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Flavor Absolutes - flavor characters and applications

Editor

• 11 min read
Flavor Absolutes - flavor characters and applications

Here is a short summary of how flavor "absolutes" are made.

An absolute is a highly concentrated, intensely aromatic extract used in perfumery and flavoring. Unlike essential oils, which are usually distilled, absolutes are made using a solvent extraction method, primarily because the source material (like jasmine or rose petals) is too delicate to survive the heat of distillation.

Here is the simplified step-by-step process:

  1. Preparation: Plant material (flowers, leaves, or resins) is placed in a large rotating drum.
  2. Extraction: A volatile solvent (like hexane) is washed over the material. The solvent dissolves the plant's waxes, oils, and aromatic compounds, creating a liquid called the "miscella."
  3. Separation: The solvent is then evaporated (to be reused), leaving behind a semi-solid, waxy substance known as the "concrete."
  4. Washing: The concrete is washed with pure alcohol (ethanol). The alcohol draws out the aromatic oil from the wax.
  5. Final Product: The alcohol is evaporated, leaving behind a highly viscous, pure, and incredibly rich liquid: the absolute.

In short: An absolute is made by using chemicals to wash the scent out of a plant, removing the chemicals, and keeping the pure fragrance oil.

Below is a practical flavor-formulation table based on industry norms for natural absolutes, sensory literature, and how similar materials are typically used in commercial flavor systems.

πŸ“Š Absolutes – Practical Flavor Applications & Suggested Usage Levels

Usage levels below are suggested starting ranges in finished food product (not in flavor concentrate).
For flavor concentrate design, multiply roughly Γ—5–20 depending on dilution system.

🌸 FLORAL / FRUIT MODIFIER ABSOLUTES

AbsoluteFlavor ApplicationsFunctional RoleSuggested Starting Level in Finished Product
Jasmine absoluteStrawberry, peach, apricot, lychee, tea, elderflower beveragesFruity-floral lift, diffusion enhancer1–10 ppm
Rose absoluteTurkish delight, raspberry, lychee, milk tea, confectioneryFloral top note2–15 ppm
Neroli absoluteCitrus sodas, orange blossom water, gin, pastryCitrus blossom top1–8 ppm
Orange flower absoluteLemonade, orange soda, bakeryFloral citrus lift2–12 ppm
Osmanthus absolutePeach, apricot, oolong teaFruity depth enhancer1–6 ppm
Ylang ylang absoluteTropical beverages, banana, coconutCreamy floral modifier0.5–5 ppm
Tuberose absoluteDairy desserts, custardsCreamy floral nuance0.5–3 ppm
Mimosa absoluteBerry blends, honey flavorsPowdery sweetness1–5 ppm
Hyacinth absoluteGreen apple, pearGreen floral freshness1–5 ppm
Violet leaf absoluteCucumber drinks, ginGreen leafy top0.5–3 ppm
Violet flower absoluteCandy, floral sodaPowdery floral1–5 ppm

πŸ“ FRUIT / FRUITY-GREEN ABSOLUTES

AbsoluteFlavor ApplicationsRoleSuggested Level
Black currant bud absoluteCassis, Sauvignon blanc, berry drinksSulfur-green fruit realism0.1–2 ppm
Fig leaf absoluteFig jam, coconut water, green smoothiesCreamy green lactonic note1–10 ppm
Mango absoluteMango nectar, tropical blendsAuthentic pulp depth5–30 ppm
Peach absoluteStone fruit beveragesFlesh realism5–20 ppm
Raspberry leaf absoluteRaspberry tea, berry blendsGreen berry realism0.5–5 ppm
Sambucus fruit absoluteElderberry syrupsBerry depth5–25 ppm
Prunus persica leaf absolutePeach iced teaGreen peach skin nuance0.5–5 ppm

🌿 HERBAL / GREEN ABSOLUTES

AbsoluteApplicationsRoleSuggested Level
Basil absoluteTomato sauce, pesto, cocktail syrupsHerbal top2–20 ppm
Thyme absoluteSavory snacks, soupsHerb accent1–10 ppm
Rosemary absoluteMeat flavors, focacciaPine-herbal backbone1–10 ppm
Sage absoluteSausage, stuffingWarm herbal base1–10 ppm
Laurel leaf absoluteBroth, savory saucesBay nuance1–5 ppm
Spinach absolutePlant-based meatGreen vegetal authenticity1–5 ppm
Curry leaf absoluteIndian saucesSignature curry note1–10 ppm

