 28804-53-7	2-[(2-p-Menthoxy)ethoxy]ethanol	2-(2-l-menthyloxyethyl)ethanol is described in United States Patent 7923585 (04/12/2011) by K. Ishida et al. (assigned to Takasago) as having an excellent cool and refreshing feeling quality. In addition, mixtures of l-menthol and 2-(2-l-menthyloxyethyl) ethanol at 7:3 and 9:1 (ratio by mass) provided higher cool and refreshing feeling quality than that of the solution containing menthol alone 2-[2-(menthoxy)ethoxy]ethanol is mentioned in United States Patent Application 20100216876 (08/26/2010) by Y. Suzuki & K. Ishida as a cooling agent useful in antidiarrhetic medicinal compositions.
4719 110-15-6	Succinic acid	Odorless, sour acid taste; flavor, umami & saltiness enhancer
4720 63550-99-2	Rebaudioside C; Dulcoside B; RP44	Redpoint bio first announced that it had identified RP44, an all-natural sweetness enhancer, in June 2009. RP44 is Reb-C (rebaudioside C), a component of the stevia plant. In June 2010, Redpoint entered into a license and commercialization agreement with International Flavors and Fragrances, Inc. ("IFF"), covering the commercialization of RP44. RP44 received FEMA GRAS approval in October 2010. Unlike Reb A, RP44 is not a sweetener; rather, it is a sweetness enhancer. A sweetness enhancer imparts no sweet taste of its own when used in a product. Sweetness enhancers act by amplifying the existing sweet taste of caloric sweeteners such as sugar or high fructose corn syrup.
4721 1186004-10-3	1-(2-Hydroxyphenyl)-3-(pyridine-4-yl)propan-1-one	This material is subject to the claims in United States Patent Application 20100272656 (10/28/2010) by Andrew Daniher & Yili Wang entitled Flavor Molecules (assigned to Givaudan). It is a sweetness & flavor enhancer.
4722 1190230-47-7	1-(2-Hydroxy-4-isobutoxyphenyl)-3-(pyridine-2-yl)propan-1-one	This material is the subject of WIPO Patent Application WO/2011/004016 (01/13/2011) by Y. Wang et al. entitled PYRIDINE DERIVATIVES WITH UMAMI FLAVOUR assigned to Givaudan. The taste at 2 ppm in a 0.3% salt solution was described by a pane of 20 women as: Umami, sweet, salty, bouillon, lingering, intense
4723 1190229-37-8	1-(2-Hydroxy-4-methoxyphenyl)-3-(pyridine-2-yl)propan-1-one	This materialis the subject of WIPO Patent Application WO/2011/004016 (01/13/2011) by Y. Wang et al. entitled PYRIDINE DERIVATIVES WITH UMAMI FLAVOUR assigned to Givaudan. The taste at 2 ppm in a 0.3% salt solution was described by a panel of 20 women as: umami, sweet, salty, longlasting savouryness
4724 21862-63-5	trans-4-tert-Butylcyclohexanol	trans-4-tert-butylcyclohexanol is an antagonist of the heat receptor TRPV1 and thus is useful for reducung "heat sensations". See Kueper, T., Krohn, M., Haustedt, L. O., Hatt, H., Schmaus, G. and Vielhaber, G. (2010), Inhibition of TRPV1 for the treatment of sensitive skin. Experimental Dermatology, 19: 980-986. Also can mitigate the hot sensations of capsaicin. In WIPO Patent Application WO/2010/149798 (12/29/2010) by T. Kueper et al. trans-4-tert-Butylcyclohexanol is shown to be useful for enhancing the cooling effect of cooling agents by inhibiting heat sensations in topical applications. Assigned to Symrise. A commercial mixture of ~68% trans and ~31% cis isomer is described as woody, patchouli-like.
4725 1119831-25-2	3-(1-((3,5-Dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-imidazolidine-2,4-dione	This material is reported as a bitter taste blocker in United States Patent Application 20100254916 (10/07/2010) by D.S. Karanewsky et al. entitled Identification of human T2R receptors that respond to bitter compounds that elicit the bitter taste in compositions, and the use thereof in assays to identify compounds that inhibit (block) bitter taste in compositions and use thereof (assigned to Senomyx)
4726 1217341-48-4	3-(1-((3,5-Dimethylisoxazol-4-yl)methyl)-1H-pyrazol-4-yl)-1-(3-hydroxybenzyl)-5,5-dimethylimidazolidine-2,4-dione	This material is reported as a bitter taste blocker in United States Patent Application 20100254916 (10/07/2010) by D.S. Karanewsky et al. entitled Identification of human T2R receptors that respond to bitter compounds that elicit the bitter taste in compositions (assigned to Senomyx)

We look forward to receiving additional insights and descriptors for these materials - email: leffingwell@mindspring.com