EARTHY

FLAVOR TONES

THIS IS TASTING A SOIL OF MOTHER EARTH

EARTHY ARE COMPLEX DIVISION COMPLEX IS MADE SIMPLE

EARTHY TASTE

A very strong earthy aroma that is characteristic of raw mushrooms. There are only a few flavor ingredients that have a similar character. All of them are somewhat less useful in flavors. What soil and freshwater fish and new potatoes have in common is that they often contain geosmin, a protein produced by various bacteria and fungi. Humans are incredibly sensitive to its odour, that is earthy.

EARTHY FLAVOR COMPOUNDS

The sensory qualities of the allyl- and propenyl-substituted benzene derivatives are very characteristic, and they are character impact compounds for earthy flavor compounds. The allyl substituted benzene derivatives can be oxidized to the corresponding aldehydes, which also possess earthy odor and taste qualities.

Product Name	Odour
Earthy.Compounds	Strong Earthy, Rooty, Floral.

Application Suitability

The flavor blending needs to follow the physical or chemical properties of the materials. The procedure for the development of an earthy flavor compounds are the most complex in the flavor gallery.

Our flavors are free from alcohol, non-inflammable, non-hazardous, non-toxic and for industrial use only.

There Application Suitability is as follows:

Application	Suitability
Hot Dairy Products	4
Cold Dairy Products	7
Liquor	2
Confectionery	4
Nutritional Products	6
Savory	4
Mouth Fresheners	9
Pharmaceuticals	6
Tobacco Products	8
Smoke Products	7
Hot Beverages	6
Cold Beverages	7
Herbal Recipes	8
Indian Sweets	8
Spices	4
Baby Products	3
Cosmetics for Nourishment	7
Taste for Health	8
Inhalers	4
Flavored Syrups	6

APPLICATION SUITABILITY

9 = Very Good Performance

8 = Good Performance

7 = Reasonable performance

6 = Fair performance

5 = Mediocre performance

4 = Slight stability problems

3 = Discoloration Problems

2 = Stability problems

1 = Major problems

0 = XX Not recommended for use

Please Note: Due to the fact that our flavors are very concentrated, we suggest that you test our flavors in finished products before you make any conclusions about our compounds. Since our flavors are so strong, we suggest only using 0.5 to max 2% in any finished product. Our testing notes will never take the place of your own personal testing. Always test flavors in finished (product) applications.

EARTHY AROMA SCIENCE OF PERFORMANCE

A study of the structures typical for the two types of smell shows that in all probability we are dealing with phenomena in which the shape of the molecule is of great importance. We can imagine that the shape of the molecule fits the receptors-the sensory nerve endings in the nose-and electrical impulses are set up, which travel over the sensory nerves to the brain, and give impressions corresponding to the structure of the substance. The sensitivity of our smell and taste organs has often been used as a tool in chemical analyses. The accomplishments of these organs in a fraction of a second are quite remarkable. It often takes’ a chemist days to corroborate the results by strictly chemical means. For example, a trained nose can recognize nearly every member of a series of homologous alcohols, aldehydes or acids. Isomers of these compounds (molecules having the same number and kind of atoms, but in different arrangement) are more difficult to distinguish. And, in general, the variations in structure for the same type of odor and taste are so great that we cannot rely on our senses when the analysis has to be used for scientific investigation.