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Flavor Bites: 2-Methyl 3-Tetrahydrofuranthiol

By: John Wright
Posted: April 10, 2009, from the May 2009 issue of P&F magazine.

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  • From P&F Magazine
  • May 2009 issue, pg 16
  • 2 pages

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Cooked notes are generally difficult to capture, and many ingredients only work over a very small range of concentration. Add too much and it will emit a pungent smell of burnt tires; add too little and the cooked note does not just become subtle and understated, it quite simply fades away. However, high-quality flavor ingredients can perform spectacularly even when they are grossly overdosed. In such cases, though they may not exactly end up producing a perfectly balanced flavor, the resultant flavor will be both novel and attractive. 2-Methyl 3-tetrahydrofuranthiol (FEMA# 3787, found in nature in beef) is one such ingredient.

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