🌢️ SPICE ABSOLUTES

AbsoluteApplicationsRoleSuggested Level
Cinnamon bark absoluteBakery, cola, chaiWarm spice5–50 ppm
Cassia bark absoluteSpiced candyHot cinnamon2–20 ppm
Clove bud absoluteCola, mulled wineWarm phenolic spice1–10 ppm
Nutmeg absoluteEggnog, custardSweet spice depth1–10 ppm
Cardamom absoluteChai, pastryBright spice1–10 ppm
Caraway absoluteRye breadAuthentic seed note2–15 ppm
Cumin absoluteSavory snacksWarm savory spice0.5–5 ppm
Coriander absoluteCitrus spice blendsCitrus spice lift1–10 ppm
Pepper absoluteSavory saucesHeat enhancer0.5–5 ppm
Zanthoxylum absoluteAsian saucesCitrus pepper sparkle0.5–3 ppm
Ginger absoluteGinger ale, cookiesWarm root spice2–15 ppm
Turmeric absoluteCurry, golden milkEarthy warmth1–10 ppm
Saffron absoluteRice dishes, dairyExotic nuance0.1–1 ppm

🍫 SWEET / BALSAMIC / GOURMAND

AbsoluteApplicationsRoleSuggested Level
Vanilla absoluteIce cream, bakeryPrimary flavor50–300 ppm
Peru balsam absoluteCola, root beerVanilla-cinnamon depth1–10 ppm
Benzoin absoluteCaramel, chocolateSweet balsamic body1–10 ppm
Tolu balsam absoluteConfectioneryWarm resin sweetness1–5 ppm
Labdanum absoluteCola, dark caramelAmber warmth0.5–5 ppm
Honey absoluteMead, bakeryReal honey nuance2–20 ppm
Coffee absoluteMocha, tiramisuRoasted depth2–20 ppm
Cocoa absoluteChocolateCocoa enhancer5–50 ppm
Rum absoluteRum cakeMolasses warmth2–20 ppm
Whiskey absoluteBarrel-aged flavorsOak spirit nuance1–10 ppm

πŸ§€ SAVORY / UMAMI / SPECIALTY

AbsoluteApplicationsRoleSuggested Level
Mushroom absolutePlant-based meatUmami realism1–10 ppm
Seaweed absoluteSeafood flavorMarine depth0.5–5 ppm
Hop absoluteBeer flavorBitter aroma top1–10 ppm
Celery seed absoluteBloody MarySavory spice1–10 ppm
Olive oil absoluteMediterranean saucesGreen olive nuance1–10 ppm
Fenugreek absoluteMaple, curryMaple depth0.5–5 ppm
Ferula assa-foetidaOnion/garlic notesSulfur booster0.05–0.5 ppm

πŸ“Œ Important Reality Check

Absolutes are:
β€’ Extremely concentrated
β€’ Often waxy and ethanol-soluble
β€’ Sometimes contain non-volatile components
β€’ Regulatory status must be verified (FEMA / JECFA)

Typical Practical Range

Most absolutes in food end up between:

0.1 ppm – 50 ppm in finished product

Only vanilla and cocoa types go much higher.

πŸ”¬ If You’re Developing Commercially

Given your background in flavor chemistry and Maillard systems:

These materials are best used as:

β€’ Top-note diffusers
β€’ Natural labeling enhancers
β€’ Authenticity boosters
β€’ Trace character modifiers

They are rarely primary load materials except vanilla.

