Flavor Formulation: My Top Seven Dairy Materials

Flavor Formulation: My Top Seven Dairy Materials

Contact Author Judith Michalski
Fill out my online form.

Unlock a Wealth of Knowledge! This is just part of the article. Want the complete story, plus thousands of other in-depth technical articles to help you create winning profiles? Just upgrade or start your subscription today.

Perhaps they’ll become some of your favorites too, if they’re not already.

delta-Tetradecalactone (FEMA# 3590)

In and of itself, delta-tetradecalactone’s oily, milky, general dairy notes are not particularly remarkable or strong. However, when used alongside the lower lactones, its beauty becomes apparent. It has a way of extending and deepening a dairy profile and provides a rich, creamy, milky background. When used at higher concentrations, delta-tetradecalactone can also exhibit a softening effect on the initial impact of a flavor. So, use it wisely. Flavors that benefit from delta-tetradecalactone’s supporting role are milk, cream, fresh mozzarella and dulce de leche. Another purely inorganoleptic reason why delta-tetradecalactone is one of my favorite materials is the way it sounds tripping off the tongue, a minor detail, but still fun to say!

Want the rest of the story? Simply upgrade or start your subscription today. It’s easy. Plus, it only takes 1 minute!

Related Content