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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.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.