Complete High-Confidence Flavor Absolutes

Complete High-Confidence Flavor Absolutes

AbsoluteMajor CompoundsFlavor CharactersFlavor Applications
JasmineBenzyl acetate, linalool, indoleFloral, sweet, greenTea, beverages, desserts, confectionery
RosePhenethyl alcohol, geraniol, citronellolFloral, rosy, sweetBakery, beverages, confectionery, dairy
NeroliLinalool, nerolidol, limoneneCitrus-floral, sweetBeverages, desserts, confections
Orange flowerLinalool, limonene, nerolidolFloral-citrus, freshBakery, beverages, ice cream
VanillaVanillin, p-hydroxybenzaldehydeSweet, creamy, warmBakery, beverages, dairy desserts, confectionery
CoffeeCaffeol, pyrazines, furansRoasted, bitter-sweet, nuttyBeverages, bakery, desserts, confectionery
CocoaTheobromine, pyrazinesChocolatey, bitter-sweet, roastedBakery, beverages, desserts
CloveEugenol, acetyl eugenolSpicy, warm, sweetBakery, beverages, confectionery
Cinnamon BarkCinnamaldehyde, eugenolSweet, warm, spicyBakery, beverages, confectionery
CassiaCinnamaldehyde, coumarinWarm, sweet, spicyBakery, beverages, confectionery
NutmegMyristicin, safrole, elemicinWarm, sweet, nuttyBakery, beverages, desserts, spice blends
CardamomΞ±-terpinyl acetate, 1,8-cineoleSweet-spicy, aromaticBakery, beverages, desserts
PeppermintMenthol, menthone, pulegoneCool, minty, sweetConfectionery, beverages, chewing gum
SpearmintCarvone, limoneneMinty, sweet, greenConfectionery, beverages, oral care flavors
Rosemary1,8-cineole, camphorHerbal, piney, resinousSavory seasonings, processed foods
ThymeThymol, carvacrolHerbal, green, spicySavory dishes, sauces, seasonings
SageThujone, camphor, cineoleHerbal, earthy, greenSausages, sauces, savory flavorings
FenugreekSotolone, maple lactonesSweet, maple-like, savoryBakery, dairy, sauces, confections
HopHumulene, myrceneBitter, green, resinousBeer, beverages, savory flavors
MangoLactones, myrceneSweet, tropical, juicySmoothies, fruit beverages, ice cream
PeachΞ³-decalactone, Ξ³-undecalactoneFruity, creamy, sweetConfectionery, beverages, dairy desserts
Fig leafHexenal, linalool, farnesolGreen, leafy, fruityBakery, beverages, fruit flavors
Celery seed3-n-butylphthalide, sedanenolideGreen, celery-likeSoups, sauces, processed foods
Olive oilOleic acid, phenolicsFruity, green, slightly bitterSavory foods, sauces
Mushroom1-octen-3-ol, octanalEarthy, umamiSavory sauces, soups, processed foods
BenzoinBenzyl cinnamate, vanillinSweet, balsamicBakery, confections, beverages
LavenderLinalyl acetate, linaloolFloral, freshBakery, beverages, confections
LicoriceGlycyrrhizin, anetholeSweet, slightly bitterConfections, beverages, dairy flavors
Juniper berryΞ±-pinene, sabineneFresh, resinous, pineyGin, beverages, savory sauces
MaceMyristicin, elemicinWarm, spicy, sweetBakery, beverages, spice blends
FennelAnethole, fenchoneSweet, licorice-likeConfections, beverages, sauces
EstragonEstragole, ocimeneHerbal, sweetSauces, savory flavorings
ElemiElemol, terpenesResinous, balsamicBalsamic flavors, confections
AmberAmbrettolide, macrocyclic lactonesSweet, warm, muskyConfections, liqueurs
OakwoodLactones, vanillin derivativesWoody, sweet, warmConfections, baked goods, beverages
Angelica rootΞ²-phellandrene, limoneneEarthy, herbalLiqueurs, herbal notes
Angelica seedTerpenes, limoneneHerbal, slightly sweetHerbal flavorings, spirits
HeliotropeHydroxycoumarin, vanillinSweet, almond-likeConfectionery, beverages

Complete Inferred Flavor Absolutes

Complete Flavor Absolutes with Inferred Flavor Characters and Applications

AbsoluteMajor CompoundsFlavor CharactersFlavor Applications
AlfalfaHexanal, nonanalGreen, hay-likeVegetable, green notes
Algae1-octen-3-ol, halogenated volatilesMarine, umamiSeafood flavors
Ambrette seedMuscone, ambrettolideMusky, floralConfectionery, beverages
Arnica flowerSesquiterpenesFloral, slightly bitterRare floral top notes
Box treeTerpenesGreen, woodyRare green top notes
Buchu leafDavana ketones, pulegoneHerbal, mintyHerbal beverages, confections
Bruyere rootTerpenesEarthy, woodySavory/earthy flavor notes
BranFatty acids, aldehydesNutty, cerealBakery notes, whole grain flavors
CistusLabdanum resin acidsBalsamic, sweetBalsamic sweet notes
CivetCivetone, civetolMusky, animalicTop notes, minimal flavor use
Clary sageLinalyl acetate, linaloolHerbal, sweetHerbal, rarely in beverages
Costus rootSesquiterpenesEarthy, woodyBitter/earthy flavoring
CypressΞ±-pinene, limoneneGreen, pineySavory notes, specialty beverages
Deer tongueTerpenesGreen, herbaceousGreen top notes, savory or beverages
Elder flowerPhenylpropanoids, flavonoidsFloral, sweetBeverages, cordials, confections
Elecampane rootInulin, sesquiterpenesHerbal, earthyLiqueur, herbal notes
FernTerpenesGreen, earthyGreen top notes, savory flavors
HayHexanal, heptanalGreen, hay-likeBakery, beverages
HeliotropeHydroxycoumarin, vanillinSweet, almond-likeConfectionery, beverages
HoneysuckleLinalool, benzyl acetateFloral, sweetConfections, beverages
HyacinthLinalool, hexenalFloral, greenRare desserts, beverages
ImmortelleNeryl acetate, Ξ±-pineneHerbal, sweet, warmBalsamic notes, liqueurs
Ivy leafTerpenesGreen, freshGreen top notes
JonquilLinalool, benzyl acetateFloral, sweetFloral top notes, minimal flavor use
KewdaPandanone, methyl benzoateFloral, fruityRare desserts, beverages
LabdanumLabdanum resin acids, ambrettolideBalsamic, sweet, warmConfectionery, liqueurs
LilacLinalool, terpenesFloral, freshRare floral confections
Lily of the valleyHydroxycitronellal, linaloolFloral, freshConfections, desserts
Lovage rootApiol, phthalidesHerbal, celery-likeSoups, sauces
MarigoldTerpenes, flavonoidsFloral, greenSavory or floral notes
MarjoramTerpenes, thymolHerbal, sweetSavory sauces, seasonings
MimosaΞ²-ionone, Ξ±-iononeFloral, sweetConfectionery, desserts
MistletoePhenolics, terpenesGreen, slightly bitterGreen top notes
MyrrhFuranoeudesma-1,3-diene, curzereneResinous, warmLiqueur, balsamic flavors
NarcissusLinalool, benzyl acetateFloral, sweetConfectionery, desserts
OakmossEvernyl, atranolEarthy, mossyTrace use in flavors
PatchouliPogostol, patchoulolEarthy, woodySavory and balsamic flavoring
Pine needleΞ±-pinene, Ξ²-pineneGreen, resinousHerbal and savory notes
Rhubarb leafOxalic acid, terpenesTart, greenBakery, beverages
Sea buckthornFatty acids, carotenoidsTart, fruityJuices, smoothies, confections
Sea fennelTerpenes, phenolicsSalty, greenSeafood, savory notes
StrawflowerTerpenesFloral, sweetConfectionery
Sweet cicelyAnethole, methyl chavicolSweet, herbalConfections, beverages
Tonka beanCoumarin, phenolicsSweet, warm, vanilla-likeConfectionery, desserts, beverages
Verbena leafCitral, limoneneLemon, greenBeverages, confections
Violet leafIonones, terpenesGreen, floralConfectionery, beverages
WoodruffCoumarin, terpenesSweet, hay-likeConfectionery, desserts
YarrowChamazulene, sesquiterpenesHerbal, slightly bitterHerbal beverages, savory notes
Angelica rootΞ²-phellandrene, limoneneEarthy, herbalLiqueurs, herbal notes
Angelica seedTerpenes, limoneneHerbal, slightly sweetHerbal flavorings, spirits
CamomileΞ±-bisabolol, chamazuleneFloral, sweet, herbalHerbal teas, beverages, confections
HelichrysumNeryl acetate, terpenesFloral, warm, slightly fruityLiqueurs, specialty beverages
PalmarosaGeraniol, citronellolFloral, sweetConfectionery, beverages
Bay leafEugenol, myrceneGreen, herbal, slightly spicySavory dishes, sauces
Angelica rootTerpenes, limoneneEarthy, herbalHerbal beverages, liqueurs

The whole list of absolutes listed on the good scents company website that may be used for flavors.

🌿 Absolutes Documented for Use in Flavors

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